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