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Piece of raspberry white chocolate bundt cake on a towel with a fork.
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5 from 19 votes

Ultimate White Chocolate Raspberry Bundt Cake

This Ultimate White Chocolate Raspberry Bundt Cake is a made-from-scratch nod to the Nothing Bundt Cakes’ famous flavor combination. It is a decadent white chocolate batter swirled with homemade raspberry sauce and topped with a white chocolate ganache frosting. Included are all the tips and tricks to make sure your cake comes out beautiful and stays ultra moist.
Prep Time50 minutes
Cook Time50 minutes
Decorating15 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 499kcal

Ingredients

Raspberry Filling

  • 12 oz raspberries fresh or frozen
  • 2 tablespoon cornstarch
  • cup sugar
  • ½ tablespoon lemon juice

White Chocolate Batter

  • Baking spray
  • 4 oz white chocolate chips melted and cooled to room temperature
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter softened
  • 2 cups sugar
  • teaspoon vanilla
  • 4 eggs room temperature
  • 1 cup buttermilk room temperature

White Chocolate Ganache Frosting

  • 4 oz white chocolate chips
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 6 tablespoon heavy cream room temperature, plus more if needed
  • white sugar pearl sprinkles optional

Instructions

  • Read over the ingredients and be sure that each is at the proper temperature.
  • Preheat oven to 350°. Liberally spray a 10-inch bundt pan (12 cup capacity) with baking spray or butter and flour thoroughly.
    Baking spray

Raspberry Filling

  • Combine raspberries, sugar, cornstarch, and lemon juice in a medium saucepan. Bring to a simmer and cook until the sauce is very thick, about 5 minutes. Pour into a mesh strainer and strain thoroughly to remove seeds, stirring with a spoon to help it strain and scraping the underside of the strainer to collect all the sauce. Continue straining until you have between 1.25 and 1.5 cups of smooth sauce.
    12 oz raspberries, 2 tablespoon cornstarch, ⅓ cup sugar, ½ tablespoon lemon juice
  • Set aside ½ a cup for serving. Allow the remaining filling to cool.

White Chocolate Cake Batter

  • In a small bowl mix together the flour, baking powder, baking soda, and salt.
    3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the butter and sugar until fluffy, approximately 2 minutes. Scrape the bowl halfway through. Add in vanilla and eggs one at a time, beating for 1 minute after each addition. Scrape bowl as needed.
    1 cup butter, 2 cups sugar, 1½ teaspoon vanilla, 4 eggs
  • Mix in melted and cooled white chocolate.
    4 oz white chocolate chips
  • Incorporate the flour and buttermilk in by thirds. See the notes or post for a complete explanation.
    1 cup buttermilk

Assemble and bake

  • In a prepared bundt pan, carefully spread half of the batter. Make sure it touches the sides and the center. Using the back of a large spoon make a well all the way around the center of the pan. Take ½ a cup of raspberry filling and spread it evenly in the well.
  • Use a toothpick or long skewer to swirl the filling through the cake batter. I find it best to "pull" the filling into the batter. Be careful to get it close to the edges but not all the way to the edge.
  • Be careful to gently place mounds of batter evenly around the pan. Then spread out to the edge. Make another well and fill with ½ cup of sauce. Swirl as before. There should be ½ a cup of raspberry filling left for serving.
  • Bake for 50-60 minutes until the cake is golden brown and a toothpick comes out clean. Cool for 20 minutes in the pan. Carefully flip the cake over on a cooling rack, remove the pan, and allow it to cool completely.

Ganache Frosting

  • Place white chocolate chips in large glass measuring bowl with pour spout and microwave for 1-2 minutes. Stir every 30 seconds until smooth and melted.
    4 oz white chocolate chips
  • Add powdered sugar and vanilla to the melted white chocolate. With hand beaters, or in a mixer, beat until fully combined.
    2 cups powdered sugar, 1 teaspoon vanilla
  • Add 6-7 tablespoons of cream, mixing well after each addition, until the frosting reaches the correct consistency. To test the frosting, take a spoonful and drizzle it off the end of the spoon back into the bowl. It should take a full 2-3 seconds before it melts back into itself. If the frosting seems lumpy at this point, beat for an additional 1-2 minutes until smooth.
    6 tablespoon heavy cream

Decorating

  • Once the cake is completely cool place it on a cooling rack that is set over a tray to catch the drips.
  • To decorate simply, pour the ganache frosting into the center of the cake so that it falls down both sides. *See picture in post.
  • If you want to decorate it as pictured, take the remaining frosting and place it in a heavy-duty zip top bag. Carefully snip one corner of the bag. Starting on the outside of the cake drizzle the white chocolate frosting over half the cake looping on the outside. Don't go all the way across. Before it hardens add small edible pearl decorations.
    white sugar pearl sprinkles
  • Serve with additional raspberry sauce if desired.
  • We love comments! Please come back and leave us one after you’ve tried this recipe.

Notes

Tips & Tricks
  • Please read the whole post. There are too many tips and tricks to be listed here. 
  • Whether using baking spray or your own grease/flour mixture be sure to coat the pan thoroughly and generously. 
  • Allow the cake to cool for a full 20 minutes before flipping it out. Then allow it to cool thoroughly before frosting. 
  • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference! 
  • Move the cake from the cooling rack to a cake plate using a cake lifter like this one. It makes moving cakes SO easy!
Freezer
To freeze, decorate completely, freeze unwrapped on a baking sheet. Once it is frozen solid, wrap tightly with plastic wrap and then a layer of foil. Freeze for up to 6 months. 
To serve, remove from the freezer and unwrap completely. Allow to thaw on the countertop for several hours before serving. 
 

Nutrition

Serving: 1slice | Calories: 499kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 283mg | Potassium: 144mg | Fiber: 2g | Sugar: 54g | Vitamin A: 546IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg