White Chocolate Raspberry Bundt Cake features sweet raspberries in a soft, moist cake that’s topped with white chocolate ganache. Delicious!
I feel like raspberries get a little lost in the berry season spotlight. I know I’m guilty of showing a preference for blueberries and strawberries. But raspberries should definitely not be missed!
This White Chocolate Raspberry Bundt Cake celebrates those sweet raspberries by adding them to a simple cake that’s flavored with a bit of lemon. Top that off with plenty of white chocolate, and you’ve got yourself a beautiful and delicious dessert!
The base cake of this beauty is so, so good. It’s nicely soft and moist while still being sturdy enough to hold all those raspberries. You can thank sour cream for contributing to the thickness of the batter. The presence of sour cream also adds a bit of an acidic component to work with the sweetness of the berries and the topping.
The cake’s topping is a simple two-ingredient white chocolate ganache. As you likely have experienced first-hand, white chocolate doesn’t melt as easily as regular chocolate, so be more mindful of your process when making the ganache. When it’s time to stir, start with a small circular stirring motion in the center and gradually work your way out in bigger circles until the ganache is smooth. It’s a little fussier than making a standard chocolate ganache, but it’s necessary to get the right consistency.
For a burst of color, I like to top this cake with chopped freeze-dried raspberries. They’re a fun garnish that adds an interesting crunch and even more raspberry flavor. You could also crush them and use the powder as garnish. Look for freeze-dried fruits alongside the dried fruits in your supermarket.
You can, of course, skip any extra garnish and just enjoy the cake and glaze. Or how about adding some chopped nuts like almonds or pecans? Fresh raspberries are a great garnish, too. If you go that route, I recommend garnishing just before serving.
However you serve this beautiful White Chocolate Raspberry Bundt Cake, I hope you’ll enjoy it as much as we do. It’s such a great dessert that takes advantage of fresh berries this time of year!
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?