White Chocolate Raspberry Bundt Cake
A delightful bundt cake featuring tart raspberries and creamy white chocolate, perfect for gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and sour cream.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the white chocolate chips and raspberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
For a sweeter treat, drizzle with white chocolate glaze. This cake can be stored at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg