White Chocolate Raspberry Mini Bundt Cakes

If you love mini bundt cakes as much as we do, you’re going to fall in love with this white chocolate raspberry bundt cake recipe. These little raspberry bundt cakes are tender, buttery, and bursting with the flavor of real raspberries, topped with a creamy white chocolate cream cheese frosting that takes them to bakery-worthy status right in your kitchen. 

Why You’ll Fall in Love with This White Chocolate Raspberry Bundt Cake

 These white chocolate raspberry bundt cakes are perfect for birthday parties, brunch tables, or a sweet afternoon treat. The combination of tart raspberry with creamy white chocolate in each mini cake is the perfect balance of sweet and tart flavors. Plus, making mini bundt cakes allows everyone to have their own perfectly portioned, beautifully frosted treat.

What You’ll Need

These irresistible bundt cakes use only the best ingredients like Amoretti® Natural Raspberry Artisan to give these raspberry bundt cakes a vibrant, true raspberry flavor without added moisture, and Amoretti® Vanilla Bean Paste for a warm vanilla note. The Amoretti® White Chocolate Spread makes your cream cheese frosting extra smooth and flavorful, giving it a rich white chocolate finish.

Tips for Perfect Mini Bundt Cakes

• Grease your mini bundt pan thoroughly, ensuring every crevice is coated for easy release.
• Use room-temperature ingredients to ensure a smooth batter and even baking.
• Piping the batter into your bundt pan can help prevent air pockets and messy edges.
• Let the cakes cool completely before frosting to keep your cream cheese frosting smooth and stable.

The White Chocolate Cream Cheese Frosting

This decadent frosting comes together quickly and pipes beautifully onto each mini bundt cake. The Amoretti® White Chocolate Spread blends seamlessly with cream cheese and butter, creating a frosting that’s light yet decadent, complementing the tartness of the raspberries perfectly.

Ingredients

Bundt Cakes

• 2 cups flour
• 1/4 cup corn starch
• 2.5 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup sour cream (room temp.)
  
• 1 cup softened, melted butter
  
• 1.5 cups granulated sugar
• 1/4 cup whole milk (room temp)
• 2 eggs (room temp)
• 1 egg yolk (room temp)
• 2 tbsp. Amoretti® Natural Raspberry Artisan Flavor
• 2 tsp. Amoretti® Vanilla Bean Paste
• 1/2 cup freeze-dried raspberries

White Chocolate Cream Cheese Frosting

• 8 oz. cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/2 cup Amoretti® White Chocolate Spread
• 1 tsp Amoretti® Vanilla Bean Paste
• 2 cups powdered sugar

Directions

Bundt Cakes

1. Preheat oven to 325°F and grease bundt pan, ensuring you get into every crevice.
2. In a medium-sized bowl, combine flour, corn starch, baking powder, and baking soda.
3. Using a stand or hand mixer, beat together sour cream, butter and sugar until light and fluffy.
4. Add the eggs and egg yolk to the sugar mixture one at a time, mixing thoroughly after each addition.
5. Mix in Natural Raspberry Artisan Flavor and Vanilla bean paste, scraping sides of bowl as needed.
6. Alternate adding dry ingredients with whole milk, mix until just blended. 
7. Lastly fold in freeze-dried raspberries.
8. Carefully pour the batter into the bundt pan. Filling the batter into a piping bag makes this easier, but it is not necessary.
9. Bake for 10 - 25 minutes or until a toothpick comes out clean.
10. Let cool before removing from the pan.

White Chocolate Cream Cheese Frosting

1. In a microwave-safe bowl, melt the white chocolate spread and stir to a smooth consistency. 
2. Using a stand mixer or hand mixer, beat together cream cheese, butter, and white chocolate spread until light and fluffy.
3. Mix in Vanilla bean paste.
4. Add powdered sugar in increments scraping sides of bowl as needed. 
5. Pipe cream cheese onto mini bundt cakes in desired pattern and enjoy!