Ingredients
Scale
For the Cake:
- ½ cup salted butter (melted): Adds moisture and richness. If using unsalted butter, add a pinch of salt to balance the flavors.
- 1 ½ cups granulated sugar: Sweetens the cake perfectly. Brown sugar can be used for a deeper, caramel-like flavor.
- 4 large eggs: Acts as a binder and provides structure. For an egg-free option, try using unsweetened applesauce or yogurt.
- ⅓ cup sour cream: Makes the cake moist and tender. You can substitute plain Greek yogurt or buttermilk.
- ¼ cup milk: Helps create a smooth batter. Any type of milk—dairy or plant-based—will work.
- 3 cups all-purpose flour: The foundation of the cake. For a gluten-free version, use a 1:1 gluten-free flour blend.
- ½ teaspoon baking powder and ½ teaspoon baking soda: Leavening agents that make the cake rise. Make sure they’re fresh for the best results.
- 1 ½ cups fresh raspberries: Adds natural tartness. Frozen raspberries can be used straight from the freezer; no need to thaw.
- 1 cup white chocolate chips: Provides bursts of creamy sweetness. You can use chopped white chocolate bars if that’s what you have on hand.
For the White Chocolate Glaze:
- 1 ½ cups white chocolate chips: Melted with cream to create a rich, glossy glaze.
- ¼ cup heavy cream: Thins the chocolate to the perfect consistency. Add more cream if you prefer a runnier glaze.
For the Raspberry Glaze:
- 1 cup raspberries (fresh or frozen): The star ingredient that adds a vibrant color and tart flavor.
- ⅓ cup granulated sugar: Balances the tartness of the raspberries.
- ¼ cup water: Helps create a smooth glaze.
- 1 teaspoon cornstarch: Thickens the glaze to the perfect pourable consistency.
Instructions
- Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Spray a 10-inch Bundt pan generously with nonstick cooking spray. For added insurance, dust the pan lightly with flour to prevent sticking.
- Mix the Wet Ingredients
- In a large mixing bowl, combine the melted butter and sugar. Whisk until the mixture is smooth and slightly creamy.
- Add the eggs, one at a time, whisking well after each addition to ensure they’re fully incorporated.
- Stir in the sour cream and milk. The batter will be slightly runny at this stage—that’s exactly what you want.
- Add the Dry Ingredients
- Gradually add the flour, baking powder, and baking soda to the wet mixture.
- Whisk gently until no clumps remain, but be careful not to overmix. Overmixing can lead to a dense cake.
- Fold in the Raspberries and Chocolate Chips
- Using a spatula, gently fold the raspberries and white chocolate chips into the batter. Be careful not to crush the raspberries too much, as this can streak the batter.
- Bake the Cake
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. If your oven has hot spots, rotate the pan halfway through baking for even cooking.
- Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack.
- Make the Raspberry Glaze
- In a small saucepan, combine ½ cup raspberries, sugar, and water. Bring to a simmer over medium heat, stirring frequently.
- Once the mixture begins to thicken, remove it from the heat and stir in the cornstarch and remaining raspberries. Let it cool completely before using.
- Prepare the White Chocolate Glaze
- In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each interval, until smooth and fully melted.
- If the glaze is too thick, add a splash of cream to thin it out.
- Decorate and Serve
- Drizzle the white chocolate glaze over the cooled cake, letting it run down the sides.
- Follow with the raspberry glaze, adding as much or as little as you like.
- Slice, serve, and enjoy your homemade masterpiece!
Notes
- How to Prevent Sticking: Use a high-quality nonstick spray and ensure every nook and cranny of the Bundt pan is coated. Flour the pan lightly for extra assurance.
- Dealing with Frozen Raspberries: If using frozen raspberries, toss them in a tablespoon of flour before adding to the batter. This prevents them from sinking to the bottom.
- How to Tell When It’s Done: The toothpick test is your best friend. Insert a toothpick into the center of the cake; if it comes out clean, it’s ready.
- Prep Time: 15 minutes
- Cook Time: 45 minutes