Independence Day is by far one of my most favorite holidays. Good food, great company, amazing fun. My love of country and patriotism runs deep. Home of the free, because of the brave. So I knew I needed to make a dessert that would be just as spectacular as any fireworks display, but also keep it so simple that I wouldn’t be spending all day in the kitchen.

Summertime is the perfect time for fresh fruits and fresh flavors. Lemon and almost any berry flavor is just the perfect pairing for flavors. So I went over the top adding blueberry, strawberry, lemon, and fresh thyme herbs all together.

To achieve the maximum lemon flavor without the bitterness lemons can exhibit, lemon baking oil is a must! Lemon extract is an amazing ingredient to use in baking, but lemon oil, in my opinion, is much more flavorful in baking. Also a little goes a long way! I just keep mine in the refrigerator so it doesn’t go bad. I’ve had my current bottle for 6 months and it’s still going strong.

Raspberry White Chocolate Bundt Cake

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Dessert

Servings servings

Calories 232 kcal

Equipment

bundt cake pan

Ingredients

15.25 oz white cake mix
3.9 oz white chocolate instant pudding
1 cup vanilla greek yogurt low fat
4 large eggs
¼ cup half-and-half
1 tsp vanilla extract
½ cup avocado oil
2½ cups raspberries rinsed and patted dry
2 cups white chocolate chips plus more to top the cake
marshmallow buttercream

Instructions

Add the cake mix, pudding mix, greek yogurt, avocado oil, vanilla extract, eggs, and half-and-half in a large mixing bowl.
Beat the cake mix batter with an electric mixer and then add in white chocolate chips. Beat on low again to combine the chips in with the batter.
In a bundt cake pan that has been greased with crisco and then floured, pour half of the batter into the prepared Bundt cake pan then add in 2 cups of raspberries. Pour the rest of the batter over the raspberries and gently smooth the top to make even. Bake in a 350°F oven for 45 minutes or until the top is brown and a tooth pick comes out clean when inserted. When finished baking, let stand for 10 minutes and then turn over onto a plate or cardboard cake server. Let cool completely.
To decorate, use the marshmallow buttercream (recipe linked below), and frost in desired design on the top of the bundt cake. Sprinkle with Valentine's sprinkles then top with fresh raspberries and white chocolate chips in the center. Serve immediately or store covered in a refrigerator for up to a week.

Notes

marshmallow buttercream

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 333mgPotassium: 96mgFiber: 1gSugar: 18gVitamin A: 63IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Keyword bundt cake, marshmallow buttercream, raspberry, Valentine’s Day, white chocolate

Tried this recipe?Let us know how it was!

You may be wondering why I coated the blueberries in the flour…well…have you been baking and added in a chunky ingredient to a batter and it falls to the bottom as it bakes? Add a dry ingredient to coat the chunky ingredient it will stick to the batter and cause it to evenly disperse in the batter as it bakes instead of falling to the bottom. The amount of flour doesn’t need to be a lot. Too much will change the batter consistency, but just enough to coat the ingredient.

What are your plans for the Fourth of July? Are you going to eat all of the food and light all of the fireworks? Or are you going to lounge in a pool and stick with the finger foods? Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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Red, White, and Blueberry Bundt Cake