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!
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!
{cake recipe adapted from Anina's Recipes}
- *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
- Preheat the oven to 355F. Butter and flour a bundt pan very well, and set aside.
- In a large bowl, with a hand mixer, beat together the butter and sugar until creamy and well-combined.
- Add in the eggs, one at a time, beating until light and fluffy.
- Mix in the pudding mix, vanilla extract, and melted chocolate, and beat well.
- Now, add in about half the flour, along with the baking powder and salt, and mix.
- Add in all the milk, mix it in, then add the rest of the flour.
- 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.
- When cooked through, remove from the oven and let the cake cool completely before removing from the pan.
- When ready to serve, prepare the frosting. In a medium bowl, beat together the cream cheese and powdered sugar until a cream forms.
- In a separate small bowl, beat the whipping cream to stiff peaks.
- Using a spatula, carefully fold the whipped cream into the cream cheese mixture. Add in the mashed raspberries, and fold those in as well.
- Frost the cake and serve! Store leftovers in the fridge.
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