Prepare to fall head over heels for a dessert that is as stunning to behold as it is sensational to savor: our Boozy White Chocolate Raspberry Bundt Cake. Whether you craft it as a grand centerpiece or charming individual “Bundtinis,” this recipe promises an unforgettable culinary experience. Each delicate bite unfolds a luxurious blend of creamy white chocolate and tart, juicy raspberries, all subtly enhanced by a sophisticated hint of fine liqueurs. The crowning glory? A vibrant, bright pink whipped cream, delicately infused with lemon and enriched with silky mascarpone, transforming this cake into a true masterpiece. It’s an experience designed to delight both the palate and the eye, making it the perfect choice for any special celebration or a lavish weekend treat.

Baking a bundt cake is an art form, and this particular recipe elevates it to new heights. The distinctive fluted shape of a bundt pan transforms simple batter into an elegant creation, requiring minimal decoration to achieve a spectacular presentation. Our carefully developed recipe ensures an exceptionally moist and tender crumb, making every slice a pure joy. If you’re searching for a dessert that combines classic comfort with sophisticated flair, look no further. This White Chocolate Raspberry Bundt Cake isn’t just food; it’s a celebration, a conversation starter, and a sweet memory waiting to be made in your kitchen.

What Makes This White Chocolate Raspberry Bundt Cake Truly Special?

Beyond its captivating appearance, what truly sets our White Chocolate Raspberry Bundt Cake apart is the meticulous layering of flavors and textures. The secret to its unparalleled tenderness and rich flavor profile lies in the clever inclusion of mascarpone cheese directly into the cake batter. This Italian cream cheese, known for its velvety texture, imparts a moisture and richness that other bundt cakes often lack, creating a crumb that practically melts in your mouth.

The cake itself is generously studded with premium white chocolate chips, which melt into luscious pockets of creamy sweetness during baking. These pockets perfectly counterbalance the bursts of tart, fresh raspberries that are folded throughout the batter, ensuring a delightful interplay of sweet and tangy in every mouthful. This balance is critical, preventing the cake from becoming overly sweet and maintaining a refreshing zing.

But the “boozy” aspect is where this cake truly distinguishes itself. A delicate splash of raspberry liqueur, such as the renowned Chambord, is thoughtfully incorporated into the cake batter itself, lending a deep, sophisticated berry essence and enhancing its complexity. This initial infusion is then taken a step further with a captivating boozy raspberry sauce. This warm, glistening concoction – a harmonious blend of sugar, more raspberry liqueur, and a surprising hint of pink gin – is poured generously over the hot, freshly baked cake. The sauce permeates every pore and crevice, saturating the cake with an incredible depth of flavor and ensuring it remains incredibly moist from the inside out. It’s this thoughtful integration of spirits that transforms a simple raspberry bundt cake into an extraordinary dessert for adults, perfect for special occasions.

And, of course, no elegant cake is complete without an equally exquisite topping. Our lemon mascarpone whipped cream is the quintessential finishing touch. Light, airy, and boasting a delicate citrus tang, it provides the perfect refreshing contrast to the cake’s richness. The optional vibrant pink hue, achieved with a touch of food coloring, not only makes this bundt cake a visual spectacle but also highlights its celebratory nature. It’s ideal for garden parties, bridal showers, or any gathering where a combination of beauty and extraordinary taste is paramount.

📖 The Ultimate White Chocolate Raspberry Bundt Cake Recipe

White Chocolate Raspberry Bundt Cake

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Prep Time
15 mins

Cook Time
30 mins

Total Time
45 mins

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Course
Desserts, Recipes

🍳

Cuisine
American

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Servings

6 mini bundt cakes

💥

Calories

300 kcal

Ingredients

For the Cake (Yields 6 mini bundt cakes or one 6″ bundt cake)

• ¾ cup unsalted butter, softened
• 1 tablespoon mascarpone cheese
• 2 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 1.5 cup granulated sugar
• 1 tablespoon Raspberry Liqueur (such as Chambord), or non-alcoholic raspberry syrup for a booze-free option
• 1.5 cups all-purpose flour
• ½ cup whole milk, divided, at room temperature
• 1 teaspoon vanilla extract
• 1 (6 oz) container fresh whole raspberries
• ½ cup white chocolate chips

