Description

Indulge in our White Chocolate Raspberry Bundt Cake, where creamy white chocolate meets the tartness of fresh raspberries. This moist and elegant dessert is perfect for any occasion, from birthdays to afternoon tea, guaranteed to impress your guests and satisfy your sweet tooth.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup white chocolate chips
1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the dry mixture alternately with sour cream until combined.
Gently fold in white chocolate chips and raspberries.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: - For extra flavor, drizzle melted white chocolate over the cooled cake or serve with whipped cream. - You can substitute frozen raspberries; just ensure they are thawed and well-drained before mixing.