Raspberry Bundt Cake with White Chocolate and Sour Cream

Step-by-step method

At a glance

Start by carefully prepping the bundt pan, including a quick chill in the freezer, then whip up a light, fluffy batter from butter, sugar, egg yolks, sour cream, and gently folded-in egg whites. Raspberries and white chocolate get tossed in flour before going into the batter so they stay evenly distributed, and the cake bakes until golden. Finally, a glossy chocolate glaze and delicate decorations turn it into a truly special dessert.

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Prepare the pan and oven

Preheat the oven to 170 °C (340 °F). Grease the bundt pan thoroughly with softened butter and dust with flour. Pop the greased pan into the freezer for 10 minutes. The chilled, firmed-up layer of fat will help you turn out the cake perfectly, even from the most intricate mold.

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1 tablespoon
Unsalted Butter

1 tablespoon
Medium-Fine Wheat Flour
2/8

Prepare the dry ingredients

In a bowl, combine the flour, baking powder, and salt. Mix well so everything is evenly blended. Then whisk the egg whites with a pinch of salt into stiff peaks.

For this step
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300 gram
All-purpose wheat flour

10 gram
Baking Powder

1 gram
Salt

4 piece
Egg White

1 gram
Salt
3/8

Build the fluffy base

Using a stand mixer, beat the butter with both sugars until light and fluffy. Gradually beat in the egg yolks, then briefly mix in the sour cream.

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200 gram
Unsalted Butter

2 teaspoon
Vanilla Sugar

185 gram
Light Cane Sugar

4 gram
Egg Yolk

150 gram
20% Sour Cream

4/8

Combine everything

Gently fold the flour mixture into the butter base in two additions using a spatula. Then very carefully fold in the whipped egg whites. Mix only until just combined, keeping as much air in the batter as possible for maximum fluffiness.
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Add the raspberries and bake

In a bowl, lightly toss the raspberries and chocolate in flour so they don't sink to the bottom of the batter. Fold them into the batter, spread it evenly in the pan, and bake for 45–55 minutes. If the cake starts browning too much, cover it with foil.

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150 gram
Raspberries

100 gram
White chocolate
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Cooling

Once baked, let the cake cool in the pan for 10 minutes – it will gradually loosen from the sides and then turn out beautifully onto a wire rack. Let it cool completely before decorating.
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Crisp glaze

Melt 100 g of the chocolate with the cocoa butter over a double boiler. Once smooth, remove from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until fully melted and combined. The chocolate will turn perfectly glossy and crisp.

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150 gram
White chocolate
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Decorating

Pour the chocolate glaze over the top of the cake and let it set. Arrange fresh raspberries on top and decorate with roses. Finish with a light dusting of pink glitter. And you're done!

For this step
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150 gram
Raspberries

7 piece
Rose Petals

1 gram
Edible Glitter

How it went

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Raspberry Bundt Cake with White Chocolate and Sour Cream

Name: Raspberry White Chocolate Bundt Cake Recipe
Prep time: 40 min
Cook time: 60 min
Total time: 155 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon Unsalted Butter; 10 gram Baking Powder; 300 gram Raspberries; 4 piece Egg White; 4 gram Egg Yolk; 300 gram All-purpose wheat flour; 150 gram 20% Sour Cream; 185 gram Light Cane Sugar; 250 gram White chocolate; 1 tablespoon Medium-Fine Wheat Flour; 200 gram Unsalted Butter; 2 teaspoon Vanilla Sugar; 7 piece Rose Petals; 2 gram Salt; 1 gram Edible Glitter

everydaybyyumsto

Prep 40 min Cook 1 h

Plus 45 min of resting (not counted in active time)

15 Ingredients

8 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 15 ingredients

Adjust servings

1 tablespoon
Unsalted Butter
10 gram
Baking Powder
300 gram
Raspberries
4 piece
Egg White
4 gram
Egg Yolk
300 gram
All-purpose wheat flour
150 gram
20% Sour Cream
185 gram
Light Cane Sugar
250 gram
White chocolate

Our pick
Callebaut White Chocolate Callets (W2) 400g

Sold out
1 tablespoon
Medium-Fine Wheat Flour
200 gram
Unsalted Butter
2 teaspoon
Vanilla Sugar
7 piece
Rose Petals

Our pick
Rosebuds – Dusty Rose
2 gram
Salt
1 gram
Edible Glitter

Our pick
Edible Shimmer Powder – Gold

Equipment

What you'll need besides the ingredients.

Bundt tin

Blossom Bundt Pan

Bundt Pan - Braided

Stand mixer

Spatula

Cooling rack

What's in it?

5 kcal

Calories

1 g

Carbohydrates

2 g

Fats

0 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Juicy raspberries baked right in and piled on top, delicate white chocolate, and a soft touch of roses. Every bite of this bundt cake is light, moist, and beautifully balanced between sweetness and fresh tartness. As it bakes, your kitchen will fill with an aroma that tells you this is no ordinary bundt cake. And once you finish it off with dripping chocolate, raspberries, and pretty pink details, you get a dessert that looks every bit as good as it tastes. Perfect for those moments when you're craving something delicate, feminine, and just a little bit special – with a cup of coffee, for a get-together with a friend, or simply as a treat for yourself.

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Step-by-step method

At a glance

Prepare the pan and oven

For this step

Prepare the dry ingredients

For this step

Build the fluffy base

For this step

Combine everything

Add the raspberries and bake

For this step

Cooling

Crisp glaze

For this step

Decorating

For this step

How it went

Nobody has tried this recipe yet

Raspberry Bundt Cake with White Chocolate and Sour Cream

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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