Raspberry Bundt Cake
Serves 10
20 mins prep
45 mins cook
65 mins total
This Luscious Raspberry Bundt Cake with White Chocolate Ganache is perfect for Valentine’s Day! It blends a wonderful taste and texture, featuring fresh raspberries and creamy white chocolate ganache.
0 servings
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1: Add eggs, sugar, vanilla, sour cream, and salt to a mixer and beat for a few minutes. 2: Add sifted flour, baking powder, baking soda, lemon juice, and zest, then slowly pour in the melted butter and oil. 3: Lastly, add the raspberries and mix them in quickly. 4: Pour the mixture into a greased 6-cup capacity Bundt pan and bake at 350°F for about 45 minutes or until a toothpick inserted comes out dry. 5: Once the cake comes out of the oven, let it cool for 10 minutes. 6: For the ganache, chop white chocolate and mix with very warm heavy cream until smooth. 7: Cool the ganache for 5 minutes and pour over the cake. 8: Decorate with fresh raspberries, powdered sugar, and mint leaves.
