This White Chocolate Raspberry Bundt Cake is smooth with a tender moist crumb. Topped with a luscious cream cheese and white chocolate frosting, this is an easy dessert recipe that is suitable for every day or a special occasion. I think you’re going to love it!
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We are in love with this cake! I was planning to dust it with powdered sugar, then had a change of heart and I’m so happy that I decided to frost it with a luscious cream cheese white chocolate frosting. This cake delivers with every bite!
This recipe is a riff from my Peach Almond Cake with several modifications.
Grated white chocolate is added to the cake batter, adding the subtle white chocolate flavor to the cake. A raspberry layer made from fresh raspberries is added to the middle of the batter. Finally, a white chocolate and cream cheese frosting makes this a cake that is special enough for a bridal or baby shower or any family occasion. This cake has birthday cake written all over it!
- Fresh raspberries – used in the filling for the centre of the cake and a few fresh raspberries are reserved as garnish. You can also use frozen raspberries for the filling. Allow any ice/water to drain completely.
- Cornstarch – used as a thickening agent for the filling.
- Granulated sugar – in the filling and the cake.
- Lemon juice – use fresh lemon juice for the filling.
- White chocolate – I used a high quality white chocolate bar, chopped then cut into fine pieces for the cake. I reserved about 1/4 cup for garnish on top of the cream cheese frosting.
- Butter – is used twice in the recipe. Use softened at room temperature for both parts of the recipe. Take butter out of the refrigerator 30 to 60 minutes before starting the recipe.
- Eggs – use large eggs at room temperature.
- Almond extract – used in the cake to add flavor and it combines beautifully with the white chocolate.
- Vanilla extract – is used in the cream cheese frosting. I prefer to use pure vanilla extract in all of my baking recipes. Yes, you can also substitute artificial extract.
- All-purpose flour
- Almond flour – I like to use Bob’s Red Mill Superfine Almond Flour in this recipe.
- Baking powder
- Buttermilk – Use real, fresh buttermilk in this recipe and not a substitute.
- Cream cheese – for the frosting – delicious!
- Powdered sugar – for the cream cheese frosting.
Raspberries – use frozen raspberries instead of fresh and drain completely before starting the sauce.
White chocolate – you can use good quality chocolate chips in place of the white chocolate bar. You can also use white chocolate chips!
I chose to chop the white chocolate finely for the cake and it melts right into the crumb. You can also chop the white chocolate coarsely and add to the batter.
How to make Raspberry White Chocolate Bundt Cake
I’ve added step by step instructions and tips with photos below to ensure this recipe is everything you hope it will be. If you want to skip to the recipe with ingredients and instructions, you will find a full recipe card at the bottom of this page.
Preheat oven to 350°F. Grease and lightly flour a 15-cup Bundt pan or spray with baking spray with flour.
Let’s start with this fresh raspberry filing. It’s quick and easy to make and the flavor is wonderful! As an added bonus, let’s take out those annoying seeds.
Whisk together cornstarch, granulated sugar and lemon juice in a small saucepan. Add in 1 and 1/2 cups of raspberries and simmer over low heat until thickened. This will take about 5 to 6 minutes.
Use a sieve to strain the mixture and remove all of the seeds. Set the mixture aside to cool while you make the cake batter. Discard the seeds.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, cream butter and sugar for 5 minutes until light and fluffy, scraping down the sides of the bowl often.
Pro Tip: When you’re creaming together butter and sugar for a recipe, the sugar should almost be dissolved into the butter and be very pale, lemon-coloured.
Add in eggs, one at a time, beating well after each addition. Scraping down the sides of the bowl often will ensure a delicious cake every time. Stir in almond extract.
Pro Tip: Use large eggs for baking and let them sit out at room temperature for 30 to 60 minutes before starting the recipe.
In a separate large mixing bowl, whisk together all purpose flour, almond flour and baking powder and salt.
With mixer on low speed gradually add in dry ingredients to butter mixture alternately with buttermilk.
Fold in grated white chocolate.
Transfer half the batter to prepared bundt pan.
Carefully spoon or pipe the raspberry filling, using a decorator bag, into the middle of the cake leaving space between the centre piece of the cake and the outside edge of the pan.
Top with remaining batter.
Gently tap the cake pan on a towel-lined counter to release any air bubbles.
Note: Before you top with second amount of batter you could cut through the batter with a knife to swirl the filling if you would prefer that effect.
Bake in 350°F oven for 60 to 70 minutes or until cake tester inserted into the centre of the cake comes out clean.
Cool for 10 minutes, then carefully invert onto cake plate.
White Chocolate Cream Cheese Icing
In a small glass bowl in microwave, melt 1/2 cup white chocolate, 30 seconds at a time until melted. Cool for 3 minutes.
In a large mixing bowl, or bowl from stand mixer using whisk attachment, beat 8 oz. of softened cream cheese with 4 tablespoons of softened butter. Add in melted white chocolate and vanilla and stir until combined. Gradually mix in powdered sugar.
Frost cake. Garnish with fresh raspberries and finely chopped white chocolate.
Refrigerate cake until ready to serve. Allow cake to come to room temperature for 15 minutes before serving.
Cover cake with plastic wrap and refrigerate or place in a cake saver container and refrigerate for three to five days.