This rich, moist bundt cake combines the sweetness of white chocolate and the tanginess of raspberries. A copycat version of Nothing Bundt Cakes White Chocolate Raspberry Recipe that you can make at home!
Why You’ll Love This Recipe
Light & Fluffy Texture: This cake is made with sour cream, buttermilk, and oil giving it an amazingly light texture that keeps its moisture for days. I use buttermilk in a lot of my cakes like this Cherry Chocolate Cake or these Baileys Cupcakes.
Full of flavor: Both main flavors really come through in every bite of cake. The raspberry flavor comes from both raspberry jam and fresh raspberries, and the white chocolate comes from melted white chocolate and white chocolate chips.
Easy to make: I generally don’t use boxed cake mix in my recipes, but sometimes, it just works. Plus, it makes this recipe super easy to make–taking only 15 minutes to put together before going in the oven.
Jump to RecipeWhy We Love Nothing Bundt Cakes
I love Nothing Bundt Cakes. They make some of the best bundt cakes that are so moist and delicious. I’ve read that their cakes keep their moisture because they wrap the baked cake in plastic wrap and stick it in the fridge overnight to lock in the moisture.
They make the perfect treat for special occasions like a baby shower, bridal shower, or birthday party. They add a little fanciness to the event.
But sometimes, you don’t want to buy a bundt cake for a dinner party and you want to try to make it at home (for less than half the price). Enter this copycat recipe.
Recipe Ingredients
Ingredient Notes
(see all the ingredients and proportions in the recipe card below!)
Boxed White Cake Mix: This recipe glams up your typical white boxed cake mix with additions. Using boxed cake saves time and ingredients (as the rising agent, sugar, and flour are already included).
White Chocolate Pudding Mix: Instant white chocolate pudding helps give the cake its white chocolate flavor but it also makes the cake super moist. (see substitutions below if you can’t find white chocolate pudding).
Sour Cream: Sour cream provides acidity and additional fat content to help with the cake’s signature texture.
Buttermilk: Most copycat recipes I found used an entire cup of sour cream in the cake. I wanted to cut that back while still retaining moisture, so this recipe adds some buttermilk to the equation.
Vegetable Oil: Again, it’s all about the texture. Vegetable oil in cakes produces a very light crumb which is perfect for this white chocolate raspberry cake.
Raspberries: One of the key ingredients! You’ll use two types of raspberry flavors in this cake. First, raspberry preserves provide the signature swirl in the cake. Second, fresh raspberries take the cake over the top with raspberry flavor. (see note below on how to make them not sink to the bottom!)
White Chocolate: This recipe uses two types of white chocolate. Melted white chocolate (I use Ghirardelli baking bars) and white chocolate chips. The melted white chocolate gives the cake batter an extra kick of white chocolate flavor while the white chocolate chips provide a fun texture throughout the cake so you get random pops of white chocolate flavor.
If you love raspberries and white chocolate, also check out these raspberry thumbprint cookies.
Variations & Substitutions
Raspberry Jam: If you’re worried about the extra seeds in the raspberry preserves, then feel free to either sift them out or use seedless raspberry jam, raspberry jelly, or raspberry pie filling. Just note that the fresh raspberries will have seeds in them so you won’t be able to eliminate all of them.
Sour Cream: You can swap Greek yogurt 1:1 for sour cream if you’d like to make a slightly healthier version. Or, if you don’t have buttermilk feel free to simply use 1 cup of sour cream.
Buttermilk: I rarely have buttermilk in my kitchen. I also make it for the recipe I need. Just take ½ cup of any milk (cow’s milk makes it actually buttermilk, but I use almond milk and it works great) and add 1 tbsp of lemon juice or white vinegar. You are creating an acid that will react with the rising agent to help the cake rise in the oven.
White Chocolate Pudding: Sometimes, this can be hard to find. I can generally find it in major grocery stores, but not in Walmart or Target. If you can’t find it, you can use Instant Vanilla Pudding Mix and receive the same results (especially since we’re adding white chocolate elsewhere!). Also, be sure to use instant pudding mix rather than cook and serve.
Jump to RecipeStep-by-Step Instructions for Making This White Chocolate Raspberry Bundt Cake Recipe
Step 1: Whisk your dry ingredients (white boxed cake mix, box of white chocolate pudding) together in a medium-sized mixing bowl.
Step 2: In a large bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla. Add the dry ingredients to the wet ingredients and mix together until combined. Add the melted white chocolate at the end and mix it into the mixture. I use an electric mixer, but you could also whisk this by hand if you’d like a good arm workout.
Step 3: Place the fresh raspberries in a separate bowl. Coat them with 1 tablespoon of flour. Remove the raspberries, leaving the excess flour in the bowl. Fold in the flour-coated raspberries and the white chocolate chips into the cake batter by hand.
Step 4: In a greased and floured bundt pan, pour half of the cake batter. Add your raspberry filling in a circle on top of the batter. Take a toothpick and gently swirl the jam into the cake mixture. This will give the signature raspberry swirl.
