Ultimate White Chocolate Raspberry Bundt Cake

One of Nothing Bundt Cakes most famous flavor combinations is their white chocolate raspberry cake. If you are partial to this flavor profile try our Baked White Chocolate Raspberry Cheesecake in an oreo crust. Love at first bite! 

Fair warning - this is an image heavy post. But I want you to be super successful, so I’ve included pictures of each step along the way. I’ve also included lots of tips and tricks throughout so that your bundt cake will turn out perfectly every time! 

My family used to serve this white chocolate raspberry bundt cake (but with a homemade raspberry swirl) from BakedinAZ. It's a good cake, but it's a small cake. In my opinion, bundt cakes are best when they are tall and full looking. So I set out to make a from-scratch version of a raspberry-filled white chocolate bundt cake that is full-sized.

Our final cake was inspired by the white chocolate raspberry bundt cake at Nothing Bundt Cakes, the cake above, and this bundt cake.

If you prefer a cream cheese frosting instead of the white chocolate frosting, try the lightened cream cheese frosting on this Hummingbird Carrot Bundt Cake. It’s absolutely delicious!

1. Combine the ingredients in a saucepan. 
2. Boil on the stove until it is very thick (5-6 minutes). 
3. Pour it through a mesh strainer to remove any lumps and seeds. 
4. The resulting sauce should be smooth, glossy, and thick. Set aside half a cup for serving time.

Making white chocolate batter

Before making the batter, be sure the white chocolate is melted and slightly cooled and that the dairy products are at room temperature.

Creaming

1. Start by beating the butter and sugar until nice and fluffy in a stand mixer (affiliate) with a paddle attachment or with a hand mixer (affiliate) in a large mixing bowl. This takes about 2 minutes. 
2. Add in the eggs one at a time, beating for 1 minute after each addition. The batter will be quite fluffy at this point.
3. Add in the melted white chocolate and mix on low until thoroughly combined. 
4. In a small bowl mix together the flour, powder, soda, and salt. Whisk thoroughly. Then mix together the buttermilk and vanilla extract.
5. Incorporate in the flour mixture and buttermilk by thirds. Incorporating by thirds means that you divide the dry ingredients into thirds and the liquid ingredients in half. Then you add them into the batter like this:

Incorporating dry and wet ingredients by thirds

1. One third of the dry ingredients. Mix well. (see picture A below)
2. One half of the liquid ingredients. Mix well. (see picture B below)
3. One third of the dry ingredients. Mix well.
4. One half of the liquid ingredients. Mix well.
5. One third of the dry ingredients. Mix well.

Layering in the pan

The key to getting the raspberry filling incorporated without exploding out the sides took quite a bit of trial and error. Carefully follow these directions for the best results. It will result in raspberry flavor throughout.

1. Place half the batter in a well-greased bundt pan. Using the back of a spoon create a well in the center of the batter all the way around the pan. Fill with half a cup of filling.
2. Use a toothpick or long skewer to swirl the filling throughout the cake batter. Be careful to get it close to the edges but not all the way to the edge. 
3. Carefully place large dollops of remaining batter on the top of the swirled batter. Gently press with a spoon to make sure the second layer of batter goes all the way from the inside edge to the outside edge. Create another well and fill with half a cup of sauce.
4. Swirl again, keeping in mind the same points as before.

Baking a bundt cake

Baking a bundt cake is super easy. In order to make sure that the bundt cake doesn’t stick, here are a few tips on the best way to grease a bundt cake pan (affiliate).

1. First, make sure that you liberally grease and flour every inch of the pan, paying special attention to the grooves. The main reason that a bundt cake sticks to the pan is not enough baking spray. I have had good success with both Pam Baking and Baker’s Joy. If you don’t have baking spray (which is my preferred method), you may use softened butter, shortening, or oil and then sift a couple tablespoons of flour over the top. Dump out the excess four and your cake pan should have a well prepared bundt pan.
2. Do not allow the cake batter to sit in the pan for more than a couple minutes before placing it in the oven. It is best to put the cake batter in the pan just before baking.
3. Bake at 350º for 50-60 minutes.
4. Once the cake is finished baking, allow it to cool for 20 minutes before flipping it out. In other bundt cake recipes we advise allowing them to cool for 10 minutes, but because this cake is a little heavier it benefits from an extra 10 minutes in the pan to prevent it from falling. Invert cake onto wire cooling rack (affiliate). The outside will be golden brown.

Making white chocolate frosting

This frosting is a hybrid of a ganache and a frosting. It’s not as thick as buttercream or cream cheese frosting but not as thin as a white chocolate glaze or ganache. It holds its shape which makes it the perfect choice for decorating a bundt cake. 

1. In a glass measuring bowl melt the white chocolate chips in the microwave in 30 second increments, stirring thoroughly after each time, until they are completely melted. 
2. Mix in powdered sugar and vanilla until well combined. 
3. Add in 6-7 tablespoons of cream until the frosting reaches the correct consistency. If it is looking lumpy, beat on high for 1 minute until it smooths out. 
4. To test the frosting take a spoonful and drizzle it off the end of the spoon onto itself in the bowl. It should take about 2-3 seconds for the “drizzle” to melt back into the frosting.

Decorating a bundt cake with white chocolate frosting

Wait until the cake is completely cool before attempting to frost it.

There are many ways to decorate a bundt cake. For the simplest approach, pour the white chocolate frosting into the center (not the hole in the middle) of the bundt cake so that it falls down either side.

To take it to the next level, which would be perfect for a wedding cake, bridal shower, baby shower or any elegant party, there is one additional step. 

Place some of the frosting in a heavy duty zip top bag. Press all the frosting into one corner. Then cut a small hole off the bottom corner. You want it to be delicate. Too big of a hole will produce a line that won’t look right. Start small, you can always cut more. 

Starting on the inside of the cake, drizzle the white chocolate frosting over half the cake. Don’t go all the way across the whole cake. Once you have the look you are going for, sprinkle with small edible pearl decorations (affiliate).

Pro-tip: If you need this to look great and have an extra minute, turn an empty bundt cake pan over and practice on it until you get it the way you like it.

Serve on a pretty cake serving plate for an extra special presentation.

👨‍👩‍👧‍👦 For a crowd

Of all desserts, bundt cakes are naturally great for serving crowds at special occasions. This Ultimate White Chocolate Bundt Cake is no different! I find that they typically serve 15-16 comfortably, especially when you add a small scoop of ice cream on top. If you are serving this at a party, I highly suggest making it ahead and freezing (see instructions below).