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bundt cake with pink glaze on wooden pedestal with slice exposed and glass of milk in background

White Chocolate Raspberry Bundt Cake

Tara Kringlen
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 and then topped with a creamy and bright raspberry cream cheese glaze.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12 slices
Calories 448 kcal


  • 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. 


Calories: 448kcal
Keyword bundt cake, white chocolate and raspberry
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