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.
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.
