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How to Make White Chocolate-Raspberry Bundt Cake - A Step-by-Step Guide

White Chocolate-Raspberry Bundt Cake is a decadent and delicious dessert that is perfect for any occasion. This cake is moist, rich, and bursting with the flavors of white chocolate and fresh raspberries. The combination of the tender cake and the tartness of the raspberries creates a truly irresistible treat that will have everyone coming back for seconds.

Whether you are hosting a dinner party, a family gathering, or simply want to indulge in a sweet treat, this White Chocolate-Rasp...

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Ingredients

  • 1 (15.25 ounce) package vanilla cake mix
  • 1 cup plain Greek yogurt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 (3.9 ounce) package instant white chocolate pudding mix
  • 1 cup white chocolate chips
  • ½ cup seedless raspberry jam
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 1 cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
  • Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
  • Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
  • While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
  • When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

    • Nutrition

    526 cal.

    • Total Fat: 27g
    • Saturated Fat: 13g
    • Cholesterol: 79mg
    • Sodium: 493mg
    • Total Carbohydrate: 66g
    • Total Sugars: 34g
    • Protein: 7g
    • Calcium: 66mg
    • Iron: 0mg
    • Potassium: 40mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    White chocolate recipes
    Raspberry recipes