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Home » Recipe Index » Dessert: Cakes and Cupcakes » Amazing White Chocolate Raspberry Bundt Cake Recipe

Amazing White Chocolate Raspberry Bundt Cake Recipe

August 19, 2019 by Kara Cook 7 Comments

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White Chocolate Raspberry Bundt Cake . . . this cake is beyond scrumptious! It’s dense and moist and has a beautiful raspberry swirl in the middle. The raspberry cream cheese frosting is so delicious you could eat it by the spoonful. 

If you want to get extra fancy, you could serve this cake with Vanilla Raspberry Ice Cream or White Chocolate Raspberry Swirl Ice Cream. 

Raspberry Bundt Cake with raspberry cream cheese frosting
Trust 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. . . .

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.

Brooke’s 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.

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.

The 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?

slice of raspberry swirl bundt cake on a white plate

raspberry Bundt cake sliced on a white cake stand

And 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.)

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!

slice of raspberry bundt cake on a plate with fresh raspberries

How to make Raspberry Bundt Cake:

Ingredients needed:

  • white chocolate
  • flour
  • sugar
  • salt
  • baking powder
  • baking soda
  • buttermilk
  • butter
  • applesauce
  • eggs
  • vanilla extract
  • almond extract
  • raspberries

Start off by melting your white chocolate, then just set it aside. Whisk together the dry ingredients, then add the buttermilk, butter, applesauce, eggs, and extracts. Beat with a hand mixer till very smooth.

Place about a third of the batter in a small bowl and stir in raspberries and a tablespoon of flour. Into the remaining batter, stir in the melted chocolate.

Spread about a third of the white batter into a prepared Bundt pan. Place the pink batter over the top. Spread the remaining white batter over the top, then swirl everything with a knife.

Bake the cake at 350° for about 50 minutes, then cool on a cooling rack. 

When the cake is cooled, beat all the frosting ingredients till smooth and creamy, and spread over the cake. 

Heavenly I tell you!

close up of slice of raspberry bundt cake with fresh raspberries

How to make Raspberry Cream Cheese Frosting

Ingredients:

  • cream cheese
  • butter
  • salt
  • vanilla
  • raspberries
  • powdered sugar

The frosting is very simple. Just make sure your cream cheese and butter are both softened to room temperature, then beat everything together till smooth, adding powdered sugar as needed.

white chocolate raspberry cake with raspberry cream cheese frosting recipe collage

LOOKING FOR MORE RECIPES FEATURING RASPBERRIES? TRY THESE:

  • White Chocolate Raspberry Scones
  • Chocolate Chip Raspberry Banana Bread
  • Raspberry Sweet Rolls

HERE ARE A FEW BUNDT CAKES TO TRY:

  • Best Ever Chocolate Bundt Cake
  • Eggnog Swirl Bundt Cake
  • Salted Caramel Chocolate Bundt Cake
  • Coconut Cream Bundt Cake

White Chocolate Raspberry Bundt Cake Recipe

Yield: 16 servings

Raspberry Bundt Cake

White Chocolate Bundt Cake with Raspberry Swirl, topped with raspberry cream cheese frosting.

Scrumptious made from scratch White Chocolate Raspberry Bundt Cake with raspberry cream cheese frosting.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

Cake

  • 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

  • 6 oz 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

Instructions

  1. Grease and flour a Bundt pan (I spray mine with Baker's Joy). Set aside and preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Spread 1/3 of the white batter into the bottom of the Bundt pan. Spoon the pink batter over that. Add the remaining white batter. Swirl with a butter knife or the handle of a spoon.
  6. 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.
  7. For frosting, beat cream cheese till smooth. Beat in butter, salt, vanilla, and raspberries. Add enough powdered sugar to make a creamy frosting.

Notes

If you use frozen berries, start with the 1 Tbsp in the frosting, because they are more juicy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Baker's Joy No-Stick Baking Spray with Flour, 5 oz (Pack of 3)
    Baker's Joy No-Stick Baking Spray with Flour, 5 oz (Pack of 3)
  • Cuisinart Hand Mixer
    Cuisinart Hand Mixer
  • Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
    Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 724Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 397mgCarbohydrates: 136gNet Carbohydrates: 0gFiber: 1gSugar: 115gSugar Alcohols: 0gProtein: 6g
Category: Dessert: Cakes and Cupcakes
 
See all my CAKE RECIPES.

 

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Filed Under: Dessert: Cakes and Cupcakes, Recipe Index Tagged With: bundt, cream cheese, raspberries, white chocolate

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Reader Interactions

Comments

  1. DW

    November 22, 2019 at 10:59 am

    What type of flour did you use for this recipe?

    Reply
  2. Valerie Coffman

    October 17, 2019 at 10:00 am

    This cake is amazing!!! I’m wondering if I could use rounds instead of a Bundt pan? Thanks for sharing!!

    Reply
    • Kara Cook

      October 30, 2019 at 6:31 pm

      You could definitely try it! I’d use three round cake pans just to make sure the batter doesn’t overflow into the oven. That’s always a bummer!

      Reply
  3. BJ Masten

    January 13, 2019 at 12:24 am

    So did the sour cream, extra egg, & extra baking powder make a difference?

    Reply
  4. Meagan Anthony

    May 16, 2018 at 10:07 pm

    I just made this recipe, however it came out so dense. Any suggestions?

    Reply
    • Lucky Cedarlane

      November 10, 2018 at 9:19 am

      use sour cream instead of applesauce, add one egg and Add 1 1/4 teaspoons baking powder

      Reply
    • Kara Cook

      January 15, 2019 at 2:11 pm

      It’s supposed to be a fairly dense cake, more like a pound cake than a cake made from a cake mix.

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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