
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 a copycat White Chocolate Raspberry Bundt Cake 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.


Recipe Ingredient Notes
To make White Chocolate Raspberry Bundt Cake, you will need the following ingredients:
Bundt Cake
- White cake mix, 1 package
- Instant white chocolate pudding mix, 1 package, (or vanilla if you can’t find white chocolate)
- Sour cream
- Vegetable oil
- Eggs, beaten
- Warm water
- White chocolate chips, divided
- Seedless raspberry jam*
Frosting
- Cream cheese, 1 package
- Butter
- Vanilla extract
- Milk
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:



How to make White Chocolate Raspberry Bundt Cake
- Preheat oven to 350℉.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt ½ 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.



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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Lemon Blueberry Bundt Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Red Velvet Bundt Cake Recipe
- Triple Chocolate Bundt Cake Recipe

White Chocolate Raspberry Bundt Cake Recipe
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
- 1 ½ 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℉.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt ½ 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.
Questions & Reviews