Description
This delightful White Chocolate Raspberry Bundt Cake is a stunning dessert that’s incredibly easy to make. With a rich white chocolate flavor and a burst of fresh raspberries, it’s perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Fold in the white chocolate chips and fresh raspberries gently to avoid breaking them.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For an extra touch, drizzle melted white chocolate over the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: White Chocolate Raspberry Bundt Cake, easy bundt cake recipe, raspberry dessert, white chocolate dessert, gorgeous bundt cake