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This White Chocolate Raspberry Bundt Cake is my take on a copycat version of the Nothing Bundt Cake flavor. It way cheaper to make this yourself, it looks just as impressive and tastes overall amazing!
Skip the Expensive Bakery Version and Make this Raspberry Bundt Cake Recipe!
We did a full taste on Instagram showing the Nothing Bundt Cake version of this cake, and our White Chocolate Raspberry copycat version, and everyone agreed this one tasted better, was just as beautiful, and it costs $10 to make, instead of the $50 bakery version! We add two raspberry swirls instead of one, and decorate it simply, with some fresh raspberries and shaved chocolate in the center of the bundt cake. This is also the easiest bundt cake to frost with cream cheese frosting.
I also have a copycat recipe for the Nothing Bundt Cake Chocolate Chocolate Chip Cake!
Try more of my bundt cake recipes, like Rum Cake, Apple Bundt Cake, Banana Bundt Cake, Red Velvet Bundt Cake, Chocolate Nothing Bundt Cake, and Sour Cream Pound Cake!
How to make White Chocolate Raspberry Nothing Bundt Cake:
Grease Bundt Pan: Grease the pan with a thin layer of shortening (or butter), getting into every crack and crevice and up the sides of the pan. Lightly dust with thin layer of flour. I like to hold the pan of the sink and tap the sides with my hand, as it rotate the pan around, to make sure a dusting of flour reaches all over the pan.
Make Cake Batter: Combine cake mix, pudding mix, sour cream, eggs, milk, and oil in a large mixing bowl and stir until combined and smooth. Stir in white chocolate chips.
Raspberry Swirl and Bake: Pour half the cake batter in a greased and floured bundt pan. Spoon dollops of half of the raspberry jam in a line in the middle of the batter. Use a knife to swirl back and forth. Pour the rest of the batter on the top along with another layer of the raspberry swirl jam. Bake at 350°F for 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Let cake cool for 10 minutes before inverting onto a wire cooling rack. I like to gently run a butter knife around the edges first.
Frost and Serve: Make cream cheese frosting, adding powdered sugar as needed until it is a thicker consistency. (Make sure to use full fat cream cheese or else it won't be the thick consistency we want.) Transfer frosting into a piping bag with a coupler or zip-top bag with the corner snipped. Start on the outside of the cake and pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around the cake. Finish by using a metal cake spatula to gently swirl around the center hole to make it smooth. Serve immediately or refrigerate. Decorate with fresh raspberries and white chocolate curls, if desired.
White Chocolate Raspberry Nothing Bundt Cake
Equipment
- Hand mixer , or
Ingredients
Cake:
- 1 package white cake mix
- 1 (3.4 oz) box instant white chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil, canola, or avocado oil
- 1 1/2 cups white chocolate chips, (Ghirardelli brand recommended)
- 1/2 cup raspberry preserves or jam, , divided (use good quality!)
Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, , softened
- 1/4 cup butter, , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For decorating (Optional):
- fresh raspberries
- white chocolate, , shaved or curled
Instructions
- Preheat oven to 350°F. Grease and flour a bundt cake pan very well.
- Cake Batter: In a large bowl add cake mix, pudding mix, sour cream, eggs, milk, and oil and mix until smooth and combined. Stir in the white chocolate chips.1 package white cake mix, 1 (3.4 oz) box instant white chocolate pudding mix, 1 cup sour cream, 4 large eggs, ½ cup milk, ½ cup vegetable oil, canola, or avocado oil, 1 ½ cups white chocolate chips
- Pour half of the batter into the prepared bundt pan.
- Add Raspberry Swirls: Spoon dollops of half of the raspberry preserves over the batter and gently swirl with a knife.½ cup raspberry preserves or jam
- Add the remaining cake batter on top. Spoon remaining raspberry preserves over the top layer of batter and lightly swirl again. Be careful not to overmix–you want ribbons of raspberry throughout the cake.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Allow cake to cool in the pan for 10 minutes, then gently run a butter knife around the edges and invert onto a wire rack to cool completely.
- Cream Cheese Frosting: Beat cream cheese and butter together until light and fluffy. Add in vanilla extract and add powdered sugar a little at a time, beating until smooth and creamy. Add additional powdered sugar if needed for a thicker consistency.8 ounces full-fat cream cheese, ¼ cup butter, 1 teaspoon vanilla extract, 2 cups powdered sugar
- Frost: Spoon frosting into a piping bag with only a coupler in it (no metal tip), (or use zip-top bag with the corner snipped). Starting at the outer edge of the cake (about 1.5 inches from the bottom of the cake), pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around the bundt cake.
- Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months). Add fresh raspberries and white chocolate to decorate the center of the bundt cake, just before serving, if desired.fresh raspberries, white chocolate
Notes
- Nothing Bundt Cake Chocolate Chocolate Chip Copycat Recipe
- Red Velvet: Use a Red velvet cake mix + cheesecake instant pudding mix + chocolate chips
- Confetti: Use a White cake + vanilla instant pudding mix + rainbow jimmies
- Strawberries & Cream: Use a Strawberry cake + cheesecake instant pudding mix + strawberry preserves swirl
- Carrot: Use a Spice cake + cheesecake instant pudding mix + ½ cup drained crushed pineapple + ½ cup shredded carrots carrots + pecans
- Banana Pudding: Use a Yellow cake mix + banana cream instant pudding + crushed Nilla wafers and fresh bananas to decorate
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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