white chocolate raspberry cake

Smooth and delicious, this white chocolate raspberry bundt cake recipe will make you an addict to this combination! The flavors are subtle and deep at the same time, the crumb is dense and tender and the cake lasts for several days.
 

White Chocolate Raspberry Bundt Cake

all-purpose flour

baking powder

salt

unsalted butter

sugar

oz white chocolate,

eggs,

buttermilk (or whole milk

vanilla

lemon

oz white chocolate, chopped

whipping cream

Preheat

Brush

a 9 or 10 cup (26cm) bundt pan with soft butter, covering every angle and surface, and coat with flour, shaking off excess. Put the pan in the refrigerator while making the batter.

Alternatively

spray with baking spray that has flour in it.

Transfer

2 tablespoons from the total flour amount and put them in a bowl. They will be used to coat the raspberries right before adding them to the batter so they don't sink to the bottom. 

Sift

the rest of the flour, baking powder and salt. Set aside. I have the ingredients measured and sift them directly over the batter. 

a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.

eggs one at a time, beating well after each addition, and then beat for 1 minute.

Beginning

and ending with dry ingredients, add them in 3 parts alternating with buttermilk and vanilla in 2 parts.

raspberries with reserved flour and add to the batter, together with the lemon zest and white chocolate, and mix with a spatula a few turns. Don't use the beater and don't mix it too much. We want the chocolate to be incorporated but the raspberries to remain whole , coated as much as they can in flour, and not stain the batter much.

Pour

the batter into the prepared bundt pan, spreading evenly.

Bake

about 45-50 minutes, or until a tester inserted in center comes out clean. It might take more depending on the oven and pan you're using. 

cool for 10 minutes on a wire rack and then move and lightly shake the pan grabbing it by the sides with both hands (and a kitchen towel since it's hot!). That way the cake starts to loosen. If it doesn't I use a small smooth bladed knife to separate the batter from the sides and center. The raspberries sometimes stick to the walls of the pan.

Once

you make sure it can be removed, do so over a wire rack and let cool completely.

For the cake:

Finely

Heat

cream until it is about to get to the boiling point, remove and add immediately to the chocolate, covering it. It will seem too much chocolate for so little cream, and there is a point there. But it will melt and you will be able to mix it. We want a thick ganache, and for that we need more chocolate than cream. 

stand for a minute and whisk until smooth. If bits of chocolate remain, microwave in 5-10 seconds bursts and whisk every time until the mixture is smooth.

the cold cake on a wire rack with a parchment paper underneath or on a smooth surface like the kitchen counter or marble. 

the ganache cool until it thickens a little but it's still pourable. Otherwise it will be too thin. Pour over cold cake and let it drip down the sides. It will drip onto the paper or surface. Most times I do scrape the drippings up into the bowl and use them again to add a second layer or fill some holes or thin parts. You can also pour half of the ganache, wait a little until it almost stops dripping and then pour the other half. That will create a thicker layer of glaze. 

Decorate

with chopped or whole raspberries if you want. I used frozen for the photo because it was Winter, but I try to use fresh if I can. Keep in mind that most berries lose their shine and start releasing liquid, so decorate right before you serve it for best results.

For the frosting:

I love this flavor combination, but would also like to try to make a plain vanilla bundt cake (perhaps to add chocolate chips or sprinkles to for a birthday)- could I use this recipe and just leave out the raspberries and white chocolate? Thanks! Loved all of your tips, very helpful.

Thank you!! I'll try it and might have to try the Cardamom Cake too :)

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!

White Chocolate Raspberry Cake

oz white chocolate (chopped (or white chocolate chips))

milk

Tbsp baking powder

unsalted butter (room temperature)

eggs (room temperature)

oz white chocolate (chopped, melted, cooled)

raspberries (divided)

raspberry jam (seeded or seedless (optional))

Heat milk and chocolate until melted and combined, cool to room temperature.*

Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.

Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***

Add white chocolate and whip until smooth.

White Chocolate Swiss Meringue Buttercream:

Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.&nbsp;

Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges.&nbsp;Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.

Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.&nbsp;

Top 2 white chocolate raspberry cake recipes from across the web

The most viewed white chocolate raspberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Chocolate Raspberry Bundt Cak...

White Chocolate Raspberry Cake

Top 2 white chocolate raspberry cake recipes from across the web

The most viewed white chocolate raspberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chocolate Raspberry Bundt Cak...

White Chocolate Raspberry Cake

The most viewed white chocolate raspberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine