Directions
White Chocolate Raspberry Bundt Cake . . . this cake is beyond scrumptious! It’s dense and moist and has a beautiful raspberry swirl in the middle. The raspberry cream cheese frosting is so delicious you could eat it by the spoonful.
If you want to get extra fancy, you could serve this cake with Vanilla Raspberry Ice Cream or White Chocolate Raspberry Swirl Ice Cream.
Trust me when I say that you must make this White Chocolate Raspberry Bundt Cake! Not only is it beautiful to serve, it is tender and full of raspberry flavor. And don’t get me started on the raspberry cream cheese frosting. . . .
I’m ashamed to admit that I have made this cake four times, and it took the fourth try before we could refrain from devouring it long enough for me to take photos. Yes, it’s that good. I got the idea for the cake from my friend Brooke at All Things Thrifty.
Brooke’s recipe starts with a cake mix, and it was great, but I could taste the “cake mix” taste. I know I’m probably the only one, but I don’t love the flavor of white and yellow cake mix cakes.
But the cake was so yummy that I knew it had potential. I went to work making a scratch raspberry bundt cake.
Thankfully it only took a couple tries to get it just perfect. And by perfect I mean so good that even though you’re stuffed, you want just one more bite. So good that you wish you were all alone so you could lick your plate without anyone judging you. That good.
The cake of course is phenomenal, but then there’s the frosting. Oh the frosting. It is luscious. And it makes plenty, so feel free to sneak a spoonful. How can you not?
And just so you know, right after I took the photo above, I bumped into my cake plate and sent the whole cake toppling over. By some small miracle, I was able to save it before it rolled off the counter and onto the floor. It was pretty mangled, but we ate it anyway.
Because a cake this good has to be eaten, even if it has been broken into pieces and the frosting happens to be at the bottom instead of at the top. (Sure wish I would have taken a photo so you could see how things really are at my house sometimes.)
Now go, run, and make this cake. But don’t run too fast, you don’t want to knock it off its cake stand. LOL!
How to make Raspberry Bundt Cake:
Ingredients needed:
white chocolate
flour
sugar
salt
baking powder
baking soda
buttermilk
butter
applesauce
eggs
vanilla extract
almond extract
raspberries
Start off by melting your white chocolate, then just set it aside. Whisk together the dry ingredients, then add the buttermilk, butter, applesauce, eggs, and extracts. Beat with a hand mixer till very smooth.
Place about a third of the batter in a small bowl and stir in raspberries and a tablespoon of flour. Into the remaining batter, stir in the melted chocolate.
Spread about a third of the white batter into a prepared Bundt pan. Place the pink batter over the top. Spread the remaining white batter over the top, then swirl everything with a knife.
Bake the cake at 350° for about 50 minutes, then cool on a cooling rack.
When the cake is cooled, beat all the frosting ingredients till smooth and creamy, and spread over the cake.
Heavenly I tell you!
How to make Raspberry Cream Cheese Frosting
Ingredients:
cream cheese
butter
salt
vanilla
raspberries
powdered sugar
The frosting is very simple. Just make sure your cream cheese and butter are both softened to room temperature, then beat everything together till smooth, adding powdered sugar as needed.
LOOKING FOR MORE RECIPES FEATURING RASPBERRIES? TRY THESE:
White Chocolate Raspberry Scones
Chocolate Chip Raspberry Banana Bread
Raspberry Sweet Rolls
HERE ARE A FEW BUNDT CAKES TO TRY:
Best Ever Chocolate Bundt Cake
Eggnog Swirl Bundt Cake
Salted Caramel Chocolate Bundt Cake
Coconut Cream Bundt Cake
White Chocolate Raspberry Bundt Cake Recipe
See all my CAKE RECIPES.
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