Name: White Chocolate Blackberry Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 150 grams / 5.3 ounces butter, softened; 150 grams / 3/4 cup caster/superfine sugar; 1 teaspoon vanilla extract; 3 medium eggs, room temperature; 115 grams / 1/2 cup sour cream; 100 grams / 3.5 ounces white chocolate; 1/2 teaspoon freshly ground nutmeg; 400 grams / 2 1/2 cups plain flour; 5 grams / 1 teaspoon baking soda; 8 grams / 2 teaspoons baking powder; 150 grams / 1/2 pound blackberries; 70 grams / 2.5 ounces white chocolate; 30 grams / 2 tablespoons butter; 170 grams / 1 1/2 cups confectioner’s/icing sugar; 43 grams / 2 tablespoons milk

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White Chocolate Blackberry Bundt Cake is a beautiful combination of sweet melted chocolate right in the cake batter and in the glaze alongside the tart blackberries makes for a great bite for a late summer day where the evenings are cooling down, but those berries are in their prime.

Bundt cake has to be so incredibly underrated because of it's size, it's a great baked good that doesn't dry out and a cake goes a really long way, making it easy to serve up to a bunch of people. Do you like white chocolate in your cakes? Let me know your thoughts in the comments below!

Why you'll love this

That flavor combo!

Sweet white chocolate and tart blackberries are a good combination, and is particularly great if heated up when it’s a couple of days old, slightly warmed with coffee, this cake could make anyone smile.

Not too sweet

The white chocolate isn't so heavy in the cake that it overpowers the blackberries with sweetness, in fact it's perfectly balanced!

How to prepare White Chocolate Blackberry Bundt Cake

Whip it: Whip the butter and sugar until light and fluffy.
Eggs: Add the eggs and extract and whip until smooth and combined.
Creamy: Add in the sour cream and beat until just combined and then add into the batter.
Melty: Melt the chocolate with the ground nutmeg until smooth and allow to cool before combining with the cake batter.
Sift: Sift in the dry ingredients and combine until the dry ingredients are just incorporated.
Berry goood: Roughly mash the blackberries and add them into the batter, folding through.
Batter up: Spoon the cake batter into your prepared tin and press down to remove any air bubbles.
Bake: Bake until golden and a skewer comes out clean.
Cool it: Invert onto a cooling tray and allow to cool.
Glaze: Mix up the glaze and stir until smooth.
Pour and set: Pour the glaze evenly over the cake and allow to set.
Serve it up: Slice, serve and enjoy!

Tips for the best White Chocolate Blackberry Bundt Cake

Don't overmix: As is always recommended with any cake batter, the less you mix once the flour has been added the lighter your cake crumb so really fold in the berries slowly and methodically without beating the batter.

More berry recipes you'll enjoy

Blueberry Crumble Bars

Raspberry Clafoutis

Strawberry and Rhubarb Pie

How to make:

Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.

Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 2 minutes with a hand beater.

Add in both eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.

Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.

Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.

Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.

Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.

In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.

Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and it is lightly browned on top.

Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the edges of the tin.

Invert onto a cooling rack and allow to cool fully.

For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.

Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.

Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.

Allow to set before slicing and serving alongside your favorite hot drink.