This pretty white chocolate raspberry Bundt cake is rich and buttery, dotted with tart berries, and topped with a creamy glaze that’s as simple as it is beautiful.

If you’re looking for the kind of cake that feels fancy without any fuss, this is it. The lemon and raspberry combo brings a bright, fresh bite to every slice, while the white chocolate glaze adds just the right touch of indulgence. Whether you’re baking for brunch, a spring celebration, or just because, this is a recipe worth repeating.
Why You’ll Love This White Chocolate Raspberry Bundt Cake
- Bright, fresh flavor. Lemon and raspberries bring a sweet-tart contrast that cuts the richness perfectly.
- Tender, buttery crumb. Sour cream makes this Bundt extra moist and soft with just the right density.
- Simple but show-stopping. The creamy white chocolate glaze and pop of pink from the raspberries make this cake look as good as it tastes. No layering or frosting required!
- Make-ahead friendly. This cake holds up beautifully for a day or two, so it’s great for entertaining.
Key Ingredients
Here’s a look at the key ingredients for making this raspberry cake. For all the ingredients and the full instructions, see the recipe card below.
- Lemon zest and juice – Adds brightness that balances the richness of the cake and complements the berries.
- Sour cream – Keeps the crumb moist and tender while adding a slight tang. (It’s also the secret to a soft crumb in my Lemon Poppy Seed Loaf.)
- Raspberries – Their tartness bursts through each bite. You can use fresh or frozen (don’t thaw if frozen).
- White chocolate – Melted with cream for an easy ganache-style glaze that adds sweetness and shine.
How to Make White Chocolate Raspberry Bundt Cake
Make the cake:
- Prepare your Bundt pan well. Grease and flour it thoroughly or use a baking spray with flour to help the cake release cleanly. A well-prepped pan is key to avoiding stuck or broken cakes.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and lemon zest. This ensures the leaveners and zest are evenly distributed.
- Cream the butter and sugar. Beat until light and fluffy, which helps create a soft, tender texture by incorporating air into the batter.
- Add eggs and lemon juice. Mix in the eggs one at a time for better incorporation, then stir in the lemon juice for a bright citrus note.
- Alternate dry ingredients and sour cream. Adding them in stages helps keep the batter smooth and prevents overmixing.
- Fold in the raspberries. Gently stir them in to keep them intact and avoid streaky batter.
- Bake until golden. Spread the batter evenly in the pan and bake. The cake is ready when the edges are browned and a pick inserted in the center comes out clean, about 50–55 minutes.
- Cool before glazing. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. This helps it firm up and prevents the glaze from melting off.
Make the ganache:
- Heat the cream. Just until it bubbles at the edges—don’t let it boil. Over-heating can cause the chocolate to seize or separate.
- Pour over chopped white chocolate. Let it sit for 5 minutes to soften. This gives the chocolate time to melt gently without direct heat.
- Stir until smooth. Start in the center and work outward until fully melted and silky. Stirring slowly helps create a smooth, glossy ganache.
- Glaze and garnish. Pour over the cooled cake, then sprinkle with chopped freeze-dried raspberries if you like. The ganache sets into a creamy finish, and the garnish adds a pop of color and texture.
Tips for Success
- Prep your pan well. Bundt pans can be tricky, so make sure every crevice is coated with baking spray or a layer of butter and flour to help the cake release cleanly.
- Use room temperature ingredients. Softened butter, room temperature eggs, and sour cream blend more easily and help the batter come together smoothly.
- Don’t over-mix. Mix just until everything is combined to keep the crumb tender.
- Be gentle with the raspberries. Stir them in carefully to avoid breaking them up too much and streaking the batter.
- Choose good-quality white chocolate. Look for bars or discs with real cocoa butter for the smoothest, best-tasting ganache. Avoid white chocolate chips or white baking chips, which may contain stabilizers that affect melting.
- Let the cake cool before glazing. If it’s too warm, the glaze will slide right off instead of setting up nicely.
