Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat}

Name: Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat}
Ingredients: 2 1/2 cups unbleached all-purpose flour ((add 2 tablespoons for high altitude)); 2 1/2 teaspoons baking powder ((reduce to 1 ¾ tsp for high altitude) ); ¼ teaspoon kosher salt (Increase to ½ teaspoon if using unsalted butter ); ¾ cup butter (1 ½ sticks) (real butter); 1 1/2 cups granulated sugar ((reduce to 1 ¼ cups for high altitude) ); 5 ounces white chocolate (bar or chips) (ground or chopped fine); 4 large eggs (room temperature); 1 ¼ cups buttermilk (room temp) ((replace with 1 tablespoon lemon juice or vinegar and 1 cup milk, stir let sit 5 minutes)); 1 teaspoon vanilla bean paste ((optional, if not using, increase vanilla to 2 teaspoons)); 1 teaspoon vanilla extract; zest from small lemon; 1 cup raspberries, heaping (fresh or frozen - do not thaw); 1 stick butter (room temperature); 1 8 ounce cream cheese (room temp, regular or Neufchâtel); 2 ½-3 cups powdered sugar; 1 teaspoon vanilla extract or vanilla bean paste; pinch of salt; 1-2 teaspoons milk, cream or lemon juice; 1-2 teaspoons lemon zest ((optional))

"An easy from scratch Copycat Nothing Bundt Cake recipe, White Chocolate Raspberry Bundt Cake. Raspberries, white chocolate and creamy cream cheese buttercream frosting, makes a great spring dessert!..."

INGREDIENTS

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2 1/2 cups unbleached all-purpose flour ((add 2 tablespoons for high altitude))

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2 1/2 teaspoons baking powder ((reduce to 1 ¾ tsp for high altitude) )

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¼ teaspoon kosher salt (Increase to ½ teaspoon if using unsalted butter )

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¾ cup butter (1 ½ sticks) (real butter)

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1 1/2 cups granulated sugar ((reduce to 1 ¼ cups for high altitude) )

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5 ounces white chocolate (bar or chips) (ground or chopped fine)

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4 large eggs (room temperature)

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1 ¼ cups buttermilk (room temp) ((replace with 1 tablespoon lemon juice or vinegar and 1 cup milk, stir let sit 5 minutes))

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1 teaspoon vanilla bean paste ((optional, if not using, increase vanilla to 2 teaspoons))

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1 teaspoon vanilla extract

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zest from small lemon

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1 cup raspberries, heaping (fresh or frozen - do not thaw)

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1 stick butter (room temperature)

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1 8 ounce cream cheese (room temp, regular or Neufchâtel)

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2 ½-3 cups powdered sugar

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1 teaspoon vanilla extract or vanilla bean paste

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pinch of salt

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1-2 teaspoons milk, cream or lemon juice

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1-2 teaspoons lemon zest ((optional))

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