This white chocolate raspberry bundt cake is an ideal spring dessert: a tender, vanilla-scented cake studded with white chocolate chips and fresh raspberries. Bake it in any decorative bundt pan for a pretty presentation, then finish with a bright raspberry cream cheese glaze for a fresh, slightly tangy contrast to the sweet cake.
Why bundt cakes are so appealing
Bundt cakes make a striking dessert with minimal effort. One pan produces a beautiful shape—swirls, ridges, or geometric details depending on the mold you choose—so there’s no need for stacking or complex decorating. They also lend themselves to simple finishes like glazes, ganache, or a dusting of powdered sugar. This recipe pairs a moist vanilla cake with fresh raspberries and white chocolate, finished in a creamy raspberry cream cheese glaze that’s both colorful and flavorful.
Another perk is how easy bundt cakes are to slice and serve. Cutting around the ring creates even portions, and a drizzle of glaze naturally distributes across each slice when plated.
How to prepare the pan
Losing a bundt to the pan can be heartbreaking, but proper prep and timing make removal reliable.
Use a baking spray formulated with flour and coat the entire pan evenly. A pastry brush helps work the spray into any detailed crevices. Avoid overspraying so it doesn’t pool in the bottom—rotate the pan while spraying for even coverage without buildup.
The timing after baking is critical: let the cake cool in the pan for 10–15 minutes. Any longer can allow sugars to set to the pan walls and increase the chance the cake will stick. When you’re ready to remove it, place a serving platter that is slightly larger than the pan on top, hold the platter and pan firmly together, and invert. If the cake doesn’t release, return it to the pan for another five minutes of cooling, then tap the pan’s exterior gently to help it come free.
Tips for a perfect bundt cake
This cake is forgiving, but a few simple practices will improve texture and presentation:
- Measure flour correctly: Too much flour makes cake dry. Use the spoon-and-level method—spoon flour into the measuring cup, then level with a knife instead of scooping the cup into the bag or container.
- Keep mix-ins from sinking: Toss the white chocolate chips and raspberries with 1 tablespoon of flour before folding them into the batter. This light coating helps them stay suspended evenly through the cake.
- Don’t overmix: Mix until most of the flour is incorporated and only a few streaks remain. Overmixing develops gluten and gives a tough crumb. Fold in fruit and chips gently to avoid breaking raspberries.
How to make the raspberry cream cheese glaze
The glaze combines cream cheese, butter, powdered sugar, raspberry preserves and crushed freeze-dried raspberries for concentrated color and flavor. Start with softened cream cheese and butter so the glaze turns out smooth—cold cream cheese can leave lumps.
Cream the cream cheese and butter together until smooth, then add powdered sugar and vanilla. Stir in seedless raspberry jam and finely crushed freeze-dried raspberries for an intense raspberry note and pretty pink color. Add milk, a tablespoon at a time, until you reach your preferred consistency—this recipe keeps the glaze on the thicker side so it clings to the cake; add more milk for a thinner pour.
If you thin the glaze too much, thicken it again with small additions of powdered sugar.
Freezing and storing
You can freeze the entire bundt cake without glaze. Wrap the fully cooled cake tightly in plastic wrap, then in foil, and freeze for up to a couple of months. Thaw in the refrigerator overnight or at room temperature for a few hours, then glaze just before serving.
Because the glaze contains cream cheese, keep the finished cake refrigerated and covered with plastic wrap or foil. If you slice the cake, press a piece of parchment or plastic wrap against the cut edge to keep slices from drying out. The cake will stay fresh for up to five days in the refrigerator.
Other cake ideas
- Apple Cake with Cinnamon Cream Cheese Frosting
- Nutella S’mores Cake
- Chocolate Zucchini Cake
- Chocolate Sheet Cake with Salted Caramel Buttercream
Tag me on Instagram @themarblekitchenblog if you make this—I’d love to see your results. Leave a rating and a comment if you try the recipe. Enjoy!
White Chocolate Raspberry Bundt Cake
This vanilla-flavored, super moist bundt cake is studded with white chocolate chips and fresh raspberries, then finished with a creamy raspberry cream cheese glaze.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 448 kcal
Author: Tara Kringlen
Ingredients
- 2 ¼ cups all-purpose flour, plus 1 tbsp (divided)
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cup sugar
- 12 tablespoons unsalted butter, room temperature
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup sour cream
- ¾ cup milk (2% or whole)
- ¾ cup white chocolate chips
- 1 cup raspberries
Raspberry Cream Cheese Glaze
- 4 oz cream cheese, room temperature
- 2 oz unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon seedless raspberry jam
- ¼ cup freeze-dried raspberries, finely crushed
- 4 tablespoons milk, plus more if needed to reach desired consistency
Instructions
Cake
- Preheat the oven to 350°F (175°C). Coat a 10–12 cup bundt pan with a flour-containing baking spray, brushing into detailed areas to ensure even coverage without pooling.
- In a small bowl, toss the white chocolate chips and raspberries with 1 tablespoon of flour until lightly coated. Set aside.
- In a medium bowl, whisk together 2 ¼ cups flour, baking powder, and salt. Set aside.
- In a stand mixer or large bowl with a hand mixer, cream the butter and sugar on medium to medium-high speed for 3–4 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well and scraping the bowl between additions. Stir in the vanilla.
- In a separate measuring cup or small bowl, whisk together the sour cream and milk.
- With the mixer on low, add about one-third of the dry ingredients to the butter mixture and beat until combined. Add half of the milk/sour cream mixture and mix. Continue alternating dry and wet ingredients, ending with the dry ingredients, and mix only until a few streaks of flour remain.
- Gently fold in the floured white chocolate chips and raspberries, taking care not to break the raspberries.
- Pour batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then invert onto a serving platter and allow to cool completely before glazing.
Glaze
- Combine the softened cream cheese and butter in a medium bowl and beat until smooth.
- Add the powdered sugar and mix until combined. Stir in vanilla extract, raspberry jam, crushed freeze-dried raspberries, and 4 tablespoons of milk. Mix until smooth.
- If needed, add milk a tablespoon at a time to reach your desired consistency. For a thicker glaze add less milk; for a thinner glaze add more.
- Pour the glaze over the cooled bundt cake, allowing some to pool in the center and drip down the sides. Use a knife or spatula to coax the glaze into place if it is very thick.
Notes
- Store leftover cake covered in the refrigerator for up to 5 days.
Nutrition
Calories: 448 kcal per slice