White Chocolate Raspberry Bundt Cake Recipe

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. 


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) raspberrie FOR 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


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. 

Step 8

Lemon Sheet Cake Recipe 

See Also

See Also