Raspberry Bundt Cake

Raspberry Bundt Cake

Scrumptious made from scratch White Chocolate Raspberry Bundt Cake with raspberry cream cheese frosting.


  1. Grease and flour a Bundt pan (I spray mine with Baker's Joy). Set aside and preheat oven to 350°.
  2. Melt the 1 cup of white chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Set aside to cool.
  3. Whisk together flour, sugar, salt, baking powder, and soda in a large mixing bowl. Add buttermilk, butter, applesauce, eggs, and extracts. Beat for 2-3 minutes with an electric mixer till smooth.
  4. Pour about one third of the batter into a small bowl. Stir in the raspberries and the 1 tablespoon of flour. Add the melted chocolate to the remaining white batter.
  5. Spread 1/3 of the white batter into the bottom of the Bundt pan. Spoon the pink batter over that. Add the remaining white batter. Swirl with a butter knife or the handle of a spoon.

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