For the Boozy Raspberry Sauce

• 1 cup granulated sugar
• ½ cup Raspberry Liqueur (such as Chambord)
• ¼ cup Pink Gin (such as Beefeater), optional for extra zest
• ¼ cup water
• ¼ cup (½ stick) unsalted butter

For the Lemon Mascarpone Whipped Cream Frosting

• 1 cup heavy cream, very cold
• ½ teaspoon lemon extract
• ¾ cup mascarpone cheese, chilled
• ½ cup confectioners’ sugar (powdered sugar), sifted
• Food coloring of choice (pink recommended for vibrant color)

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Instructions

Part 1: Making the Bundt Cake Batter

• Preheat your oven to 350°F (175°C). The preparation of your bundt pan is crucial for a clean release. Generously butter the entire interior of the bundt pan, ensuring every intricate design and crevice is thoroughly coated. Then, dust it with granulated sugar until every buttered surface is covered. Alternatively, for convenience, you can use shortening or a baking spray that contains flour (such as Baker’s Joy). This meticulous step prevents the cake from sticking and guarantees a beautiful final product.
• In the bowl of your stand mixer, fitted with the paddle attachment, add the softened butter and mascarpone cheese. Beat these ingredients together on medium speed for 1-2 minutes until the mixture is visibly smooth and creamy. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula, ensuring all ingredients are evenly incorporated and no butter clings to the edges.
• Slowly, and gradually, add the granulated sugar to the butter and mascarpone mixture while the mixer continues to run on medium to medium-high speed. Continue beating for approximately 3-5 minutes, until the mixture transforms into a light, fluffy, and pale-colored consistency. Throughout this process, remember to scrape down the sides of the bowl as needed to ensure complete combination of all ingredients. After mixing, give the bowl one last scrape and beat for an additional minute for optimal aeration.
• Break the 2 whole eggs one at a time into a separate small bowl or ramekin before adding them to the mixer. This allows you to check for any shell fragments and ensures you add them individually. Beat each whole egg into the batter thoroughly before adding the next. Once the whole eggs are incorporated, repeat this process with the 2 egg yolks, adding them one at a time and mixing until fully combined. This gradual addition promotes a stable emulsion.
• Now, gently mix in the raspberry liqueur (or raspberry syrup for a non-alcoholic option), vanilla extract, and half of the measured whole milk. At this point, the batter might appear slightly curdled or separated due to the different fat and liquid components. Do not worry; this is a normal occurrence and will rectify itself once the dry ingredients are introduced into the mixture.
• Add the first half of the all-purpose flour to the batter and mix on low speed until it is just combined and the batter appears smooth. Subsequently, pour in the remaining half of the milk, followed by the rest of the flour. Increase the mixer speed to medium-high and continue to mix for another 3-5 minutes, or until the batter is completely smooth and free of any lumps. It’s crucial not to overmix the batter once the flour is added, as this can lead to a dense or tough cake due to gluten development.
• With a spatula, gently fold in the fresh whole raspberries and white chocolate chips. Mix just until these additions are evenly distributed throughout the cake batter. Be careful not to overmix during this step, as vigorous mixing can crush the delicate raspberries and tint the batter.
• Carefully pour the prepared cake batter into your meticulously buttered and sugared bundt pan. Spread the batter evenly across the pan to ensure uniform baking.
• Bake the cake in the preheated oven at 350°F (175°C). For mini bundt cakes (Bundtinis), bake for approximately 25-30 minutes. If you are using a standard 6-inch bundt cake pan, the baking time will be longer, typically around 40-45 minutes. The cake is done when the top has a light golden-brown color, and a wooden toothpick or skewer inserted into the thickest part of the cake comes out completely clean. Baking times can vary considerably depending on your specific oven and the size/material of your bundt pan, so keep a close eye on it. If you notice the cake browning too rapidly on top, you can carefully move it to a lower oven rack to allow the center to cook through without excessive browning.
• Approximately 10 minutes before the estimated baking time for your cake is complete, begin preparing the boozy raspberry sauce. This timing ensures the sauce will be warm and ready to soak into the cake as soon as it comes out of the oven.

