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Amazing Creamy White Chocolate Raspberry Bundt Cake Recipe

Indulgent Amazing Creamy White Chocolate Raspberry Bundt Cake Recipe

This Amazing Creamy White Chocolate Raspberry Bundt Cake is a show-stopping dessert infused with the rich taste of white chocolate and tart raspberries.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure to the cake; measure accurately for the right texture.
  • 1.5 cups Granulated Sugar Adds sweetness and helps the cake rise perfectly.
  • 1 tablespoon Baking Powder A crucial leavening agent for a light and fluffy texture.
  • 0.5 teaspoon Salt Enhances flavor and balances the sweetness beautifully.
  • 0.75 cups Unsalted Butter Adds richness; ensure it's softened for easy creaming.
  • 3 large Eggs Binds the ingredients; use at room temperature for best results.
  • 2 teaspoons Vanilla Extract Adds warm flavor; opt for pure vanilla for enhanced taste.
  • 1 cup White Chocolate Chips Infuses the cake with creamy flavor.
  • 1 cup Fresh Raspberries Imparts tartness and adds visual appeal.
For Optional Glaze
  • 0.5 cup Melted White Chocolate Perfect for drizzling over the cake, adding extra creaminess.
  • 1 cup Powdered Sugar Dust lightly on top for a beautiful finish.

Equipment

  • Bundt pan
  • Mixing Bowls
  • Whisk
  • Electric mixer

Method
 

How to Make Amazing Creamy White Chocolate Raspberry Bundt Cake
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan with a light coating of non-stick spray or butter.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. Gradually introduce the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in the white chocolate chips and fresh raspberries gently.
  7. Pour the batter into your prepared bundt pan and bake for 40-50 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool in the bundt pan for 10 minutes before transferring to a wire rack. Drizzle with melted white chocolate or dust with powdered sugar before serving.

Notes

Top with a dollop of whipped cream to elevate the dessert even further!