• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
roamingtaste.com
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Contact
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
×

Home » Baking » Cakes

White Chocolate Blackberry Cake

February 6, 2013 by Sylvie Taylor 2 Comments

Jump to Recipe·Print Recipe

white chocolate blackberry bundt cake

Indulge in a slice of heaven with our delicious White Chocolate Blackberry Cake recipe that's perfect for any celebration. Made with a moist and fluffy white chocolate cake base and bursting with juicy blackberries, this cake is layered with a creamy glaze that's sure to take your taste buds on a journey. Impress your guests with this show-stopping dessert that's easy to make with our step-by-step instructions.

white chocolate bundt cake recipe

white chocolate glaze for bundt cake

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

Rich and indulgent

My White Chocolate Blackberry Cake recipe features creamy white chocolate and sweet blackberries, creating a rich and indulgent cake that is perfect for special occasions. With its fluffy cake and delicious frosting, this is sure to satisfy your sweet tooth.

Easy to decorate

My recipe includes instructions for decorating the cake with an easy white chocolate glaze, creating a beautiful and impressive presentation that is perfect for any celebration. Plus, with detailed instructions and helpful tips, you'll be able to create a stunning cake that looks as good as it tastes.

Versatile

While my White Chocolate Blackberry Cake is perfect for special occasions, it's also a great option for everyday desserts. The white chocolate and blackberry flavors are a delicious pairing that can be enjoyed any time of year, and the cake can be sliced and frozen for later use. Whether you're celebrating a birthday, holiday, or just want a sweet treat, this cake is sure to impress.

How to prepare White Chocolate Blackberry 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 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

Blackberry and Rhubarb Cobbler

Raspberry Clafoutis

Strawberry and Rhubarb Pie

bundt cake

How to make White Chocolate Blackberry Cake:

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.

Dig in!

bundt cake recipe

white chocolate bundt cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white chocolate blackberry bundt cake

White Chocolate Blackberry Cake

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 10 1x
  • Category: Cakes
Print Recipe
Pin Recipe

Description

Indulge in a slice of heaven with our delicious White Chocolate Blackberry Cake recipe that's perfect for any celebration.


Ingredients

Scale

Cake
150 grams / 5.3 ounces butter, softened
150 grams / ¾ cup caster/superfine sugar
1 teaspoon vanilla extract
3 medium eggs, room temperature
115 grams / ½ cup sour cream
100 grams / 3.5 ounces white chocolate
½ teaspoon freshly ground nutmeg
400 grams / 2 ½ cups plain flour
5 grams / 1 teaspoon baking soda
8 grams / 2 teaspoons baking powder
150 grams / ½ pound blackberries
Icing
70 grams / 2.5 ounces white chocolate
30 grams / 2 tablespoons butter
170 grams / 1 ½ cups confectioner’s/icing sugar
43 grams / 2 tablespoons milk


Instructions

Cake

  1. Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.
  2. Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 2 minutes with a hand beater.
  3. Add in both eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.
  4. Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.
  5. Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.
  6. Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.
  7. Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.
  8. In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.
  9. 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.
  10. 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.
  11. Invert onto a cooling rack and allow to cool fully.

Glaze

  1. For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.
  2. Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.
  3. Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.
  4. Allow to set before slicing and serving alongside your favorite hot drink.
  5. Dig in!

Notes

Recipe by Roamingtaste


Nutrition

  • Calories: 528 calories per serve

Keywords: berry cake, white chocolate cake, summer cake

Did you make this recipe?

Share a photo and tag @roamingtaste — we can't wait to see what you've made!

Save

Save

Share this:

  • Twitter
  • Facebook

More Cakes

  • Chocolate Layer Cake
    Chocolate Layer Cake
  • Rabarber Vlaai - Dutch Rhubarb Cake
    Dutch Rhubarb Cake
  • Chocolate Guinness Cake
    Chocolate Guinness Cake
  • Kärleksmums - Love Treats
    Love Treats

Reader Interactions

Comments

  1. Alli

    February 10, 2013 at 4:48 pm

    This looks amazing!

    So sorry about your phone though.

    I love your website Sylv, it's uber professional and adorable and I want to eat everything on this page right now.

    Reply
    • Sylvie

      February 10, 2013 at 4:53 pm

      Awww thanks Alli, it is delicious and not too sweet.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Most recent

  • coffee cookies
    Coffee Cookies
  • Chocolate Layer Cake
    Chocolate Layer Cake
  • Swedish Meringue Cake
    Swedish Meringue Cake
  • Herb Mashed Potatoes
    Herb Mashed Potatoes

Socials

  • Instagram
  • Pinterest
  • YouTube
  • TikTok
  • Facebook

Footer

back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Portfolio

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with Me
  • Client Inquiry Form
  • Social Media Consulting

COPYRIGHT © 2023 | ® ROAMINGTASTE | ALL RIGHTS RESERVED