My husband always told me he didn’t like cake…until we tried the White Chocolate Raspberry Nothing Bundt Cakes – and now it’s the only kind he’ll eat.
I decided to try my hand at making one at home (my favorite flavor) and it did NOT disappoint. It was moist, spongy, and absolutely DELICIOUS.
It’s white chocolate cake swirled with raspberry flavor and white chocolate chips, then topped with thick and creamy cream cheese frosting.
Quick ingredients
This bundt cake can be thrown together really quickly using a few simple ingredients that cost about $10 – when a bundt cake from the store can run upwards of $40.
To make it, you need sour cream, vegetable oil, instant pudding mix (either white chocolate or vanilla), white chocolate chips, white cake mix, eggs, and seedless raspberry jam.
Our favorite instant pudding to use is this White Chocolate Godiva – it adds such a tasty flavor to the cake! In a pinch, if you can’t find white chocolate instant pudding, you can use vanilla.
How to make white chocolate raspberry bundt cake
Preheat oven to 350 degrees. In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended. Fold in the remaining white chocolate chips.
Generously spray and flour a 9″ bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate (don’t let it sit in the pan for too long, or it can ruin the cake). If desired, pipe the top with cream cheese frosting.
How to make cream cheese frosting
Cream cheese frosting is the perfect addition to this Bundt cake. It only takes a few ingredients, but it makes enough to generously frost the entire cake. In a large bowl, beat together cream cheese, butter, vanilla and milk until fluffy.
Slowly beat in powdered sugar until smooth. You can add more or less powdered sugar to reach the consistency you desire.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!Tips for making bundt cakes:
- Use the right size pan. Different shapes/sizes of bundt cake pans will produce different results and will require different baking times. This is the pan we used for this recipe.
- Generously coat your pan with cooking spray (and flour if necessary). We like to use Baker’s Joy for best results. If your cake sticks to your pan, it probably means you didn’t coat it with enough cooking spray.
- Allow time for cooling. Bundt cakes can be touchy, and cooling is a VERY important step in making sure your bundt cake doesn’t fall apart. Allow the cake to cool, then invert it onto a serving plate and tap it gently on the outsides to help release the cake. (Allowing it to cool first will also keep the bottom from getting soggy.)
- Check for doneness. Most bundt cakes are a lot thicker and you will probably want to check for doneness with a long toothpick or even a skewer. It should come out clean when the bundt cake is done cooking.
More Bundt Cake Recipes
- Dulce De Leche Bundt Cake
- Orange Juice Bundt Cake
- Red Velvet Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Triple Chocolate Bundt Cake
- Citrus Glazed Bundt Cake
White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat}
Ingredients
Bundt Cake
- 15.25 ounces white cake mix 1 package
- 3.9 ounces instant white chocolate pudding mix 1 package, (or vanilla if you can't find white chocolate)
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs beaten
- ½ cup warm water
- 1½ cups white chocolate chips divided
- 1 cup seedless raspberry jam*
Frosting
- 8 ounces cream cheese 1 package
- ½ cup butter
- 2 teaspoon vanilla extract
- 2 Tablespoons Milk
- 6 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
- Fold in the remaining white chocolate chips.
- Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Frosting
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
- Slowly beat in powdered sugar until smooth. You can add more or less powdered sugar to reach the consistency you desire.
- Pipe the icing onto cooled cake.
Notes
Nutrition
Equipment
- Large Bowl (2)
- Microwave Safe Bowl
- Bundt cake pan
- Non-stick Cooking Spray
Recipe Details
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