This bundt cake is filled with layers of vanilla and raspberry rippled batter, and topped with a rich white chocolate sauce for a tasty and elegant finish!
What you'll need...
Bake it!
Next step
Mix up the white chocolate ganache. Set aside.
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Make the raspberry flour by blending the crushed freeze dried raspberries and ¼ cup of flour.
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Grease and dust a 10-cup Bundt pan with raspberry flour.
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Mix together the dry ingredients. Mix together the wet ingredients in a separate bowl. Roughly crush the raspberries.
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In a large bowl cream together butter and sugar until very light and fluffy.
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Combine creamed butter, dry, and wet mixtures until batter is smooth.
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Add about ¼ of the vanilla batter, and a ¼ cup flour to the bowl with the crushed raspberries. Stir together with a fork until well combined.
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Layer up your pan with half the vanilla batter, then all the raspberry batter, then the rest of the vanilla batter.
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Bake for 45-55 minutes until the cracked ring around the center of the cake is dry, feels fully set, and springs back when gently pressed.
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Once the cake is fully cooled, glaze your bundt and garish to your liking. Slice, serve, and enjoy!