This raspberry white chocolate bundt cake is gluten-free and dairy-free. It is filled with white chocolate chips, fresh raspberries, and raspberry jam swirled in the center. The white chocolate ganache on top adds the best flavor! This recipe is easy to make and tastes even better than Nothing Bundt Cakes.
Raspberry white chocolate cake is delicious all year round, but this recipe is especially festive for Valentine's Day and Christmas with the red and white colors. The raspberry swirl in the center is beautiful and sure to impress your friends and family!
- Why You'll Love This Cake
- Ingredient Notes
- How to Grease A Bundt Pan
- Step By Step Instructions
- How Long Does It Take For A Cake To Cool?
- White Chocolate Ganache
- Expert Bundt Cake Baking Tips
- Nothing Bundt Cake White Chocolate Raspberry Review
- Frequently Asked Questions
- Storing And Freezing
- More Cake Recipes
Why You'll Love This Cake
- Easy To Make - This cake is so easy to make, even for beginner bakers!
- Gluten Free - The raspberry cake and white chocolate ganache are both gluten-free and dairy-free.
- White Chocolate Cake - There are white chocolate chips throughout the cake batter which makes for such a rich and delicious flavor.
- Fresh Raspberries - Fresh raspberries are added into the batter before baking so you get bites of whole raspberries throughout the cake.
- Raspberry Jam Filling - The raspberry jam filling creates a beautiful stripe of color when you slice the bundt cake, and it tastes delicious!
- White Chocolate Ganache - This raspberry bundt cake is topped with a delicious, dairy-free white chocolate ganache.
Unlike Nothing Bundt Cakes, this raspberry white chocolate bundt cake is gluten-free and dairy-free, which means vegan butter, vegan white chocolate, vegan buttermilk, and gluten-free flour are used instead of traditional ingredients.
Here are some important notes on a few of the ingredients, including substitutions you can make if needed:
- Vegan Butter - I like using Melt or Earth Balance vegan butter, but any kind should work. Use slightly softened butter so it is easy to cream.
- Vegan Buttermilk - Combining lemon juice with plant milk creates a vegan buttermilk for the cake, which makes it super moist and soft.
- Sugars - Cane sugar and coconut sugar are used to sweeten the cake and provide a well-rounded flavor. You may use all cane sugar or all coconut sugar, if preferred. You may also use granulated sugar.
- Gluten-Free Flour - Make sure to use a gluten-free 1:1 all-purpose flour with xanthan gum in the ingredients list. Nut flours do not work for this bundt cake. I use King Arthur gluten-free flour with good results.
- Eggs - The eggs provide structure to the cake and keep it from falling apart. I don't recommend using flax eggs in this recipe, as I haven't tested it.
- Raspberry Jam - Use this recipe for the raspberry jam filling, which provides a beautiful raspberry swirl in the center of the cake.
- Raspberries - You may use fresh or frozen raspberries in the cake. Toss them in flour first so they don't sink to the bottom of the cake.
- White Chocolate - Use a vegan white chocolate to ensure the bundt cake is dairy-free. You can use white chocolate chips or shaved white chocolate.
How to Grease A Bundt Pan
It is very important to properly prepare your bundt pan so your cake doesn't get stuck. The worst thing is spending time to make this beautiful raspberry white chocolate bundt cake only to have it stick to the pan and fall apart.
First, make sure you are using a non-stick bundt pan. That helps significantly. I recommend greasing your bundt pan thoroughly with softened vegan butter or vegan shortening if you have it. Use a bristled pastry brush to ensure you grease every crevice of the pan, and don't forget about the center part, too!
You can use PAM to grease a bundt pan (or any non-stick cooking spray), again using a brush to get grease in every crevice. Then lightly coat the pan with granulated sugar. This provides a barrier between the pan and the cake.
Should I flour my bundt pan? I recommend coating your greased bundt pan with sugar instead of flour, because flour creates a "frosty" residue on the cake surface, and your cake doesn't always slide out as planned. Sugar will not be very noticeable on your bundt cake after baking and still makes for easy removal. If you choose to use coat the bundt pan with flour, use nut flour like almond or coconut flour.
