White Chocolate Raspberry Bundt Cake


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!

White Chocolate Raspberry Bundt Cake

5 from 3 votes
Course: Desserts, RecipesCuisine: AmericanDifficulty: Easy


mini bundt cakes
Prep time


Cooking time


Total time




  • Cake (6 mini bundt cakes or a 6″ bundt cake)
  • ¾ cup butter

  • 1 tbsp 1 mascarpone

  • 2 eggs

  • 2 egg yolks

  • 1.5 cup 1.5 sugar

  • 1 tbsp 1 Raspberry Liqueur (such as Chambord)

  • 1.5 cups 1.5 all purpose flour

  • ½ cup whole milk (divided in half)

  • 1 tsp 1 vanilla extract

  • 1 (6 oz) container whole raspberries

  • ½ cup white chocolate chips

  • Boozy Raspberry Sauce
  • 1 cup 1 sugar

  • ½ cup Raspberry Liqueur (such as Chambord)

  • ¼ cup Pink Gin (such as Beefeater)

  • ¼ cup water

  • Frosting
  • 1 cup 1 heavy cream

  • ½ tsp lemon extract

  • ¾ cup mascarpone

  • ½ cup confectioners sugar

  • Food coloring of choice


  • 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.
  • 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 (1/4 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.
  • 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.

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