This White Chocolate Raspberry Bundt Cake is a divine semi-homemade cake recipe that starts with a cake mix, but is as elegant as it gets. It’s a beautiful, and irresistible cake that is inspired by my favorite cake from Nothing Bundt Cakes, with a tender, and moist crumb, and bursts of raspberry swirl throughout. This cake is perfect for so many occasions!
Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake might be even better than the original. It’s such a rich, moist cake with a nice vanilla and white chocolate flavor, and swirls of raspberry throughout. You can’t forget the tangy cream cheese frosting on top that pairs so nicely with the cake, and might be the best part. At least if you ask my 4 year old 😉
This bundt cake looks complicated, but its really quite simple, and comes together in just a few minutes of time. It’s such a gorgeous show stopping dessert that is perfect for a birthday party, baby shower, bridal shower, back yard bbq, or any other special occasions where you really want to impress!
Why Make this Cake
- A Cheaper Option – Making this cake at home, it comes in around $25 dollars, or less, which is about $17 or 40% less than a 10inch cake from Nothing Bundt Cakes
- Moist and Tender Crumb – This cake has such a soft and tender crumb, and stays moist for days. It’s
- Beautiful Presentation – Bundt cakes are elegant in shape, and drizzled with the cream cheese, and topped with fresh raspberries, the cake is a stunning centerpiece, or birthday cake!
- Quick and Easy to make – Don’t be intimidated by making your own cake, this one starts with a cake mix, a pudding mix, and a few extra ingredients making it so easy to mix together, and the result is the cake of your dreams.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this White Chocolate Raspberry Nothing Bundt Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- White cake mix – do not follow the recipe on the cake box
- White chocolate instant pudding mix – you’ll use the dry mix, unprepared
- Eggs
- Sour cream – adds so much moisture to the cake
- Vegetable oil
- Whole milk – adds a nice richness to the cake, you can substitute water
- White chocolate baking bar – grate the bar with a box grater, this will take a few minutes, but then you won’t have pieces in your baked cake. You can also chop up white chocolate chips if that’s what you have.
- Raspberry Cake & Pastry Filling – Raspberry Pie filling, or seedless raspberry jam can be used as well. You can grab a can from the store or make your own Raspberry Filling.
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla Extract
- Fresh Raspberries – optional, because the original cakes don’t put these on top, but I love the presentation and flavor they add
How to make White Chocolate Raspberry Nothing Bundt Cake
Step 1: Make the Cake Batter. Mix together the cake mix, pudding mix, sour cream, eggs, vegetable oil, and milk in a large bowl. Stir for about 1 to 2 minutes until well mixed.
Step 2: Add the white chocolate. Grate the white chocolate bar and fold the chocolate pieces into the cake batter.
Step 3: Fill the bundt pan. Add half of the cake batter to a well greased, and lightly floured bundt cake pan. Add spoonfuls of half the raspberry filling evenly around the cake batter. Use a knife to gently swirl it around, swirling it enough so you don’t have any large spots of raspberry. Add the remaining cake batter, and more raspberry and repeat the process.
Step 4: Bake the cake. Bake the cake in a preheated oven until a toothpick can be inserted and comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the bundt pan and place a wire cooling rack upside down on top of the pan. Flip them over together. Gently tap the top of the cake pan, and the cake will fall out. Let the cake cool completely before frosting, cover the cake with plastic wrap if you’re not adding the frosting soon.
Step 5: Make the frosting. Add the cream cheese and butter to a medium or large mixing bowl, and beat with a hand mixer or other electric mixer until smooth and creamy. Slowly add in the powdered sugar, and vanilla extract and beat until creamy. Continue mixing for a couple of minutes until the frosting is nice and fluffy. Spoon the frosting into a gallon sized ziplock bag, or piping bag and place it in the fridge for at least 30 minutes, to 1 hour, to chill.
Step 6: Pipe on the frosting. Snip one corner of the frosting bag and starting on the outside of the cake, pipe stripes of frosting in toward the middle. Repeat from the outside as you go around the whole cake. You can smooth out the frosting on the inside of the cake with a knife, if desired. Top with fresh raspberries and a sprinkle of powdered sugar, if desired. Chill for 1 hour, or until needed.
Tips and Tricks:
- Prevent Sticking – Bundt cakes are known for sticking to the pan, so you want to make sure you grease the entire pan liberally with a nonstick spray, or softened butter. Then add flour to the pan and knock it around the pan with your hand on the outside of the pan to coat it completely in a layer of flour as well.
