Raspberry Bundt Cake with White Chocolate and Sour Cream

Step-by-step method

At a glance

You're making a gorgeous bundt cake that combines tart raspberries, delicate white chocolate, and a hint of roses for a light, moist texture. The key is keeping the batter airy by gently folding in whipped egg whites and tempering the chocolate glaze with the seed method for that perfect glossy finish—then you top it all off with fresh raspberries, rose petals, and edible glitter for a show-stopping dessert.

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Prepare the pan and oven

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

For this step
0/2

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 thoroughly 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

The light, fluffy base

In a stand mixer, beat the butter with both sugars until pale 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

Bringing it all together

Using a spatula, gently fold the flour mixture into the butter base in two batches. Then very gently fold in the whipped egg whites. Mix only until just combined, so the batter keeps as much air as possible for maximum fluffiness.
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Raspberries and baking

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 into 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 nicely onto a wire rack. Let it cool completely before decorating.
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Crisp glaze

Melt 100 g of chocolate with the cocoa butter over a water bath. Once the mixture is smooth, remove it from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until it's all melted. The chocolate will then be perfectly glossy and crisp.

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150 gram
White chocolate
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Decorating

Drizzle the top of the cake with the chocolate 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

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Raspberry Bundt Cake with White Chocolate and Sour Cream

Name: Elegant Raspberry White Chocolate Bundt Cake
Prep time: 40 min
Cook time: 60 min
Total time: 140 min
Yield: 8
Cuisine: American
Ingredients: 185 gram Light Cane Sugar; 7 piece Rose Petals; 2 gram Salt; 150 gram 20% Sour Cream; 1 gram Edible Glitter; 1 tablespoon Medium-Fine Wheat Flour; 1 tablespoon Unsalted Butter; 2 teaspoon Vanilla sugar; 200 gram Unsalted Butter; 10 gram Baking Powder; 300 gram Raspberries; 300 gram All-purpose wheat flour; 250 gram White chocolate; 4 gram Egg Yolk; 4 piece Egg White

everydaybyyumsto

Prep 40 min Cook 1 h

Plus 30 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

185 gram
Light Cane Sugar
7 piece
Rose Petals

Rosie Rose Our pick
Rosebuds – Dusty Rose
2 gram
Salt
150 gram
20% Sour Cream
1 gram
Edible Glitter

Sugarflair Our pick
Edible Sparkle Lustre Colour – Gold
1 tablespoon
Medium-Fine Wheat Flour
1 tablespoon
Unsalted Butter
2 teaspoon
Vanilla sugar
200 gram
Unsalted Butter
10 gram
Baking Powder
300 gram
Raspberries
300 gram
All-purpose wheat flour
250 gram
White chocolate

Callebaut Our pick
Callebaut White Chocolate Callets (W2) 400g

Sold out
4 gram
Egg Yolk
4 piece
Egg White

Equipment

What you'll need besides the ingredients.

Bundt tin

Nordic Ware Bundt Pan - Blossom

Nordic Ware Bundt Pan - Braided

Stand mixer

Spatula

Cooling rack

What's in it?

666 kcal

Calories

78 g

Carbohydrates

36 g

Fats

10 g

Proteins

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

About this recipe

Juicy raspberries baked inside and scattered 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. Even while it's baking, it fills the kitchen with an aroma that tells you this is no ordinary bundt cake. And once you finish it off with a drizzle of glossy chocolate, fresh raspberries and pretty pink details, you get a dessert that looks just as good as it tastes. Perfect for those moments when you're craving something delicate, pretty and a little bit special - with a cup of coffee, for a get-together with a friend, or simply just for the joy of it.

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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

The light, fluffy base

For this step

Bringing it all together

Raspberries and baking

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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