Variations and Serving Ideas
- Switch up the berries. Try blackberries or blueberries for a different flavor. Just be sure to use the same amount. (Love berries? You might also enjoy my Chantilly Cake.)
- Add a flavor twist. A splash of almond extract in the batter pairs really well with raspberries and white chocolate.
- Serve it simply. This white chocolate raspberry Bundt cake looks lovely with just the glaze, but you can instead dress it up with a few fresh raspberries, a light dusting of powdered sugar, or a swirl of whipped cream on the side.
- Make it ahead. A great make-ahead option! Bake and glaze it the day before, and store it covered at room temperature or chilled if needed.
How to Store
- Room temperature: Store your glazed white chocolate raspberry Bundt cake in an airtight container at room temperature for up to 3 days. The texture stays soft and tender at room temperature, so it’s ideal if you plan to serve it soon.
- Refrigerator: If you need to store it longer, refrigerate the cake in a covered container up to 5 days. Just let it come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, skip the glaze and wrap the fully cooled cake (or slices) tightly in plastic wrap, then wrap again in foil or place in an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before glazing and serving.
Whether you’re baking for a special gathering or just because, this white chocolate raspberry Bundt cake is an easy way to impress. I hope it brings a little extra brightness to your table—happy baking!
If you give it a try, I’d love to hear what you think! Leave a comment or rating below to let me know how it turned out.
More Raspberry Recipes
White Chocolate Raspberry Bundt Cake
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 medium lemon
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 3 large eggs
- juice of 1 medium lemon, about 2 tablespoons
- 1 cup (226 g) sour cream
- 1 cup (120 g) raspberries
For the glaze:
- 1 cup (170 g) white chocolate, roughly chopped
- 1/4 cup (60 ml) heavy cream
- chopped freeze-dried raspberries, for garnish
Recommended Products
Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan. (I use a cooking spray with flour, like Baker's Joy or Pam for Baking.)
- Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
- Add the flour mixture in 3 portions, alternating with 2 portions of sour cream, mixing just until combined. Gently stir in the raspberries.
- Transfer the cake batter to the prepared pan and spread evenly.
- Bake 50 to 55 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
To make the ganache:
- Place the white chocolate in a heat-safe bowl.
- Heat the cream on the stovetop or in the microwave just until it starts to bubble around the edges.
- Pour the cream over the white chocolate. Let sit for 5 minutes.
- Begin stirring in small circles at the center of the bowl. Gradually stir in larger circles until the mixture is smooth.
- Pour the ganache over the cooled cake. If desired, garnish with chopped freeze-dried raspberries.
Notes
- Store in an airtight container at room temperature up to 3 days.
12 Comments on “White Chocolate Raspberry Bundt Cake”
Jennifer, this looks like a good cake. What brand of white chocolate did you use for the glaze?
Thanks, Marge! I think for this one I used Green & Black’s, but I most often have Guittard in my pantry.
Such a beautiful bundt cake! I love white chocolate and raspberry together ♥
I made this a few days ago and the cake was wiped out in a matter of hours. It turned out absolutely delicious and my children loved it. Mine didn’t look as beautiful as yours, but it was really good. Thank you, Jennifer, for sharing this with us!
I’m glad to hear it was a hit, William!
This is an amazing cake jennifer..and it such a beautiful bundt & mouthwatering cake..i can’t wait make it..this is one of best recipe till now..Thanks for sharing…!
this looks beautiful and yummy. Do you have any idea how many cups of batter this makes?
Hi, Adele. I don’t know exactly, but I’d guess 6 to 8 cups based on how it fills the pan.
Can I throw in some chopped white chocolate in the cake, or would that make the cake too sweet? Thank you!
Hi, Janet. Sweetness is a matter of taste, so that’s totally up to you. It would likely be too sweet for my tastes, but I generally find white chocolate really sweet.
Could you put fresh raspberries on top?
Sure!