Amazing White Chocolate Raspberry Bundt Cake Recipe

Affiliate disclosure for creations by kara recipesTrust me when I say that you must make this White Chocolate Raspberry Bundt Cake! Not only is it beautiful to serve, it is tender and full of raspberry flavor. And don’t get me started on the raspberry cream cheese frosting. . . .
Raspberry Bundt Cake with raspberry cream cheese frosting
I’m ashamed to admit that I have made this cake four times, and it took the fourth try before we could refrain from devouring it long enough for me to take photos. Yes, it’s that good. I got the idea for the cake from my friend Brooke at All Things Thrifty. White Chocolate Raspberry Bundt Cake- perfect for the raspberry lover!Her recipe starts with a cake mix, and it was great, but I could taste the “cake mix” taste. I know I’m probably the only one, but I don’t love the flavor of white and yellow cake mix cakes. But the cake was so yummy that I knew it had potential. I went to work making a scratch raspberry bundt cake.
Raspberry Swirl Bundt Cake with raspberry cream cheese frosting
Thankfully it only took a couple tries to get it just perfect. And by perfect I mean so good that even though you’re stuffed, you want just one more bite. So good that you wish you were all alone so you could lick your plate without anyone judging you. That good.from scratch raspberry swirl bundt cakeThe cake of course is phenomenal, but then there’s the frosting. Oh the frosting. It is luscious. And it makes plenty, so feel free to sneak a spoonful. How can you not?
White Chocolate Raspberry Bundt Cake from scratchAnd just so you know, right after I took the photo above, I bumped into my cake plate and sent the whole cake toppling over. By some small miracle, I was able to save it before it rolled off the counter and onto the floor. It was pretty mangled, but we ate it anyway. Because a cake this good has to be eaten, even if it has been broken into pieces and the frosting happens to be at the bottom instead of at the top. (Sure wish I would have taken a photo so you could see how things really are at my house sometimes.)
Raspberry Swirl White Chocolate Bundt Cake- with raspberry cream cheese frosting. One of the best summer cakes you will ever taste!Now go, run, and make this cake. But don’t run too fast, you don’t want to knock it off its cake stand. LOL!
White Chocolate Bundt Cake with Raspberry Swirl, topped with raspberry cream cheese frosting.

Amazing Raspberry White Chocolate Bundt Cake Recipe
Yield: 16 servings
  • 1 cup chopped white chocolate (or white chocolate chips)
  • 3 cups flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup soft butter
  • 1/2 cup applesauce
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup raspberries, fresh or frozen
  • 1 Tbsp flour
  • Raspberry Cream Cheese Frosting
  • 6oz cream cheese, softened to room temperature
  • 6 Tbsp soft butter
  • dash salt
  • 1/4 tsp vanilla
  • 1-2 Tbsp raspberries
  • 3-4 cups powdered sugar
  1. Cake: Melt the 1 cup of white chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Set aside to cool. Whisk together flour, sugar, salt, baking powder, and soda in a large mixing bowl. Add buttermilk, butter, applesauce, eggs, and extracts. Beat for 2-3 minutes with an electric mixer till smooth. Pour about one third of the batter into a small bowl. Stir in the raspberries and the 1 tablespoon of flour. Add the melted chocolate to the remaining white batter. Grease and flour a Bundt pan. Spread 1/3 of the white batter into the bottom of the pan. Spoon the pink batter over that. Add the remaining white batter. Swirl with a butter knife or the handle of a spoon. Bake at 350° for about 45-50 minutes. Let cool 5-10 minutes in the pan, then invert onto a cooling rack. Cool completely, then frost with Raspberry Cream Cheese Frosting.
  2. Frosting: Beat cream cheese till smooth. Beat in butter, salt, vanilla, and raspberries. Add enough powdered sugar to make a creamy frosting.
  3. Note: If you use frozen berries, start with the 1 Tbsp, because they are more juicy.

Supplies used to make this Bundt cake:


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