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    You are here: Home / Recipes / Cakes / raspberry white chocolate bundt cake

    raspberry white chocolate bundt cake

    Oct 5, 2014 · 1 Comment

    raspberry white chocolate bundt cake | The Baking Fairy

    I am firmly convinced that bundt cakes are the future. I mean, really though. Is there a more effortless kind of cake out there? I seriously doubt it! It's the only cake that looks beautiful straight out of the pan, and while frosting is always delicious {and I totally believe in slathering cakes in frosting solely for the yum-factor}, bundts don't really need any to be complete. To be honest, they end up looking funny when frosted {trust me, I know. I had to take pictures of this cake}. But, like I said, I like the sugar high. So frosting it is! There's this darling bakery back in my hometown that bakes ONLY bundt cakes, and while I thought it was a dumb idea at first, I have to admit that they're actually geniuses! Like I said, bundts are super easy to make and all they have to do is pipe a little frosting on top and they are done. I hate to admit it, but I wish I came up with an idea like that. Anyways, my favorite flavor of theirs is the raspberry white chocolate, and since there isn't a bakery here at school that makes it, I had to take matters into my own hands. As usual. The result is this super simple, delicious, to-die-for cake. Just as good as the original!

    raspberry white chocolate bundt cake | The Baking Fairy  raspberry white chocolate bundt cake | The Baking Fairy

    This treat has the perfect balance of flavors, with a rich white chocolate cake base {enhanced by white chocolate pudding mix in the batter}, and studded with tart raspberries. The whole thing is then slathered in this unbelievably yummy raspberry cream cheese frosting that takes it over the top! The original has a classic white cream cheese frosting, but since I've done that before {see my cranberry-orange bundt with cream cheese frosting HERE!} I wanted to give it a different twist. Since October is Breast Cancer Awareness Month, I thought pink frosting was more than fitting! Though the cake and frosting are both made entirely from scratch, don't be intimidated... this treat is way easier than you'd think. Happy baking!

    rasbperry white chocolate bundt cake | The Baking Fairy

    {cake recipe adapted from Anina's Recipes}

    raspberry white chocolate bundt cake
     
    Save Print
    Prep time
    15 mins
    Cook time
    50 mins
    Total time
    1 hour 5 mins
     
    Author: Valentina | The Baking Fairy
    Serves: 12 servings
    Ingredients
    • *for the cake*
    • 1 cup {2 sticks} unsalted butter, softened
    • 1½ cups white sugar
    • 4 eggs
    • 1 cup white chocolate chips, melted
    • 1 cup milk
    • 3 cups all-purpose flour
    • 1 package white chocolate pudding mix
    • 4 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup frozen raspberries {still frozen}
    • *for the frosting*
    • 8 oz full-fat cream cheese, softened
    • ½ cup heavy cream
    • ¾ cup powdered sugar
    • ½ cup frozen raspberries, thawed and mashed
    Instructions
    1. Preheat the oven to 355F. Butter and flour a bundt pan very well, and set aside.
    2. In a large bowl, with a hand mixer, beat together the butter and sugar until creamy and well-combined.
    3. Add in the eggs, one at a time, beating until light and fluffy.
    4. Mix in the pudding mix, vanilla extract, and melted chocolate, and beat well.
    5. Now, add in about half the flour, along with the baking powder and salt, and mix.
    6. Add in all the milk, mix it in, then add the rest of the flour.
    7. Finally, stir in the frozen raspberries. Pour the batter into the prepared pan, and bake for 55-60 minutes. Check on it after about 45 minutes, and if the middle is still jiggly, cover with foil for the remainder of the baking time.
    8. When cooked through, remove from the oven and let the cake cool completely before removing from the pan.
    9. When ready to serve, prepare the frosting. In a medium bowl, beat together the cream cheese and powdered sugar until a cream forms.
    10. In a separate small bowl, beat the whipping cream to stiff peaks.
    11. Using a spatula, carefully fold the whipped cream into the cream cheese mixture. Add in the mashed raspberries, and fold those in as well.
    12. Frost the cake and serve! Store leftovers in the fridge.
    3.2.2802

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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