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White Chocolate Raspberry Drizzle Cake

This White Chocolate Raspberry Drizzle Cake is going to rock your world!

This time of year everyone is looking for their new favorite recipes and this cake is going to be one of yours! It’s a fluffy cake that looks like it was prepared in a fancy bakery. Every decadent bite is going to leave you yearning for the next.

Our homemade raspberry sauce, white chocolate chips, and delicious cake is calling your name.

White Chocolate Raspberry Bundt cake

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What Ingredients are Needed for White Chocolate Raspberry Drizzle Cake?

White Cake Mix – The base of the cake is a boxed cake mix, and it turns out beautifully.

All-Purpose Flour – A little bit of extra flour gives the cake the perfect texture.

Instant Vanilla Pudding – The pudding makes the cake extra moist and irresistible.

Sour Cream – Another important ingredient to keep the cake the best texture.

Crisco – You may not realize it but adding Crisco makes the cake extra fluffy.

White Chocolate Chips – They are so incredible with the other ingredients.

Water – You will need a little bit of water to thin out the other ingredients. You will need it for both the cake and the raspberry sauce.

Eggs – The eggs will help bind all the ingredients together and give you such a tasty consistency.

Powdered Sugar – Add a touch of sweetness by mixing in some powdered sugar.

Freeze-Dried Raspberries – They take the cake to the next level of good.

Raspberries – Fresh raspberries are the key ingredient to the homemade raspberry drizzle.

Sugar – To make the raspberry sauce sweet, you will need some sugar.

Lemon Juice – The tanginess of the lemon juice counteracts with the sweetness to give you a mouthwatering result.

Cornstarch – The cornstarch is to help thicken the sauce.

How To Make White Chocolate Raspberry Drizzle Cake

Preheat the oven to 350 degrees.

Combine all the dry ingredients and the wet ingredients together: cake mix, flour, pudding mix, sour cream, Crisco, white chocolate chips, water, eggs, powdered sugar, and dried raspberries in a large mixing bowl or the bowl of an electric mixer. Using a hand mixer or an electric stand mixer with a paddle attachment, mix until smooth make sure to scrape the sides of the bowl.

Spray your bundt pan with non stick cooking spray.

Pour the cake batter into the bundt pan—Bake in the oven for 40 minutes or until you insert a toothpick and it comes out clean and is golden brown..

Make sure not to overbake the cake.

During the time that the cake is baking, get the ingredients ready for the raspberry drizzle.

Invert the cake onto a cooling rack and let the cake cool completely. Once cooled place onto a serving plate. Make sure to tap the bottom of the pan to completely release.

After it’s cooled, drizzle on the raspberry sauce, sprinkle some powdered sugar and add some raspberries.

White Chocolate Raspberry Bundt Cake

To Make the Raspberry Sauce- you will need to add raspberries, water, sugar, and lemon juice together in a small saucepan.

Let the sauce begin to boil and lower the heat to medium-low.

Use a spoon to help break up the raspberries. Be sure to stir on occasion for the next 8-10 minutes.

Remove the seeds or leave them in the sauce, depending on your preference. To remove the seeds, run the sauce through a fine-mesh strainer.

Combine the cool water and the cornstarch together until combined.

Put the cornstarch and the raspberry mixture in the pan and stir until the sauce has thickened. this should take 1-2 minutes

White Chocolate Raspberry Bundt Cake

Can I Use The Raspberry Drizzle For Other Recipes?

Of course! The options are endless as to what you could use it for. Donuts, drizzling on muffins, adding to cheesecake, mixing in your oatmeal, or enjoying on a big bowl of ice cream are all fabulous ideas. Go wild and add it to anything that you enjoy.

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Can This Recipe Be Made Into White Chocolate Raspberry Loaf Cake?

Yes! This recipe can be made in a loaf pan. Heck, you could even use a cupcake pan if you wanted.  Don’t like raspberry sauce? That’s ok. Make a white chocolate loaf cake and call it a day! Let me know if you try it in either of these ways. Now, I’m curious about it in cupcake form!

How Do I Store This Cake?

I recommend storing any leftover cake in the refrigerator covering with plastic wrap. It will make it last much longer than at room temperature. Keep the cake in an airtight container, and it will last around 5 days, or you can keep it at room temp for 1 day.

You can also make a batch of the raspberry sauce and store it in the fridge in a glass jar for up to 5 days. Then you can have it on hand for all your favorite treats.

White Chocolate Raspberry Bundt Cake

During this holiday season, give our White Chocolate Raspberry Drizzle Cake a try! This decadent cake is easy and is completely baked in 50 minutes. Everyone will be shocked you didn’t order it from a local bakery.

