Feb 1, 2013

White Chocolate Raspberry Bundt Cake #BundtaMonth

I can offer you a thought, a good one, when it comes to bundt cake recipes. If you find a recipe that works, and unmolding perfectly well without much prayer being an exclusive quality, stick to it and try to adjust and change it around a bit when looking for different flavors that don't clash too much with the original. 
This is what I'm doing with this month's Bundt a Month challenge for chocolate bundt. Any chocolate, any combination.

I was sure I wanted to use white chocolate, because it pairs so well with fresh raspberries, and also it's the first day of that sweet, romantic month when you'll see an endless parade around the web of chocolate and hearts in every possible variation, with different shades of red and pink thrown into the mix. 
But it's not my thing really, as much as I try I have mixed feelings trying to get into the spirit of whatever monthly celebration is taking place. As much as I like to celebrate I like to be more spontaneous about it. 

I didn't see the need to look for a completely new recipe, and save myself from the possibility of an epic failure during a time when the oven on is not a thing I look forward to. These are hot times, and not because it'll be valentine's day in a few weeks, but because the air is suffocating, courtesy of blazing summer days.

So between salads, ice cream and fresh fruit I made this sweet white chocolate cake with fresh raspberries,  the latter deciding to stay in the bottom and not move an inch from where I dropped them. That was their choice not mine. 
Usually when I add a final layer to a bundt of what I think is a different density, it usually behaves very nicely and parks somewhere around the middle by the time the cake is done. Not this time, so I might have to revise my knowledge about densities.

That doesn't affect the cake really, because they contrast a lot with the sweetness of it so you don't need them all over it. Though next time I will put them in the middle because they are more visually appealing. Which, of course, was my first intention, to cut and see red dots here and there. 
This cake is an adaptation of the recipe I used in the cardamom bundt cake with saffron cream. The original recipe is a plain vanilla, a basic bundt cake, my favorite in the category.

Here I added some shaved white chocolate, cut down the amount of sugar, used buttermilk and added the fresh raspberries. Adding the chocolate grated makes it simpler because there's no melting involved and, in my opinion, makes for a better texture.
This cake travels well and lasts 3 or 4 days easily, wrapped well.

adapted from Kiss My Bundt, by Christa Wilson

If you want the raspberries to appear inside the cake, pour ¾ of the batter into the pan, add the raspberries and cover with remaining batter.

2 ½ cups (325g) flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (175g) unsalted butter
1 ½ cup sugar
3 oz. (85g) white chocolate, very finely chopped or grated (I shave it with a knife)
3 eggs, room tº
1 ¼ cup buttermilk (or whole milk with 1 Tbs lemon juice)
½ teaspoon vanilla
¾ cup fresh raspberries

Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
Sift flour, baking powder and salt. Set aside
In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.
Beginning and ending with dry ingredients, add them in three parts alternating with milk and vanilla in two parts. With a spatula add white chocolate.
Pour batter into prepared pan, spreading evenly. Add raspberries.
Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.
Dust with powdered sugar and serve.

Need more inspiration for bundt cakes with chocolate? We have amazing ones for you:

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious

Here's how you can be a part of Bundt-a-Month:

- Simple rule: Use chocolate - and bake us a Bundt for February

- Post it before February 28, 2013.

- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)

- Add your entry to the Linky tool below

- Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Link to BundtaMonth on Facebook - http://www.facebook.com/BundtaMonth
Link to BundtaMonth on Pinterest -


  1. I love the shot where the berries are being layered into the pan! White chocolate and raspberry is such a delicious combination! Your cake looks fantastic, Paula! Thanks for baking along this month. :)

  2. This sounds incredible! Nothing is better than white chocolate and raspberries. Not even peanut butter and chocolate!

    I'll keep this cake in mind for when I have too many fresh raspberries. Using fresh ones in cakes kind of kills me because they're so good (and expensive) plain. And the frozen ones always look a bit unpleasant. I can't wait for a raspberry sale! :)

    1. I completely agree about the fresh raspberries!

  3. I love the idea of Bundt month! great flavour with the white chocolate and raspberries.

  4. Raspberries and white chocolate is one of my favorite combinations. This cake looks incredible.

  5. Lovely cake! I love the raspberries inside, so nice!

  6. I think it is pretty with the raspberries on the bottom. It's a great way to save those lovely raspberry filled bites for the last.

  7. So true about holding on to recipes that don't have 'much prayer' as a main ingredient. ;) The texture of this bundt looks perfect.

