Raspberry Bundt Cake with White Chocolate and Sour Cream

Step-by-step method

At a glance

This beautiful bundt cake brings together juicy raspberries, white chocolate, and a touch of rose in a light, moist sponge – and the most rewarding part is the finishing flourish with chocolate drizzle and fresh toppings. The key to success is keeping the batter airy by gently folding ingredients and watching the oven so the top doesn't over-brown, plus you'll want to chill your bundt tin before baking to ensure a perfect turn-out.

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Prepare the tin and oven

Preheat the oven to 170 °C. Thoroughly grease the bundt tin with softened butter and dust it with flour. Pop the prepared tin into the freezer for 10 minutes. The chilled, hardened layer of fat will ensure you can turn out the cake perfectly, even from the most intricate tin shape.

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1 tablespoon
Unsalted Butter

1 tablespoon
Medium-Fine Wheat Flour
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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.

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300 gram
All-purpose wheat flour

10 gram
Baking Powder

1 gram
Salt

4 piece
Egg White

1 gram
Salt
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The light and airy base

Using 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

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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 whisked egg whites. Mix only until just combined, keeping as much air in the batter as possible for maximum lightness.
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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, smooth it into the tin, 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 tin for 10 minutes – it will gradually pull away from the sides, making it easy to turn out 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 bain-marie. Once smooth, remove from the heat and immediately stir in the remaining 50 g of chocolate. Stir vigorously until fully melted. The chocolate will then be beautifully glossy and set with a nice snap.

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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. All done!

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150 gram
Raspberries

7 piece
Rose Petals

1 gram
Edible Glitter

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

everydaybyyumsto

Prep 40 min Cook 1 h

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

15 Ingredients

8 Steps

Hard Difficulty

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 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, your kitchen will smell so good you'll know this is no ordinary bundt cake. And once you finish it off with drizzled chocolate, raspberries and rose details, you'll have a dessert that looks every bit as good as it tastes. Perfect for those moments when you're after something delicate, pretty and a little bit special – with coffee, when a friend pops round, or simply as a treat for yourself.

Vegetarian Desserts To impress

Step-by-step method

At a glance

Prepare the tin and oven

For this step

Prepare the dry ingredients

For this step

The light and airy base

For this step

Bringing it all together

Raspberries and baking

For this step

Cooling

Crisp glaze

For this step

Decorating

For this step

Raspberry Bundt Cake with White Chocolate and Sour Cream

Ingredients — what you'll need

What's in it?

About this recipe

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