What You Might Need To Make This Recipe:

Nordic Ware Heritage Bundt Pan, One, GoldNordic Ware Heritage Bundt Pan, One, GoldNordic Ware Heritage Bundt Pan, One, GoldNordic Ware Original Bundt, 12-Cup, SilverNordic Ware Original Bundt, 12-Cup, SilverNordic Ware Original Bundt, 12-Cup, SilverFrench Wreath Fluted Bundt Cake Pan, Extra Thick and Non Stick Aluminum Bakeware with 2 Layers of Non Stick Coating for Easier Release, Uniform Baking and BrowningFrench Wreath Fluted Bundt Cake Pan, Extra Thick and Non Stick Aluminum Bakeware with 2 Layers of Non Stick Coating for Easier Release, Uniform Baking and BrowningFrench Wreath Fluted Bundt Cake Pan, Extra Thick and Non Stick Aluminum Bakeware with 2 Layers of Non Stick Coating for Easier Release, Uniform Baking and BrowningTILUCK Measuring Cups & Spoons Set, Stackable Cups and Spoons, Nesting Measure Cups with Stainless Steel Handle, Kitchen Gadgets for Cooking & Baking (5+5, black)TILUCK Measuring Cups & Spoons Set, Stackable Cups and Spoons, Nesting Measure Cups with Stainless Steel Handle, Kitchen Gadgets for Cooking & Baking (5+5, black)TILUCK Measuring Cups & Spoons Set, Stackable Cups and Spoons, Nesting Measure Cups with Stainless Steel Handle, Kitchen Gadgets for Cooking & Baking (5+5, black)Cuisinart 3-Piece Nesting Liquid Set Measuring Cups, Set of 3, ClearCuisinart 3-Piece Nesting Liquid Set Measuring Cups, Set of 3, ClearCuisinart 3-Piece Nesting Liquid Set Measuring Cups, Set of 3, ClearTebery 4 Pack Cooling Racks Baking Rack - 16Tebery 4 Pack Cooling Racks Baking Rack – 16Tebery 4 Pack Cooling Racks Baking Rack - 16KitchenAid RRK150IC 5 Qt. Artisan Series - Ice (Renewed)KitchenAid RRK150IC 5 Qt. Artisan Series – Ice (Renewed)KitchenAid RRK150IC 5 Qt. Artisan Series - Ice (Renewed)BLACK+DECKER 6-Speed Hand Mixer with 5 Attachments & Storage Case, MX3200BBLACK+DECKER 6-Speed Hand Mixer with 5 Attachments & Storage Case, MX3200BBLACK+DECKER 6-Speed Hand Mixer with 5 Attachments & Storage Case, MX3200B

 

More Delicious Recipes To Try:

White Chocolate Raspberry Drizzle Cake

White Chocolate Raspberry Drizzle Cake

Yield: 1 Bundt Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 pkg. white cake mix
  • ¼ c. flour
  • 1 pkg. (5.1 oz) instant vanilla pudding
  • 1 c. sour cream
  • ½ c. Crisco or vegetable oil
  • 1 ½ c. white chocolate chips
  • ½ c. warm to hot water
  • 4 eggs
  • Powdered sugar
  • Freeze dried raspberries, optional

Raspberry Sauce

  • 1 ½ cup raspberries
  • 2/3 cup water
  • 2/3 cup sugar
  • 2 Tbs lime or lemon juice
  • 1 Tbs cornstarch
  • 3 Tbs water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine all the dry ingredients and the wet ingredients together: cake mix, flour, pudding mix, sour cream, Crisco, white chocolate chips, water, eggs, powdered sugar, and dried raspberries in a large mixing bowl or the bowl of an electric mixer. Using a hand mixer or an electric stand mixer with a paddle attachment, mix until smooth make sure to scrape the sides of the bowl.
  3. Spray your bundt pan with non stick cooking spray.
  4. Pour the cake batter into the bundt pan—Bake in the oven for 40 minutes or until you insert a toothpick and it comes out clean and is golden brown..
  5. Make sure not to overbake the cake.
  6. During the time that the cake is baking, get the ingredients ready for the raspberry drizzle.
  7. Invert the cake onto a cooling rack and let the cake cool completely. Once cooled place onto a serving plate. Make sure to tap the bottom of the pan to completely release.
  8. After it’s cooled, drizzle on the raspberry sauce, sprinkle some powdered sugar and add some raspberries.

To Make the Raspberry Sauce-

you will need to add raspberries, water, sugar, and lemon juice together in a small saucepan.

Let the sauce begin to boil and lower the heat to medium-low.

Use a spoon to help break up the raspberries. Be sure to stir on occasion for the next 8-10 minutes.

Remove the seeds or leave them in the sauce, depending on your preference. To remove the seeds, run the sauce through a fine-mesh strainer.

Combine the cool water and the cornstarch together until combined.

Put the cornstarch and the raspberry mixture in the pan and stir until the sauce has thickened. this should take 1-2 minutes

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 583Total Fat 33gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 19gCholesterol 116mgSodium 125mgCarbohydrates 67gFiber 2gSugar 58gProtein 7g

    I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

     

    Kerryanne

    Thursday 24th of November 2022

    Michelle, this is a must try... who doesn't love decadent, white chocolate and raspberries!! Thank you for sharing your recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring your white chocolate and raspberry drizzle cake at tonight's party and pinning too. Merry Christmas, Kerryanne

    Michelle

    Friday 25th of November 2022

    Kerryanne! Thanks so much for the feature. This cake is always a hit at the Holidays!

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