Best White Chocolate Raspberry Bundt Cake Recipe

White Chocolate Raspberry Bundt Cake - Moist crumb of a white chocolate cake batter, made in a bundt cake form, topped with a cream cheese frosting on top! 

If you are looking for the ultimate Nothing Bundt Cakes recipe, look no further. If you are looking for the best bundt cakes recipe you have ever eaten, we have you covered. Scroll down (or hit the jump to button)  and to find my Nothing Bundt Cake White Chocolate Raspberry Bundt Cake recipe! 

If you have been following along, this is the fifth installment in my copycat recipe series. I am so excited to be able to tackle Nothing Bundt Cakes' most delicious cake, the White Chocolate Raspberry Bundt Cake.  If you don't know Nothing Bundt Cakes, they are a Las Vegas based company that has gone national. They are known to have the best Bundt cake recipe.

From special occasions to late night study sessions, these have been a staple in my house. I'm not so sure that anything can beat the real thing, but this recipe comes close to their original recipe, with a little Cake Babe twists thrown in as well. So rev up your stand mixers and get your eggs to room temperature. Because we have some cake batter to make. 

For more Copycat recipes

• Easy Copycat Hostess Ding Dong Cake Recipe
• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• Copycat Chocolate Mousse Cheesecake Factory
• Best Lofthouse Sugar Cookie Copycat Recipe

Why you should make this White Chocolate Raspberry Bundt Cake

Raspberries- Can I just say I love raspberries. Honestly, if I could have a serving plate full of fresh raspberries every morning, I would be a much happier person. For this recipe, you can either use fresh raspberries, raspberry preserves, or seedless raspberry jam.

Texture- You are going to fall in love with this moist cake. If you are a fan of a good moist cake, prepare to bake your new favorite cake. The secret weapon to what makes this cake such a spongey and moist cake is the white chocolate pudding mix. 

Obsessed with my Bundt Cake Pan- I love the different aesthetics that Bundt Cakes can fit. From bridal showers to birthday's, these cakes can do it all. For the best results, use a cute bundt cake pan. I would definitely suggest ordering one of these two pans, because they are my favorites 

Grocery Store Ingredient List

Who hates going to the grocery store multiple times in a week? Everyone. So here are a couple of often forgotten ingredients. For a full list of ingredients see the recipe card below. 

Heavy Whipping Cream- You could also substitute this for heavy cream (did you know that heavy whipping cream and heavy cream are the exact same thing?) 

Sour Cream - Make sure that it is room temperature. I also used full fat sour cream.

Vanilla Extract- The best way to make me sad is to use a cheap vanilla extract. A mid-tier one like this (LINK) is perfect and will make your cake be the perfect cake. 

Seedless Raspberry Jam -  If you want the best result, I would suggest using Bonne Maman's Raspberry Jam

Powdered Sugar- I always am running out of powdered sugar. Save the gas and make sure you pick it up. 

White Chocolate Pudding Mix-  Or white chocolate instant pudding mix! My only note here is make sure it is not sugar free. I spent forever trying to find a full sugar pudding mix. It is worth the hunt.  

Vegetable Oil- One of the most important wet ingredients. If you are worried about using vegetable oil, I totally get it. You can substitute this for any other oil, but make sure it is a neutral flavored on. white chocolate chips and fresh raspberries do not go well with olive oil. I promise. 

Ziplock bag- These are not for the cake, but I just always forget them the first time I got to the grocery store and I always have to go the next day. So I thought I would save you some pain. 

Unsalted butter - this recipe calls for softened butter, and I always use unsalted! This makes sure that your batter is perfectly salted!

step-by-step instructions for making the cake batter

Don't let making the cake making hard! Here is a detailed list of how to successfully make your white chocolate raspberry bundt cake! 

Use pam's cooking spray, grease a 12 cup bundt cake pan making sure to get into the crack and crevices. Set aside.

In a bowl of a stand size mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, oil and granulated sugar, on medium speed until light and fluffy. About 3-5 minutes

Add the entire box of white chocolate pudding powder to the butter-sugar mixture. Mix well until fully incorporated. About 1-2 minutes.

Add the eggs beating for 30 seconds after each addition. With a rubber spatula, scrape down the sides and bottom of the bowl after each egg is added. 

With the mixer on low, and the pure vanilla extract, and sour cream. Mix just until combined. 

In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined

Pour half of the batter into the prepared bundt cake pan, spreading it evenly.

Create a small well in the center of the batter and add the raspberry jam into the well.

Pour the remaining batter on top, covering the raspberry jam.

Use a spatula or knife to gently swirl the jam into the batter for a marbled effect.

Bake in the preheated oven for approximately 50-55 minutes or until a toothpick inserted into the center comes out clean.

Tips for making this White Chocolate Raspberry Bundt Cake  

I write the hard parts so don't have to! Follow these tips and watch what happens when you bake! 

Ensure that ingredients like butter, eggs, and sour cream are at room temperature. This makes the batter evenly mixed and smooth.

