Cooking With Wine Blog

menu icon
go to homepage
  • Recipes
  • Cookbook
  • Contact Us
  • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • Contact Us
    • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Appetizers

    White Chocolate Raspberry Bundt Cake

    Published: Jan 8, 2020 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    We have no doubt you will love this White Chocolate Raspberry bundt cake or "Bundtini" recipe. These bundtinis are filled with white chocolate and raspberries, with a little bit of booze and a lemon mascarpone bright pink whipped cream!

    📖 Recipe

    Boozy White Chocolate Raspberry Bundtinis

    White Chocolate Raspberry Bundt Cake

    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Desserts, Recipes
    Cuisine American
    Servings 6 mini bundt cakes
    Calories 300 kcal

    Ingredients
      

    Cake (6 mini bundt cakes or a 6u0022 bundt cake)

    • ¾ cup butter
    • 1 tablespoon mascarpone
    • 2 eggs
    • 2 egg yolks
    • 1.5 cup sugar
    • 1 tablespoon Raspberry Liqueur (such as Chambord)
    • 1.5 cups all purpose flour
    • ½ cup whole milk (divided in half)
    • 1 teaspoon vanilla extract
    • 1 (6 oz) container whole raspberries
    • ½ cup white chocolate chips

    Boozy Raspberry Sauce

    • 1 cup sugar
    • ½ cup Raspberry Liqueur (such as Chambord)
    • ¼ cup Pink Gin (such as Beefeater)
    • ¼ cup water

    Frosting

    • 1 cup heavy cream
    • ½ teaspoon lemon extract
    • ¾ cup mascarpone
    • ½ cup confectioners sugar
    • Food coloring of choice

    Instructions
     

    MAKE THE CAKE

    • Preheat oven to 350°. Butter your bundt pan then dust with sugar. Alternatively you can use shortening instead of butter, or Baker's Joy.
    • In the bowl of your stand mixer, add butter and mascarpone. Beat on medium until butter looks smooth and creamy. Scrape sides with a spatula and continue mixing for another 1-2 min.
    • Add sugar slowly and continue to beat on medium to medium high until fully combined and the mixture appears light and fluffy - approx 3-5 min scraping sides as necessary throughout. Once mixed, scrape sides of bowl and mix for another 1 min.
    • Break 2 whole eggs one at a time into a ramekin or small bowl and add to mixer. Wait until each egg is mixed in before adding the next. Next, add the 2 egg yolks one at a time.
    • Add raspberry liqueur, vanilla, and half of the milk. The milk may make the mixture look curdled initially, but this will smooth out once the flour is added.
    • Add half of the flour and mix until the batter looks smooth, then add the remaining milk, followed by the remaining flour. Mix for 3-5 more min on medium high until batter is smooth.
    • Add whole raspberries and chocolate chips and mix with a spatula until evenly combined.
    • Pour batter into bundt pan.
    • Cook at 350° for 25-30 min for mini bundts (40-45 min for larger bundts) or until the cake looks slightly brown on top and a wooden toothpick/skewer comes out clean when poked in the middle. This of course depends on the size of your bundt pan. If you are concerned about the cake getting too brown, move to a lower rack.
    • About 10 min before the cake is done, prepare the sauce.

    PREPARE THE SAUCE

    • Mix 1 cup sugar, with ½ cup raspberry liqueur, ¼ cup pink gin, and ¼ cup water in a saucepan over medium high heat.
    • Bring to a boil then add ½ stick (¼ cup) butter. Stir until butter is melted and let simmer until cake is done.
    • Once cake is done, pull from the oven and poke multiple holes deep into the cake throughout without poking through completely.
    • Pour sauce over cake until thoroughly soaked. Don't be afraid to use a good amount of the sauce. Let cake soak for 5-10 min.
    • Place a flat plate or cooking tray over the cake pan then flip over and lightly tap to loosen cake from pan.
    • Remove bundt pan carefully and let cool completely prior to frosting.

    FROSTING

    • In a mixing bowl, beat heavy cream until stiff peaks form.
    • Add mascarpone, confectioners sugar, and lemon.
    • Mix on low until just combined. Be careful to not over beat the cream or it will begin to separate.
    • Add color and fold frosting using a spatula until color is uniform and cream is of desired consistency.
    • Keep frosting in fridge until the cake is ready to serve. Frost your bundt cake any way you wish and serve.

    Nutrition

    Calories: 300kcal
    Tried this recipe?Let us know how it was!

    More Appetizers

    • Shrimp Cocktail with Homemade Horseradish Cocktail Sauce
      Easy Shrimp Cocktail with Homemade Horseradish Cocktail Sauce
    • Zesty Italian Pasta Salad
      Zesty Italian Pasta Salad with Homemade Dressing
    • Oven Roasted Italian Sausage and Peppers
      Oven Roasted Italian Sausage and Peppers Recipe
    • Easy Bruschetta with Marinated Tomatoes and Balsamic Vinegar
      Easy Bruschetta with Marinated Tomatoes and Balsamic Vinegar

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

    Read More

    Work with Us!

    Popular

    • Crunchy Chicken with White Wine Lemon Butter Sauce
      Crunchy Chicken with White Wine Lemon Butter Sauce

    • White Wine Vinegar Chicken
      Chicken with White Wine Vinegar Tomato Sauce and Spinach Orzo

    • Creamy Cacio e Pepe Pasta
      Creamy Cacio e Pepe Pasta

    • Red Wine Slow Braised Italian Beef Ragù
      Red Wine Slow Braised Italian Beef Ragù

    Never Miss A Recipe!

    Subscribe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • FAQ

    Copyright © 2023 Cooking with wine blog