This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is oh so good! The creamy frosting and moist cake tastes just like the original!
Words can’t even describe how excited I am about Our Version of Nothing Bundt Cakes White Chocolate Raspberry Cake. This is another one of those recipes that LOOKS (and tastes) like it is complicated and difficult – but it is actually really easy.
I have been wanting to duplicate this recipe for the White Chocolate Raspberry Cake for a long time now and I have finally done it! I don’t think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. The cake itself is so moist and delicious, and tastes the very best when eaten a day after baking. The frosting is a rich, cream cheese frosting that complements the cake perfectly.
We love these cakes so much that we have duplicated many our favorites. Our first attempt was the Chocolate Chocolate Chip Bundt which has become one of the most requested birthday cakes in the family. We also have our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake. It is impossible to choose my favorite. They are all SO GOOD!
I first discovered Nothing Bundt Cakes when living in Las Vegas. Their first store opened there in 1997. Their stores and popularity have spread throughout the United States. The cakes are amazing and beautifully decorated, however they are on the pricey side. Last time I checked, the price was $25 for their smallest cake. Our recipes make a full-size bundt cake that serves up to 16 people.
When making a bundt cake, you want to be sure to generously grease and flour or spray the cake pan with non-stick cooking spray. After the cake cools, carefully run a knife between the cake and the pan. Turn the plate or platter you will be serving the cake on upside down and place it on top of the cake (still in the bundt pan). Holding the plate and bundt pan together, flip so the plate is now on the bottom and the bundt pan on top. This will hold the cake in the bundt pan. Once upside down, tap the handle of a butter knife along the bottom of the bundt pan (that is now flipped to be on top). The cake should come out very easily onto the plate.
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
- 1 pkg. white cake mix
- 1 5 oz-ish pkg. instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
- 1 c. sour cream
- 4 large eggs
- 1/2 c. water
- 1/2 c. oil
- 1 1/2 c. white chocolate chips chopped into smaller pieces
- 1 c. raspberry pastry filling I use Solo brand or seedless raspberry jam
- 2 8 ounce pkgs. cream cheese softened
- 1/2 c. butter softened
- 3-4 c. powdered sugar
- 2 tsp. vanilla
Grease and flour a bundt pan and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in small, separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Swirl until there are lots of tiny swirls throughout.
Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
Note: To get the frosting like in the picture. Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
Other Yummy Cake Recipes
If you love cake you are in the right place! Check out some of our favorite cake recipes that make the perfect dessert for any occasion.
- Strawberries and Cream Cake– Strawberries and Cream Cake is a great summer dessert, loaded with fresh strawberries in both the cake and frosting! Perfect for a family get together.
- Cinnamon Swirl Cake– This Cinnamon Swirl Cake is one of my favorite desserts because it’s quick, easy and so yummy! It’s like a cinnamon roll in a cake, end everyone loves it!
- Chocolate Chocolate Chip Nothing Bundt Cake Copycat– Our copycat version of Nothing Bundt Cake’s Chocolate Chocolate Chip Bundt Cake is a MUST TRY! It is one of our most popular recipes for a good reason.
- Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
- Flourless Chocolate Cake– This Flourless Chocolate Cake is by far the easiest version I have ever made and it tastes just as good as more difficult recipes. It is light and decadent and has a rich chocolate flavor. And spread over the top is a silky smooth chocolate ganache.
- Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there. There are only 4 ingredients!
- Orange Pineapple Cake– Orange Pineapple cake is a light, fruity cake with an island flair. You will love the delicious whipped creamy topping! Perfect for potlucks and parties!
- Coconut Cream Cake with Coconut Frosting– This Coconut Cream Cake is a coconut lovers dream! It is a coconut infused cake, with a rich and creamy coconut cream cheese frosting, sprinkled with even more toasted coconut.