Raspberry & White Chocolate Bundt


Preparation info

  • Difficulty


  • Makes


    30 cm Bundt cake

Appears in

Raspberry and white chocolate is a classic combination that works a treat in this Bundt cake. Of course you could use your favourite fruits as an alternative, but watch out for strawberries – they aren’t ideal for use in baking as they have such a high proportion of water. Try blackberries, forest fruits and blueberries instead!

Prep 25 minutes plus cooling
Bake 35 minutes
Oven 160°C (fan)/180°C/350°F/Gas Mark 4



  • 250 g (9 oz) very soft butter
  • 265 g ( oz) caster (superfine) sugar
  • 4 eggs, large
  • 200 g (7 oz) self-raising (-rising) flour
  • 140 g (5 oz) raspberries
  • 100 g ( oz) grated white chocolate

To decorate

  • 20 g (¾ oz) raspberries
  • 50 g ( oz) icing (confectioners) sugar


  • 2.4 l (12 cup) Bundt tin (Bundt pan)
  • Electric hand-held whisk or food mixer
  • Fine sieve
  • Disposable plastic piping bag


  1. Follow the same method as Coconut & Passionfruit Bundt, but omit the grated creamed coconut, passionfruit and coconut cream and replace instead with raspberries and grated white chocolate.
  2. For the icing push the raspberries through a sieve and discard the seeds. Mix the sieved pulp with the icing sugar, adding a little water if necessary, and then drizzle over the Bundt cake.