- Chill the frosting – The frosting will come out much nicer if it can chill in the fridge before piping it on to the cake. You want to chill for at least 30 minutes, directly in the pastry bag or ziplock bag to keep it from warming up at all. Frost the cake from the outside of the cake to the inside, so you can keep the nicer edges on the outside. I then wiped my frosting clean each time to prevent any dangling pieces on the next strip as well.
Storage Instructions
This cake is a great make-ahead cake because the flavors do so well after storing it in the fridge, and tastes best even better the next day after sitting in the fridge overnight. The cake does need to be kept in the fridge because of the cream cheese frosting. You can store it in the fridge covered, for up to 3 days. Remove the cake from the fridge about 30 minutes before serving.
This homemade white chocolate raspberry nothing bundt cake is such a moist and flavorful cake, that will really take your special occasion to the next level. No one will ever guess that it’s a homemade cake, because its so beautiful, and truly stunning to look at – everyone will be so impressed!
More Cake Recipes
- German Chocolate Cake and Frosting
- Pumpkin Cake Mix
- Coconut Poke Cake
- Triple Chocolate Cake
- Lemon Texas Sheet Cake
- Banana Cake with Peanut Butter Frosting
- White Texas Sheet Cake
- Chocolate Peanut Butter Bundt Cake
White Chocolate Raspberry Bundt Cake (Nothing Bundt Cake Copy)
Ingredients
For the White Chocolate Raspberry Cake:
- 15.25 oz white cake mix
- 3.4 oz white chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 4 oz white chocolate bar (grated)
- 2/3 cup raspberry pastry filling
For the Cream Cheese Frosting:
- 16 oz cream cheese (2 blocks)
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the White Chocolate Raspberry Cake:
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 9inch bundt pan with nonstick spray. Add 1 TBS of flour, and tap it around the pan until it is fully coated in all the nooks and crannies.
- In a large bowl, mix together the cake mix, chocolate pudding mix, eggs, sour cream, vegetable oil, and milk. Stir it together until well combined. 15.25 oz white cake mix , 3.4 oz white chocolate pudding mix , 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil , 1/4 cup whole milk
- Grate the white chocolate bar with a box grater, and fold the white chocolate into the cake mix. 4 oz white chocolate bar
- Scoop half of the batter into the prepared cake pan.
- Add 5 to 6 spoonfuls of raspberry filling on top of the cake batter. Using a knife gently swirl the raspberry filling around creating a marble pattern, and making sure there are no big chunks. 2/3 cup raspberry pastry filling
- Add the remaining cake batter on top, in the pan. Repeat with more raspberry filling, and swirl it around into the cake batter.
- Bake the cake for 45 to 60 minutes, or until the cake is golden and a wooden toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes in the pan.
- Run a knife gently around the edges of the pan. Place an upside down cooling rack onto the cake and flip them over together. Let the cake cool on the cooling rack until completely cooled.
For the Cream Cheese Frosting:
- Add the cream cheese and butter to a large bowl and mix together with a hand mixer until smooth and creamy. 16 oz cream cheese, 1/2 cup unsalted butter
- Add in the powdered sugar and vanilla extract and whip together until combined. Continue mixing over high speed until light in color, and fluffy in texture. 3 cups powdered sugar , 1 tsp vanilla extract
- Scoop the frosting into a gallon sized ziplock bag, or a piping bag and place it in the fridge for at least 30 minutes, to 1 hour.
- Snip the corner of the bag, and starting with the outside of the cake, pipe lines from the outside to the inside of the bundt cake. Wipe the frosting after each line to remove any dangling bits of frosting. Repeat as you go around the whole cake.
- Place the cake in the fridge to chill for one hour, or overnight, then enjoy.
Notes
- Prevent Sticking – Bundt cakes are known for sticking to the pan, so you want to make sure you grease the entire pan liberally with a nonstick spray, or softened butter. Then add flour to the pan and knock it around the pan with your hand on the outside of the pan to coat it completely in a layer of flour as well.
- Chill the frosting – The frosting will come out much nicer if it can chill in the fridge before piping it on to the cake. You want to chill for at least 30 minutes, directly in the pastry bag or ziplock bag to keep it from warming up at all. Frost the cake from the outside of the cake to the inside, so you can keep the nicer edges on the outside. I then wiped my frosting clean each time to prevent any dangling pieces on the next strip as well.
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