Part 2: Crafting the Boozy Raspberry Sauce & Soaking the Cake

• In a small saucepan, combine 1 cup of granulated sugar, ½ cup of raspberry liqueur, ¼ cup of pink gin (if you’re using it for an extra layer of flavor and aroma), and ¼ cup of water. Place the saucepan over medium-high heat.
• Bring the mixture to a gentle boil, stirring occasionally to ensure the sugar fully dissolves. Once it reaches a boil, add the ¼ cup (which is half a stick) of unsalted butter. Continue stirring until the butter is completely melted and smoothly incorporated into the sauce. Reduce the heat to low and allow the sauce to gently simmer, keeping it warm until your cake is ready.
• Immediately upon removing the hot bundt cake from the oven, use a wooden skewer or a sturdy toothpick to poke numerous deep holes all over the entire surface of the cake. Ensure the holes penetrate deeply but do not go all the way through to the bottom of the cake. These holes are essential for the sauce to fully permeate and moisturize the cake.
• Generously pour the warm boozy raspberry sauce over the hot, freshly poked cake. Distribute the sauce evenly, making sure it seeps into all the holes. Do not be hesitant to use a good amount of the sauce; the goal is for the cake to be thoroughly soaked, resulting in an incredibly moist and flavorful crumb. Allow the cake to remain in its pan and soak up all the delicious liquid for a minimum of 5-10 minutes. This resting period is vital for absorption.
• After the soaking period, place a flat serving plate or a wire cooling rack directly over the bundt cake pan. With confidence and careful hands, quickly and firmly flip the entire pan over, inverting the cake onto the plate or rack. Gently tap the top of the pan (which is now the base) to help dislodge the cake from any sticking points.
• Carefully lift and remove the bundt pan from the cake. Allow the cake to cool completely on the wire rack before proceeding to the frosting stage. Attempting to frost a warm or even slightly warm cake will cause the frosting to melt and slide off, creating a messy situation. Patience here is a virtue for a perfectly frosted cake.

Part 3: Whipping Up the Lemon Mascarpone Frosting

• In a separate, thoroughly chilled mixing bowl, pour the very cold heavy cream. Using a whisk attachment on your stand mixer (or a hand mixer), beat the heavy cream on high speed until stiff peaks form. This means that when you lift the whisk, the cream should hold its shape firmly and not droop. Ensure your bowl and whisk are cold for best results.
• Reduce the mixer speed to low. Carefully add the chilled mascarpone cheese, sifted confectioners’ sugar, and lemon extract to the stiffly whipped cream.
• Mix on low speed only until the ingredients are just combined and the frosting appears smooth and homogenous. It is absolutely critical not to overbeat the cream at this stage. Mascarpone whipped cream is delicate and can quickly separate and become grainy if overmixed. Stop the mixer as soon as the mixture is just combined and has a uniform consistency.
• If you desire a pop of color for your frosting, add a few drops of your chosen food coloring (a lovely pink hue beautifully complements the raspberry theme). Gently fold the color into the frosting using a spatula until it is uniformly distributed and the cream reaches your desired shade and consistency.
• Keep the prepared frosting refrigerated until your bundt cake has cooled completely and is ready for serving. Once the cake is fully cool, frost it in your preferred artistic style – whether you opt for an elegant drizzle or a more generous, swirling coating. Present your magnificent Boozy White Chocolate Raspberry Bundt Cake to your eagerly awaiting guests and savor every decadent slice!

