Description
Smooth and delicious, this cake has a fantastic flavor combination. The crumb is dense but soft, and the cake can be frozen. Make it for Christmas, bridal showers, baby showers and Mother’s Day. You’ll love this recipe if you like the Nothing bundt cake version of this flavor combo!
Ingredients
Scale
- 1 or 2 tablespoons soft shortening or margarine, to grease the bundt pan
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups white granulated sugar
- 3 eggs, at room temperature
- 1 ¼ cup buttermilk, or whole milk with 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¾ cup raspberries, fresh or frozen
- ¼ teaspoon lemon zest, optional
- 3 ounces white chocolate, very finely chopped or grated
- 6 ounces white chocolate, chopped
- ¼ cup heavy or heavy whipping cream
- ⅓ cup raspberries, to decorate
Instructions
- Preheat oven to 350ºF (180°C).
- Grease and flour a 10–12 cup bundt pan.
- Sift flour, baking powder, and salt.
- Cream butter and sugar for 2 minutes.
- Add eggs one at a time and beat.
- Alternate dry ingredients with buttermilk and vanilla.
- Coat raspberries with flour and fold into batter with chocolate.
- Pour batter into pan and bake 45–50 minutes.
- Cool 10 minutes, loosen edges, and unmold.
- Chop white chocolate and heat cream to make ganache.
- Combine cream and chocolate until smooth.
- Let ganache thicken and pour over cooled cake.
- Decorate with raspberries before serving.
Notes
- Cake freezes well for one month.
- Coat berries in flour to prevent sinking.
- Use finely chopped white chocolate for best melting.
- Add fresh berries before serving for brightest look.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice