Homemade Raspberry Bundt Cake
Easy Raspberry Bundt Cake with white chocolate chips and drizzled with vanilla icing. It’s the perfect cake any time of year – use fresh raspberries when they’re in season or frozen raspberries when they’re not! A slice of this raspberry cake is perfect for after dinner or in the afternoon with a cup of coffee or tea.
Raspberry and white chocolate are the best combination, and there’s no better way to combine them than in this easy bundt cake recipe. The tart berries are offset by the creamy richness of the white chocolate chips – each bite is better than the last!
This white chocolate raspberry cake is great for special occasions such as the upcoming holidays or for dessert just because. It’s topped with simple icing and fresh raspberries for the finishing touch.
Ingredients for the Cake
- Granulated sugar
- Fresh lemon zest
- All-purpose flour – if you prefer you can substitute with cake/pastry flour
- Baking powder
- Salt
- Large eggs – room temperature
- Milk – you can use whole milk or 2% milk – room temperature
- Vegetable oil
- Fresh raspberries halved and tossed in flour
- White chocolate chips – or semi sweet if you prefer
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.
Can you use frozen raspberries?
Yes, you can use the same amount of frozen raspberries. You don’t need to thaw them first – just toss them lightly in flour. This will keep them from sinking in the cake batter.
You can also use other berries instead of raspberries. Try frozen or fresh strawberries (chop them first), blueberries, or blackberries.
Can you use regular chocolate chips instead of white chocolate chips?
Yes, try semi-sweet, milk chocolate, or dark chocolate chips instead of white chocolate chips.
How to Make the Bundt Cake
Grease and flour a 10″ bundt cake pan and preheat the oven to 350°F.
Whisk the sugar and lemon zest in a medium bowl. Sift the flour, baking powder, and salt into a separate large mixing bowl. Set the flour mixture aside.
Whisk the eggs in another large bowl and then add the milk and whisk to combine. While whisking, slowly add the oil.
Whisk in the sugar mixture and then the dry ingredients and stir with a spoon until the batter is smooth. Scrape down the sides of the bowl if needed. Fold in the floured raspberries and chocolate chips.
Pour the cake batter into the prepared pan and bake the cake for 30 to 40 minutes or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Easy Vanilla Glaze
Once the cake is cooled, you can add the vanilla glaze.
Mix powdered sugar, cream, and vanilla extract in a bowl until smooth. Drizzle the icing over the top of the cake.
Tip: You can make a lemon glaze by using fresh lemon juice instead of vanilla.
How long does raspberry bundt cake keep?
Keep the cake covered and it will keep well in the refrigerator for up to five days.
Can you freeze the cake?
Yes the cake can be frozen, be sure to cool the cake completely, wrap it well in plastic wrap then again in foil. Place it in a freezer safe bag, removing as much air as possible or freezer safe container. It will keep in the freezer for approximately 3 months.
It is best to freeze the cake without the glaze. Once the cake has thawed, then glaze before serving.
How to thaw a frozen cake
Thaw the frozen cake still wrapped, you can remove it from the container or the bag but do not unwrap in the fridge overnight. It will take at least 8 hours to thaw completely.
You can remove the cake from the container or bag but do not unwrap it. Condensation will form as the food thaws, leaving it wrapped means the condensation will form on the wrapping instead of the cake.
Tips for making the Best Bundt Cake
- Once the cake is cooled completely, wrap in plastic wrap and place in an airtight container to maintain maximum moisture.
- Be sure to grease your bundt pan well. Bundt pans come in a variety of shapes and sizes with lots of little areas that are easy to miss. Be thorough when you grease a bundt pan to ensure easy removal after baking. Once your pan is greased, add a dusting of flour. Dump any excess flour out of the pan.
- Should my bundt pan be filled all the way to the top? No, your bundt pan will be about ⅔ full. This allows the cake to rise.
- The vanilla glaze is too thick to be drizzled, what should I do? Add cream 1 tablespoon at a time until the desired consistency is reached.
I just love the flavors in this cake – who can say no to white chocolate and raspberries? Not me, and you won’t either once you make this white chocolate raspberry bundt cake. Enjoy!
More Bundt Cake Recipes
- Italian Orange Bundt Cake
- Classic Italian Bundt Cake
- Homemade Applesauce Cake
- Chocolate Chip Banana Bundt Cake
Homemade Raspberry Bundt Cake
Ingredients
FOR THE CAKE
- 1¼ cup granulated sugar
- 1½-2 tablespoons zest from 1 1/2 lemons
- 2¾ cups + 2 tablespoons all purpose flour (or cake/pastry flour if you prefer) (358 grams total)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 cup milk (whole or 2% – room temperature)
- 1 cup vegetable oil (I use sunflower or corn oil)
- ¾-1 cup fresh raspberries (halved tossed with 2 teaspoons of flour)
- ½ cup white chocolate chips
For room temperature ingredient be sure to remove them from the fridge at least 1 hour before using, even longer if you have a cooler home.
FOR THE VANILLA GLAZE
- 1 cup powdered/icing sugar (sifted)
- 2 tablespoons cream (any type)
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350F. Grease and flour a 10 inch bundt pan.
FOR THE CAKE
- In a medium bowl whisk together the sugar and zest, set aside.
- In large bowl sift the flour, baking powder and salt. Set aside.
- In a large bowl whisk the eggs until combined, add the milk and whisk together, add the oil slowly while whisking, then add the sugar and combine well, add the flour and mix together until smooth with a wooden spoon or spatula. Fold in the chocolate chips and raspberry halves. Don’t over mix.
- Transfer the batter to the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15 minutes in the pan then remove and let cool completely on a wire rack, once cooled then drizzle with the vanilla glaze. Enjoy!
FOR THE VANILLA GLAZE
- In a medium bowl mix the ingredients together, add more powdered sugar or cream as necessary for a thickish glaze.
I don’t like using seed oils so I used coconut oil instead.
Hi Patti, coconut oil is a great idea! Take care.
Delicious. Served mine with some whipped cream which was perfect!
Hi Patti, thanks so much, so glad you enjoy it! Take care!