If coating with sugar, don't let your cake cool completely in the pan before removing it, or the sugar can harden and become like glue. You don't want this! Let the bundt cake cool for about 5 minutes, then slide it out of the pan while the sugar is still warm.
Step By Step Instructions
It only takes about 15 minutes to make the cake batter and have it in the oven. Here are instructions and helpful tips for making the white chocolate raspberry bundt cake:
STEP 1: Preheat the oven, grease a bundt pan, and make vegan buttermilk. Preheat your oven to 350 degrees Fahrenheit. It's important to generously grease your bundt pan in every crevice. See the section above for tips on this! Then, combine the lemon juice with the unsweetened plant milk and stir. Let it stand for 10 minutes to curdle and become vegan buttermilk.
STEP 2: Combine dry ingredients. In a large bowl, stir together the gluten-free flour, baking powder, and salt until combined.
STEP 3: Coat raspberries. Toss your raspberries with a few tablespoons of flour until they are well coated. This prevents them from sinking to the bottom of the cake!
STEP 4: Cream butter and sugars. In a separate bowl, use an electric hand mixer or stand mixer to cream together the vegan butter, cane sugar, and coconut sugar until smooth. This takes 2-3 minutes to become fluffy.
STEP 5: Add eggs and vanilla. It's best to add the eggs one at a time and beat them completely before adding another. Then add in the vanilla extract and mix until it is creamy and smooth.
STEP 6: Alternate adding dry ingredients and buttermilk. Start by adding a portion of the dry ingredients to the bowl, mixing at medium speed. When it is just combined, add a portion of the vegan buttermilk, continuing to mix. Repeat this process, being sure to end with the dry ingredients.
TIP: Don't overmix the batter! When adding the dry ingredients and buttermilk, be sure not to mix too long between additions. Mix until just combined. This ensures your cake will stay soft and fluffy.
STEP 7: Fold in white chocolate. Using a rubber scraper, gently fold the white chocolate chips into the cake batter. Again, don't mix too long. You will have a chance to mix it again when you add the raspberries. You only need to fold the batter 3-4 times.
STEP 8: Gently add the raspberries. Add the flour-coated raspberries to the bowl, using a rubber scraper to very gently fold them in. You want to be careful not to crush them. Folding the batter 2-3 times should be fine because it will mix more as you transfer the cake batter to the pan.
STEP 9: Add half the batter to the bundt pan. If your pan has sat a while before you greased it, make sure there is still plenty of butter or non-stick spray in the crevices, and it hasn't run down to the bottom. It doesn't hurt to run the pastry brush over it again to ensure it is greased well. Then, add half your cake batter to the pan.
STEP 10: Add the raspberry jam. Use a spoon to add the raspberry jam to the center of the bundt cake. Don't let it get too close to the edges, or it will show through the outside of the cake. Keeping it in the center gives a beautiful raspberry swirl in the center of the cake when you slice it.
STEP 11: Add the remaining batter. Cover the raspberry jam filling with the remaining cake batter. Gently shake the pan side-to-side a few times to level it nicely.
STEP 12: Bake. Bake the bundt cake for 60-70 minutes, or until a knife comes out clean or with a few moist crumbs. Let it cool for 5 minutes in the pan before removing.
How Long Does It Take For A Cake To Cool?
It takes about 2-3 hours for a cake to cool completely, but a bundt cake should only cool 5-10 minutes in the pan before removing it. If you coated your bundt pan with sugar before baking, it's important to remove the cake within 15 minutes of removing it from the oven, or else the sugar may harden and act like glue preventing your cake from sliding out easily.
I recommend letting the bundt cake cool for at least one hour before glazing it with the white chocolate ganache. This prevents the ganache from melting off a warm cake. If you can let it cool for 2 hours, that's even better.
