raspberry white chocolate bundt cake
Prep time
Cook time
Total time
Serves: 12 servings
  • *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 tsp baking powder
  • ½ tsp salt
  • 1 tsp 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
  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.
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2014/10/raspberry-white-chocolate-bundt-cake/