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White Chocolate Raspberry Bundt Cake
Recipe

17 INGREDIENTS • 15 STEPS • 3HRS 15MINS

White Chocolate Raspberry Bundt Cake

This is my copycat recipe for White Chocolate Raspberry Nothing Bundt Cake. Moist white chocolate cake, swirled with raspberry filling and topped with silky cream cheese frosting. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
This is my copycat recipe for White Chocolate Raspberry Nothing Bundt Cake. Moist white chocolate cake, swirled with raspberry filling and topped with silky cream cheese frosting. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
3HRS 15MINS
Total Time
$1.85
Cost Per Serving
Ingredients
Servings
12
US / Metric
White Chocolate Bundt Cake
White Cake Mix
1 pckg
White Cake Mix
White Chocolate Instant Pudding
1 pckg
(3.4 oz)
White Chocolate Instant Pudding
or Instant White Chocolate Pudding
Sour Cream
1 cup
Sour Cream, room temperature
Egg
4
Large Eggs, room temperature
Vegetable Oil
1/2 cup
Vegetable Oil
Water
1/2 cup
Water, room temperature
White Chocolate Chips
1 1/2 cups
White Chocolate Chips, roughly chopped
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Pure Almond Extract
1/2 tsp
Pure Almond Extract
Raspberry Pie Filling
1 cup
Raspberry Pie Filling
or Seedless Raspberry Jam
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Cream Cheese Frosting
Cream Cheese
1 cup
Philadelphia Original Soft Cheese, room temperature
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Powdered Confectioners Sugar
3 1/4 cups
Powdered Confectioners Sugar, divided
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Salt
1/8 tsp
Garnish
Nutrition Per Serving
VIEW ALL
Calories
509
Fat
32.0 g
Protein
3.3 g
Carbs
52.4 g
Add to plan
logo
White Chocolate Raspberry Bundt Cake
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

Yields 16 servings.

If you prefer a more tender and lighter cake exterior, bake at 325 degrees F (165 degrees C) for about 75-80 minutes, or until a knife inserted in the middle comes out clean.

This cake is even better after it has had time to chill in the fridge for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a bundt pan with Non-Stick Baking Spray (as needed). Set aside.
step 2
In the bowl of your stand mixer fitted with a paddle attachment, combine the White Cake Mix (1 pckg), White Chocolate Instant Pudding (1 pckg), Sour Cream (1 cup), Eggs (4), Water (1/2 cup), Vegetable Oil (1/2 cup), Pure Vanilla Extract (1 tsp), and Pure Almond Extract (1/2 tsp).
step 3
Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in White Chocolate Chips (1 1/2 cups).
step 3 Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in White Chocolate Chips (1 1/2 cups).
step 4
Pour one-third of the batter into the bottom of the prepared bundt pan. Spoon half of the Raspberry Pie Filling (1 cup) in separate spoonfuls over the middle of the batter. Pour remaining cake batter evenly and gently over top.
step 4 Pour one-third of the batter into the bottom of the prepared bundt pan. Spoon half of the Raspberry Pie Filling (1 cup) in separate spoonfuls over the middle of the batter. Pour remaining cake batter evenly and gently over top.
step 5
Spoon remaining raspberry filling around the middle of the cake batter. Use a knife to gently swirl the filling through the cake.
step 5 Spoon remaining raspberry filling around the middle of the cake batter. Use a knife to gently swirl the filling through the cake.
step 6
Bake for 15 minutes.
step 7
Reduce the temperature to 325 degrees F (165 degrees C); continue baking for an additional 30-40 minutes or until a knife inserted comes out clean.
step 7 Reduce the temperature to 325 degrees F (165 degrees C); continue baking for an additional 30-40 minutes or until a knife inserted comes out clean.
step 8
Remove from oven. Let cool for 10 minutes. Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.
step 9
Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator until you are ready to frost it – this will seal in the moisture!
step 10
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the Philadelphia Original Soft Cheese (1 cup) and Unsalted Butter (1/2 cup) together on high speed until smooth and creamy.
step 11
Add Powdered Confectioners Sugar (2 1/4 cups), Pure Vanilla Extract (1 tsp), and Salt (1/8 tsp).
step 12
Beat on low speed for 30 seconds, until well blended, then add remaining Powdered Confectioners Sugar (1 cup). Continue beating until well blended, then switch to high speed and beat for 2 minutes.
step 13
Place cream cheese frosting in a gallon size Ziploc bag, squeeze out excess air and seal bag; refrigerate for 20 minutes.
step 14
Cut 3/4-inch diagonally off the bottom corner of the bag. If you’re trying to get a “Nothing Bundt Cakes” look, pipe frosting starting at the bottom outside of the cake and move upward towards the center of the cake.
step 15
Refrigerate for 1 hour, then garnish with Fresh Raspberries (to taste) right before serving. The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!
step 15 Refrigerate for 1 hour, then garnish with Fresh Raspberries (to taste) right before serving. The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!
Tags
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Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
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