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    Urban Bliss Life » Blog » White Chocolate Raspberry Bundt Cake with Cream Cheese Glaze

    Published: March 28, 2022 / Updated: March 16, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    White Chocolate Raspberry Bundt Cake with Cream Cheese Glaze

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    side view of white chocolate raspberry bundt cake with text overlay
    white chocolate raspberry bundt cake with text overlay
    sliced white chocolate raspberry bundt cake with text overlay

    If you're looking for a beautiful, bright Spring/Summer cake for a special celebration like Mother's Day, Easter, birthdays, bridal showers, or baby showers, this White Chocolate Raspberry Bundt Cake is it. Full of citrusy lemon, sweet white chocolate, and puckery raspberries, this bundt cake is delicious on its own or coated with a cream cheese glaze.

    sliced white chocolate raspberry bundt cake

    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!

    Table of contents

    • What makes this bundt cake something special
    • Kitchen tools and equipment
    • Ingredients for white chocolate raspberry bundt cake
    • Step-by-step instructions
    • Ingredients for Cream Cheese Glaze
    • How to Make the Cream Cheese Glaze
    • Bundt Cake Recipe FAQs
    • What to serve with this bundt cake
    • More spring and summer dessert recipes
    • Pin it

    What makes this bundt cake something special

    side view of white chocolate raspberry bundt cake with cream cheese frosting

    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

    white chocolate raspberry bundt cake baked in pan

    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

    ingredients to make 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.

    floured bundt cake pan
    flouring raspberries

    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.

    whisking dry ingredients for cake
    butter and sugar in mixer
    adding eggs to mixer

    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.

    mixing batter to make white chocolate raspberry bundt cake
    adding buttermilk to cake batter
    adding vanilla to cake batter in mixer
    adding lemon zest to cake batter in mixer

    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.

    adding white chocolate chips to mixer
    adding raspberries to mixer
    adding raspberries and white chocolate chips to batter

    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.

    mixing batter for white chocolate raspberry bundt cake
    batter of white chocolate raspberry bundt cake poured into bundt cake pan

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

    batter of white chocolate raspberry bundt cake poured into bundt cake pan
    white chocolate raspberry bundt cake baked in 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

    ingredients to make best cream cheese frosting

    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 ½ 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.

    How to Make the Cream Cheese Glaze

    closeup of the top of white chocolate raspberry bundt cake

    In a stand mixer with a paddle attachment, or using a large bowl and a hand mixer, mix together the softened cream cheese, butter, and vanilla until combined and creamy. Gradually add the powdered sugar, one cup at a time, until fully blended and creamy. Spoon the glaze into a microwave-safe bowl and set aside until you are ready to decorate the cooled cake.

    Just before decorating the cake, microwave the glaze for 15 to 30 seconds, just enough to warm and soften the glaze to a consistency that allows you to easily drip the glaze over the cake.

    Bundt Cake Recipe FAQs

    half of white chocolate raspberry bundt cake
    What if I don't have buttermilk?

    If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Allow the mixture to sit for 5 minutes, then stir. 

    How do I keep my cake from turning out dry?

    Make sure you do not overmix the batter - this is often the reason cakes turn out dry. Mix the wet and dry ingredients together just until you no longer see any dry ingredients. Then gently fold in the floured raspberries and white chocolate chips, just until they are folded into the batter. Then pour into the prepared cake pan!

    What's the best way to store this cake?

    Store the cake inside a cake dome or an airtight container at room temperature for up to 5 days. You can also refrigerate the cake either in plastic-wrapped slices or in segments stored within an airtight container for up to 7 days.

    Can I freeze this cake?

    Yes! You can freeze an unfrosted, unglazed cake that is wrapped tightly with plastic wrap and then stored in an airtight, freezer-friendly container for up to two months.

    What to serve with this bundt cake

    white chocolate raspberry bundt cake on pedestal

    This bundt cake is absolutely delicious served with coffee or tea.

