White Chocolate Raspberry Cake (Nothing Bundt Cakes Copycat)

Name: Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16
Ingredients: 1 box white cake mix; 1 5 ounce instant white chocolate pudding ((or vanilla pudding if you can't find white chocolate)); 1 cup sour cream; 4 large eggs; 1/2 cup water; 1/2 cup oil; 1 1/2 cups white chocolate chips (chopped into smaller pieces); 1 cup raspberry pastry filling (I use Solo brand or seedless raspberry jam); 16 ounces cream cheese (softened); 1/2 cup butter (softened); 3-4 cup powdered sugar; 2 teaspoons vanilla

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This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!

White Chocolate Raspberry Cake

Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake is spot on! I don’t think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream cheese frosting. This is a recipe that looks complicated but it’s actually really easy! All the flavors complement each other, and the presentation is beautiful. This gorgeous cake is a perfect center piece for birthdays, baby showers, holidays or any time you just want to splurge on a sinfully sweet dessert.

More Nothing Bundt Cakes Copycat Recipes

I first discovered Nothing Bundt Cakes while living in Las Vegas, but they now have locations all over the country. The cakes are moist, rich, beautifully decorated but they’re also quite pricey. So I decided to recreate some of my favorites at home. I can’t play favorites, but the Chocolate Chocolate Chip Bundt has become one of the most requested birthday cakes in the family. Try our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake.

Suggestions for White Chocolate Raspberry Cake

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.
To get the frosting like in the picture, fill a gallon size Ziplock bag or a pastry 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.
If you can’t find white chocolate pudding mix, vanilla is a good substitute.
Try different fruit fillings! This cake would be delicious with blackberry, strawberry or peach jam.

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How to Make White Chocolate Raspberry Cake

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

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This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Serves:

Ingredients

1 box white cake mix
1 5 ounce instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cups white chocolate chips chopped into smaller pieces
1 cup raspberry pastry filling I use Solo brand or seedless raspberry jam
16 ounces cream cheese softened
1/2 cup butter softened
3-4 cup powdered sugar
2 teaspoons vanilla

Instructions

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.

Nutrition

Course: Dessert

Cuisine: American

Nothing Bundt Cake, White Chocolate Raspberry Cake

Recipe by: Erica Walker

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