Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake....this cake is on the far side scrumptious! It’s dense and dampish and encompasses a lovely raspberry swirl within the middle. The raspberry cheese topping is therefore delicious you'll eat it by the containerful. 

Raspberry Bundt Cake

Trust me once I say that you just should build this chocolate Raspberry Bundt Cake! Not solely is it lovely to serve, it's tender and choked with raspberry flavor. And don’t get me started on the raspberry cheese topping.

I’m penitent to admit that I even have created this cake fourfold, and it took the fourth strive before we tend to may refrain from avid it long enough on behalf of me to require photos. Yes, it’s that smart. I got the concept for the cake from my friend Rupert Brooke in the slightest degree Things Thrifty.

Raspberry Bundt Cake

Brooke’s direction starts with a ready-mix, and it absolutely was nice, however I may style the “cake mix” style. I do know I’m in all probability the sole one, however I don’t love the flavour of white and yellow ready-mix cakes.

But the cake was therefore pleasant-tasting that I knew it had potential. I visited work creating a scratch raspberry bundt cake.

Thankfully it solely took a handful tries to urge it simply good. And by good I mean therefore smart that even supposing you’re stuffed, you would like only 1 additional bite. Therefore smart that you just want you were on their own therefore you'll lick your plate while not anyone judgement you. That good.

Raspberry Bundt Cake

INGREDIENTS :
CAKE :
  • 1 cup chopped white chocolate (or white chocolate chips)
  • 3 cups flour
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup soft butter
  • 1/2 cup applesauce
  • 4 eggs
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup raspberries, fresh or frozen
  • 1 Tbsp flour

RASPBERRY CREAM CHEESE FROSTING :
  • 6 oz cream cheese, softened to room temperature
  • 3-4 cups powdered sugar
  • 6 Tbsp soft butter
  • dash salt
  • 1/4 tsp vanilla
  • 1-2 Tbsp raspberries

INSTRUCTIONS :
  1. Grease and flour a Bundt pan (I spray mine with Baker's Joy). Set aside and preheat oven to 350°.
  2. Melt the 1 cup of white chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Set aside to cool.
  3. Whisk together flour, sugar, salt, baking powder, and soda in a large mixing bowl. Add buttermilk, butter, applesauce, eggs, and extracts. Beat for 2-3 minutes with an electric mixer till smooth.
  4. Pour about one third of the batter into a small bowl. Stir in the raspberries and the 1 tablespoon of flour. Add the melted chocolate to the remaining white batter.
  5. Spread 1/3 of the white batter into the bottom of the Bundt pan. Spoon the pink batter over that. Add the remaining white batter. Swirl with a butter knife or the handle of a spoon.
  6. Bake at 350° for about 45-50 minutes. Let cool 5-10 minutes in the pan, then invert onto a cooling rack. Cool completely, then frost with Raspberry Cream Cheese Frosting.
  7. For frosting, beat cream cheese till smooth. Beat in butter, salt, vanilla, and raspberries. Add enough powdered sugar to make a creamy frosting.




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