This soft and fluffy bundt cake is studded with white chocolate chips and has a raspberry swirl running through it. I had to cover it in a white chocolate ganache! It only takes 18 minutes of prep time and you only need 10 ingredients!
Tell me about this recipe!
- The cake is based off of my lemon and poppy seed bundt cake. The texture is so soft and perfectly moist, I knew it would be perfect for this recipe.
- 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.
- The bundt cake is covered in a white chocolate ganache, but you can also have it plain – it’s just as delicious!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- 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 can also mix some milk with yogurt to get a similar effect.
- 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.
How to make this recipe:
One: You’ll be using a 10 cup bundt pan for this recipe. I’ve found the best way to grease is it to take a pastry brush and some softened butter and grease the entire pan. The brush means you can easily get into all the nooks and crannies. You can also just use a baking spray if you have that on hand.
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 instead of dense.
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 your vanilla and whip together until combined.
Four: Add the dry ingredients (flour and baking powder) in three additions, alternating with the buttermilk. 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.
Seven: Pour half of your batter into your bundt pan. Use a small offset spatula to make it even.
Eight: Use a spoon or fill a piping bag and pipe out your raspberry filling into your pan. You want it to be in the middle of the layer underneath. If the raspberry filling touches the sides of the pan, then you’ll be able to see it on the crust of the cake rather than a surprise swirl inside.
Nine: Carefully pour over the rest of the batter, try not to disturb the raspberry layer! Use your small offset spatula to once again even out the top. Bake at 350 degrees for 45-60 minutes. If you’re using a dark metal pan like I am here, it will take around 45-50 minutes, but if you’re using a lighter metal pan it will take about 60 minutes.
Ten: A toothpick inserted into the cake should come out with little to no crumbs. Let it cool for about 15 minutes before flipping on to a cooling rack. Let cool completely. Eat plain or add frosting, a glaze, fresh raspberries or a ganache! In the image above I added a white chocolate ganache.
- 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!
- Make sure to pull out all of your ingredients, including the buttermilk, about 2 hours before you start baking. You always want to be baking with room temperature ingredients, otherwise you won’t be able to do the creaming method of whipping the butter and sugar together.
- Let your cake cool completely before adding any toppings. If the cake is too warm, any glazes, ganaches or frostings will melt off.
- Use smaller white chocolate chips or chop up a white chocolate bar. If you use bigger chunks or chips they might all end up at the top of the cake as they’re heavier.
Frequently Asked Questions
Keep it tightly wrapped 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.
I have found the best way to get a glaze or ganache over a bundt cake is to place the topping in a jug and place your cake on a stand stand. Slowly turn the cake while pouring over the top.
Other cake recipes to try:
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.