Description
This Raspberry White Chocolate Bundt Cake is a moist and tender dessert combining tangy raspberries and creamy white chocolate in a beautifully shaped bundt cake. Finished with a luscious white chocolate ganache and fresh raspberries, it offers a delightful balance of flavors and textures perfect for any special occasion or afternoon tea.
Ingredients
Scale
For the Cake:
- 1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups white granulated sugar
- 3 eggs, room temperature
- 1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
- ½ teaspoon vanilla extract
- ¾ cup raspberries (fresh or frozen)
- ¼ teaspoon lemon zest (optional)
- 3 ounces white chocolate, very finely chopped or grated (or mini white chocolate chips)
For the Ganache and Decoration:
- 6 ounces white chocolate, chopped
- ¼ cup heavy cream or heavy whipping cream
- â…“ cup raspberries (for decorating)
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Thoroughly grease the bundt pan with soft shortening or margarine, paying attention to cover every corner, then dust it lightly with flour and shake off the excess. Set aside to prevent sticking.
- Prepare Raspberries (if fresh): Remove 2 tablespoons of flour from the total and toss the fresh raspberries in this flour coating to prevent them from sinking in the batter. If using frozen raspberries, add them directly without coating.
- Sift Dry Ingredients: Sift together the remaining all-purpose flour with baking powder and salt, then set aside. You may sift directly over the batter later if desired.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter until creamy. Gradually add the white sugar and continue beating for 2 minutes using an electric or stand mixer with a paddle attachment until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Beat the mixture for an additional minute to ensure full incorporation and a smooth texture.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the batter in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Add the vanilla extract in two parts during this process. Mix gently to combine without overworking the batter.
- Add Berries and White Chocolate: Carefully fold the flour-coated raspberries along with optional lemon zest and the finely chopped white chocolate into the batter using a spatula. Avoid overmixing to keep the raspberries intact and prevent the batter from being streaked.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick comes out clean when inserted into the center. Baking time can vary depending on your oven and pan.
- Cool and Remove from Pan: Once baked, let the cake cool in the pan on a wire rack for 10 minutes. Carefully loosen the cake’s edges using a knife or by shaking the pan gently. Invert the cake onto a wire rack and allow it to cool completely.
- Prepare White Chocolate Ganache: Finely chop the white chocolate and place in a medium bowl. Heat the heavy cream until nearly boiling and pour it directly over the chocolate to cover it fully. Let it stand for a minute, then whisk until smooth and glossy. If not completely melted, microwave in short bursts and whisk until thick and smooth.
- Glaze the Cake: Put the cooled cake on a wire rack over parchment paper. Drizzle the ganache over the cake slowly, allowing it to drip down the sides naturally. You can apply a second layer for a thicker glaze if desired.
- Decorate: Garnish the glazed cake with fresh raspberries just before serving to maintain their bright appearance and minimize moisture release. The fresh berries add a fresh contrast to the rich ganache.
Notes
- Coating fresh raspberries with flour helps prevent them from sinking during baking.
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Be gentle when folding in raspberries to avoid breaking them and discoloring the batter.
- If buttermilk is unavailable, substitute with whole milk plus 1 tablespoon lemon juice let sit for 5 minutes.
- Use fresh raspberries for garnish to maintain texture and appearance; frozen berries may release too much liquid.
- When making ganache, avoid overheating the cream to prevent seizing the chocolate.
- Let the ganache cool to a pourable but thick consistency before glazing the cake for the best effect.
