If you are craving an irresistibly delightful treat that brings together the luscious sweetness of white chocolate and the vibrancy of fresh raspberries, then these Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe are exactly what you need. These petite cakes are bursting with a tender crumb and topped with a silky, tangy ganache that elevates every bite. Perfect for celebrations, tea time, or any moment when you want to indulge a little, this recipe offers a fantastic balance of flavors and textures that will have you reaching for seconds and even thirds. Let’s dive into the magic behind these charming little cakes that are as beautiful as they are delicious.
Ingredients You’ll Need
Creating these Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe is wonderfully straightforward because every ingredient plays a key role in the flavor harmony and the cake’s moist, tender texture. From the creamy butter to the fresh raspberry puree, each element is thoughtfully chosen to bring out the best in this dessert.
- Unsalted butter (113 g): Provides rich moisture and helps achieve a tender crumb when creamed with sugar.
- Granulated sugar (150 g): Sweetens the cake perfectly while contributing to its fluffy texture.
- Vanilla extract (1/2 teaspoon): Adds a warm, fragrant note that complements the white chocolate beautifully.
- Eggs (2, room temperature): Bind ingredients and add structure while keeping the cakes light.
- Greek yogurt (80 g, room temperature): Brings moisture and a slight tang that balances the sweetness.
- All-purpose flour (190 g): The foundation of the cake, providing necessary structure.
- Baking powder (1/2 teaspoon): Works as a leavening agent to help the cakes rise evenly.
- Baking soda (1/2 teaspoon): Enhances leavening and contributes to a tender crumb.
- Salt (1/4 teaspoon): Balances sweetness and accentuates other flavors.
- White chocolate (120 g): The star ingredient that adds creamy sweetness and luscious depth to the ganache.
- Heavy cream (60 g): Blends with white chocolate and raspberry puree to create a smooth ganache.
- Raspberry puree (60 g, seedless): Infuses bright, fresh fruitiness that cuts through the sweetness.
- Unsalted butter (14 g): Incorporated in the ganache to give it shine and silkiness.
How to Make Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe
Step 1: Prep and Bake the Mini Bundt Cakes
Start by preheating your oven to 175°C / 350°F, ensuring no fan is used for an even, gentle bake. Grease your mini bundt cake pans generously or opt for silicone molds for easy release. In a large mixing bowl, cream the butter and sugar together until the mixture is pale and fluffy—this step sets the stage for a light and moist cake. Next, incorporate the eggs one at a time, mixing thoroughly to incorporate each fully. Stir in the Greek yogurt and vanilla extract to add moisture and nuanced flavor. Sift the flour, baking powder, baking soda, and salt directly into your wet mix to avoid lumps, then gently fold everything together with a spatula until just combined—overmixing can make the cakes dense, so take care here. Pour the batter into the prepared bundt pans, filling them no more than three-quarters full, and bake for around 25 minutes, checking doneness with a toothpick. Let them cool completely on a rack before moving on to that luscious ganache.
Step 2: Create the Raspberry Chocolate Ganache
While the cakes cool, it’s time to make that show-stopping raspberry chocolate ganache topping. Chop your high-quality white chocolate into small pieces or use white chocolate callets for a smooth melt. Gently warm it in the microwave in short bursts, stirring often, to prevent burning. Meanwhile, blend raspberries into a puree and strain carefully to remove all seeds for a silky ganache texture. Warm the heavy cream with the raspberry puree in a saucepan until it just begins to simmer—don’t let it boil. Pour this hot mixture over the chopped white chocolate and let sit quietly for a minute, allowing the chocolate to soften naturally. Stir or blend it gently until smooth and glossy. Stir in the last bit of butter to add that perfect sheen and a silky consistency. Allow the ganache to cool just enough to thicken so it will coat the mini cakes beautifully without dripping all over.
Step 3: Decorate Your Mini Bundt Cakes
Transfer the raspberry chocolate ganache to a piping bag with a small opening for precise, elegant drizzles. Carefully drizzle over each fully cooled mini bundt cake, creating lovely, delicate patterns. Make sure your ganache is at the right temperature—too warm, and it will run off; too cold, and it will clump and not spread smoothly. This drizzle is the crowning glory that transforms simple cakes into irresistible show-stoppers.
How to Serve Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe
Garnishes
For a stunning presentation, consider sprinkling a few fresh raspberries or tiny white chocolate shavings atop the ganache drizzle. A light dusting of powdered sugar or edible flowers can add a whimsical touch, perfect for special occasions or just an elegant everyday treat.
Side Dishes
These mini cakes pair beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A cup of robust coffee, delicate tea, or even a sparkling rosé will complement the sweet, fruity flavors and enhance the overall experience.
Creative Ways to Present
Present your Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe on a tiered dessert stand for an eye-catching centerpiece. Alternatively, serve them in individual mini cake boxes as delightful party favors. Adding small edible gold leaf accents can take their appearance up a notch for festive gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be hard to resist), store the mini bundt cakes in an airtight container at room temperature for up to two days. Keeping the cakes away from direct sunlight will preserve their moisture and delicious texture.
Freezing
These cakes freeze wonderfully. Wrap each cooled cake tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to a month. When ready, thaw them gently in the refrigerator overnight before glazing and decorating.