    If serving at a brunch or luncheon, try serving it as a dessert after feasting on these spring and summer dishes:

    • Toast with Eggs and Spring Vegetables
    • Radish Carrot Arugula Salad
    • Classic Chicken Salad Sandwiches
    • Easy Tuna Pasta Salad

    More spring and summer dessert recipes

    • Banana Crumb Coffee Cake
    • Mini Citrus Bundt Cakes
    • Funfetti Cookie Bars
    • Mini Spring Fruit Tarts
    • Citrus Sugar Cookies

    white chocolate raspberry bundt cake.

    White Chocolate Raspberry Bundt Cake

    5 from 6 votes
    Prep Time: 15 mins
    Cook Time: 45 mins
    Cooling Time: 15 mins
    Total Time: 1 hr 15 mins
    Recipe by Marlynn Schotland
    A delicious flavor combo of white chocolate and raspberries makes this a yummy Spring cake. Top it with a decadent cream cheese glaze!
    Servings: 12 servings
    Calories: 602kcal
    PRINT PIN RATE

    Equipment

    • Bundt Cake Pan

    Ingredients

    For the cake

    • 2½ cups all-purpose flour, divided, plus extra for flouring the cake pan
    • 1 cup fresh or frozen raspberries
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • 1¼ cup granulated sugar
    • 3 large eggs, at room temperature
    • 1¼ cup buttermilk
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon zest
    • ½ cup white chocolate chips

    For the cream cheese glaze

    • 8 ounces cream cheese, softened at room temperature
    • ½ cup (1 stick) unsalted butter, softened at room temperature
    • 1 teaspoon vanilla extract
    • 2 cups sifted powdered sugar
    • ¼ teaspoon kosher salt

    Instructions

    • Preheat the oven to 350°F. 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.
    • In a medium bowl coat the raspberries with 2 tablespoons of flour. Set aside.
    • In a separate large bowl. whisk together the remaining flour, baking powder, salt.
    • In a stand mixer, or a large bowl using a hand mixer, beat together the butter and sugar for 3 to 4 minutes, until smooth and creamy. Don't rush this part, as it helps make the cake moist and fluffy!
      Then beat in the eggs, one at a time.
    • 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.
    • Using a spatula, gently fold in the raspberries and white chocolate chips. Don't 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 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!).

    Make the Cream Cheese Glaze

    • In a stand mixer with a paddle attachment, or using a large bowl and a hand mixer, mix together the softened cream cheese, butter, vanilla, and salt until combined and creamy. Gradually add the powdered sugar, one cup at a time, until fully blended and creamy. Spoon the glaze into a microwave-safe bowl and set aside until you are ready to decorate the cooled cake.
    • Just before decorating the cake, microwave the glaze for 15 to 30 seconds, just enough to warm and soften the glaze to a consistency that allows you to easily drip the glaze over the cake.

    Notes

    Buttermilk: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Allow the mixture to sit for 5 minutes, then stir. 
    Room Temperature: It is very important that the eggs, cream cheese, and butter used in this recipe are all brought to room temperature before mixing. You can take them out of the refrigerator about 30 minutes before you will use them.
    Cool the Cake: Make sure the cake is completely cool before you add the glaze or decorate the cake. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 602kcal | Carbohydrates: 69g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 328mg | Potassium: 147mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1069IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Pin it

    sliced white chocolate raspberry bundt cake with text overlay

    « Banana Chocolate Chip Waffles
    Taisan: Filipino Chiffon Cake Recipe »
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      Reader Interactions

      Comments

      1. Emily says

        March 29, 2022 at 3:55 pm

        5 stars
        This cake was incredibly delicious, I love white chocolate and raspberry together! As you mentioned, it's delicious with coffee or tea!

        Reply
      2. Tavo says

        March 29, 2022 at 3:17 pm

        5 stars
        Loved loved loved this raspberry bundt cake! It was delicious! Thanks for sharing!

        Reply
      3. Patty at Spoonabilities says

        March 29, 2022 at 3:13 pm

        5 stars
        This cake is just screaming SPRING! The white chocolate and raspberries are the perfect combo in this cake!

        Reply
      4. Anita says

        March 29, 2022 at 2:48 pm

        5 stars
        Love the raspberry in this cake. The glaze truly takes it over the top.

        Reply
      5. Claudia Lamascolo says

        March 29, 2022 at 2:31 pm

        5 stars
        Second time making this its a keep delicious moist and just amazing flavors!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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