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White Chocolate Raspberry Bundt Cake

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A delightful bundt cake featuring the enchanting combination of white chocolate and raspberries, perfect for any gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition; stir in the vanilla extract.
  5. Incorporate half of the dry ingredients, then the sour cream, and finally fold in the remaining dry ingredients until just combined.
  6. Fold in the white chocolate chips and raspberries, making sure they’re evenly distributed.
  7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely before serving.

Notes

This cake can be stored at room temperature for up to three days or sliced and frozen for up to three months.

Nutrition

Find it online: https://tashirecipez.com/white-chocolate-raspberry-bundt-cake-2/

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