Nothing Bundt Cakes White Chocolate Raspberry Copycat

Instructions:

1. Prepare the Raspberry Puree: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer until softened. Puree in a food processor or blender. Strain to remove seeds. Set aside to cool.
2. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour the bundt pan thoroughly.
3. Cream Butter & Sugar: Cream together softened butter and sugar until light and fluffy.
4. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
7. Fold in White Chocolate: Gently fold in the white chocolate chips.
8. Swirl with Raspberry Puree: Pour half of the batter into the prepared bundt pan. Dollop spoonfuls of raspberry puree over the batter. Pour the remaining batter over the raspberry. Gently swirl with a knife or skewer.
9. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
11. Prepare Frosting: Beat together softened cream cheese and butter until smooth. Gradually add the powdered sugar, then the milk or cream and vanilla extract. Beat until light and fluffy.
12. Frost the Cake: Once the cake is completely cool, frost generously with the cream cheese frosting.