  8. Just beautiful, Paula! I love the flavor combination. And, isn't that a great book?

    1. It´s the best, I was about to say so again in this post. But it´s highly worth recommended.

  9. I love bundts and this flavor combination is a real winner - absolutely delicious!
    Mary x

  10. What an irresistible Bundt! The heady combination of raspberries and white chocolate is perfect for the month of February!

  11. I love a recipe that doesn't require a silent prayer when I pop it in the oven. This looks amazing. I love the flavor combinations.

  12. So pretty and what a good combination. I think white chocolate sometimes gets overlooked but I really enjoy it. A friend just dropped off some blackberries, I think that might be nice in this cake too.

    1. Absolutely, they go great together since blackberries are a bit tart and white chocolate is very sweet!

  13. Paula, you can never ever go wrong with white chocolate and fresh delicious raspberries! Plus I love the addition of thick farm fresh buttermilk to my cake batter, alsways makes a nice moist cake that keeps well for a few days (which you also pointed out). This recipe sound like a true winner! Absolutely wonderful!
    Have a great Friday and send over a slice of that Bundt, please!

  14. Here in New York, we are in a deep winter freeze so roaring ovens are a blessing. :) Either way, I love that you used white chocolate!! Delicious!

  15. That batter looks so thick, rich and dense, Paula - absolutely fabulous! I love cakes that feature buttermilk for the texture and the flavour so I'm sure this one tasted fantastic, especially with the white chocolate and raspberries. I'm with you - I'm not a huge fan of Valentines Day and I'm not going to force myself to be excited simply because everyone else in the blogosphere is. What I AM excited about is all the chocolate I'm going to be baking with and eating this month ;) Wahoo!

  16. Thank you, Paula! I've been looking for a do-able white chocolate cake recipe. And your Bundt cake looks divine.

    P.s. You are right there is nothing like the lovely combo of raspberries and white chocolate.

  17. Oh, yeah...white chocolate and raspberries is one of my favorite combos! I'm going to have to try your Bundt cake recipe...it's been a long time since I've made one!

    PS...I doubt I'd ever find Brussels sprouts around here in the summer...you're a trooper for even looking for them!

  18. What a lovely cake, Paula! Beautiful

  19. I've been wanting to make a bundt for awhile now. This looks fantastic!

  20. White chocolate and raspberries are such a great combination! I can imagine it tastes great in bundt cake.

  21. White chocolate was meant for raspberries. It may not have turned out the way you envisioned, but your flavor combination sounds fantastic! Love it!

  22. I love that you used white chocolate and raspberries! Such a great combination. And who cares where the berries ended up? This cake is beautiful wherever they are!

  23. Paula,
    Your cakes always have an elegance about them and I love your flavor combinations! I have never baked with fresh fruit IN my cake but now I am definitely going to try! Your bundt looks brilliant and I think the raspberries on bottom are great. . it's like saving the best for last (if you eat the slice from the top down)! As always, love this!

  24. You are a brave one baking in the heat, Paula! I'd be making a jello mold in my bundt pan! I love the white chocolate shavings idea, and the fresh raspberries. I def need to try adding some fresh fruit to my next bundt.

  25. Another beautiful Bundt, Paula! I love the white chocolate and raspberry combination. And the photos are stunning! I especially love the last photo with the linen you used... ~ David

  26. The cake looks lovely! I love the brightness of the raspberries. I'll have to remember that trick about grating the white chocolate as opposed to melting it.

  27. I love raspberry and white chocolate together and this cake is simply beautiful! I like that you grated the white chocolate instead of melting it first. This cake must have been so tasty!

  28. Lovely, really lovely!! Your recipes and post always inspire me and this one is no different!!

  29. I have this cookbook also, and have had this cake bookmarked. Glad to hear it is good and kudos for not doing dark chocolate! Your cake really stands out!

  30. Great combination , sweet white chocolate with the tart raspberry , the bunt cake looks delish !!!

  31. i don't like white chocolate to eat, so i've always avoided cooking with it. you have tempted me.
    i too believe that with a bundt cake, once you have a good 'base' recipe with the quantities you require, you can adapt it whichever way you choose. i realilsed that when i made my first suuccessful 'big bundt' (http://diginhobart.blogspot.com.au/2013/01/lemon-butter-bundt-cake.html)
    thank you again paula for a lovely cake!

  32. Hi Paula

    I was wondering if I could use frozen raspberries in this recipe.


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