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 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.
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 Bundt Cake
This recipe is our version of Nothing Bundt Cakes White Chocolate Raspberry Cake. It is a moist, delicious cake with a cream cheese frosting that tastes just like the original!
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 extract
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.