There’s something undeniably charming about a Bundt cake. It feels classic and cozy, yet instantly elegant—and this white chocolate and raspberry swirl version is truly something special. It’s rich without being heavy, sweet but balanced, and absolutely stunning once sliced. The tender cake is marbled with creamy white chocolate batter and ribbons of bright raspberry swirl, creating a dessert that looks just as beautiful as it tastes.
This is the kind of cake that quietly steals the show. Perfect for spring celebrations, brunch tables, baby showers, or holiday gatherings, it feels celebratory without being over-the-top. Finished with a glossy white chocolate glaze, fresh raspberries, and a light dusting of powdered sugar, it’s a dessert that practically begs to be photographed—and saved for later.
Tips for Perfect Results
Bundt cakes are simple, but a few thoughtful details make all the difference with this one.
- Cream the butter and sugar well. Giving it a full five minutes creates a light, fluffy base that keeps the cake tender despite the long bake time.
- Use room-temperature ingredients. Eggs, sour cream, and butter blend more smoothly and create a more even crumb.
- Be gentle once the flour goes in. Overmixing can make the cake dense. Mix just until everything comes together.
- Melt the white chocolate slowly. Short bursts in the microwave with plenty of stirring prevent scorching and keep it silky.
- Don’t over-swirl. A few passes with a skewer are enough. Too much swirling blends the batters together and hides that gorgeous marbled effect.
- Check for doneness carefully. A toothpick should come out mostly clean with a few moist crumbs—this cake is meant to be soft and rich, not dry.
Variations and Serving Ideas
This cake is stunning as written, but it’s also fun to personalize.
- Berry swap: Try strawberry or cherry jam instead of raspberry for a different flavor twist.
- Extra white chocolate: Fold white chocolate chips into the white chocolate batter for added texture.
- Citrus touch: Add a little lemon zest to the raspberry batter to brighten the flavor.
- Simple finish: Skip the glaze and serve with whipped cream and fresh berries for a more understated presentation.
- Elegant slices: Serve with coffee or tea for brunch, or dress it up with dessert plates and forks for a dinner party finale.
Each slice reveals a beautiful swirl, making this cake especially perfect for sharing.
Before You Begin – Here’s What You’ll Need:
White Chocolate & Raspberry Swirl Bundt Cake
Description
1 ½ cups unsalted butter room temperature
2 ½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs room temperature
3 cups cake flour sifted
1 teaspoon kosher salt
¼ teaspoon baking soda
1 cup sour cream room temperature
4 ounces white chocolate chopped fine
2 tablespoons milk
½ cup seedless raspberry jam melted
1 ½ teaspoons red food coloring
For the White Chocolate Icing :
8 ounces white chocolate chopped fine
3 tablespoons milk
For Garnish :
12 oz fresh raspberries
Confectioner’s sugar for dusting
Ingredients
1 Preheat your oven to 325F and set rack to middle position. Prepare your 12-cup Bundt pan with nonstick baking spray.
2. In the bowl of your stand mixer, cream together butter and sugar on high speed until light and fluffy for 5 minutes.
3. Next, add in vanilla and eggs, one at a time, and mix until well incorporated.
4. Decrease mixer to lowest speed and carefully add in flour, salt, and baking soda in two additions. Be careful not to overbeat. Add in sour cream. Scrape down sides, mix until just combined, and turn off mixer.
5. Add in sour cream. Scrape down sides, mix until just combined, and turn off mixer.
6. In a separate large sized microwave safe bowl, add white chocolate and milk. Heat at 10 second intervals for 30 seconds, stirring until smooth. Add half of the mixed cake batter and mix until combined.
7. To the remaining cake batter left in the bowl of your mixer, add melted jam and food coloring and mix until combined.
8. Alternate pouring both cake batters into prepared Bundt pan starting and ending with the white chocolate batter. Using a skewer, swirl batters. Do not mix too much or you’ll lose the swirl pattern.
9. Bake until a toothpick inserted into the center comes out with moist crumbs, but mostly clean, about 1 hour 30 minutes.
10. Cool cake in pan for 10 minutes, then invert onto wire rack and cool until room temperature, about 30 minutes.
For the White Chocolate Glaze :
1. In a small microwave-safe bowl, place white chocolate and milk. Heat in 10 second intervals for about 40 seconds, stirring until smooth. Cool slightly.
2. Drizzle over cooled cake. Garnish with raspberries and dust with powdered sugar.
Storage and Make-Ahead Tips
This Bundt cake is just as practical as it is pretty.
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Let slices come to room temperature before serving for the best texture.
- Make ahead: Bake the cake a day in advance and glaze just before serving.
- Freezing: The unglazed cake freezes well for up to 2 months. Thaw overnight in the refrigerator, then glaze and garnish.
The flavors actually deepen slightly after a day, making this a great make-ahead option for events.
Final Encouragement
This white chocolate and raspberry swirl Bundt cake is one of those desserts that feels timeless. It’s soft, rich, and comforting, yet elegant enough to bring out for special occasions. Every slice feels intentional, beautiful, and just indulgent enough to feel like a treat.
If you’re looking for a cake that’s as lovely on the table as it is delicious on the fork, this one deserves a spot in your favorites. Bake it, share it, and don’t be surprised if it becomes your go-to Bundt cake for years to come 🤍🍰