White Chocolate Raspberry Bundt Cake – Sweet & Tangy Delight

It all started one rainy afternoon when I wanted a dessert that felt like a warm hug. Pulling out fresh raspberries and creamy white chocolate, I created this White Chocolate Raspberry Bundt Cake. Quick, easy, and family-friendly, it’s perfect for busy weeknights or special occasions. With its tangy raspberry swirls and decadent white chocolate flavor, this cake is comforting, customizable, and guaranteed to become a dessert everyone in your family loves.

Why You’ll Love This Recipe

If you’re looking for a dessert that’s both indulgent and easy to make, this White Chocolate Raspberry Bundt Cake is a must-try. Bursting with sweet white chocolate and tangy raspberries, it’s a show-stopping treat perfect for family gatherings, special occasions, or a cozy night in. The raspberry swirl Bundt cake recipe is simple enough for busy weeknights, yet elegant enough to impress guests. This white chocolate raspberry dream cake is customizable, so you can add more berries, drizzle extra white chocolate, or even make mini Bundts for individual servings. With a moist, tender crumb and a glossy white chocolate glaze, this cake delivers the perfect balance of creamy sweetness and fruity tartness. Whether you’re craving a white chocolate raspberry cake Sally’s Baking Addiction-style or want a quick cake mix version, this recipe is a reliable crowd-pleaser. It’s comforting, family-friendly, and versatile—ideal for brunch, holidays, or as a decadent dessert that will keep everyone coming back for more.

Ingredients for This Recipe

Creating the perfect White Chocolate Raspberry Bundt Cake starts with high-quality ingredients that balance sweetness, richness, and fruitiness. All-purpose flour, baking powder, and baking soda form the base, ensuring a tender and fluffy texture. Butter and sugar create a creamy, moist crumb, while eggs and vanilla add depth of flavor. Sour cream and milk keep the cake light and soft, and white chocolate provides a luscious, sweet contrast to the tangy raspberries. Fresh or frozen raspberries bring natural tartness, which is enhanced by a simple raspberry swirl made from preserves or puree. The final touch is a silky white chocolate glaze, combining chopped white chocolate and heavy cream for a glossy, decadent finish. Every ingredient works together to deliver a white chocolate raspberry dream cake that’s both visually stunning and irresistibly delicious, perfect for family-friendly gatherings, special occasions, or simply indulging your sweet tooth with a quick, easy, and customizable dessert. This combination ensures your Bundt cake is rich, flavorful, and unforgettable.

🛒 Ingredients (for one 10-inch Bundt cake):

For the Cake:
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream or Greek yogurt
1 cup whole milk
8 oz white chocolate, melted and slightly cooled
1 cup fresh or frozen raspberries

For the Raspberry Swirl:
½ cup raspberry preserves or puree

For the Glaze:
4 oz white chocolate, chopped
2–3 tablespoons heavy cream

How to Make This Recipe

Making the perfect White Chocolate Raspberry Bundt Cake is easier than it looks when you follow each step carefully. The key is combining the white chocolate and raspberries in a way that creates a moist, tender cake with a beautiful marbled swirl. Start by mixing the all-purpose flour, baking powder, and baking soda to ensure a light, fluffy texture. Cream the butter and sugar until soft and airy, then add eggs, vanilla, and sour cream for richness. Folding in melted white chocolate and raspberries creates the signature flavor of this white chocolate raspberry dream cake. Gently swirl raspberry preserves into the batter to form a tangy, fruity ribbon throughout. Bake in a greased Bundt pan for a golden, fluffy cake. Finish with a white chocolate glaze, combining chopped white chocolate and heavy cream, to create a glossy, indulgent topping. This white chocolate raspberry Bundt cake recipe is quick, family-friendly, and perfect for holidays, brunch, or special occasions.

