White Chocolate Raspberry Bundt Cake with Cream Cheese Glaze for the table

If you're looking for a beautiful, bright Spring/Summer cake for a special celebration like Mother's Day, Easter, birthdays, bridal showers, or baby showers, this White Chocolate Raspberry Bundt Cake is it. Full of citrusy lemon, sweet white chocolate, and puckery raspberries, this bundt cake is tasty on its own or coated with a cream cheese glaze.

Bundt cakes are always something special. There's simply something about the beautiful, decorative shape of bundt cakes that make you feel like it's a celebration.

This White Chocolate Raspberry Bundt Cake is perfect for spring and summer special occasions. Along with Blackberry Scones with Blackberry Glaze, Ube White Chocolate Chip Cookies, and Taisan (a Filipino chiffon cake), it's great for Mother's Day, Easter, bridal showers and baby showers, birthdays and anniversaries.

But this cake will also many any weekday or weekend day that ends in "y" a special occasion!

What makes this bundt cake something special

We think you'll love this spring bundt cake for so many reasons.

It's fairly simple to make and uses everyday basic ingredients you can find in almost any grocery store.
There's bright citrus in every bite, thanks to the lemon juice and lemon zest.
Raspberries add an element of farm fresh flavor in each slice.
You can use fresh raspberries when they are in season, or frozen raspberries year round.
You can make this ahead of time since it will stay fresh at room temperature for a few days.
It's tasty on its own, and even more magnificent when drizzled with a decadent cream cheese glaze and topped with fresh raspberries!
You can freeze the cake and enjoy it up to two months later!

Kitchen tools and equipment

For this recipe, you simply need a few basic kitchen tools:

Bundt cake pan – If you have regular size bundt cake pan, use it for this recipe. Otherwise, you can also use two round 8-inch pans to create a thick layered sponge cake with this recipe.

Mixing bowl- You will need at least one mixing bowl for the dry ingredients.

Whisk – Use a sturdy whisk to mix together the dry ingredients.

Stand Mixer – You'll need a stand mixer to beat together the wet ingredients and to mix the final batter. If you do not have a stand mixer you can use another large mixing bowl and a hand mixer.

Spatula– Use a silicone spatula to gently fold in the raspberries and white chocolate chips. You'll also use this tool to gently scrape the batter into the prepared bundt cake pan.

Ingredients for white chocolate raspberry bundt cake

Flour – use all-purpose flour for this cake recipe. You'll need a little extra to also toss with the raspberries to coat them so that they don't all fall to the bottom of the cake when baking.

Butter – Use unsalted butter that is softened at room temperature for this recipe. You can take the butter out of the refrigerator about 30 minutes before you start baking so that it is softened and ready to go.

Baking powder – This helps the cake rise as it bakes.

Eggs – Make sure you take the eggs out of the refrigerator about 30 minutes before you start baking. They should be at room temperature when you add them to the batter so that they mix smoothly.

Salt – We use kosher salt in the baking, and when measuring. Since it's a small amount, you can substitute table salt 1:1 in this recipe.

Lemon Zest – This adds a beautiful lemon aroma and flavor throughout the cake!

Vanilla – Use pure vanilla extract.

Buttermilk – If you don't have buttermilk, scroll to the recipe FAQ section to see how you can make your own!

White Chocolate Chips– Use white chocolate chips or chop up a white chocolate baking bar into small pieces.

Raspberries – You can use fresh or frozen raspberries.

Step-by-step instructions

Preheat the oven to 350°F.

PREP THE PAN:
Spray or lightly brush the inside of the bundt cake pan with baking spray or butter. Coat with extra flour then shake off the excess. Place the pan in the refrigerator until you're ready to bake.

PREP THE STRAWBERRIES:
In a medium bowl coat the raspberries with 2 tablespoons of flour. Set aside.

MIX THE DRY INGREDIENTS:
In a separate large bowl. whisk together the remaining flour, baking powder, salt.

MIX THE WET INGREDIENTS:
In a stand mixer, or a large bowl using a hand mixer, beat together the butter and sugar until smooth and creamy. Then beat in the eggs, one at a time.

MIX DRY & WET INGREDIENTS:
Gradually take turns adding some of the dry ingredients and then the buttermilk, until you've added all of the dry ingredients and buttermilk.

Then beat in the vanilla and lemon zest.

FOLD IN THE ADD-INS:
Using a spatula, gently fold in the raspberries and white chocolate chips.

It is VERY IMPORTANT that you do NOT overmix! Simply fold them into the batter until distributed throughout the batter.

Remove the bundt cake pan from the refrigerator and pour the batter into the pan.

BAKE THE CAKE:
Bake at 350°F for 40 to 50 minutes, or until a toothpick poked into a thick part of the cake comes out clean. Remove from the oven and allow to cool in the pan for 15 to 20 minutes.

After the cake has had a chance to cool in the pan, carefully invert the cake pan over a large plate or cooling rack. Decorate with the cream cheese glaze. Be sure the cake is completely cool before decorating!

Ingredients for Cream Cheese Glaze

The ingredients needed for this cream cheese glaze are similar to the ingredients needed for Cream Cheese Frosting. The difference is in the amounts of each ingredient used.

Cream Cheese– Take your cream cheese out of the refrigerator about 30 minutes before you are ready to bake. It needs to be softened at room temperature in order to blend smoothly for the glaze.

Butter – use unsalted butter that is also softened at room temperature.

Salt – Simply a bit of salt helps balance the sweetness of this glaze

Vanilla – We like to add a bit of vanilla to add depth of flavor to the glaze and that warm classic bakery aroma.

