White Chocolate Raspberry Bundt Cake

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.

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.