This white chocolate raspberry bundt cake is truly the best! So rich, decadent, and easy to make, this cake is packed with white chocolate chips and a perfectly sweet raspberry jam. This is one of my favorite Valentine's Day recipes, not that you need a special occasion.
If you're a fan of this recipe, you NEED to try my white chocolate raspberry scones, my jumbo white chocolate raspberry muffins, and my easy Bundt cake using cake mix.
White chocolate raspberry is a flavor combination that I will never get over. The creamy sweetness of the white chocolate pairs perfectly with the tart and bright flavor of fresh raspberries.
Another thing I'm a fan of? Bundt cakes. I've said it before and I'll say it again, bundt cakes are such an easy way to make a statement. The process is so simple, but they always end up looking so pretty!
In this case, we're combining those two loves of mine into the best white chocolate raspberry bundt cake you will ever have. Can't wait to walk you through the process!
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Why You'll Love This Recipe
- The ingredient list is so simple and straightforward, with ingredients you most likely already have in your kitchen. Unlike other white chocolate raspberry bundt cakes, mine doesn't call for white chocolate pudding mix.
- The texture of this cake is unreal. It's SO soft, fluffy, and light.
- Those flavors really work so well together. Between the decadent white chocolate, slightly tart raspberry jam, and the smooth cream cheese frosting -- it's a dream!
Ingredient Notes and Substitutions
- Flour: Regular readers know I swear by Bob's Red Mill 1 to 1 Flour for gluten free cakes. You can also use any AP flour without having to make adjustments to the recipe. If you use a different gluten free flour, make sure it contains xanthan gum.
- Whole milk: You can use 2% or low-fat milk instead if that's what you have on hand, but the cake will be slightly less rich.
- Sour cream: Using full-fat sour cream in this cake helps add some creamy richness. It also helps bind everything together and works as a great egg substitute in this eggless cake.
- White chocolate chips: I like to use Guittard chocolate chips, but any white chocolate chips or chocolate chunks will work. The chocolate chips will melt into your cake batter, leaving the perfect hint of white chocolate flavor.
- Seedless raspberry jam: You can make your own, but it's much easier to go with store-bought jam, which is what I like to do. My go-to is Crofters brand jam.
- Cream cheese: For the frosting, you really want to use a full-fat block of cream cheese, not the spreadable kind that comes in a tub. It really does make a difference!
Step-By-Step Instructions
STEP ONE: In a large mixing bowl, whisk together the flour, baking powder, sea salt, and baking soda until well combined. Set aside for later.
STEP TWO: In a separate bowl, cream the butter and sugar together until smooth and fluffy. Pour in the milk, sour cream, and vanilla extract, then beat until fully incorporated.
STEP THREE: Gradually add the dry ingredients to the wet mixture, beating just until combined. Gently fold in the white chocolate chips.
STEP FOUR: Pour half of the batter into a greased bundt pan. Spoon small dollops of jam over the batter and use a fork or skewer to create a swirl effect. Add the remaining batter on top. Bake at 350ยฐF for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before carefully inverting onto a plate.
STEP FIVE: For the cream cheese frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla, mixing until combined. Pour in the milk and continue beating until creamy. Ensure the cake is fully cooled before frosting.
I like to top the cake with freeze dried raspberries for some added color, but you can also serve with fresh raspberries!
Expert Tips
- I always recommend weighing your flour to ensure accuracy. Measuring flour with a cup can lead to inconsistencies, as itโs easy to pack in too much or too little.
- Use room temperature ingredients. Cold ingredients just won't mix as smoothly. Letting your butter, milk, and sour cream come to room temperature helps create a light and tender crumb.
- Check in around the 55-minute mark. All ovens are different, so itโs best to start checking for doneness a bit early. Insert a toothpick into the center. If it comes out clean, the cake is done.
- Donโt worry too much about the swirl effect with the jam. The swirl wonโt be very noticeable in the final slices, it's more about distributing the jam evenly so each bite has a nice balance of raspberry flavor.
- You may need to play with the consistency of the cream cheese frosting. If itโs too thick, add a little milk one tablespoon at a time. If itโs too thin, gradually mix in more powdered sugar until it reaches your desired thickness.