How to Cool A Cake Fast
If you're in a hurry, you can cool a cake fast by placing it in the fridge, or even the freezer, to accelerate the cooling process. If it's winter and it's cold outside, you can place it in a safe place outdoors to cool quickly, too. Remember to remove your bundt cake from the pan before placing it in a cool place, or it will be harder to remove.
White Chocolate Ganache
While your cake is cooling, you can make the white chocolate ganache for drizzling over the cake. This isn't a traditional "ganache" because it is dairy-free and doesn't use whipping cream. Plant milk is used instead. You only need 3 ingredients and 5 minutes to make it! Here are step-by-step instructions for making the ganache:
STEP 1: Add white chocolate and plant milk to a saucepan. Heat on low to medium heat, stirring often and being careful not to scorch the white chocolate.
STEP 2: Add the powdered sugar. Once the white chocolate is melted, remove the saucepan from the heat and stir in the powdered sugar. It helps to do this in small portions to make it easier and avoid overflowing the pan. The ganache should be thin enough to pour, but not runny.
If the ganache is too thick, add more plant milk one teaspoon at a time until the frosting is thin enough to drizzle easily. Be careful not to make it too thin, however, because it will run right off the cake.
If the ganache is too thin, add more powdered sugar a spoonful at a time until it thickens. You can pour it over the cake or use a spoon to spread it on top.
Garnish the cake with fresh raspberries for a nice touch!
Expert Bundt Cake Baking Tips
- Before removing the cake, use a knife to pull the edges away from the pan. This allows you to unstick any pieces around the edges before sliding it out. Just do this carefully so you don't accidentally cut the cake.
- Turn the bundt pan over and gently wiggle side-to-side. Place a cooling rack on top the bundt pan and gently flip it over. Then gently wiggle the pan side to side to encourage the cake to slide out.
- If it breaks, piece it back together. If you are unlucky and lose part of your cake to the bundt pan, don't panic or throw it in the sink, frustrated. Gently remove the stuck pieces from the pan, as best you can, and place them back on the cake. The white chocolate ganache can act as a "glue" and piece your cake back together.
Nothing Bundt Cake White Chocolate Raspberry Review
If you came here looking for a copycat white chocolate raspberry Nothing Bundt Cake, you've found something even better. The white chocolate raspberry Nothing Bundt Cake is swirled with raspberry puree, but this recipe has fresh raspberries and a raspberry jam swirl.
Nothing Bundt Cake's white chocolate raspberry cake likely uses raspberry puree with added sugars, but this recipe uses an all-natural homemade raspberry jam that is naturally sweetened and easy to make.
This is also a gluten-free and dairy-free bundt cake recipe that uses healthier ingredients than Nothing Bundt Cakes. It is safe for those with gluten and dairy intolerances and allergies, and it has a moist crumb and fluffy texture.
While the white chocolate raspberry cake from Nothing Bundt Cake might be delicious, I wholeheartedly agree that this one is better, more flavorful, and prettier, too! Give it a try and see for yourself.
Frequently Asked Questions
The buttermilk, eggs, and butter provide a lot of moisture in bundt cakes and pound cakes, more so than other cake recipes. This means they take longer to cook, but the shape of the bundt pan allows heat to transfer easily and evenly around the cake.
There are approximately 534 calories in one slice of the white chocolate raspberry bundt cake if you slice the cake into 14 slices.
Yes! You can use PAM or another non-stick cooking spray to grease a bundt pan. I recommend coating the greased pan lightly with granulated sugar.
You can flour your bundt pan with nut flour like almond flour or coconut flour to help the cake slide out more easily. Instead of flour, I recommend coating it with granulated sugar to avoid a frosty-looking coating on the cake after baking.
It takes about 2-3 hours for a cake to cool completely. If you're rushed, you can place the cake in the fridge (or freezer) for a short time to help the cake cool faster.
First, use a knife around the edges of the bundt pan to unstick the edges of the cake. Flip the bundt pan over, on top of a cooling rack, and gently wiggle the pan side to side to encourage the cake to slide out. If it is still stuck, give the pan a few hard taps. If all else fails, use a knife to remove the cake as best you can.