Nutrition

Calories: 300kcal

Expert Tips for Bundt Cake Perfection

Achieving a flawless bundt cake, especially one as rich and intricate as our White Chocolate Raspberry version, requires a bit of attention to detail. These expert tips will help ensure your baking endeavors are met with resounding success and a beautifully presented cake:

• Butter and Flour (or Sugar) Your Pan Meticulously: This is unequivocally the most critical step for any bundt cake. Use softened butter (not melted, as melted butter can pool and leave gaps) to thoroughly coat every curve, ripple, and crevice of your bundt pan. Following this, dust generously with all-purpose flour or, as recommended in this specific recipe, granulated sugar for a slightly crispier crust and an appealing shimmer. Many bakers also swear by shortening or specialized baking sprays designed for bundt cakes (like Baker’s Joy), which combine shortening and flour. Do not rush this stage; a well-greased pan is your best defense against a stuck cake.
• Ensure Room Temperature Ingredients: For optimal results, make sure your butter, mascarpone, eggs, and milk are all at true room temperature. This allows these ingredients to emulsify properly during mixing, creating a smooth, cohesive batter that traps air more efficiently. The result is a lighter, more uniform cake texture and a superior rise. Cold ingredients can cause the batter to curdle and affect the final texture.
• Avoid Overmixing the Batter: After the flour has been added to the wet ingredients, mix the batter only until it is just combined. Overmixing vigorously develops the gluten in the flour, which can lead to a tough, chewy, and dry cake. It’s perfectly acceptable, and often desirable, to have a few small lumps remaining in the batter; these will typically disappear during the baking process.
• Measure Ingredients Precisely: Baking is a precise science, and accuracy in measuring is paramount. Use proper dry measuring cups for flour and sugar, and liquid measuring cups for milk and liqueurs. For the most consistently accurate results with flour, especially, consider weighing it using a digital kitchen scale. Too much or too little of any ingredient can significantly alter the cake’s delicate balance and final texture.
• Patience During Cooling: Resist the common urge to unmold the cake immediately after it emerges from the oven. Allowing the bundt cake to cool in its pan for 5-10 minutes (as specified in the recipe for sauce absorption) allows it to firm up slightly and finish setting, making it much less prone to breaking or sticking when inverted. Once you’ve inverted the cake onto a wire rack, let it cool completely to room temperature before even contemplating frosting. Frosting a warm cake will inevitably lead to a melted, runny mess.
• Prevent Over-Browning: If you’re concerned about the cake browning too quickly, particularly the top (which becomes the bottom when inverted), or if your oven runs hot, you can loosely tent a piece of aluminum foil over the bundt cake for the last 15-20 minutes of baking. This shields the surface from direct heat, allowing the interior to finish cooking without the exterior becoming overly dark.

Serving Suggestions & Perfect Pairings

Our Boozy White Chocolate Raspberry Bundt Cake is a showstopper that can certainly stand alone, but a few thoughtful serving suggestions and complementary pairings can truly elevate the experience. Whether presenting individual Bundtinis or slices from a larger cake, aim for an elegant presentation that highlights its vibrant colors and luxurious texture.

• Elegant Presentation: Serve individual Bundtinis on delicate dessert plates, allowing the bright pink frosting and natural cake beauty to shine. For a full-sized cake, use a sharp, warm knife to achieve clean, precise slices. Warming your knife under hot water and drying it before each cut can make a significant difference.
• Beverage Pairings:
  • Coffee & Tea: A rich, robust dark roast coffee or a fragrant, delicate Earl Grey tea provides a wonderful counterpoint to the cake’s inherent sweetness and creamy notes. Herbal teas with berry undertones can also be a delightful match.
  • Wine & Spirits: For those who appreciate a spirited pairing, consider a chilled glass of sparkling rosé, a light and effervescent Moscato d’Asti, or even a dessert wine with berry characteristics. As a sophisticated digestif, a small pour of the same raspberry liqueur (Chambord) used in the recipe can create a harmonious echo of flavors, completing the indulgence.
• Additional Garnishes for Flair:
  • A few extra fresh raspberries artfully scattered around the base of the cake or atop each individual slice add a vibrant burst of fresh fruitiness and a compelling pop of color.
  • For an extra touch of refined elegance, sprinkle a few delicate white chocolate shavings or a light dusting of confectioners’ sugar over the frosted cake.
  • To achieve truly decadent heights, a small scoop of high-quality vanilla bean ice cream or a dollop of tangy crème fraîche served alongside each slice can provide a delightful textural and flavor contrast.

