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Product Used In This Recipe

See All Bakeware

Cake Pan, Seasonal

Heritage Bundt Pan

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White Chocolate Raspberry Swirl Cake

45 Minutes

8 Servings

  • Ingredients
    • Raspberry Swirl:
    • 4 oz cream cheese
    • 1/ 4 cup seedless raspberry jam
    • 3 tablespoons sugar
    • 1 egg yolk
    • Cake:
    • 2 1/ 2 cups flour
    • 2 1/ 2 teaspoons baking powder
    • 1/ 2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 1/ 2 cups sugar
    • 1/ 2 teaspoon vanilla
    • 3 large eggs
    • 1 cup milk
    • 4 oz white chocolate, finely chopped
    • 3/ 4 cup fresh raspberries
  • Directions
    • Preheat oven to 350ºF (176ºC). Grease and flour pan; set aside. In a medium bowl, Sift together flour, baking powder and salt; set aside. In a large bowl, beat butter, sugar and vanilla until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in flour mixture, alternating with milk in three additions; mix well. Fold in white chocolate. Spoon half of batter into prepared pan. Spoon raspberry filling over batter. Spoon remaining batter over filling. Bake 55-60 minutes. Remove from oven and cool 10 minutes in pan. Invert onto cooling rack to cool completely. Sprinkle with powdered sugar and fill center with fresh raspberries just before serving.
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