White Chocolate Raspberry Nothing Bundt Cake

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White Chocolate Raspberry Nothing Bundt Cake

This White Chocolate Raspberry Bundt Cake tastes even better than the bakery version, made with a simple box cake mix and a gorgeous raspberry swirl. Topped with thick cream cheese frosting and fresh raspberries, it's the show-stopping dessert your family will request again and again.

Prep Time15

Cook Time45

Cooling10

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 463kcal

Author: Lauren Allen

Cost: 12

Recipe Link

Equipment

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

US Customary - Metric

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, 1/2 cup milk, 1/2 cup vegetable oil, canola, or avocado oil, 1 1/2 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.
1/2 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, 1/4 cup butter, 1 teaspoon vanilla extract, 2 cups powdered sugar
Frost: Spoon frosting into a piping bag (or 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

Cream Cheese: Make sure you use full fat cream cheese for the frosting. If you use lower fat, it won't be thick enough to pipe the lines shown. It will be too soft.

Powdered Sugar: You make find that you need to add a little extra powdered sugar--add enough that the frosting is thick enough to pipe.

Make Ahead Instructions: this cake is a great one to make in advanced. Store it covered in the refrigerator for up to 5 days.

Freezing Instructions: Refrigerate to allow the frosting to set up, then cover well with plastic wrap, and then tinfoil and freeze for up to 3 months.

Nothing Bundt Cake Chocolate Chocolate Chip Copycat Recipe

Nutrition