Description
A rich and moist white chocolate raspberry bundt cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in white chocolate chips and raspberries.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in an airtight container.
- Serve with whipped cream for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: White Chocolate Raspberry Bundt Cake