Imagine a dessert so decadent, so irresistibly moist, that it transforms an ordinary moment into a spectacular culinary experience. This Raspberry White Chocolate Pound Cake is not just a recipe—it's a slice of heaven that combines the tangy burst of fresh raspberries with the creamy sweetness of white chocolate, all nestled in a perfectly tender pound cake. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and leave your guests begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in fresh raspberries and white chocolate chips using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a white chocolate glaze if desired. Slice and serve at room temperature.
Tips
- Ensure all ingredients are at room temperature before starting. This helps create a smoother, more uniform batter and promotes even baking.
- When creaming butter and sugar, don't rush the process. A full 4-5 minutes of beating creates air pockets that give the cake its signature light texture.
- Be gentle when folding in raspberries to prevent them from breaking and turning the batter pink. Lightly coat the berries in a bit of flour to help prevent sinking.
- Use a toothpick or cake tester to check doneness, but remember that a few moist crumbs are okay—they ensure a moist cake.
- Allow the cake to cool completely before slicing to prevent crumbling and help set the structure.
- For an extra touch of elegance, consider a white chocolate glaze or a dusting of powdered sugar just before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
