This white chocolate raspberry bundt cake is the perfect easy spring dessert. A vanilla-flavored super moist cake batter is combined with white chocolate chips and fresh raspberries for that perfect pairing. For the prettiest presentation, use any fun bundt cake mold to bake the cake in and then top it with a creamy and bright raspberry cream cheese frosting.
Why are bundt cakes so good?
Bundt cakes are a perfect dessert to make an impression but without all the fuss of a layer cake. One simple cake pan is all you need and luckily, there are a ton of different fun options to create those gorgeous swirls, humps and angles.
Bundt cakes are also super simple to decorate with all sorts of glazes or ganaches. This white chocolate raspberry bundt cake has a delicious raspberry cream cheese glaze that is super fresh and vibrant.
The ease of serving bundts is also a plus for these type of cakes. Just a simple slice around the ring gives perfectly portioned slices with just the right amount of glaze.
How to prepare the pan
One of the only tricky parts to making a bundt cake has to do with getting it out of the pan in one piece.
There are many different ways people have to keep the bundt from sticking, but I've found a way that works every time and it's easy!
Use a baking spray that has flour added to it and spray the entire pan evenly with the spray. Use a pastry brush to then brush the spray into any nooks or crannies that it didn't make it to.
You also want to make sure that you don't spray so much that the spray pools at the bottom of the pan. Make sure you are rotating the pan or moving the can of baking spray as you are spraying so that you get good coverage without using too much.
The other key part to getting the bundt out of the pan without sticking is the right timing. Let the bundt cool in the pan for 10-15 minutes before attempting to invert it. Any longer than 10-15 minutes of cooling time can cause the sugars in the cake to stick to the side of the pan resulting in the dreaded broken bundt.
When you are ready to invert the cake from the pan, choose your serving platter so that it is flat and slightly larger than the top of the bundt pan. Place the serving platter on top of the bundt pan and with one hand on the platter and one on the pan, flip the cake upside down while holding the platter tightly to the pan.
The bundt should release from the pan in one piece. If it doesn't release from the pan, flip it back over and wait for another five minutes for it to cool. Try again and tap the top of the pan with the back of a wooden spoon to help it release if it still doesn't release on its own.
Tips for a perfect bundt cake
This white chocolate raspberry bundt cake is not difficult, but as with any baking project, there are always a few things to keep in mind for the best results.
- Measure the flour correctly- Cakes will be dry when too much flour is added. To avoid that, use the spoon and level technique to measure the flour. Use a spoon to scoop flour into your measuring cup until it's overflowing. Then, use the back of a knife to level off the flour. Don't scoop your measuring cup into the flour and level as you will end up with too much flour.
- Prevent the raspberries and chocolate from sinking- To prevent the raspberries and white chocolate chips from sinking to the bottom of the cake (or the top after it's inverted, toss them with 1 tablespoon of flour to lightly coat them. Then add them to the batter. The flour will help keep the add-ins from sinking during the baking process and disperse them more evenly through the cake.
- Don't overmix the batter- This is one tip that applies to most baking recipes. Overmixing the batter leads to a tough crumb due to the overdevelopment of gluten. Just mix until a few streaks of flour remain and then stir in the raspberries and white chocolate.
How to make the raspberry cream cheese glaze
This raspberry cream cheese glaze gets a punch of flavor from both raspberry preserves as well as freeze-dried raspberries. I usually find freeze-dried raspberries at Target or by the dried fruit in the grocery store.
Start with softened cream cheese and butter. If you start with cold cream cheese, you'll end up with a lumpy glaze. Combine the cream cheese and butter and mix until creamy. Add the powdered sugar, vanilla, raspberry preserves, crushed freeze-dried raspberries and 3 tablespoons of milk. Mix until the ingredients are combined thoroughly.
I kept my glaze on the thick side. If you prefer your glaze to be a thinner consistency, add more milk by the teaspoon until you reach the desired consistency.
If you added too much milk and thinned the glaze, add powdered sugar by the tablespoon to thicken it.
Pour the glaze over the top of the white chocolate raspberry bundt cake allowing some to drizzle into the middle and some to drizzle over the sides.
Can the bundt cake be frozen?
Yes, you can freeze the entire bundt cake. Freeze the cake without the glaze and glaze it before you serve it.
Wrap the cooled bundt cake in plastic wrap and then in foil. You can freeze the cake for up to a couple months.
To thaw the cake, simply place it in the refrigerator overnight or on the counter for a few hours.
How to store the leftovers
Because of the cream cheese frosting, the cake should be stored in the refrigerator. Make sure to cover it with plastic wrap or foil. If the cake is sliced into, you can place a piece of parchment or piece of plastic wrap directly onto the sliced edge to keep it from drying out.
It will last for up to 5 days in the refrigerator.
For more cake recipes, check out:
- Apple Cake with Cinnamon Cream Cheese Frosting
- Nutella S'mores Cake
- Chocolate Zucchini Cake
- Chocolate Sheet Cake with Salted Caramel Buttercream
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!
White Chocolate Raspberry Bundt Cake
- 2 ¼ cups all-purpose flour + 1 tbsp divided
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cup sugar
- 12 tablespoon unsalted butter room temperature
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup sour cream
- ¾ cup milk 2% or whole milk
- ¾ cup white chocolate chips
- 1 cup raspberries
Raspberry Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 2 oz unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon seedless raspberry jam
- ¼ cup freeze-dried raspberries finely crushed
- 4 tbsps milk + more as needed to reach desired consistency
- Preheat the oven to 350 degrees and coat a 10-12 cup Bundt pan with baking spray (with flour added). Make sure to coat the whole pan and use a pastry brush to brush any missed spots. Don’t allow excess spray to pool at the bottom of the pan.
- In a small bowl, combine 1 tablespoon of flour with the white chocolate chips and raspberries and stir gently until everything is coated in flour. Set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a stand mixer or in a large bowl and a hand mixer, cream together butter and sugar for about 3-4 minutes, until light yellow and fluffy on medium/medium-high speed.
- Add eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
- In a small bowl or pourable measuring cup, whisk together sour cream, milk and vanilla. Set aside.
- Starting with the dry ingredients, add about ⅓ to the butter/sugar mixture and beat until combined.
- Add half of the milk/sour cream mixture and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients and stirring until just a few streaks of flour remain.
- Fold in the white chocolate chips and the raspberries gently, being careful to not break up the raspberries while mixing.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool for 10-15 minutes in the pan and then invert the pan onto the serving platter you will be using and let it cool completely.
- Combine softened cream cheese and butter in a medium bowl and mix until creamy.
- Add powdered sugar and mix until combined. Add vanilla extract, raspberry preserves, crushed freeze-dried raspberries and 4 tablespoons of milk and mix until combined.
- Add milk by the tablespoon until you reach your desired consistency. I kept my glaze thick so didn’t add more milk but feel free to choose how thick you want it by adding more milk.
- Glaze the cooled bundt cake with the glaze, pouring it over the top and letting some drip into the middle and some onto the sides. Use a knife or spatula to help the glaze drip if yours is thick.
- Cover the cake and store leftovers in the refrigerator for up to 5 days.