White Chocolate Raspberry Bundt Cake
A moist white chocolate bundt cake with a raspberry swirl and cream cheese frosting. Inspired by the famous Nothing Bundt Cakes version but made from scratch.
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Ingredients
Cake
- 2 cups all purpose flour 240g
- ⅔ teaspoon baking powder 3g
- ⅔ teaspoon salt 3g
- 2 sticks unsalted butter softened (226g)
- 2 cups granulated sugar 450g
- 4 large eggs room temperature
- 4 ounces cream cheese room temperature (113g)
- ⅔ cup buttermilk 160ml
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ½ cup seedless raspberry jam
- ½ cup fresh raspberries for garnish
Instructions
Preheat and Prepare the Pan
- Preheat oven to 325 degrees. Spray a bundt pan with Baker’s Joy or homemade cake release. Set aside.
Combine Dry Ingredients
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Mix Butter, Cream Cheese, and Sugar
- In a large bowl, use a rubber spatula to soften the butter. Stir in cream cheese until smooth and lump free. Add sugar and mix gently. Switch to a whisk and mix in eggs one at a time until smooth. Stir in vanilla extract.
Alternate Dry and Wet Ingredients
- Fold in dry ingredients and buttermilk in stages, mixing just until combined. Do not overmix.
Layer White Chocolate and Raspberry Jam
- Pour half of the batter into the prepared pan and smooth the top. Make a valley for the fillings. Spoon raspberry mixture over the batter, then top with white chocolate chips, keeping ithem away from the edges. Add remaining batter on top. Gently swirl with a knife.
Bake
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
Cool
- Let the cake cool in the pan for 10 minutes. Turn out onto a serving plate. Cover loosely with plastic wrap and cool completely. Garnish with fresh raspberries if desire
Notes
Bake this cake at 325 degrees, not 350. The lower temperature helps keep the cake moist and prevents overbrowning.
Use room temperature butter, cream cheese, and eggs for a smooth batter and even baking.
Mix gently by hand or on low speed to avoid overmixing, which can cause a dense or gummy texture.
Keep the raspberry swirl away from the edges of the pan so it stays inside the cake while baking.
The cake is done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean.
This cake tastes even better the next day after the flavors settle.
