White Chocolate Raspberry Bundt Cake

In a large bowl, whisk together the flour and baking powder. Set aside. 

In a stand mixer, beat the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. 

Add the dry ingredients in three additions, alternating with the buttermilk.  

Scoop out half a cup of batter and mix with raspberry jam until smooth.

Fold in white chocolate chips with rest of batter. Pour half the batter into a prepared bundt pan, then spoon over jam filling.

Carefully pour the rest of the batter on top. Bake at 350 degrees for 45-60 minutes. 

Once the cake is cool, pour over a white glaze or white chocolate ganache. 

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