Exciting Variations to Explore

While this White Chocolate Raspberry Bundt Cake recipe is a masterpiece in its original form, the joy of baking often comes from personalizing it. Feel free to unleash your creativity and experiment with these delightful variations:

• Craft a Non-Boozy Version: If you prefer an alcohol-free dessert, it’s simple to adapt this recipe. For the raspberry liqueur in both the cake batter and the sauce, substitute with an equal amount of a good quality non-alcoholic raspberry syrup or pure raspberry juice. The pink gin in the sauce can be omitted entirely, or you can replace it with a small splash of fresh lemon juice or even a tablespoon of raspberry vinegar for a subtle tang that mimics the complexity of spirits without the alcohol.
• Experiment with Different Berries: While raspberries are a classic choice, don’t limit yourself! This recipe would be equally delicious with other fresh berries such as plump blueberries, luscious blackberries, or even a vibrant mixed berry medley. If you change the berry, consider adjusting the liqueur in the recipe to match (e.g., a blueberry liqueur for blueberries, or simply a neutral berry liqueur).
• Explore Other Chocolate Choices: Instead of white chocolate chips, consider using dark chocolate chips for a more intense, bittersweet contrast to the raspberries. Alternatively, milk chocolate chips could create an even sweeter, more comforting profile, while chocolate chunks might offer a more pronounced textural experience.
• Add a Zesty Citrus Twist: For an extra layer of brightness and aroma, incorporate one to two teaspoons of finely grated fresh lemon or orange zest into the cake batter. Citrus zest complements raspberries beautifully and adds a refreshing lift to the rich cake.
• Introduce a Nutty Texture: For those who appreciate a bit of crunch, fold in a quarter to a half cup of finely chopped pistachios, almonds, or walnuts along with the white chocolate chips and raspberries. This adds a delightful textural contrast and a subtle nutty flavor.
• Alternative Frosting Inspirations: If lemon isn’t your preferred flavor for the frosting, you have many options. A simple vanilla bean mascarpone whipped cream (omitting the lemon extract) would be wonderfully delicate, or a smooth white chocolate ganache drizzle could add another layer of chocolatey decadence. A cream cheese frosting, slightly tangy, also pairs beautifully with berry cakes.

Storage and Make-Ahead Tips

To ensure your Boozy White Chocolate Raspberry Bundt Cake remains as delicious as possible, proper storage is essential. Given its rich, moist texture and the delicate whipped cream frosting, this cake benefits significantly from refrigeration.

• Optimal Storage: Store any leftover cake in an airtight container to prevent it from drying out or absorbing other odors from the refrigerator. When properly stored in the fridge, the cake will remain fresh and delightful for up to 3-4 days. You might even find that the flavors meld and deepen beautifully over time, making it arguably even better the next day!
• Freezing for Future Enjoyment: The unfrosted bundt cake, after it has been thoroughly soaked with the boozy raspberry sauce and completely cooled, freezes exceptionally well. To freeze, wrap the cake tightly first in several layers of plastic wrap, ensuring no air can get in, and then encapsulate it in a layer of heavy-duty aluminum foil. Label and date the package, and freeze for up to 1 month. When you’re ready to enjoy it, simply thaw the cake overnight in the refrigerator before proceeding with frosting and serving. The mascarpone whipped cream frosting, however, is best made fresh, but if you have extra, it can be refrigerated in an airtight container for a day or two and given a quick, light re-whip before use.
• Smart Make-Ahead Planning: This recipe is perfect for preparing in advance, which can significantly ease the stress of hosting or entertaining. You can bake the bundt cake and prepare the boozy raspberry sauce a full day ahead of time. Once the cake has been soaked and cooled, store it (unfrosted) at room temperature, ideally under a cake dome or tightly wrapped to maintain its moisture. Prepare the lemon mascarpone whipped cream frosting closer to the time of serving for the freshest taste and the best texture. This strategic planning allows you to assemble the final dessert with ease and enjoy your event without last-minute culinary rushes!