Step 5: Pour the rest of the batter into the bundt cake pan and smooth it out. Bake in the oven at 350F for 40-45 minutes, or until a knife comes out clean.
How to Make Silky Smooth Cream Cheese Frosting
Nothing Bundt Cakes White Chocolate Raspberry Cakes are topped with a silky smooth cream cheese frosting.
Making cream cheese frosting can be tricky at times, as no one wants chunks of unblended cream cheese in their frosting. You’ll need cream cheese, butter, powdered sugar, and vanilla extract. You can also kick it up a notch with this Raspberry Cream Cheese Frosting recipe.
Here are some tips to ensure silky smooth cream cheese frosting every time.
Use room temperature ingredients: This is key. If your cream cheese or butter isn’t at room temperature, you’re going to have a rough time getting the consistency you’re trying to achieve. Leave your butter and cream cheese out for about an hour before you start working with them.
Beat it. You might think it’s crazy, but a key to getting creamy, smooth cream cheese frosting is beating it for about 8 minutes. (Stand mixers for the win here, am I right?). It’s still very possible to mix with a hand mixer, you’ll just get a nice forearm workout. 🙂
Tips & Tricks for Perfecting White Chocolate Raspberry Cake
For the best results that are sure to produce a delicious cake, here are some key tips:
Be strategic about your bundt cake pan. The fancier the bundt pan, the harder it is to release the cake. I use a simple bundt cake pan with not a lot of decorations (because I’m frosting the cake anyway).
Grease your bundt pan well. Whatever type of pan you use, you need to grease it well. Butter and flour work great and be sure to get into the cracks of the design of your pan so the cake will easily release.
Coat raspberries in flour. Fruit in cake naturally wants to sink to the bottom because it’s heavier than the cake batter. By coating them in flour, you are giving your raspberries some traction to help them not slide through to the bottom of the batter.
And honestly, even if they do sink to the bottom, it’s still going to be a great cake because you have the raspberry swirl and the white chocolate flavor.
Wait 15 minutes before taking the cake out of the pan. Giving the cake time to firm up before removing it from the pan will help make sure the cake holds its shape.
Storage Options
Because of the cream cheese frosting, this cake cannot be left out on the counter for a long period of time. If uncut, the cake can go into the fridge uncovered. Once it’s been cut, cover the cake in an airtight container to help it retain its moisture.
You’ll want to let the cake come to room temperature before serving otherwise you’ll have stiff frosting.
Freezer options: This cake can also be frozen, pre or post-frosting.
If freezing the cake unfrosted, wrap it in two layers of plastic wrap and place it in the freezer.
If freezing the cake after it’s been frosted, place the cake on a serving plate and place it in the freezer uncovered for 1-2 hours (until the frosting has frozen). Then wrap the cake in plastic wrap and freeze it for up to a month.
When ready to use, bring the cake to room temperature before serving.
Frequently Asked Questions
Coat your bundt cake pan with butter AND flour and be sure to get all the nooks and crannies of the pan. Wait 15 minutes after taking the cake out of the pan to make sure it doesn’t fall apart.
If you notice the top of your cake to be browning before the center is done, place a piece of foil over the pan to stop it from browning even more. If you’re using a dark-colored pan, the edges will typically brown faster.
When kept in the fridge in an airtight container, the cake will last up to 5 days. If freezing the cake, it will last for one month.
Nothing Bundt Cakes Copycat: White Chocolate Raspberry Cake
Equipment
- electric mixer
- mixing bowls
Ingredients
- 1 box white cake mix
- 1 box white chocolate instant pudding mix
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 2 oz baking white chocolate, melted
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Cream Cheese Frosting
- 1 stick butter (room temperature)
- 3/4 block cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
Instructions
For the Cake
- Whisk your dry ingredients (white boxed cake mix, box of white chocolate pudding) together in a medium-sized mixing bowl.
- In a large bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla. Add the dry ingredients to the wet ingredients and mix together until combined. Add the melted white chocolate at the end and mix it into the mixture.
- Place the fresh raspberries in a separate bowl. Coat them with 1 tablespoon of flour. Remove the raspberries, leaving the excess flour in the bowl. Fold in the flour-coated raspberries and the white chocolate chips into the cake batter by hand.
- In a greased and floured bundt pan, pour half of the cake batter. Add your raspberry filling in a circle on top of the batter. Take a toothpick and gently swirl the jam into the cake mixture.
- Pour the rest of the batter into the bundt cake pan and smooth it out. Bake in the oven at 350F for 40-45 minutes, or until a knife comes out clean.
For the Cream Cheese Frosting
- Beat the softened cream cheese and butter together for 3 minutes until light and fluffy. Add the powdered sugar and vanilla. Beat for another 5 minutes until creamy.
Notes
Last Updated on November 4, 2023 by Kari Bakes
