Imagine a dessert so good it makes your grandma question her life choices. This white chocolate raspberry bundt cake is that dessert. Moist, buttery cake swirled with tart raspberry jam and dripping with creamy white chocolate glaze—it’s basically a standing ovation in cake form.
Perfect for birthdays, brunches, or “I survived Monday” celebrations. And the best part? It looks fancy but requires zero pastry chef skills.
Let’s get baking before someone else steals the recipe and takes all the credit.
Why This Recipe Works
The magic lies in the contrast of flavors and textures. Sweet white chocolate balances the tangy raspberry jam, while the bundt pan ensures every slice has that perfect crust-to-crumb ratio. It’s also forgiving—overmix the batter a little?
No problem. Forget the glaze? Still delicious.
Plus, it’s a crowd-pleaser that looks like you spent hours, even though it’s mostly just mixing and baking.
Ingredients You’ll Need
- 2 ½ cups all-purpose flour (spooned and leveled, unless you enjoy dense cake)
- 2 tsp baking powder (the unsung hero of fluffiness)
- ½ tsp salt (because even desserts need discipline)
- 1 cup unsalted butter, softened (if it’s not soft, just wait—impatience leads to lumpy batter)
- 1 ¾ cups granulated sugar (sweetness = happiness)
- 4 large eggs (room temp, unless you like your cake stubbornly dense)
- 1 tsp vanilla extract (the better the quality, the more smug you’ll feel)
- ¾ cup buttermilk (no buttermilk? Mix milk with 1 tbsp lemon juice and wait 5 minutes)
- ½ cup raspberry jam (seedless if you’re fancy, seeded if you like a little crunch)
- 1 cup white chocolate chips (for the glaze—don’t skimp)
- Fresh raspberries (optional, but they make the cake Instagram-worthy)
Step-by-Step Instructions
- Prep the pan. Grease every nook of your bundt pan with butter and dust it with flour. Miss a spot, and your cake will cling to the pan like a bad ex.
- Mix dry ingredients. Whisk flour, baking powder, and salt in a bowl.
Set it aside like the foundation of your cake empire.
- Cream butter and sugar. Beat them until fluffy—about 3 minutes. If your arm hurts, you’re doing it right (or use a mixer, you rebel).
- Add eggs and vanilla. One egg at a time, mixing well after each. Vanilla goes in last.
No one likes a rushed vanilla.
- Alternate dry ingredients and buttermilk. Add half the flour mix, then buttermilk, then the rest of the flour. Mix until just combined—overmixing = tough cake.
- Layer the batter and jam. Pour half the batter into the pan, dollop raspberry jam evenly, then top with the rest of the batter. Swirl lightly with a knife.
- Bake at 350°F for 45-50 minutes. A toothpick should come out clean.
If it doesn’t, bake longer (shocking, I know).
- Cool for 15 minutes in the pan. Then flip it onto a rack. Pray to the cake gods it releases cleanly.
- Make the glaze. Melt white chocolate chips with 2 tbsp heavy cream or butter. Drizzle over the cooled cake.
Top with fresh raspberries if you’re extra.
How to Store This Masterpiece
Room temp is fine for 2 days (cover it unless you enjoy stale cake). For longer storage, refrigerate for up to 5 days or freeze (unglazed) for 3 months. Thaw at room temp and add glaze later.
Pro tip: Hide slices in the back of the fridge so no one steals them.
Why You Should Make This Cake
It’s easy, impressive, and versatile. Brunch? Done.
Dinner party? Nailed it. Midnight snack?
No judgment. The raspberry jam cuts through the richness, and the white chocolate glaze adds just enough sweetness without being cloying. Plus, bundt cakes are inherently festive—no frosting skills required.
Common Mistakes to Avoid
- Overmixing the batter. Gluten development = tough cake.
Mix until just combined.
- Under-greasing the pan. Bundt pans are high-risk. Use butter and flour like your cake’s life depends on it.
- Adding glaze too soon. Warm cake = melted glaze puddles. Let it cool completely.
- Using cold ingredients. Room temp eggs and butter mix better.
Science.
Ingredient Alternatives
No raspberry jam? Strawberry or blackberry jam works. Vegan? Swap butter for coconut oil, eggs for flax eggs, and use dairy-free white chocolate.
Gluten-free? A 1:1 GF flour blend usually does the trick. FYI, the texture might vary slightly, but it’ll still taste amazing.
FAQs
Can I use frozen raspberries instead of jam?
Yes, but toss them in 1 tbsp flour first to prevent sinking.
And expect a juicier swirl—jam is thicker, so the texture will differ.
Why did my cake stick to the pan?
You likely missed a spot greasing or flipped it too soon. Next time, grease like you’re detailing a car and wait 15 minutes before flipping.
Can I make this ahead of time?
Absolutely. Bake it the day before, wrap it tightly, and glaze it the next day.
IMO, it tastes even better after the flavors meld.
My glaze is too thick/thin. Help?
Too thick? Add more cream, 1 tsp at a time.
Too thin? Add more melted chocolate. Adjust until it drips dramatically but not uncontrollably.
Final Thoughts
This cake is the culinary equivalent of a mic drop.
It’s easy, decadent, and guaranteed to make you look like a baking wizard. Whether you’re impressing guests or treating yourself, it’s a win. Now go bake it—and try not to eat the whole thing in one sitting (no promises).