Ultimate White Chocolate Raspberry Bundt Cake
Oct 24, 2023 1:38:45 GMT -5
Post by PrisonerOfHope on Oct 24, 2023 1:38:45 GMT -5
Ultimate White Chocolate Raspberry Bundt Cake
Prep Time: 50minutes
Cook Time: 50minutes
Decorating: 15minutes
Total Time: 1hour hour 55minutes
Ingredients
Raspberry Filling
▢12 oz raspberries fresh or frozen
▢2 tablespoon cornstarch
▢⅓ cup sugar
▢½ tablespoon lemon juice
White Chocolate Batter
▢Baking spray
▢4 oz white chocolate chips melted and cooled to room temperature
▢3 cups flour
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢1 cup butter softened
▢2 cups sugar
▢1½ teaspoon vanilla
▢4 eggs room temperature
▢1 cup buttermilk room temperature
White Chocolate Ganache Frosting
▢4 oz white chocolate chips
▢2 cups powdered sugar
▢1 teaspoon vanilla
▢6 tablespoon heavy cream room temperature, plus more if needed
▢white sugar pearl sprinkles optional
Instructions
Read over the ingredients and be sure that each is at the proper temperature.
Preheat oven to 350°. Liberally spray a 10-inch bundt pan (12 cup capacity) with baking spray or butter and flour thoroughly.
Combine raspberries, sugar, cornstarch, and lemon juice in a medium saucepan. Bring to a simmer and cook until the sauce is very thick, about 5 minutes. Pour into a mesh strainer and strain thoroughly to remove seeds, stirring with a spoon to help it strain and scraping the underside of the strainer to collect all the sauce. Continue straining until you have between 1.25 and 1.5 cups of smooth sauce.
Set aside ½ a cup for serving. Allow the remaining filling to cool.
White Chocolate Cake Batter
In a small bowl mix together the flour, baking powder, baking soda, and salt.
3 cups flour,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the butter and sugar until fluffy, approximately 2 minutes. Scrape the bowl halfway through. Add in vanilla and eggs one at a time, beating for 1 minute after each addition. Scrape bowl as needed.
Mix in melted and cooled white chocolate.
Incorporate the flour and buttermilk in by thirds. See the notes or post for a complete explanation.
Assemble and bake
In a prepared bundt pan, carefully spread half of the batter. Make sure it touches the sides and the center. Using the back of a large spoon make a well all the way around the center of the pan. Take ½ a cup of raspberry filling and spread it evenly in the well.
Use a toothpick or long skewer to swirl the filling through the cake batter. I find it best to "pull" the filling into the batter. Be careful to get it close to the edges but not all the way to the edge.
Be careful to gently place mounds of batter evenly around the pan. Then spread out to the edge. Make another well and fill with ½ cup of sauce. Swirl as before. There should be ½ a cup of raspberry filling left for serving.
Bake for 50-60 minutes until the cake is golden brown and a toothpick comes out clean. Cool for 20 minutes in the pan. Carefully flip the cake over on a cooling rack, remove the pan, and allow it to cool completely.
Ganache Frosting
Place white chocolate chips in large glass measuring bowl with pour spout and microwave for 1-2 minutes. Stir every 30 seconds until smooth and melted.
Add powdered sugar and vanilla to the melted white chocolate. With hand beaters, or in a mixer, beat until fully combined.
Add 6-7 tablespoons of cream, mixing well after each addition, until the frosting reaches the correct consistency. To test the frosting, take a spoonful and drizzle it off the end of the spoon back into the bowl. It should take a full 2-3 seconds before it melts back into itself. If the frosting seems lumpy at this point, beat for an additional 1-2 minutes until smooth.
Decorating
Once the cake is completely cool place it on a cooling rack that is set over a tray to catch the drips.
To decorate simply, pour the ganache frosting into the center of the cake so that it falls down both sides. *See picture in post.
If you want to decorate it as pictured, take the remaining frosting and place it in a heavy-duty zip top bag. Carefully snip one corner of the bag. Starting on the outside of the cake drizzle the white chocolate frosting over half the cake looping on the outside. Don't go all the way across. Before it hardens add small edible pearl decorations.
