1. Prepare the Cake Batter: Creating a Moist and Flavorful Base

Preheat and Prep: Preheat the oven to 350°F (180°C). Grease a large 10 or 12-cup Bundt cake pan very generously with 1-2 tablespoons of soft shortening or margarine. The recipe author uses their fingers to get in every nook. Flour the pan, shaking off any excess.

Tip: Proper greasing and flouring is essential to prevent the cake from sticking to the intricate details of the Bundt pan.

Prepare Raspberries (if using fresh): If using fresh raspberries, toss them with 2 tablespoons of the measured flour in a small bowl. This will help prevent them from sinking to the bottom of the cake during baking. If using frozen raspberries, add them to the batter directly without thawing.

Sift Dry Ingredients: Sift together the remaining flour, baking powder, and salt into a medium bowl. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter until creamy using an electric mixer or a stand mixer fitted with the paddle attachment. Gradually add the granulated sugar and beat for 2 minutes until the mixture is light and fluffy.

Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Alternate Dry Ingredients and Buttermilk: Beginning and ending with the dry ingredients, add them to the wet ingredients in 3 parts, alternating with the buttermilk and vanilla extract in 2 parts. Mix on low speed until just combined after each addition. Do not overmix.

Example: Add ⅓ of the dry ingredients, mix, then add ½ of the buttermilk mixture, mix, and repeat, ending with the final ⅓ of the dry ingredients.

Fold in Raspberries, Zest, and Chocolate: Gently stir the flour-coated raspberries (if using fresh), lemon zest (if using), and finely chopped white chocolate into the batter using a spatula. Do not use the electric mixer for this step. Fold gently to avoid crushing the raspberries or overmixing the batter.

2. Bake the Cake: Achieving a Golden-Brown Crust and Tender Crumb

Pour Batter into Pan: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.

Bake: Bake for 45-50 minutes, or until a wooden tester inserted into the center comes out clean. The baking time may vary depending on your oven and the specific Bundt pan you use.

Tip: Start checking for doneness at the 40-minute mark.

Cool in Pan: Let the cake cool in the Bundt pan for 10 minutes on a wire rack. This allows the cake to set slightly and prevents it from breaking when inverted.

Loosen Cake: After 10 minutes, gently move the pan from side to side and lightly shake it to help loosen the cake from the pan. If it doesn’t seem to be releasing, use a small, smooth-bladed knife to carefully separate any areas where the cake might be sticking to the sides or center tube.

Tip: Be extra careful with this step, as the raspberries can sometimes stick to the pan.

Invert onto Rack: Carefully invert the Bundt pan onto a wire rack to release the cake.

Cool Completely: Let the cake cool completely on the wire rack before adding the ganache.

3. Prepare the White Chocolate Ganache: A Luscious and Elegant Topping

Chop Chocolate: Finely chop the 6 ounces of white chocolate and place it in a medium heatproof bowl.

Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. You’ll see small bubbles forming around the edges of the pan.

Pour Cream Over Chocolate: Immediately pour the hot cream over the chopped white chocolate, ensuring all the chocolate is covered.

Let Stand: Let the mixture stand undisturbed for about 1 minute. This allows the heat from the cream to melt the chocolate.

Whisk Until Smooth: Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are still bits of unmelted chocolate, you can microwave the ganache in 5-10 second bursts, whisking after each burst, until it’s completely smooth.

Tip: Don’t overheat the ganache, or it may become grainy.

4. Glaze the Cake: Adding the Finishing Touches

Prepare Cooling Setup: Place the cooled Bundt cake on a wire rack set over a sheet of parchment paper or a clean surface (this will catch any drips).

Cool Ganache: Let the white chocolate ganache cool until it thickens slightly but is still pourable. This will give you more control when drizzling it over the cake.

Drizzle Ganache: Drizzle the thickened ganache over the cooled Bundt cake, allowing it to drip down the sides in an attractive pattern. You can use a spoon, a piping bag, or a ziplock bag with a corner snipped off for drizzling.

Tip: The recipe author suggests two options for drizzling: pouring half the ganache, waiting until it almost stops dripping, then pouring the other half for a double layer; or scraping the drippings and adding a second layer.

Decorate with Raspberries: While the ganache is still wet, arrange fresh or frozen raspberries on top of the cake for a beautiful and flavorful garnish.

5. Chill and Serve: Allowing the Flavors to Meld

Chill (Optional): If you have time, refrigerate the glazed cake for about 30 minutes to allow the ganache to set completely. This will make it easier to slice and serve.

Serve: Slice the Raspberry White Chocolate Bundt Cake and serve.