🛒 Steps (White Chocolate Raspberry Bundt Cake Recipe):

Preheat oven to 350°F (175°C) and grease a 10-inch Bundt pan
Whisk together 3 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt
Cream 1 cup softened unsalted butter and 2 cups granulated sugar until fluffy
Beat in 4 large eggs one at a time, then add 2 teaspoons vanilla extract
Mix in 1 cup sour cream or Greek yogurt and 1 cup whole milk until smooth
Fold in 8 oz melted white chocolate and 1 cup fresh or frozen raspberries
Drop ½ cup raspberry preserves over the batter and swirl gently with a knife
Pour batter into prepared Bundt pan and bake 50–60 minutes, until a toothpick comes out clean
Cool in the pan 15 minutes, then invert onto a wire rack
Heat 2–3 tablespoons heavy cream and pour over 4 oz chopped white chocolate; stir until smooth
Drizzle glaze over cooled cake and allow to set before serving

Expert Cooking Tips

Creating the perfect White Chocolate Raspberry Bundt Cake is all about understanding how each ingredient contributes to flavor, texture, and presentation. Using high-quality white chocolate ensures a rich, creamy sweetness that balances the tart raspberries. Fresh or frozen raspberries give the cake a natural fruity flavor and vibrant color, while sour cream or Greek yogurt keeps the crumb tender and moist. Properly combining the flour, baking powder, and baking soda guarantees a light, fluffy texture. Swirling raspberry preserves carefully into the batter enhances the marbled effect without overmixing, creating a professional-looking white chocolate raspberry Bundt cake. Finishing with a white chocolate glaze made from chopped white chocolate and heavy cream adds a glossy, indulgent touch. Following these expert tips ensures your white chocolate raspberry dream cake will be visually stunning, perfectly moist, and packed with flavor, whether you’re baking for a family gathering, brunch, or special occasion.

💡 Expert Tips (White Chocolate Raspberry Bundt Cake Recipe):

Use high-quality 8 oz white chocolate for maximum flavor
Choose fresh or frozen raspberries for vibrant color and natural tartness
Cream 1 cup butter and 2 cups sugar until light and fluffy for a tender crumb
Fold in 1 cup melted white chocolate and 1 cup raspberries gently to avoid breaking fruit
Use ½ cup raspberry preserves for a visible swirl without overmixing
Grease and flour the Bundt pan thoroughly to prevent sticking
Bake at 350°F (175°C) for 50–60 minutes and check with a toothpick
Cool 15 minutes in the pan, then invert for a smooth finish
Drizzle 4 oz chopped white chocolate with 2–3 tablespoons heavy cream for a glossy glaze
Serve slightly warm or at room temperature for the best flavor and texture

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This White Chocolate Raspberry Bundt Cake is a perfect blend of sweet white chocolate and tangy raspberries, making it a dessert that’s both elegant and approachable. Whether you’re baking for a family gathering, brunch, or a special occasion, this white chocolate raspberry Bundt cake recipe delivers moist, tender crumbs and a beautiful marbled swirl every time. Easy to make, customizable, and packed with flavor, it’s a white chocolate raspberry dream cake that will impress everyone and become a favorite dessert in your collection.

White Chocolate Raspberry Bundt Cake

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• Author: Savannah
• Total Time: ~1 hour 30 minutes
• Yield: 12–14 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist and decadent Bundt cake bursting with sweet white chocolate and tangy raspberries. Perfect for brunch, special occasions, or a show-stopping dessert, this cake features a marbled raspberry swirl and a luscious white chocolate glaze.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 10-inch Bundt cake):

For the Cake:

• 3 cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 cup sour cream or Greek yogurt

• 1 cup whole milk

• 8 oz white chocolate, melted and slightly cooled

• 1 cup fresh or frozen raspberries

For the Raspberry Swirl:

• ½ cup raspberry preserves or puree

For the Glaze:

• 4 oz white chocolate, chopped

• 2–3 tablespoons heavy cream

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Instructions

📝 Instructions:

Step 1: Prepare Cake Batter
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Mix in sour cream, milk, and melted white chocolate until smooth. Gradually fold in dry ingredients.

Step 2: Add Raspberry Swirl
Gently fold in raspberries. Drop spoonfuls of raspberry preserves over the batter and swirl lightly with a knife for a marbled effect.

Step 3: Bake Cake
Pour batter into the prepared Bundt pan. Bake 50–60 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Step 4: Make White Chocolate Glaze
Heat heavy cream until warm, then pour over chopped white chocolate. Stir until smooth. Drizzle over cooled cake.

Notes

• Swirl Tip: Don’t overmix the raspberry preserves; you want defined streaks.
• Mini Bundts: Reduce baking time to 20–25 minutes for mini Bundt pans.
• Make Ahead: Cake can be baked a day before serving; glaze just before serving.

• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Category: Dessert / Bundt Cake
• Method: Baked / Glazed
• Cuisine: American