Moist White Chocolate Raspberry Bundt Cake

This White Chocolate Raspberry Bundt Cake is a buttery, tender cake loaded with sweet white chocolate chips and ribbons of tart raspberry jam.

The swirls make every slice a little different, and the glossy white chocolate glaze on top seals the deal.

What Makes This Bundt So Good

The crumb stays soft for days because sour cream keeps it that way without making the cake heavy. White chocolate chips melt into little creamy pockets, and the swirl of raspberry jam gives you a hit of bright, jammy tartness in every bite.

No fancy decorating needed. The bundt shape does all the work, and a simple white chocolate drizzle makes the whole thing look like you spent hours on it.

Ingredients

• 3 cups all-purpose flour: spooned and leveled, not scooped
• 2 tsp baking powder: fresh, for lift
• ½ tsp salt: fine sea salt works best
• 1 cup unsalted butter, softened: leave it out for about an hour
• 2 cups granulated sugar: this is a sweet cake, just right with the tart raspberry
• 4 large eggs: at room temperature, so they blend smoothly
• 2 tsp vanilla extract: use the real stuff if you have it
• 1 cup full-fat sour cream: this keeps the crumb velvety
• 1 cup white chocolate chips: plus a few extra for scattering on top
• ¾ cup seedless raspberry jam: smooth jam swirls without seeds catching in the glaze

Variations / Substitutions

• Swap the white chocolate: dark chocolate chips or chopped white chocolate chunks both work; dark gives a richer contrast.
• Add almond: a ¼ tsp almond extract in the batter makes the raspberry pop even more.
• Change the jam: strawberry or mixed berry jam are great, just make sure it is smooth and seedless.
• Dairy-free: use plant-based butter sticks and a thick dairy-free yogurt in place of sour cream. White chocolate chips can be hard to find dairy-free, so check labels.
• Go lemon: stir the zest of one lemon into the sugar before creaming for a lemon raspberry version.

If you love fruity chocolate combos, our dark chocolate cherry loaf is another one to try.

How to Make White Chocolate Raspberry Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and set a rack in the lower third. Whisk the 3 cups flour, 2 tsp baking powder, and ½ tsp salt together in a medium bowl until there are no lumps.

The mixture will look pale and evenly mixed, with tiny specks of baking powder dispersed throughout. Set it aside. Having the dry ingredients ready makes the next steps move fast.

Step 2: Cream the Butter and Sugar

Put the 1 cup softened butter and 2 cups sugar in a large bowl. Beat with a hand mixer or stand mixer on medium speed for about 3 minutes, until the mixture looks fluffy and lightens a couple shades.

Scrape down the sides of the bowl once or twice so everything gets evenly beaten. The sugar should still feel a little gritty if you rub it between your fingers, but the texture will look airy, like wet sand.

Step 3: Mix the Batter

Beat in the 4 eggs one at a time, mixing well after each, then add the 2 tsp vanilla. Scrape the bowl again and beat in the 1 cup sour cream on low speed just until it disappears.

Add the flour mixture all at once and fold it in with a spatula or mix on the lowest speed until you no longer see dry streaks. Do not overbeat, or the cake will be tough. Fold in the 1 cup white chocolate chips gently, stopping as soon as they are distributed.

Step 4: Swirl in the Raspberry Jam

Grease a 10 to 12 cup bundt pan really well with butter or nonstick spray, then dust it lightly with flour. Spoon half the batter into the pan and smooth it into an even layer with the back of a spoon.

Drop half of the ¾ cup raspberry jam in small dollops over the batter. Top with the rest of the batter and smooth it out, then add the remaining jam dollops on top. Drag a butter knife through the batter in a zigzag motion, going all the way around the pan once or twice. You want ribbons of jam, not a completely marbled batter, so stop as soon as you see swirls. A few deep folds bring the jam through the cake in the prettiest way.

Step 5: Bake the Bundt Cake

Slide the pan onto the lower rack and bake for 50 to 55 minutes. The top will spring back when pressed lightly, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.

Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then invert the pan onto the rack and lift it off gently. The cake should release in one piece, showing golden brown ridges and dark pink jam lines. Let it cool completely before glazing.

Step 6: Drizzle with White Chocolate Glaze and Slice

While the cake cools, make the glaze. Melt ½ cup white chocolate chips with 2 tbsp butter in a small saucepan over low heat, stirring until smooth. Remove from the heat and whisk in ½ cup powdered sugar and 2 to 3 tbsp milk, a little at a time, until the glaze pours thickly but still drips in ribbons.

Pour the glaze over the cooled cake, letting it run down the sides. Scatter a few extra white chocolate chips on top before the glaze sets. Slice and serve right away, or let it sit for 15 minutes so the glaze firms up slightly. The first cut will reveal creamy white chips nestled between pink jam swirls.

A Few Tips for the Best Bundt

• Get the butter and eggs to true room temperature before you start. Cold ingredients will not cream up as airy and can make the batter curdle.
• Grease the bundt pan with butter or solid shortening, then dust it with flour. Spray with flour already in it also works. Pay extra attention to the center tube and all those crevices.
• Use seedless raspberry jam so you get a smooth ribbon that does not catch on the knife when you slice.
• Swirl just enough to create ribbons. Going overboard will muddy the batter and you will lose the distinct jam pockets.

Bake times can shift with pan size, so use the table below as a guide.

Storing Leftovers

• Refrigerate: Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. Bring slices to room temperature before serving so the crumb softens.
• Reheating: A 10-second zap in the microwave warms it just enough to make the white chocolate chips gooey again. Do not overheat or the glaze will melt completely.

Frequently Asked Questions

Can I use fresh raspberries instead of jam?

You can, but they release a lot of juice. Toss 1 cup fresh raspberries with a tablespoon of flour, then reduce the jam to ½ cup and swirl them together. The cake may need an extra 5 minutes of bake time.

Why did my white chocolate chips sink?

Heavy chips sometimes settle if the batter is too thin. Toss the chips with a teaspoon of flour before folding them in, and make sure your batter is thick enough. Sour cream helps keep it sturdy.

Can I freeze this cake?

Yes, without the glaze. Wrap the completely cooled cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving.

What can I use if I do not have sour cream?

Full-fat Greek yogurt works cup for cup. The cake will be a touch tangier but just as moist.

How do I get clean slices without tearing?

Use a long, thin serrated knife and wipe it clean between cuts. The glide prevents dragging white chocolate chunks and jam through the crumb.

White Chocolate Raspberry Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 490

Ingredients Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup full-fat sour cream
• 1 cup white chocolate chips
• ¾ cup seedless raspberry jam

Method

 

1. Whisk flour, baking powder, and salt together; set aside.
2. Cream butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla and sour cream.
3. Gently fold in the dry ingredients until just combined, then fold in white chocolate chips.
4. Grease and flour a bundt pan. Layer half the batter, half the jam dollops, remaining batter, then remaining jam. Swirl with a knife.
5. Bake at 350°F for 50-55 minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then invert onto a rack.
6. Melt ½ cup white chocolate chips with 2 tbsp butter, stir in ½ cup powdered sugar and 2-3 tbsp milk for glaze. Drizzle over cooled cake and scatter extra chips on top. Slice and serve.

Notes

Let the cake cool completely before glazing, or the drizzle will slide right off. If you are in a hurry, pop the inverted cake into the fridge for 20 minutes to speed things up.