Powdered Sugar– The recipe calls for 2 cups total. You'll start by whisking in 1/2 cup at a time, and only use the amount you need to make the glaze the consistency that you prefer.

Some people like a thin glaze, some like a truly thick glaze like the one you see in these photos. Use more powdered sugar for a thick glaze, and less for a thin glaze.

How to Make the Cream Cheese Glaze

In a stand mixer with a paddle attachment, or using a large bowl and a hand mixer, mix together the softened cream cheese, butter, and vanilla until combined and creamy. Gradually add the powdered sugar, one cup at a time, until fully blended and creamy. Spoon the glaze into a microwave-safe bowl and set aside until you are ready to decorate the cooled cake.

Simply before decorating the cake, microwave the glaze for 15 to 30 seconds, simply enough to warm and soften the glaze to a consistency that allows you to easily drip the glaze over the cake.

Bundt Cake Recipe FAQs

What if We don't have buttermilk?

If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Allow the mixture to sit for 5 minutes, then stir.

How do We keep the cake from turning out dry?

Make sure you do not overmix the batter – this is often the reason cakes turn out dry. Mix the wet and dry ingredients together simply until you no longer see any dry ingredients. Then gently fold in the floured raspberries and white chocolate chips, simply until they are folded into the batter. Then pour into the prepared cake pan!

What's the best way to store this cake?

Store the cake inside a cake dome or an airtight container at room temperature for up to 5 days. You can also refrigerate the cake either in plastic-wrapped slices or in segments stored within an airtight container for up to 7 days.

Can We freeze this cake?

Yes! You can freeze an unfrosted, unglazed cake that is wrapped tightly with plastic wrap and then stored in an airtight, freezer-friendly container for up to two months.

What to serve with this bundt cake

This bundt cake is absolutely tasty served with coffee or tea.

If serving at a brunch or luncheon, try serving it as a dessert after feasting on these spring and summer dishes:

More spring and summer dessert recipes

White Chocolate Raspberry Bundt Cake

By Marlynn Schotland Prep Time: 15 mins Cook Time: 45 mins Cooling Time: 15 mins Total Time: 1 hr 15 mins Servings: 12 servings A tasty flavor combo of white chocolate and raspberries makes this a yummy Spring cake. Top it with a decadent cream cheese glaze!

Equipment

Bundt Cake Pan

Ingredients

For the cake

2½ cups all-purpose flour, divided, plus extra for flouring the cake pan
1 cup fresh or frozen raspberries
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1¼ cup granulated sugar
3 large eggs, at room temperature
1¼ cup buttermilk
1 teaspoon vanilla extract
½ teaspoon lemon zest
½ cup white chocolate chips

For the cream cheese glaze

8 ounces cream cheese, softened at room temperature
½ cup (1 stick) unsalted butter, softened at room temperature
1 teaspoon vanilla extract
2 cups sifted powdered sugar
¼ teaspoon kosher salt

Instructions

Preheat the oven to 350°F. Spray or lightly brush the inside of the bundt cake pan with baking spray or butter. Coat with extra flour then shake off the excess. Place the pan in the refrigerator until you're ready to bake.
In a medium bowl coat the raspberries with 2 tablespoons of flour. Set aside.
In a separate large bowl. whisk together the remaining flour, baking powder, salt.
In a stand mixer, or a large bowl using a hand mixer, beat together the butter and sugar for 3 to 4 minutes, until smooth and creamy. Don't rush this part, as it helps make the cake moist and fluffy! Then beat in the eggs, one at a time.
Gradually take turns adding some of the dry ingredients and then the buttermilk, until you've added all of the dry ingredients and buttermilk.
Then beat in the vanilla and lemon zest.
Using a spatula, gently fold in the raspberries and white chocolate chips. Don't overmix! Simply fold them into the batter until distributed throughout the batter.
Remove the bundt cake pan from the refrigerator and pour the batter into the pan. Bake at 350°F for 40 to 50 minutes, or until a toothpick poked into a thick part of the cake comes out clean. Remove from the oven and allow to cool in the pan for 15 to 20 minutes.
After the cake has had a chance to cool in the pan, carefully invert the cake pan over a large plate or cooling rack. Decorate with the cream cheese glaze (be sure the cake is completely cool before decorating!).

Make the Cream Cheese Glaze

In a stand mixer with a paddle attachment, or using a large bowl and a hand mixer, mix together the softened cream cheese, butter, vanilla, and salt until combined and creamy. Gradually add the powdered sugar, one cup at a time, until fully blended and creamy. Spoon the glaze into a microwave-safe bowl and set aside until you are ready to decorate the cooled cake.
Simply before decorating the cake, microwave the glaze for 15 to 30 seconds, simply enough to warm and soften the glaze to a consistency that allows you to easily drip the glaze over the cake.

Notes

Buttermilk: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Allow the mixture to sit for 5 minutes, then stir. Room Temperature: It is quite important that the eggs, cream cheese, and butter used in this recipe are all brought to room temperature before mixing. You can take them out of the refrigerator about 30 minutes before you will use them. Cool the Cake: Make sure the cake is completely cool before you add the glaze or decorate the cake.

Nutrition

Calories: 602 kcal, Carbohydrates: 69 g, Protein: 7 g, Fat: 34 g, Saturated Fat: 21 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 125 mg, Sodium: 328 mg, Potassium: 147 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 1069 IU, Vitamin C: 3 mg, Calcium: 121 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.