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White Chocolate Raspberry Bundt Cake (Party Favorite!)

White Chocolate Raspberry Bundt Cake (Party Favorite!)

Soft vanilla bundt cake with fresh raspberries and white chocolate ganache on top. It's elegant, delicious, and perfect for any party or celebration!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 425 kcal

Equipment

  • 10-cup Bundt Pan
  • Stand mixer or hand mixer
  • Medium saucepan
  • Rubber spatula

Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1½ cups fresh raspberries

For the White Chocolate Icing:

  • 1 cup white chocolate chips
  • ½ cup heavy cream

For the Garnish:

  • Fresh raspberries
  • White chocolate shavings (optional)

Instructions
 

  • Heat oven to 350°F. Grease the bundt pan really well with butter. Dust with flour. Shake out extra.
  • Beat softened butter and sugar on medium-high for 4 minutes until light and fluffy looking.
  • Add eggs one at a time. Beat well after each. Mix in vanilla extract and combine everything.
  • Whisk flour, baking powder, baking soda, and salt together in another bowl until it's all mixed.
  • Add flour mix and sour cream to the butter mix. Go back and forth. Start and end with flour.
  • Fold raspberries into batter gently with a spatula. Be careful not to squish them up too much.
  • Pour batter into your prepared bundt pan. Smooth the top out nicely and evenly with a spatula.
  • Bake 55-65 minutes until a toothpick in the center comes out clean or with just a few crumbs on it.
  • Cool in the pan for 15 minutes. Flip onto a wire rack. Let it cool completely before you add icing.
  • Heat the heavy cream until almost boiling. Pour over white chocolate chips. Wait 2 minutes. Whisk until smooth.
  • Drizzle warm ganache over the cooled cake. Let it drip down the sides all pretty and naturally.
  • Add fresh raspberries and white chocolate shavings on top if you want before the ganache sets up.

Notes

  • Room temperature ingredients mix way better and give you a nicer texture without any lumps in the batter.
  • Toss berries in one tablespoon of flour first. This stops them from sinking while it's baking.
  • Drizzle ganache while warm because it gets thick as it cools and won't drip as nicely.
  • Unfrosted cake keeps for 3 days at room temperature. Frosted cake keeps for 5 days in the fridge.