White Chocolate Raspberry Bundt Cake
If you’ve ever had the Nothing Bundt Cakes white chocolate raspberry bundt cake and wished you could make it at home, you’re in luck! This moist and delicious white chocolate bundt cake is filled with sweet and tart raspberries, raspberry jam, and white chocolate. And, since it uses boxed white cake mix, it’s practically foolproof!
I don’t love regular boxed cake mix. I find that it lacks in flavor. But I love to use it as a shortcut! Use box cake mix in other cakes like Lemon Poppy Seed Layer Cake, 7 Layer Bar Cake, and Coconut Cake, or turn it into cookies like Devil’s Food Cookies and Red Velvet Cookies.
Why This Recipe Works
- Perfect copycat recipe. Nothing Bundt Cakes is famous for their tasty bundt cakes. While I have nothing against buying high-quality cakes, you may find yourself without a storefront nearby, or maybe you want to save some money. Either way, this recipe will fullfill your white chocolate raspberry bundt cake cravings!
- Hard to mess up. Using a boxed cake mix as the base for a cake almost always guarantees your cake will turn out moist, and won’t sink in the middle.
- Full of raspberry flavor. The use of fresh raspberries in addition to raspberry jam or preserves mean every bite of this cake is packed with this sweet and tart berry.
Ingredient Notes
- White cake mix: The other flavor of this cake is white chocolate, and we’ll be adding lots of extra flavor, so white cake mix is the perfect base.
- White chocolate instant pudding mix: This adds that delectable white chocolate flavor and helps create a delightfully moist cake.
- Sour cream: For a more tender crumb.
- Eggs: These help bind ingredients together, provide moisture and richness, and even aid in the rise of cakes.
- Vegetable oil: To add additional moisture.
- Mini white chocolate chips: For white chocolate in every bite. If you can’t find mini white chocolate chips in your grocery store, you can order them online, or chop white chocolate chips into smaller pieces.
- Raspberry jam: Raspberry jam (or preserves) are added in two different layers of this bundt cake.
- Fresh raspberries: Washed and dried, whole raspberries added to the batter provide tart and juicy bites in the bundt cake.
- Cream cheese: As the finishing touch, a thick cream cheese frosting is piped along the sides of this bundt cake. It’s the perfect complement to this recipe for white chocolate raspberry cake.
Step-by-Step Instructions
- Prep oven and pan. Grease and flour a 12-cup bundt pan. Preheat your oven to 350°F.
- Combine dry and wet ingredients. In a large bowl, mix together a 15.25 oz box of white cake mix, a 3.4 oz box of instant white chocolate pudding mix, 1 cup sour cream, 4 large eggs, ½ cup vegetable oil, and ¼ cup of water. Whisk ingredients together until smooth.
- Add white chocolate chips. Fold in 1 cup of mini white chocolate chips into the batter. If you can’t find mini white chocolate chips, you can chop regular white chocolate chips into smaller pieces.
- Add batter to pan. Add half of the batter to the bundt cake pan, then dollop ¼ cup of raspberry jam over the batter. Use a knife to swirl the jam around, then sprinkle around ¼ cup of fresh raspberries. Repeat. Pour the remaining batter into the bundt pan, dollop and swirl remaining ¼ cup of raspberry jam into the batter, and add the rest of the raspberries. Bake immediately, before the whole raspberries have an opportunity to sink to the bottom.
- Bake. Set a timer for 45-55 minutes. A toothpick inserted into the center of the batter (in between the edge and center of the bundt pan) should come out clean.
- Let cake cool. Allow the cake to cool in the bundt pan for 10 minutes before turning it out onto a wire rack to cool completely while you prepare the frosting.
- Make frosting. To the bowl of a stand mixer fitted with the paddle attachment, add 16 oz of softened cream cheese and ½ cup softened butter. Beat the cream cheese and butter together until smooth, about 2 minutes, then add 4 cups of sugar, 1 cup at a time, and 2 teaspoons of vanilla extract. Continue to mix on medium speed until smooth. For me this only took 30 seconds.
- Decorate cake. Place frosting in a piping bag or a ziploc bag, cut the corner, and pipe the frosting down the sides of the bundt cake in thick stripes. Slice and enjoy!
