White Chocolate Raspberry Bundt Cake (Nothing Bundt Cake Copy)

A bundt cake on a wooden cake stand topped with piped cream cheese frosting, and fresh raspberries.

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White Chocolate Raspberry Bundt Cake (Nothing Bundt Cake Copy)

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!

Prep Time25

Cook Time50

Cooling Time3

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: bundt cake, copycat, Frozen Raspberry Pie, nothing bundt cake copycat, White Chocolate, white chocolate raspberry bundt cake

Servings: slices

Calories: 544kcal

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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