Description
Indulge in the decadent flavors of this White Chocolate Raspberry Bundt Cake, featuring a moist, fluffy texture complemented by the perfect balance of creamy white chocolate and tart raspberries. Ideal for celebrations or a cozy afternoon treat, this cake is as visually stunning as it is delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually combine the dry ingredients with the wet mixture, alternating with milk until just mixed.
- Gently fold in white chocolate chips and raspberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean. Let cool before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: - For added zest, consider incorporating lemon zest into the batter for a refreshing twist. - To keep leftovers fresh, store them in an airtight container at room temperature for up to three days or refrigerate for up to one week.