Nothing Bundt Cakes Copycat: White Chocolate Raspberry Cake
White chocolate bundt cake filled with raspberries topped with a cream cheese frosting.
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
Grease and flour your bundt pan well to prevent sticking.
Let the cake rest for 15 minutes before removing it from the pan.