This White Chocolate Raspberry Bundt Cake is a showstopper that combines rich, velvety white chocolate with the tangy sweetness of raspberries. Each bite offers a perfect balance of moist, tender crumb and bursts of fruity flavor, making it an irresistible treat for any occasion. Ready in just over two hours, this cake is surprisingly simple to create yet feels indulgent and elegant.
The luscious cream cheese frosting adds a silky finish, while the raspberry swirls create a stunning marbled effect. With its decadent flavors and gorgeous presentation, this cake is sure to impress your guests or satisfy your sweet tooth. Perfect for celebrations or cozy gatherings, it’s a dessert that feels as special as it tastes.
Ingredients for White Chocolate Raspberry Bundt Cake
- Bundt Cake:
- 15.25 ounces white cake mix (1 package)
- 3.9 ounces instant white chocolate pudding mix (1 package; substitute vanilla pudding if white chocolate is unavailable)
- 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, softened)
- ½ cup butter (softened)
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 6 cups powdered sugar (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake batter: In a large bowl, combine the white cake mix, instant pudding mix, sour cream, vegetable oil, beaten eggs, and warm water. Mix until smooth and well combined.
- Melt the white chocolate: In a microwave-safe bowl, melt ½ cup of white chocolate chips in 15-30 second intervals, stirring between each interval, until smooth. Pour the melted chocolate into the cake batter and stir until fully incorporated.
- Fold in the remaining chocolate chips: Gently fold the remaining 1 cup of white chocolate chips into the batter.
- Prepare the bundt pan: Generously spray a 9-inch bundt pan with cooking spray to prevent sticking.
- Layer the batter and jam: Pour half of the batter into the prepared pan. Spoon the seedless raspberry jam evenly over the batter. Top with the remaining batter, spreading it gently to cover the jam.
- Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is springy to the touch and a wooden toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 90 minutes. Once cooled, carefully invert it onto a serving plate.
- Prepare the frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Add the vanilla extract and milk, then gradually beat in the powdered sugar until the frosting reaches your desired consistency.
- Frost the cake: Pipe or spread the cream cheese frosting over the cooled cake. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While this cake is delicious on its own, you can elevate it with a drizzle of raspberry coulis or a dollop of whipped cream. For a richer experience, try a white chocolate ganache made with 1/2 cup heavy cream and 1 cup white chocolate chips. Simply heat the cream, pour over the chocolate, and stir until smooth. Drizzle over the cake for a decadent finish!
Storing and Serving Like a Pro
Store your cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To serve, let it come to room temperature for the best texture. If you’ve frosted it, keep it refrigerated and bring it out 30 minutes before serving. For a special touch, garnish with fresh raspberries or a dusting of powdered sugar.
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-made cream cheese frosting instead of making your own. You can also prepare the batter the night before, cover it tightly, and refrigerate. Just give it a quick stir before baking. If you’re in a rush, skip the jam swirl and simply fold the raspberry jam into the batter for a quicker assembly.
Recipe Variations to Try
Swap out the raspberry jam for strawberry or blackberry jam for a different fruity twist. If you’re not a fan of white chocolate, use dark or milk chocolate chips instead. For a nutty flavor, add 1/2 cup of chopped almonds or pecans to the batter. These small changes can make the recipe feel brand new!
Essential Equipment Guidance
A 9-inch bundt pan is key for this recipe, but make sure to generously grease it with cooking spray to prevent sticking. If you don’t have a piping bag for the frosting, use a ziplock bag with the corner snipped off. A stand mixer or hand mixer will make the frosting process quicker and smoother, but a whisk and some elbow grease work too!
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
- 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
Frosting
- 8 ounces cream cheese 1 package
- 1/2 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: 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.