This soft and fluffy raspberry white chocolate bundt cake is studded with white chocolate chips and has a raspberry swirl running through it. It only takes 18 minutes of prep time and you only need 10 ingredients!
This soft and fluffy white chocolate raspberry cake is perfect for special occasions like baby showers, mother’s day, a bridal shower or as a birthday cake! I decorated this moist cake with candied flowers, which you can learn how to do here.
This recipe was originally published in June 2021. It has now been updated with new images.
Tell me about this recipe!
- The white chocolate raspberry bundt cake is based off of my lemon and poppy seed bundt cake. The texture is so soft and perfectly moist thanks to the addition of buttermilk.
- I’ve folded the cake batter with a lot of white chocolate chips, that way with every bite you should get some white chocolate in there.
- Part of the batter is mixed with raspberry jam, which is then poured into the bundt pan. I love that you get a surprise ripple throughout the bundt cake! Plus, as this is made with raspberry jam and not fresh raspberries, you can make this all year round.
- You can top it with white chocolate glaze, a simple vanilla glaze or just sprinkle over some powdered sugar and fresh berries.
- Buttermilk: buttermilk gives a great tang and a lot of softness to the cake. If you don’t have buttermilk on hand you can either add 1 tablespoon of acid (like lemon juice or white vinegar) to 1 cup of milk and let it sit for about 5 minutes until curdled. You could substitute it for sour cream if you don’t have buttermilk.
- Unsalted Butter: I always use European style butter, like Kerry Gold, in my recipes. European butters have a higher butterfat content which means your butter is much creamier and richer.
- Raspberry Jam: use a good quality raspberry jam for a great raspberry flavor, I used Bonne Maman.
- Flour: I tested this recipe with all purpose flour.
How to make this recipe
Step One: In a large bowl, whisk together the flour and baking powder. Set aside.
Step Two: In your stand mixer fitted with the paddle attachment, beat your butter, sugar and salt until light and fluffy. Beating the butter and sugar together for 2-3 minutes means your finished cake will be soft and fluffy.
Step Three: Add your eggs one at a time. After each egg has been added, beat on medium-high speed for a minute. Also take care to scrape the sides of the bowl down. Add the vanilla extract and whip together until combined.
Step Four: Add the dry ingredients in three additions, alternating with the buttermilk, beating on medium speed. Make sure to start and end with the dry ingredients. The reason this is done is because we don’t want to crush all of the air bubbles we just made creaming the butter and sugar together.
Five: Scoop out half a cup of the batter and mix with the raspberry jam in a medium bowl. Mix together until incorporated – this is going to be your raspberry swirl.
Six: Fold in your white chocolate chips with the rest of the batter. Don’t overmix as this will cause a tougher cake texture. Pour half of this white chocolate chip batter into a prepared bundt pan. Use a spoon or a fill a piping bag with the raspberry filling and pipe out a circle on top of the batter. You don’t want the raspberry filling to touch the sides of the pan. Pour the remaining batter on top, being careful not to disturb the layer underneath! Bake at 350 degrees for 45-60 minutes. A toothpick inserted in the center of the cake should come out with just a few crumbs.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients, including the buttermilk, are at room temperature before you start baking.
- Baking time depends on your pan – if your pan is light colored it will need about 60 minutes, but if it is a dark pan then it will need less time (around 45-50 minutes).
- To take the cake out of the bundt cake pan – let the cake cool for about 5 minutes in the pan. Then carefully flip it upside down on to a cooling wire rack and let it sit for another 5 minutes before gently taking the pan off.
Frequently Asked Questions
Keep it tightly wrapped in plastic wrap at room temperature for up to 4 days.
You can slice up the cake without a topping, wrap up tightly in plastic wrap and freeze for up to 2 months. When ready to eat, let it defrost in the fridge.
Definitely! Mix up the jam flavors and also try milk or dark chocolate chips.
Try these cake recipes next!
Raspberry White Chocolate Bundt Cake
- 10 cup bundt pan
Raspberry White Chocolate Bundt Cake
- 1 cup unsalted butter room temperature
- 1 ¾ cup sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 4 eggs room temperature
- 3 cups all purpose flour
- 2 teaspoon baking powder
- 1 cup buttermilk room temperature
- ½ cup raspberry jam
- 1 cup white chocolate chips
White Chocolate Ganache
- 10 ounces white chocolate chopped
- ⅔ cup heavy cream
- 1 tablespoon unsalted butter room temperature
- Preheat your oven to 350°F/175°C. Generously butter your bundt pan using a pastry brush and softened butter (or you could use a spray), making sure you get every bit of the pan
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt for 2-3 minutes until fluffy
- Add the eggs one at a time, beating well after each one. Scrape the bowl with a rubber spatula after each one. Add the vanilla.
- Whisk together the flour and baking powder. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients
- Scoop out ½ cup of batter and place it into a small bowl. Mix in the jam and whisk until smooth.
- Fold in the white chocolate chips with the rest of the batter.
- Pour half of your batter into the bundt pan.
- Use a spoon to pour in the raspberry batter, making sure it stays in the middle of the batter and doesn't touch the sides (otherwise you'll see it on the outside of the cake once it's baked, this way it stays more 'hidden' until you slice into it)
- Pour over the rest of the batter. Bake for 45-60 minutes. If your bundt pan is a dark metal it will take about 45 minutes, but it will take 10-15 minutes longer if your pan is a light metal.
- A toothpick inserted will come out with no crumbs. Let it cool for 10 minutes, then place a cooling rack on top of the pan. With your oven gloves on, flip the cake pan so now the cooling rack is on the bottom. Carefully lift your bundt pan off. Let cool completely.
- Place your white chocolate in a heat proof bowl. In a small saucepan, bring your heavy cream to a simmer. Pour over your white chocolate and leave for a minute. Take a rubber spatula and slowly mix it until the white chocolate has completely melted. Add in your butter and continue stirring. You'll have to leave it until it is the consistency you want – either very pourable and like a glaze or until very thick.