Storing And Freezing
Store the cake in an airtight container in the fridge for 3-5 days. You can store the entire cake in a cake saver in the fridge, or cut it into slices and place them in individual airtight containers.
You can freeze the bundt cake in individual slices. Wrap each slice in plastic saran wrap and place in an airtight container in the freezer to keep for 2-3 months.
More Cake Recipes
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Raspberry White Chocolate Bundt Cake
- 1 Bundt Cake Pan
- 1 Electric Hand Mixer (or stand mixer)
- 3 Mixing Bowls
Raspberry White Chocolate Cake
- 1 tablespoon lemon juice
- 1 cup unsweetened plant milk
- 2 ¾ cups gluten-free 1:1 flour with xanthan gum
- 2 teaspoons baking power
- 1 teaspoon salt
- 1 cup vegan butter softened
- 1 ¼ cup cane sugar or granulated
- ½ cup coconut sugar
- 3 eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup vegan white chocolate chips
- 6 ounces fresh raspberries (about 1 ¼ cup)
- ½ cup raspberry jam see notes for recipe
White Chocolate Ganache
- ½ cup vegan white chocolate chips
- ¼ cup unsweetened plant milk
- 1 ⅔ cup powdered sugar
Making the Cake
- Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease your bundt pan with softened vegan butter, using a pastry brush to brush it in all the crevices. If using a non-stick cooking spray, generously spray the pan and then lightly coat it with flour.
- Add the lemon juice to the plant milk and stir to combine. Set this aside for 10 minutes to create vegan buttermilk.1 tablespoon lemon juice, 1 cup unsweetened plant milk
- In a large bowl, stir together the gluten-free flour, baking powder, and salt. In a separate bowl, toss the fresh raspberries with 2-3 tablespoons of flour to coat them. Set aside.2 ¾ cups gluten-free 1:1 flour, 2 teaspoons baking power, 1 teaspoon salt, 6 ounces fresh raspberries
- In a large bowl, use an electric hand mixer to beat the vegan butter, cane sugar, and coconut sugar until fluffy, about 2-3 minutes. Add in the eggs and vanilla extract and beat until smooth.1 cup vegan butter, 1 ¼ cup cane sugar, ½ cup coconut sugar, 1 teaspoon pure vanilla extract, 3 eggs
- On low speed, alternate adding the dry ingredients with the buttermilk. First, add a portion of the dry ingredients and mix until almost combined. Then add a portion of buttermilk until just combined. Repeat this process, ending with the dry ingredients. Do not over mix.
- Gently fold in the white chocolate chips with a spatula. Then fold in the raspberries, being careful not to overmix and crush the berries.¾ cup vegan white chocolate chips, 6 ounces fresh raspberries
- Pour half of the batter into the greased bundt pan. Use a spoon to add the raspberry jam to the pan, keeping it in the center of the cake. Then pour the remaining batter into the pan, on top the jam.½ cup raspberry jam
- Bake the cake for 60-70 minutes, or until a knife inserted in the center comes out clean, or with a few moist crumbs. Let it cool in the pan for 10 minutes.
- Carefully use a knife to loosen the edges of the bundt cake from the pan. Place a cooling rack on top of the pan, flip it over, and gently lift the pan off of the cake. Gently wiggle it side to side to encourage it to slide out. Let cool completely before glazing.
Glazing the Cake
- Add the white chocolate and plant milk to a small saucepan and warm over low heat, stirring until the chocolate is melted. Be careful not to scorch the chocolate on high heat.½ cup vegan white chocolate chips, ¼ cup unsweetened plant milk
- Once melted, remove from the heat and whisk in the powdered sugar until combined. For a thinner glaze, add more plant milk one teaspoon at a time. For a thicker glaze, add more powdered sugar.1 ⅔ cup powdered sugar
- Pour the glaze over the bundt cake. Garnish with fresh raspberries if desired. Slice and enjoy!