- I like to use a piping bag to pipe the frosting on. You can also use a zip-top bag with the corner snipped off if you donโt have a piping bag on hand, or drizzle the frosting on.
- I let the cake cool in the pan completely before inverting onto a plate. This helps prevent breakage and ensures the cake holds its shape when released. Once cooled, gently run a knife along the edges before flipping it onto a plate for easy removal.
- Make sure the cake is fully cooled before frosting. If the cake is still warm, the frosting will melt and slide off instead of staying in place.
Frequently Asked Questions
Unfortunately, there are too many dairy ingredients here and I haven't tested it myself to know whether it would work to make so many substitutions.
Store the frosted cake in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Unfrosted cake may be kept at room temperature.
High quality white chocolate chips, chopped white chocolate bars, or white chocolate chunks all work well. Avoid candy melts, as they donโt have the same creamy texture and flavor.
It's important to grease your bundt pan thoroughly, making sure you get every crevice, and to wait until your cake has cooled completely before inverting onto a plate. I can't stress this enough!
Yes! You can bake the cake a day in advance, store it covered, and frost it just before serving.
Did you try my white chocolate raspberry bundt cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
๐ Recipe
Best White Chocolate Raspberry Bundt Cake
Ingredients
For the bundt cake:
- 3 cups (444g) flour* (I use Bob's Red Mill 1 to 1 flour)
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ยฝ teaspoon baking soda
- 1 cup (226g) unsalted butter room temperature
- 2 cups (400g) granulated sugar
- 1 ยฝ cups (360ml) whole milk* room temperature
- ยพ cup (170g) sour cream* room temperature
- 1 teaspoon vanilla extract
- 1 cup (170g) white chocolate chips
- โ cup (225g) seedless raspberry jam*
For the cream cheese frosting:
- 8 ounces cream cheese* room temperature
- 2 cups (227g) powdered sugar
- ยฝ teaspoon vanilla extract
- 2-4 tablespoons whole milk room temperature
Instructions
- Preheat the oven to 350โ. Grease a bundt pan thoroughly and set aside.
- In a large bowl, whisk the flour, baking powder, sea salt, and baking soda together. Set aside.3 cups (444g) flour*, 2 teaspoons baking powder, 1 teaspoon fine sea salt, ยฝ teaspoon baking soda
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the milk, sour cream, and vanilla extract and beat to combine.1 cup (226g) unsalted butter, 2 cups (400g) granulated sugar, 1 ยฝ cups (360ml) whole milk*, ยพ cup (170g) sour cream*, 1 teaspoon vanilla extract
- Add the dry ingredients and beat to combine. Fold in the white chocolate chips.1 cup (170g) white chocolate chips
- Transfer half of your cake batter to the greased bundt pan. Drop dollops of jam on top and use a fork or skewer to swirl. Top with the remaining batter. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan completely before inverting onto a plate.โ cup (225g) seedless raspberry jam*
To make the cream cheese frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat to combine, then add the milk and continue beating until smooth. If the frosting is too thick, add more milk (one tablespoon at a time). If it's too runny, add more powdered sugar. Allow the cake to cool completely before frosting.8 ounces cream cheese*, 2 cups (227g) powdered sugar, ยฝ teaspoon vanilla extract, 2-4 tablespoons whole milk
Notes
- I use Bob's Red Mill 1 to 1 flour to make this cake gluten free, but you can use any AP flour without having to adjust the measurements.ย
- You can substitute low fat or 2% milk if that's what you have on hand but the cake will be slightly less rich.ย
- Feel free to substitute Greek yogurt for the sour cream.ย
- You can use fresh raspberries to make your own homemade jam, but I just use store-bought.
- Be sure to use a full-fat block of cream cheese, not the spreadable kind that comes in a tub.ย
- The frosted cake may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.ย
Carried says
This is amazing!! I made it for my husband and he absolutely loved it!
Taleen Benson says
I'm so glad to hear that!
Sebastian says
Thanks for this recipe. I have been looking for a recipe with raspberry for the long time to be gluten free. This is great, I will give it a try later today. ๐
Taleen Benson says
Please let me know how you like it!