Step-by-Step Instructions for Perfect White Chocolate Raspberry Bundt Cake
Preparing Your Pan and Oven

Preheat your oven to 350°F (175°C). Preparing your bundt pan properly is crucial for a clean release. Generously butter every crevice of a 10-12 cup bundt pan using a pastry brush, then dust with flour, tapping out any excess. Alternatively, use a baking spray designed specifically for bundt pans (like Baker’s Joy). This step cannot be rushed—a properly prepared pan makes all the difference.

Preparing the Raspberries

Gently toss the fresh raspberries with 2 tablespoons of flour in a small bowl. This coating helps prevent the berries from sinking to the bottom of the cake during baking. Set aside while you prepare the batter.

Mixing the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. Properly combining dry ingredients ensures even distribution of leavening agents throughout the cake.

Creaming Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium-high speed until light, fluffy, and pale yellow, about 4-5 minutes. This creaming process is essential for a tender, fine-crumbed cake. Don’t rush this step—proper creaming incorporates air that helps create the cake’s structure.

Adding Eggs and Extracts

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl between additions. Mix in the vanilla and almond extracts. The almond extract enhances the raspberry flavor beautifully, but if you don’t have it, you can use additional vanilla.

Combining Wet and Dry Ingredients

In a separate bowl or large measuring cup, whisk together the milk and sour cream. The sour cream adds moisture and a subtle tang that complements the raspberries.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing develops gluten and creates a tough cake, so mix only until you can’t see any flour streaks.

Folding in the Raspberries

Using a rubber spatula, gently fold the flour-coated raspberries into the batter, being careful not to break them up too much. Some breaking is fine and actually creates pretty pink streaks throughout the white chocolate raspberry bundt cake, but you want most berries to remain intact.

Baking the Raspberry Bundt Cake

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The top should be golden brown and spring back when lightly touched.

Cooling Process

This is the most nerve-wracking part for many bakers, but it’s simple if you follow the steps. Let the cake cool in the pan on a wire rack for exactly 15 minutes—no more, no less. If you unmold too soon, the cake may fall apart. If you wait too long, it may stick to the pan.

After 15 minutes, place a wire rack over the top of the bundt pan and carefully invert it. Lift the pan off slowly. If any pieces stick, gently replace the pan, wait 5 more minutes, and try again. Let the cake cool completely before glazing, about 2 hours.

Making the White Chocolate Glaze

Place the finely chopped white chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the white chocolate and let it sit undisturbed for 2 minutes to soften the chocolate.

Add the butter, vanilla, and salt, then stir gently from the center outward until completely smooth and glossy. Let the glaze cool for about 10 minutes until it thickens slightly but is still pourable.

Glazing and Decorating

Place the cooled bundt cake on your serving plate. Pour the white chocolate glaze over the top, allowing it to drip down the sides naturally. You can pour it all at once for dramatic drips or use a spoon to create specific drizzle patterns.

While the glaze is still wet, arrange fresh raspberries on top of the cake. They’ll stick to the glaze as it sets. Add a few mint leaves for color contrast. If desired, dust lightly with powdered sugar just before serving.

Nutritional Information

Per serving (1 slice of 14):

Calories: 425
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 195mg
Total Carbohydrates: 56g
Dietary Fiber: 2g
Sugars: 38g
Protein: 6g

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

Presentation Ideas for White Chocolate Raspberry Bundt Cake

The inherent beauty of a bundt cake makes presentation relatively simple, but here are ways to elevate it further:

Classic Elegance: Place the glazed cake on a white cake stand or pedestal. Arrange fresh raspberries in the center hole and scatter a few around the base. Add edible flowers like pansies or violas for a garden party feel.

Rustic Charm: Serve on a wooden cake board or slate. Use a more casual glaze application with visible drips, and pile fresh berries somewhat haphazardly on top for a farmhouse aesthetic.

Individual Servings: Slice the cake and plate individual pieces with a small pool of raspberry sauce on the side, a dollop of whipped cream, and three perfect raspberries arranged artfully.

Holiday Presentation: For the winter holidays, add a light dusting of powdered sugar to mimic snow, and garnish with sugared cranberries and rosemary sprigs.

Beverage Pairings for White Chocolate Raspberry Bundt Cake

This elegant cake pairs beautifully with various beverages:

Coffee and Tea:

Vanilla latte: Echoes the vanilla in the cake
Raspberry tea: Amplifies the berry flavor
Chamomile tea: Light and doesn’t compete
French press coffee: Rich enough to balance the sweetness
Earl Grey: The bergamot complements the berries

Wine Pairings:

Moscato d’Asti: Sweet, slightly sparkling, and fruity
Late Harvest Riesling: Sweet enough to pair with dessert
Rosé Champagne: Elegant and celebratory
Brachetto: Sweet red wine with berry notes
Port: Rich and luxurious

Non-Alcoholic Options:

Sparkling raspberry lemonade
Italian cream soda
Milk (classic pairing)
Sparkling water with fresh raspberries