White Chocolate Raspberry Bundt Cake
A delightful bundt cake that combines sweet white chocolate and tart raspberries, perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with plant-based butter for dairy-free
- 1 cup milk Can substitute with almond or coconut milk for dairy-free
- 1 cup sugar Can use sugar alternatives
- 3 large eggs Can substitute with flaxseed or chia seed mix
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips Toasting before use enhances flavor
- 1 cup fresh raspberries Frozen raspberries can be used, but handle gently
Instructions
Preparation
- Gather all ingredients and bring eggs to room temperature.
- Grease and flour your bundt pan generously.
Mixing
- Cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Combining Ingredients
- In another bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients alternating with the milk to the wet mixture.
- Fold in white chocolate chips and raspberries gently.
Baking
- Pour batter into the prepared bundt pan and tap gently to release air bubbles.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving
- Once cool, invert the bundt pan onto a serving platter.
- Serve plain or with a drizzle of glaze made from powdered sugar and milk.
Notes
Store in an airtight container at room temperature for up to three days. Can be frozen for up to three months.