What makes a White Chocolate Raspberry Bundt Cake different from a regular Bundt cake?

This white chocolate raspberry Bundt cake combines creamy white chocolate with tangy raspberries, creating a moist, tender crumb and a visually stunning marbled swirl. It’s a white chocolate raspberry dream cake perfect for family-friendly gatherings, holidays, or special occasions.

Can I make a gluten-free White Chocolate Raspberry Bundt Cake?

Yes, you can substitute a gluten-free flour blend for all-purpose flour. Make sure the white chocolate and other ingredients are certified gluten-free. This keeps the cake moist and flavorful while maintaining the signature raspberry swirl.

How do I get the perfect raspberry swirl in my Bundt cake?

Gently fold raspberry preserves or puree into the batter and swirl with a knife. Avoid overmixing to preserve defined streaks of fruit throughout the white chocolate raspberry Bundt cake.

Can I make mini White Chocolate Raspberry Bundt Cakes?

Absolutely. Mini Bundt pans are perfect for individual servings. Reduce the baking time to 20–25 minutes and check doneness with a toothpick. Each mini cake still delivers the rich flavor of white chocolate and tart raspberry swirls.

White Chocolate Raspberry Bundt Cake – Moist, Tangy, Easy 2026

Name: White Chocolate Raspberry Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 12-14 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup 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; ½ cup raspberry preserves or puree; 4 oz white chocolate, chopped; 2–3 tablespoons heavy cream

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.

Ingredients

Scale

🛒 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

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