Reheating
To enjoy your mini bundt cakes warm, reheat them briefly in a microwave for about 10-15 seconds. Avoid overheating to keep them tender and prevent drying out. If already glazed, warm carefully just enough to soften the ganache slightly.
FAQs
Can I use frozen raspberries for the ganache?
Absolutely! Frozen raspberries work well; just thaw them completely and strain thoroughly to get a smooth puree without extra moisture interfering with the ganache texture.
Do I have to use Greek yogurt in the cake? Can it be substituted?
Greek yogurt adds moisture and a slight tang to the cakes. You can substitute it with sour cream or buttermilk, but yogurt gives the best balance of texture and flavor in this recipe.
What type of white chocolate is best for the ganache?
Using a high-quality white chocolate such as Lindt or Callebaut ensures a creamy, smooth ganache with rich flavor. Avoid lower-quality varieties that may contain fillers or lack cocoa butter, as this can affect texture.
Can I make this recipe as one large bundt cake?
While the flavors will stay the same, baking times and pan preparation will differ. Larger bundt cakes require longer baking and careful monitoring to avoid drying out; mini bundts give the perfect balance of moistness and daintiness.
How do I prevent the mini bundt cakes from sticking to the pan?
Greasing your pan thoroughly is key, whether with butter or a baking spray, and if using metal pans, flouring them lightly after greasing can help. Silicone pans also provide an easy, non-stick option.
Final Thoughts
There is something truly special about the combination of creamy white chocolate and bright raspberry that makes these Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe an absolute joy to bake and savor. Whether you’re surprising your loved ones or treating yourself to a little sweetness, these cakes bring warmth, color, and celebration to any day. So, grab your ingredients, get baking, and prepare to fall in love bite after bite.
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Mini White Chocolate Raspberry Bundt Cakes with Raspberry Chocolate Ganache Recipe
- Total Time: 45 minutes
- Yield: 8 mini bundt cakes
Description
Delight in these elegant Mini Bundt Cakes featuring a moist, tender crumb flavored with vanilla and Greek yogurt, baked to perfection and topped with a luscious raspberry white chocolate ganache. Perfect for special occasions or a refined treat, these cakes combine smooth white chocolate with fresh raspberry puree for a balanced, fruity glaze.
Ingredients
Cake:
- 113 g Unsalted butter (82% fat, at room temperature)
- 150 g Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 Eggs (at room temperature)
- 80 g Greek yogurt (at room temperature)
- 190 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Raspberry White Chocolate Ganache Glaze:
- 120 g White Chocolate (high quality, e.g. Lindt or Callebaut)
- 60 g Heavy Cream (36% fat)
- 60 g Raspberry puree (strained to remove seeds)
- 14 g Unsalted butter (82% fat, at room temperature)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) without fan and grease your mini bundt pan thoroughly or use a silicone mini bundt pan to ensure easy cake release.
- Cream Butter and Sugar: In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar together for several minutes until the mixture becomes light and fluffy, indicating well-incorporated air for a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to maintain a smooth batter. Stir in the Greek yogurt and vanilla extract to add moisture and flavor.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet butter mixture using a rubber spatula, mixing just until combined to avoid overdeveloping gluten which could toughen the cakes.
- Bake the Mini Bundt Cakes: Pour the batter evenly into the prepared mini bundt pan and bake in preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist and tender.
- Cool the Cakes: Remove the mini bundt cakes from the oven and transfer them onto a cooling rack. Allow them to cool completely before applying any glaze, ensuring the coating adheres properly.
- Prepare the Raspberry Glaze: Chop the white chocolate finely or use chocolate callets, then gently melt in the microwave in short bursts of 20 seconds, stirring between intervals to avoid burning.
- Make Raspberry Cream Mixture: In a saucepan over medium heat, combine the heavy cream and raspberry puree. Heat just until it reaches a gentle simmer; do not boil.
- Combine Cream and Chocolate: Pour the hot cream mixture over the chopped white chocolate and let it sit for one minute to soften the chocolate. Stir or blend the mixture until smooth and glossy.
- Add Butter and Finish Glaze: Incorporate the room temperature butter into the chocolate mixture by stirring until fully melted and combined. Allow the glaze to cool until it thickens to a consistency suitable for coating the cakes without running off.
- Decorate the Cakes: Transfer the raspberry glaze into a piping bag with a small opening. Drizzle the glaze over each cooled mini bundt cake carefully, ensuring the glaze is neither too warm and runny nor too cold and stiff to achieve an elegant finish.
- Storage: Store the decorated mini bundt cakes at room temperature for up to 2 days or refrigerate to extend freshness, bringing back to room temperature before serving for best texture and flavor.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a homogenous batter and better rise.
- Sifting dry ingredients prevents lumps and helps keep the cakes light.
- Be careful not to overmix the batter once the flour is added to keep the cakes tender.
- Use high quality white chocolate for a richer and more balanced glaze flavor.
- Strain raspberry puree to avoid seeds in the smooth ganache glaze.
- The glaze thickness can be adjusted by letting it cool longer or warming slightly before application.
- Cakes can be made a day ahead and glazed just before serving for best freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/French influenced
