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White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.