This White Chocolate Raspberry Bundt Cake is irresistible because it is made with delicious raspberries and a white chocolate ganache that is incredibly simple to make.
INGREDIENT
FOR THE CAKE:– 3 cups (360g) all-purpose flour– 1 & 1/2 teaspoons baking powder– 1 teaspoon baking soda– 1/2 teaspoon salt– zest of 1 medium lemon– 1 cup (226g) unsalted butter, softened– 2 cups (400g) granulated sugar– 3 large egg– juice of 1 medium lemon (about 2 tablespoons)– 1 cup (227g) sour cream– 1 cup (120g) raspberrieFOR THE GLAZE:– 1 cup (170g) white chocolate, roughly chopped– 1/4 cup heavy cream– chopped freeze-dried raspberries, for garnish
MAKE THE CAKE:
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. I bake with Baker's Joy or Pam flour-based cooking spray.
Step 1
INSTRUCTIONS
Mix flour, baking powder, soda, salt, and zest. Set aside. Beat butter and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Add lemon juice.
Step 2
Add 3 portions of flour mixture and 2 portions of sour cream, mixing just until combined. Mix in raspberries gently. Spread batter in prepared pan.
Step 3
Bake 50–55 minutes until edges are browned and a pick inserted into the centre comes out clean.
Step 4
Wait 20 minutes to cool the cake on a wire rack in the pan. Then carefully invert the cake onto a wire rack to finish cooling.
Step 5
MAKE GANACHE:
Place white chocolate in a heatproof bowl. Heat the cream on the hob or microwave until it bubbles around the edges.
Step 6
Pour cream on white chocolate. Wait 5 minutes. Start stirring in small circles in the bowl centre. Gradually stir in larger circles until smooth.
Step 7
Cover the cooled cake with ganache. If desired, garnish with chopped freeze-dried raspberries.