White Chocolate Raspberry Bundt Cake
Serves 12
35 mins prep
55 mins cook
90 mins total
A simple White Chocolate Raspberry Bundt Cake made with fresh raspberries, melty white chocolate chunks, and a sweet cream glaze. It's the kind of cake that's easier to make than it looks.
Preheat oven to [wprm-temperature value="350" unit="F"]. Prepare the bundt pan by generously greasing with softened butter and dusting with flour. Shake out any excess flour into the trash and refrigerate the bundt pan.
Sift the all-purpose flour, baking powder, and salt into a bowl. Remove one heaping tablespoon and toss with the fresh raspberries until their well coated in the flour. Set both aside.
Using a hand mixer or whisk, cream together the unsalted butter, granulated sugar, and almond extract for about 2 minutes, or until lightened in color and texture. Beat in the eggs one at a time, scraping down the bowl between each addition.
Alternate adding the sifted dry ingredients and the buttermilk until the batter is combined. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients.
Using a spatula, fold in the chopped white chocolate and then the flour dusted raspberries. Pour batter into the bundt pan and smooth it out until evenly distributed in the pan.
Bake for 45 to 55 minutes or until a toothpick test comes out clean. Once removed from the oven, set a timer for 15 minutes and allow the bundt cake to slightly cool on a wire baking rack.
Invert the bundt cake onto a serving dish and allow it to cool completely.
Whisk together the powdered sugar and heavy whipping cream until desired consistency. Add more powdered sugar to thicken it and more heavy whipping cream to thin it.
Drizzle and spread the sweet cream glaze over the cooled raspberry white chocolate bundt cake. Slice and serve with fresh raspberries on the side.