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Christmas White Chocolate Raspberry Bundt Cake Recipe

In search of a winning dessert just in time for the festive season? Venchi's white chocolate raspberry bundt cake recipe will be a crowd favorite. If you are a white chocolate lover, indulge in a delicate, moist cake that's teeming with raspberries and topped with a lavish chocolate glaze. Easy to whip up at home from scratch, this stunning-looking cake will impress family and friends.   

Ingredients For Chocolate Bundt Cake

For The Cake:  

  • 2 ½ cups of flour  

  • 2 teaspoons baking powder  

  • pinch of salt  

  • ¾ cup unsalted butter 

  • 1 ½ cups sugar  

  • ¾ cup unsalted butter  

  • 1 ½ cups sugar  

  • 3 oz. Venchi white chocolate bar, grated or finely chopped  

  • 3 eggs  

  • 1 ¼ cup buttermilk  

  • ½ teaspoon vanilla extract  

  • ¾ cup fresh or frozen raspberries  


For The Glaze:  

  • 6 oz. Venchi white chocolate  

  • ¼ cup whipping cream  


Yields: 12 servings  

Preparation Time: 15 mins  

Cooking Time: 50 mins  


How To Make The Cake

Venchi's Christmas bundt cake, with its delicate flavors and fluffy crumb, will have everyone coming back for a second slice. Make it a success every time with a few simple tips. 

  • Liberally grease and flour your bundt cake pan: Make sure every inch of the pan is well-greased with softened butter. Then coat with flour. Lastly, place the pan in the refrigerator to chill. It will make removing the baked cake from the pan a dream. 

  • Guarantee an irresistibly fluffy cake: With a sieve, sift the dry ingredients (flour, salt, and baking powder) for extra fluffiness. When adding them to the batter, try to go lightly on the beating. For an electric or stand mixer, choose the lowest speed. Finish by gently folding all the ingredients together with a spatula. The more you beat, the tougher your cake will be, so try to mix until the batter's well-combined, no more. 

  • Be flexible with baking times: Unfortunately, there’s no one-size fits all answer when it comes to baking times. A golden brown crust on the outside of the cake is the aim. To check if the inside is baked all the way through, test with a knife or wooden skewer. It should come out clean.  

  • Effortlessly remove the cake: Before the baked cake entirely cools, run a butter knife between the edges of the pan and the cake. Put a plate on top of the bundt cake and hold it together with the pan. Then flip them so the plate is on the bottom and the pan sits on top. Next, tap the top of the pan with the knife and lift the pan off. The chocolate raspberry bundt cake should slide out easily. 


Instructions Step by Step

Cake Batter:  

  1. Preheat the oven to 350ºF 

  1. Generously grease the bundt pan (26cm) with softened butter. Top with flour and then shake off any excess. Keep the pan in the refrigerator to chill while preparing the cake batter.  

  1. Into a bowl, sift the dry ingredients, flour, baking powder, and salt. Then set aside.  

  1. Find another large bowl. With an electric mixer, whip the butter to smooth and creamy. Then slowly add the sugar and mix for a few more minutes.  

  1. Now, it's time to add the eggs to the butter and sugar. Add one egg at a time. Beat for a minute after each one.   

  1. Next, alternate between adding the dry and wet ingredients. Slowly add 1/3 of the dry ingredients to the mixture. Then mix in 1/2 of the buttermilk and vanilla.  

  1. Add the next third of the dry ingredients. Then the last half of the buttermilk.  

  1. Finish by adding in the final third of the dry ingredients. It's important that the batter is well-incorporated, but try to mix as little as possible.  

  1. Now prepare the raspberry filling. Coat the frozen raspberries with one tablespoon of flour.  

  1. Turn off the beater. With a spatula, gently mix the frozen raspberries and grated white chocolate into the cake batter.  

  1. Pour the cake batter evenly into the greased bundt pan.  

  1. Batter's ready for baking. Bake in the oven for about 45 to 50 minutes, depending on your oven.  

  1. Slide the cake from the bundt pan. Then let it cool before drizzling it with frosting.  


White Chocolate Glaze:  

  1. Finely chop the white chocolate and put it in a bowl.  

  1. In a saucepan, heat the cream just before it's about to reach boiling point. Immediately pour it all over the chocolate.  

  1. Give the chocolate a minute to melt in the hot cream. Then whisk until smooth.  

  1. Allow the chocolate ganache to cool, so it thickens slightly.  

  1. Pour half of the ganache on top of the cooled cake. Wait a moment for it to stop dripping and set. Then pour the final half.  

  1. Top with fresh raspberries, and your chocolate bundt cake is ready to be served. Enjoy! 


How To Make The Raspberry Filling

White chocolate and raspberries are a classic pairing with deliciously divine results. For this recipe, it’s best to use frozen raspberries for the filling.  

You don't even need to thaw them. Instead, use berries straight from the freezer. They'll cook in the oven. Coat them with a little flour to prevent them from sticking to the sides or falling to the bottom, and then fold them into the cake batter.   

For beautiful presentation, sprinkle fresh raspberries onto the cooled white chocolate raspberry bundt cake. It'll wow your guests and add festive color to your table. Berries can lose their shape after some time so try to decorate right before serving for the most stunning results. 


More Amazing Cake Recipes

Ready to kick off festivities, with a table bursting with irresistible sweets? Here are a few more cake recipes to try that are perfect for the holidays.