Serve with additional raspberry sauce if desired.
NOTE: A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
link
Prep Time: 50minutes
Cook Time: 50minutes
Decorating: 15minutes
Total Time: 1hour hour 55minutes
Ingredients
Raspberry Filling
▢12 oz raspberries fresh or frozen
▢2 tablespoon cornstarch
▢⅓ cup sugar
▢½ tablespoon lemon juice
White Chocolate Batter
▢Baking spray
▢4 oz white chocolate chips melted and cooled to room temperature
▢3 cups flour
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢1 cup butter softened
▢2 cups sugar
▢1½ teaspoon vanilla
▢4 eggs room temperature
▢1 cup buttermilk room temperature
White Chocolate Ganache Frosting
▢4 oz white chocolate chips
▢2 cups powdered sugar
▢1 teaspoon vanilla
▢6 tablespoon heavy cream room temperature, plus more if needed
▢white sugar pearl sprinkles optional
Instructions
Read over the ingredients and be sure that each is at the proper temperature.
Preheat oven to 350°. Liberally spray a 10-inch bundt pan (12 cup capacity) with baking spray or butter and flour thoroughly.
Combine raspberries, sugar, cornstarch, and lemon juice in a medium saucepan. Bring to a simmer and cook until the sauce is very thick, about 5 minutes. Pour into a mesh strainer and strain thoroughly to remove seeds, stirring with a spoon to help it strain and scraping the underside of the strainer to collect all the sauce. Continue straining until you have between 1.25 and 1.5 cups of smooth sauce.
Set aside ½ a cup for serving. Allow the remaining filling to cool.
White Chocolate Cake Batter
In a small bowl mix together the flour, baking powder, baking soda, and salt.
3 cups flour,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the butter and sugar until fluffy, approximately 2 minutes. Scrape the bowl halfway through. Add in vanilla and eggs one at a time, beating for 1 minute after each addition. Scrape bowl as needed.
Mix in melted and cooled white chocolate.
Incorporate the flour and buttermilk in by thirds. See the notes or post for a complete explanation.
Assemble and bake
In a prepared bundt pan, carefully spread half of the batter. Make sure it touches the sides and the center. Using the back of a large spoon make a well all the way around the center of the pan. Take ½ a cup of raspberry filling and spread it evenly in the well.
Use a toothpick or long skewer to swirl the filling through the cake batter. I find it best to "pull" the filling into the batter. Be careful to get it close to the edges but not all the way to the edge.
Be careful to gently place mounds of batter evenly around the pan. Then spread out to the edge. Make another well and fill with ½ cup of sauce. Swirl as before. There should be ½ a cup of raspberry filling left for serving.
Bake for 50-60 minutes until the cake is golden brown and a toothpick comes out clean. Cool for 20 minutes in the pan. Carefully flip the cake over on a cooling rack, remove the pan, and allow it to cool completely.
Ganache Frosting
Place white chocolate chips in large glass measuring bowl with pour spout and microwave for 1-2 minutes. Stir every 30 seconds until smooth and melted.
Add powdered sugar and vanilla to the melted white chocolate. With hand beaters, or in a mixer, beat until fully combined.
Add 6-7 tablespoons of cream, mixing well after each addition, until the frosting reaches the correct consistency. To test the frosting, take a spoonful and drizzle it off the end of the spoon back into the bowl. It should take a full 2-3 seconds before it melts back into itself. If the frosting seems lumpy at this point, beat for an additional 1-2 minutes until smooth.
Decorating
Once the cake is completely cool place it on a cooling rack that is set over a tray to catch the drips.
To decorate simply, pour the ganache frosting into the center of the cake so that it falls down both sides. *See picture in post.
If you want to decorate it as pictured, take the remaining frosting and place it in a heavy-duty zip top bag. Carefully snip one corner of the bag. Starting on the outside of the cake drizzle the white chocolate frosting over half the cake looping on the outside. Don't go all the way across. Before it hardens add small edible pearl decorations.
Serve with additional raspberry sauce if desired.
NOTE: A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
link
