White Chocolate Raspberry Bundt Cake with Cream Cheese Glaze

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Bundt cakes are always something special. There’s just something about the beautiful, decorative shape of bundt cakes that make you feel like it’s a celebration.

This White Chocolate Raspberry Bundt Cake is perfect for spring and summer special occasions. Along with Blackberry Scones with Blackberry Glaze, Ube White Chocolate Chip Cookies, and Taisan (a Filipino chiffon cake), it’s great for Mother’s Day, Easter, bridal showers and baby showers, birthdays and anniversaries.

But this cake will also many any weekday or weekend day that ends in “y” a special occasion!

What makes this bundt cake something special

I think you’ll love this spring bundt cake for so many reasons.

• It’s fairly simple to make and uses everyday basic ingredients you can find in almost any grocery store.
  
• There’s bright citrus in every bite, thanks to the lemon juice and lemon zest.
  
• Raspberries add an element of farm fresh flavor in each slice.
  
• You can use fresh raspberries when they are in season, or frozen raspberries year round.
  
• You can make this ahead of time since it will stay fresh at room temperature for a few days.
  
• It’s delicious on its own, and even more magnificent when drizzled with a decadent cream cheese glaze and topped with fresh raspberries!
  
• You can freeze the cake and enjoy it up to two months later!

Kitchen tools and equipment

For this recipe, you just need a few basic kitchen tools:

Bundt cake pan – If you have regular size bundt cake pan, use it for this recipe. Otherwise, you can also use two round 8-inch pans to create a thick layered sponge cake with this recipe.

Mixing bowl- You will need at least one mixing bowl for the dry ingredients.

Whisk – Use a sturdy whisk to mix together the dry ingredients.

Stand Mixer – You’ll need a stand mixer to beat together the wet ingredients and to mix the final batter. If you do not have a stand mixer you can use another large mixing bowl and a hand mixer.

Spatula – Use a silicone spatula to gently fold in the raspberries and white chocolate chips. You’ll also use this tool to gently scrape the batter into the prepared bundt cake pan.

Ingredients for white chocolate raspberry bundt cake

Flour – use all-purpose flour for this cake recipe. You’ll need a little extra to also toss with the raspberries to coat them so that they don’t all fall to the bottom of the cake when baking.

Butter – Use unsalted butter that is softened at room temperature for this recipe. You can take the butter out of the refrigerator about 30 minutes before you start baking so that it is softened and ready to go.

Baking powder – This helps the cake rise as it bakes.

Eggs – Make sure you take the eggs out of the refrigerator about 30 minutes before you start baking. They should be at room temperature when you add them to the batter so that they mix smoothly.

Salt – I use kosher salt in my baking, and when measuring. Since it’s a small amount, you can substitute table salt 1:1 in this recipe.

Lemon Zest – This adds a beautiful lemon aroma and flavor throughout the cake!

Vanilla – Use pure vanilla extract.

Buttermilk – If you don’t have buttermilk, scroll to the recipe FAQ section to see how you can make your own!

White Chocolate Chips – Use white chocolate chips or chop up a white chocolate baking bar into small pieces.

Raspberries – You can use fresh or frozen raspberries.

Step-by-step instructions

Preheat the oven to 350°F.

PREP THE PAN:
Spray or lightly brush the inside of the bundt cake pan with baking spray or butter. Coat with extra flour then shake off the excess. Place the pan in the refrigerator until you’re ready to bake.

PREP THE STRAWBERRIES:
In a medium bowl coat the raspberries with 2 tablespoons of flour. Set aside.

MIX THE DRY INGREDIENTS:
In a separate large bowl. whisk together the remaining flour, baking powder, salt.

MIX THE WET INGREDIENTS:
In a stand mixer, or a large bowl using a hand mixer, beat together the butter and sugar until smooth and creamy. Then beat in the eggs, one at a time.

MIX DRY & WET INGREDIENTS:
Gradually take turns adding some of the dry ingredients and then the buttermilk, until you’ve added all of the dry ingredients and buttermilk.

Then beat in the vanilla and lemon zest.

FOLD IN THE ADD-INS:
Using a spatula, gently fold in the raspberries and white chocolate chips.

It is VERY IMPORTANT that you do NOT overmix! Just fold them into the batter until distributed throughout the batter.

Remove the bundt cake pan from the refrigerator and pour the batter into the pan.

BAKE THE CAKE:
Bake at 350°F for 40 to 50 minutes, or until a toothpick poked into a thick part of the cake comes out clean. Remove from the oven and allow to cool in the pan for 15 to 20 minutes.

After the cake has had a chance to cool in the pan, carefully invert the cake pan over a large plate or cooling rack. Decorate with the cream cheese glaze. Be sure the cake is completely cool before decorating!

Ingredients for Cream Cheese Glaze

The ingredients needed for this cream cheese glaze are similar to the ingredients needed for Cream Cheese Frosting. The difference is in the amounts of each ingredient used.

Cream Cheese – Take your cream cheese out of the refrigerator about 30 minutes before you are ready to bake. It needs to be softened at room temperature in order to blend smoothly for the glaze.

Butter – use unsalted butter that is also softened at room temperature.

Salt – Just a bit of salt helps balance the sweetness of this glaze

Vanilla – I like to add a bit of vanilla to add depth of flavor to the glaze and that warm classic bakery aroma.

Powdered Sugar – The recipe calls for 2 cups total. You’ll start by whisking in 1/2 cup at a time, and only use the amount you need to make the glaze the consistency that you prefer.

Some people like a thin glaze, some like a really thick glaze like the one you see in these photos. Use more powdered sugar for a thick glaze, and less for a thin glaze.