Preheat your oven! Get that oven hot and ready so when your batter is ready the oven will be too! 

Cream the butter, oil, and sugar to make it light and fluffy texture.

Use a rubber spatula to scrape down the sides of the bowl and pan. Any time you add something, scrape down the sides and the bottom! This will make it so you batter is even and there are no clumps of butter! 

Add eggs one at a time, beating well after each addition. This helps in incorporating air into the batter and results in a lighter cake.

When adding the dry ingredients (flour, baking powder, salt) and buttermilk, do so gradually and in alternating portions. This makes even mixing and avoids overworking the gluten which will make a dry cake.

Don't let your cake sit in the pan too long after taking it out of the oven! The longer it stays in the pan the more it sticks to the pan and it can the cake. 

Frequently asked questions

Have some questions? If you have more questions that aren't listed here, please feel free to leave a comment at the bottom of the recipe card! I always love to answer and hear what you have to say! 

Can I substitute white chocolate chips for the white chocolate pudding?

No, unfortunately white chocolate chips don't work for this recipe. 

What if I don't have a bundt cake pan? Can I use a different pan?

Yes! You can use a 9x13 if you want, and reduce the bake time 5-10 minutes! 

How do I prevent the cake from sticking to the pan?

Use my favorite baking sprau, pam's or baker's joy! I love both brands. Also, allow the cake to cool in the pan for about 10 minutes before transferring to prevent sticking.

What is the purpose of the well for the raspberry jam in the batter?

Creating a well in the batter allows the raspberry jam to be centered in the cake, giving it a marbled effect when the batter is poured over it.

Can I make the cake ahead of time?

Yes, you can bake the cake in advance. Store it in an airtight container at room temperature or in the refrigerator. Frost the cake closer to serving.

Storing and freezing 

To store the whole White Chocolate Raspberry Bundt Cake, place it in an airtight container or cover it tightly with plastic wrap and store it in the refrigerator for up to 3-4 days. For individual slices, wrap each slice in plastic wrap or place them in separate airtight containers before refrigerating, ensuring freshness for a similar duration.

Freezing - White Chocolate Raspberry Bundt Cake

To freeze the entire White Chocolate Raspberry Bundt Cake, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. For individual slices, wrap each slice in plastic wrap and place them in a freezer-safe container, separating layers with parchment paper to maintain their integrity during freezing. Freeze for up to 2-3 months, and thaw in the refrigerator before serving.

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Recipe

White Chocolate Raspberry Bundt Cake

Molly Murphy

Moist crumb of a white chocolate cake batter, made in a bundt cake form, topped with a cream cheese frosting on top!

5 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup unsalted butter room temperature
• 1 ½ cup granulated sugar
• 1 box white chocolate pudding 3.3 ounce box
• 1 tablespoon vegetable oil
• 5 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream room temperature
• 2 teaspoon baking powder
• 1 teaspoon salt
• 3 cups cake flour spoon and leveled
• 1 cup buttermilk room temperature
• Optional: white chocolate chips (1 cup)
• ½ cup seedless raspberry jam

For The Cream Cheese Frosting

• 4 ounces cream cheese softened
• 1 cup unsalted butter softened
• 1 tablespoon heavy whipping cream
• ¼ teaspoon vanilla extract
• 3 cups powder sugar
• Pinch of salt

Instructions

 

• Preheat your oven to 325°F (163°C). Using pam's cooking spray, grease a 12 cup bundt cake pan making sure to get into the crack and crevices. Set aside.
• In a bowl of a stand size mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, oil and granulated sugar, on medium speed until light and fluffy. About 3-5 minutes
• Add the entire box of white chocolate pudding powder to the butter-sugar mixture. Mix well until fully incorporated. About 1-2 minutes.
• With the mixer on medium speed, add the eggs (one at a time) beating for 30 seconds after each addition. With a rubber spatula, scrape down the sides and bottom of the bowl after each egg is added.
• With the mixer on low, and the pure vanilla extract, and sour cream. Mix just until combined.
• In a separate bowl, whisk together the cake flour, baking powder, (white chocolate chips if adding)and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined
• Pour half of the batter into the prepared bundt cake pan, spreading it evenly.
• Create a small well in the center of the batter and add the raspberry jam into the well.
• Pour the remaining batter on top, covering the raspberry jam.
• Use a spatula or knife to gently swirl the jam into the batter for a marbled effect.
• Bake in the preheated oven for approximately 50-55 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack or a cake plate to cool completely. (Don't wait too long to do this, as the cake cools, it starts to stick to the pan. I waited only 10 minutes and it came out with no problem) Let the cake cool for 30 minutes before adding the cream cheese frosting.

For The Cream Cheese Frosting

• In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
• Once the cake is completely cooled, and no longer warm, frost the top.
• In a plastic bag or a piping bag, cut a large size hole and starting at the top of the cake at the center, pipe all the way down on the outside of the cake. (You can follow the lines on the bundt pan!) Repeat until done.

Keyword bundt cake, white chocolate, copycatt

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