White Chocolate Raspberry Bundt Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 6 ounces white chocolate, melted and slightly cooled
• 1 cup fresh raspberries (or thawed frozen raspberries)
• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• 4 ounces white chocolate, chopped
• 1/4 cup heavy cream

Instructions

1. Prepare the Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice over medium heat. Stir continuously until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let it cool.
2. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan.
3. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Mix the Wet Ingredients: In a large mixing bowl, beat butter and sugar until light and fluffy. Add oil, mixing well. Incorporate the eggs one at a time, followed by vanilla extract.
5. Combine the Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined. Fold in the melted white chocolate carefully.
6. Layer the Cake Batter: Pour half of the cake batter into the prepared bundt pan. Spoon the raspberry filling evenly over the batter, then top with the remaining batter.
7. Bake the Cake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
8. Prepare the Glaze: In a small saucepan, heat the heavy cream until it begins to simmer. Pour over chopped white chocolate, stirring until smooth. Drizzle over the cooled cake.