Raspberry Bundt Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Raspberry Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: Fresh Raspberry Red; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Bluebonnet Nutrition Vegetable Oil Sticks; Bluebonnet Nutrition Vegetable Oil Sticks; Cake Mate Sugar, Blue; Egg Salad; Rodelle Vanilla Paste; Daisy Light Sour Cream; Oppy Organic Meyer Lemons; Wilton Candy Melts, Bright White, Vanilla Flavor; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; O Organics Sugar, Organic, Powdered; La Fiesta Yerba Buena Mint

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Raspberry Bundt Cake

Serves 1020 mins prep45 mins cook

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

What you need

cup raspberry

cup flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

tsp vegetable oil

cup sugar

egg nog

tsp vanilla paste

cup sour cream

lemon

Wilton Candy Melts, Bright White, Vanilla Flavor

oz white chocolate

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

tbsp heavy whipping cream

powdered sugar

mint leaves

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Instructions

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.

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