White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat}
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.
Prep Time1 hour hr 45 minutes mins
Cook Time45 minutes mins
Total Time2 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: bundt, bundt cake, Bundt Cake recipe, Copycat Recipe
Servings: 12
Calories: 881kcal
Large Bowl (2)
Microwave Safe Bowl
Bundt cake pan
Non-stick Cooking Spray
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
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.
*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: 881kcal | Carbohydrates: 131g | Protein: 7g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 831mg | Potassium: 210mg | Fiber: 1g | Sugar: 103g | Vitamin A: 550IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 1mg