What a beauty!! This White Chocolate Raspberry Bundt cake will be the talk of the town!! BUNDT CAKE month gets prettier and prettier!!
It’s getting harder and harder to pick a favorite for bundt cake month, because I love all of them! It’s like picking your favorite child!! I used to not be a big fan of raspberries but the more and more I bake with them, the more and more I started to like them. Especially when you pair it with a white chocolate ganache!! It’s like a waterfall of deliciousness!!
So this next amazing bundt pan that we are using for this cake is the Brilliance Bundt Pan. I always get oohs and aah whenever I make bundt cakes with the pan. It’s not the funnest or easiest pan to clean, but looking at the photos, it’s totally worth the few minutes over the sink!!
Let’s start this cake with the Awesome Quartet!! Butter, Sugar, Egg and Vanilla Extract. Sooo many recipes start with this quartet. Start by mixing the butter and sugar together for about 5 minutes until it’s light and fluffy. Remember to always scrape the sides and bottom of the bowl with your spatula so that everything will be mixed well.
Then add the flour and milk alternatively. Start with 1/3 of the flour, then add 1/2 of the buttermilk, then mix. Repeat this step one more time, then finish with the rest of flour. Remember to scrape and remember to not over mix!
Then add the lemon zest, raspberries and white chocolate in and gently mix it with a spatula.
Spoon it into a prepared pan like so. Each recipe has different capacity. Some is for a 10 cup pan, some for 12 cup pan and some for the mini pans. The main key to remember is never to fill all the way to the top. Only 3/4 of the pan is usually a great measure because the cake will rise. We really don’t want to have spillage all over the oven after all the hard work!
Once the cake is done and cooled, gently pour the white chocolate ganache on each of the nooks and crannies. Then decorate with quartered raspberries.
I mean, who could say no to this!! So grab a knife and cut into it!!
Happy Baking!!
| Servings |
12 servings
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- 2 tbsp flour
- 3/4 cup fresh or frozen raspberries
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/4 cup buttermilk
- 1/2 tsp lemon zest
- 3-4 raspberries cut into quarters for decorations
- 3 oz white chocolate very finely chopped
- 6 oz white chocolate chopped
- 1/4 cup whipping cream
Ingredients
WHITE CHOCOLATE RASPBERRY CAKE
WHITE CHOCOLATE GANACHE
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- Preheat oven to 350ºF/180°C. Spray 9 or 10 cup bundt pan with baking spray with flour.
- Put the raspberries in a small bowl and toss it with 2 tablespoon of flour.
- Mix together the rest of the flour, baking powder and salt. This is the flour mixture.
- In a stand mixer bowl, beat butter for 1 minute. Add in the sugar and beat for 4 minutes.
- Add eggs one at a time, beating well after each addition, and then mix together. Scrape the sides and bottom of the bowl.
- Add the vanilla extract and mix again.
- Add 1/3 of the flour and mix together. Add in 1/2 of the milk
- Mix in the lemon zest, raspberries, and white chocolate with a spatula. Mix together gently and be careful not to over mix.
- Spoon the batter into the prepared bundt pan, spreading evenly.
- Bake about 45-50 minutes, or until a tester inserted in center comes out clean. It might take more depending on the oven and pan you're using.
- Take out the pan and put it on a wire rack. Then gently pull the sides of the cake with a spatula.
- Than put a wire rack on top of the and flip the cake pan over, without lifting the pan out. Leave for 10 minutes, then take out the cake pan. Let cool before pouring the ganache.
- Finely chop white chocolate and put in a bowl.
- Heat cream until it is about to get to the boiling point, remove and add immediately to the chocolate. Cover it tightly with a plastic wrap.
- Let cool for 5 minute then whisk until smooth.
- Let the ganache cool until it thickens a little but it's still pourable. If you are using the Brilliance pan, pour the ganache on each nook.
- Decorate with the quartered raspberries.
Adapted from : Vintage Kitchen Notes
