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This white chocolate raspberry bundt cake is perfect for special occasions!
The moist, tender, white chocolate cake is swirled with sweet raspberry preserves. It’s then beautifully iced with cream cheese frosting and garnished with bright, fresh fruit.
This flavor combination will have you going back for seconds!
If you’ve ever had a cake from Nothing Bundt Cakes, you know that their white chocolate raspberry cake has the most tender crumb imaginable.
The cake is so good, in fact, that they don’t need to slather it with frosting. The frosting merely highlights and complements the insanely moist cake.
In this copycat recipe, we’re shooting for as close as possible to that gorgeous cake texture. My taste testers say it’s pretty darn close!
This is such a festive bake. It’s the perfect cake for holiday gatherings, Valentine’s Day or even a baby shower or bridal shower.
Ingredients
Here’s what you’ll need for this Nothing Bundt Cakes white chocolate raspberry recipe:
- White cake mix. This is a fun shortcut! Cake mix already contains all the dry ingredients you’d use in a cake: all purpose flour, sugar and leavening agents like baking soda and baking powder. So you’re measuring one ingredient instead of 3 or 4.
- White chocolate pudding mix
- Sour cream
- Eggs
- Vegetable oil
- Milk
- White chocolate chips
- Raspberry preserves. No need to fuss over the filling for this cake. We’re using store-bought raspberry jam. You could also use seedless raspberry jam or even raspberry pie filling, if you prefer.
For the frosting, you’ll need four additional ingredients:
- Cream cheese
- Confectioner’s sugar
- Butter
- Vanilla extract
How to Make this White Chocolate Raspberry Cake
Make the Cake Batter
You won’t need a stand mixer or handheld electric mixer to make this delicious cake. Yay!
Simply combine the cake mix, pudding mix, sour cream, eggs, milk and oil in a large mixing bowl.
Then, chop up the white chocolate and fold it into the cake batter.
Layer the Raspberry
Grab your bundt cake pan and pour 1/3 of the cake batter into it. Then, dot 1/3 of the raspberry preserves on to the cake batter. Use a knife to swirl it around.
Repeat this process two more times, until you have three layers of cake batter and raspberry.
Now, you’re ready to bake!
Make the Frosting
While the cake is baking, go ahead and whip up the delicious cream cheese frosting.
You will need a mixer for this part – either a stand mixer or a hand mixer will work.
Beat the cream cheese, powdered sugar, butter and vanilla together and it’s done!
Decorate the Cake
Fill a piping bag or Ziploc bag with the cream cheese frosting and snip off the tip of the bag. You’ll want a pretty big opening in the bag because the frosting will be thick.
If you want your cake to look like Nothing Bundt Cakes white chocolate raspberry, pipe the frosting in vertical lines going down the cake, leaving lots of unfrosted space.
I like to use the indents that are created by my bundt cake pan as guides for frosting the cake, but you can frost it however you’d like.
Make this cake extra pretty by garnishing it with fresh raspberries and more white chocolate chips.
Variations
1. Vary the Fruit. The combination of white chocolate and raspberry gives a very distinctive holiday feel. If you’re looking to bake this cake for a different occasion or during a different time of year, try varying the fruit preserves that you use. Blueberry, blackberry or strawberry preserves would be delicious. Add a hint of lemon zest to the batter for a brightness reminiscent of springtime.
2. Enhance the Frosting Flavor. Play around with various extracts like almond extract or orange extract to add a different dimension to the cream cheese frosting.
3. Make Bundlets Instead. My favorite thing to eat at Nothing Bundt Cakes are the little bundlets. They are so cute! Follow the same instructions in the recipe card, but use a mini bundt pan for sweet little individual treats.
4. Change the Shape. Try different variations on the type of cake using the same recipe! Layer cakes are super popular. You could also try a loaf cake or sheet cake.
How to get a Bundt Cake to Release with no Drama
There is nothing more stressful than working hard on a beautiful bundt cake and then panicking when it won’t release! Here are some tips for a drama-free cake release:
- Thoroughly Grease the Pan: Before pouring the batter into the bundt pan, make sure to generously grease all the nooks and crannies. This creates a barrier between the cake and the pan, allowing for easier release.
- Let the Cake Cool Properly: Allow the cake to cool completely in the pan after removing it from the oven. This helps the structure of the cake set, making it less likely to stick to the pan.
- Tap and Shake: Gently tap the sides and bottom of the pan with a wooden spoon or a spatula. This helps to loosen any areas that might be sticking. If needed, run a knife along the side of the pan, between the cake and the pan, to help loosen it.
- Steam It: Place a dish towel in boiling water. Then, remove the hot dish towel and lay it flat in the sink. Place the bundt pan directly onto the hot dish towel. Let it steam for 10 minutes. Then, try inverting the cake.
- Freeze It: When all else fails, put the cake in the freezer. Freezing the cake will shrink it a little, which helps to pull it away from the sides of the bundt pan.
Storage Instructions
If you want to store this cake for a few days, simply cover the entire cake with plastic wrap and place it into the refrigerator. Let it sit out at room temperature for 30 minutes before you enjoy it again.
If you’d like to store it for longer, it freezes beautifully! For best results, cut the cake into individual slices, wrap them in plastic wrap, and place them into a freezer safe storage bag or airtight container. They’ll stay fresh in the freezer for several months, if stored properly.
When you make this white chocolate raspberry cake, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more bundt cake recipes, try these:
- Salted Caramel Butter Cake
- Holiday Spice Cake
- Double Lemon Cream Cake
- Orange Butter Cake with Simple Vanilla Glaze
White Chocolate Raspberry Swirl Bundt Cake
Ingredients
- 1 box white cake mix
- 1 packet white chocolate instant pudding mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup canola oil
- 1/3 cup milk
- 1 1/4 cups white chocolate chips chopped
- 3/4 cup raspberry preserves
Cream Cheese Frosting
- 8 oz. cream cheese softened
- 4 Tbsp. unsalted butter
- 3 cups confectioner's sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, milk and oil.
- Chop up the white chocolate and add it to the cake batter.
- Coat a bundt pan generously with nonstick cooking spray. Pour 1/3 of the batter into the pan. Dot 1/4 cup of the raspberry preserves onto the cake batter. Use a knife to swirl it around.
- Repeat this process two more times with the cake batter and preserves.
- Bake 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- To make the frosting, beat the cream cheese, butter, confectioner's sugar and vanilla together in the bowl of a stand mixer. Alternatively, use a handheld electric mixer.
- Invert the completely cooled cake onto a serving plate.
- Fill a piping bag with the frosting and snip off the tip of the bag. Pipe frosting along the lines created by the bundt pan. Garnish the top of the cake with fresh berries and additional white chocolate, if desired.
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