Mix up the White Chocolate Sauce: mix up some easy, rich white chocolate sauce (head over to my full post on this delicious sauce for instructions!). Once ready, loosely cover the sauce bowl with plastic wrap, and place it in the fridge to set up and thicken until you’re ready to glaze your cake in a few hours.
TO MAKE THE VANILLA BATTER:
Preheat and prep oven: preheat your oven to 350°F, and place a baking rack one rung below the middle, with the remaining racks below.
Make the raspberry flour: place freeze-dried raspberries in a zip-top bag and crush by hand or with a rolling pin. Combine crushed raspberries in the bag or a small bowl with the ¼ cup flour until well blended and set aside (see notes if you don’t have freeze-dried raspberries*1).
Grease and dust a 10-cup Bundt pan: brush your pan with melted butter thoroughly throughout the inside of the pan using a pastry brush,*3 then sprinkle the raspberry flour blend (or just all-purpose flour*1) into the pan to cover the center ring. Rotate and knock the pan around over a sink or trashcan to fully cover the rest of the butter in flour. Knock all excess raspberry flour out onto a paper towel for use later in the raspberry batter.
Prepare dry ingredients: combine the flour, baking powder, and salt together in a small bowl until well-blended and set aside.
Prepare wet ingredients: in another small bowl, whisk together buttermilk, eggs, vanilla, and vinegar, and set aside.
Cream butter and sugar: in a large bowl cream together butter and sugar using a hand or stand mixer for 3-4 minutes on medium-high speed until very light and fluffy.
Combine butter, dry, and wet mixtures: add the wet and dry ingredient mixtures to the creamed butter. Mix on low speed for about 30 seconds, then medium-high for another 30 seconds until batter is smooth.
TO MAKE THE RASPBERRY BATTER:
Prepare fresh raspberries: place the fresh raspberries in a medium-sized mixing bowl and crush with a fork until there are some big and some small pieces (you don’t need to pulverize them, just break them up a bit).
Mix some vanilla batter with raspberries and flour: add about ¼ of the vanilla batter (around 350g) to the bowl with the crushed fresh raspberries. Add the additional ¼ cup all-purpose flour to the bowl as well (or a blend using your remaining raspberry flour*2). Stir together with a fork until well combined.
Layer up your batters - half the vanilla, all the raspberry, the rest of the vanilla: fill your pan with half the vanilla batter and gently spread it to the outer and inner edges in a smooth layer (a small offset spatula works great here!). Add the raspberry batter on top in 10-12 spoonfuls spread around the pan, and gently spread it into a layer on top of the vanilla batter (it’s okay if the layers blend a little) Add the second half of the vanilla batter on top in 10-12 spoonfuls again, and spread it into an even layer one more time.
Bake up your bundt: 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.*4
Cool and then un-pan: cool cake for 10 minutes in the pan, then flip the pan over onto a wire rack and remove the pan to allow the cake to finish cooling completely. If the cake is sticking to the pan, gently use a small offset spatula or dinner knife to loosen the edges where possible, then knock the pan on the wire rack a couple of times until it releases.
TO GLAZE THE CAKE:
Drip, slice and enjoy! Once the cake is fully cooled, grab your white chocolate sauce from the fridge. Briefly stir it with a whisk or fork to smooth it out. Slowly pour and spread glaze in a ring around the top of the cake, in the center of the arch, and allow it to slowly drip down the sides.*5 Allow the glaze to set for at least 15-20 minutes, then cut off a slice (and maybe one for a friend too!) and enjoy this delicious and colorful treat!
Test Kitchen Tips
*1 Don’t know where to buy dried raspberries? They’re actually not too hard to find in most standard and health food grocery stores, pharmacy snack aisles, and on Amazon. But if you’d like to make this recipe without them, no problem. You can use straight flour to dust the pan, just know it will produce a lighter white finish on the outside of your bundt.For the raspberry batter, you’ll just use a full ¼ cup all-purpose flour as well.
*2Flour for the raspberry batter: if you have leftover raspberry flour blend from the pan prep, instead of adding just ¼ cup of all-purpose flour to the raspberry batter, you can add anywhere from a teaspoon to 2 tablespoons of raspberry flour into your ¼ cup measuring cup (feel free to use however much you have left), and then top the rest of the cup off with all-purpose flour for a little extra raspberry flavor.
*3 Pan prep: Make sure you take the time to grease and dust your pan well as it's the most important step in a Bundt recipe! I prefer to use melted butter, brushed on thoroughly with a pastry brush to make sure you cover the whole inside of the pan. You can also use a paper towel dipped in the melted butter to coat your pan thoroughly if you don't have a pastry brush, you may just need to melt a second tablespoon of butter for the paper towel method.
*4 Roasting flour: early on in the bake time, you’ll probably smell that raspberry flour inside the top of the pan roasting.Don’t worry about that at all, as it’s totally normal and the flour isn’t relevant to your cake since it’ll stay behind on the pan in the end anyways.
*5 Have leftover sauce? Check out my White Chocolate Saucepost for ideas on all the other tasty treats you can dress up with any extra sauce.
Can I use frozen raspberries? Because frozen raspberries release more water than fresh in many cases, I found fresh raspberries worked best in this recipe for both flavor and texture.
Add an Orange or Lemon Twist: for a citrusy twist, add the zest of two large lemons or oranges (about 2 tablespoons of zest) in with the butter and sugar during the first batter mixing step.
⭐ Did you bake up this tasty recipe? ⭐Please give it a ⭐ rating in the recipe card or leave a comment at the bottom of the page to help others find this sweet recipe. I’d love it if you'd share your treats (literally and electronically!), and tag @mint.and.mallow.kitchen on Instagram or Facebook so I can see your beautiful bakes! Xo, Jocelyn