Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour the bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the melted white chocolate and fresh raspberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled bundt cake and garnish with additional raspberries if desired.
Nutrition
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.