Description

Indulge in the delightful taste of our White Chocolate Raspberry Bundt Cake, a perfect blend of creamy white chocolate and tart raspberries. This moist, tender cake is easy to make and serves as an impressive centerpiece for any occasion, from birthdays to casual gatherings. Each slice reveals a beautiful swirl of bright raspberries complemented by pockets of melted white chocolate, creating an unforgettable flavor experience. Whether served with whipped cream or drizzled with raspberry sauce, this cake promises to leave your guests asking for seconds. Enjoy the warmth and comfort of this exquisite dessert that feels like a sweet hug in every bite.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup white chocolate chips
1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a bowl, whisk together flour, baking powder, and salt; set aside.
Cream the butter and sugar until light and fluffy, then beat in eggs one at a time along with vanilla extract.
Gradually mix in the dry ingredients and sour cream until just combined. Avoid overmixing.
Gently fold in white chocolate chips and raspberries. Pour batter into the prepared bundt pan.
Bake for 50-60 minutes or until a toothpick comes out clean. Let cool for ten minutes before transferring to a wire rack.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: For enhanced flavor, consider using almond extract instead of vanilla. Frozen raspberries can be substituted; ensure they are well-drained before adding. Dust the cooled cake with powdered sugar or drizzle with raspberry sauce for an elegant finish.