White Chocolate Raspberry Bundt Cake

This moist White Chocolate Raspberry Bundt Cake is quick and easy to make! It's brimming with white chocolate chips, raspberry jam and fresh raspberries. Of course we top it off with the iconic Nothing Bundt Cake cream cheese signature frosting.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 742kcal

Author Whitney Wright

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

US Customary - Metric

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!

Notes

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.

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