My husband always told me he didn’t like cake…until we tried 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.
Related recipe: love a good raspberry-cream cheese combo? Try our delicious Raspberry Cheesecake Dessert Salad!
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
Steph
Serves: 12
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
1 hr, 45 Prep Time
45 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 1 (15.25 ounce) package white cake mix
- 1 (3.9 ounce) package instant white chocolate pudding (or vanilla if you can't find white chocolate)
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs (beaten)
- 1/2 cup warm water
- 1 1/2 cups white chocolate chips (divided)
- 1 cup seedless raspberry jam*
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 2 teaspoon vanilla extract
- 2 Tablespoons milk
- 5-6 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.
- In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy.
- Beat in powdered sugar until smooth.
Notes
If you're worried about your jam sinking to the bottom, you can swirl it slightly with a knife or toothpick for a more "marbled" look.
Calories
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