Recipe Tips
You can substitute Greek yogurt for sour cream.
Either raspberry jam or raspberry preserves will work this recipe. I highly recommend my Raspberry Freezer Jam!
I ordered my mini white chocolate chips online. If you can’t find any, chop regular white chocolate chips into smaller pieces.
This cake has a lot of moisture from the sour cream, oil, and white chocolate pudding mix. It’s important to test for doneness to ensure it’s not underbaked.
It is critical to bake the cake quickly after you finish pouring in the batter, so the raspberries don’t have time to sink to the bottom.
If you can’t find white chocolate pudding mix, vanilla is a great substitute.
For a citrus twist, rub the granulated sugar with lime or lemon zest before adding it to the cake batter.
Make Ahead, Storing, and Freezing
Make Ahead: This cake is best eaten day of, but should keep well for a day or so. Store the unfrosted baked cake wrapped in plastic wrap or in an airtight container at room temperature, then frost just before serving.
Storing: Store leftover white chocolate raspberry bundt cake in the fridge in an airtight container for 4-5 days. Refrigeration will keep the cream cheese frosting from spoiling.
Freezing: Freeze the unfrosted bundt cake by wrapping it tightly in plastic wrap after its completely cooled and storing it in the freezer. It will last 2-3 months. When you want to serve it, let it thaw in the fridge overnight, then frost just before serving.
Recipe FAQs
It’s crucial to thoroughly grease AND flour your bundt pan to keep the cake from sticking.
I don’t have a mini bundt pan so I haven’t tested this. I think you certainly could make this cake into mini versions, but I would recommend only doing one layer of filling, and you’ll want to cut the bake time in half.
Cream cheese frosting is the typical pairing for the white chocolate raspberry bundt cake recipe, but a simple powdered sugar glaze would also be delicious. Add some raspberry preserves to the glaze for even more raspberry flavor!
I haven’t tested this recipe with gluten free flour but if you have a preferred brand, it should work great.
More Raspberry Recipes
- Raspberry Pretzel Jello Salad
- Life Changing Raspberry Sauce
- Raspberry Ice Cream
- Raspberry Cheesecake Cookies
More Bundt Recipes
- Chocolate Buttermilk Bundt Cake
- Red Velvet Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Pumpkin Bundt Cake
White Chocolate Raspberry Bundt Cake
Ingredients
- 15.25 oz white cake mix - (dry mix only)
- 3.4 oz INSTANT white chocolate pudding mix
- 1 cup sour cream - or plain Greek yogurt
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup mini white chocolate chips - if you don't have mini white chocolate chips, you can CHOP white chocolate chips into smaller pieces
- 1/2 cup red raspberry jam - or preserves, divided. (I used my homemade jam)
- 1/2 cup raspberries - washed and dried
Cream Cheese Frosting
- 16 oz cream cheese - softened
- 1/2 cup butter - softened, salted or unsalted is fine
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 12 cup bundt pan. Set aside.
- In a large bowl whisk the cake mix, instant pudding mix, sour cream, eggs, water, and oil. Once smooth fold in the white chocolate chips.
- Pour half of the batter into the prepared bundt pan. Dollop ¼ cups worth of raspberry preserves along the top of the cake batter. Use a knife to swirl the raspberry preserves into the batter. Sprinke a handful of fresh raspberries overtop. Add the remaining batter to the pan, spread into an even layer. Spoon the remaining raspberry preserves over the batter and use a knife to swirl the preserves into the batter. Add the remaining fresh raspberries to the top of the batter. Bake immediately (otherwise the raspberries will sink to the bottom of the pan).
- Bake for 45-55 minutes. A toothpick inserted in the center of the cake batter should come out clean. There’s a lot of moisture in this cake, so you don’t want to underbake it, hence the toothpick test will come in handy. Remove from the oven and let cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. You can frost the cake once cool or cover it with plastic wrap and place it in the fridge overnight if wanting to serve it later.
- Make the frosting: to a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 2 minutes. Add the powdered sugar 1 cup at a time, and the vanilla extract. Once all of the powdered sugar has been added mix until smooth, about 30 seconds on medium speed. Place in a piping bag, or Ziploc bag, snip the corner off and pipe the frosting onto the cake in stripes (see blog post for pictures). Slice and serve!
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