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
- For this recipe we used a non-stick aluminum Nordic Ware bundt pan. We have had success using this pan every time. If you use a different kind of pan you may need to make time/temp adjustments.
- 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.
More 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
- Cinnamon Swirl Cake
- Carnival Cruise Warm Melting Cake
- Flourless Chocolate Cake
- Chocolate Pudding Cake
- Orange Pineapple Cake
- Coconut Cream Cake with Coconut Frosting
How to Make White Chocolate Raspberry Cake
Ingredients
- 1 box white cake mix (15.25 ounces)
- 3.4 ounces instant white chocolate pudding mix (dry)
- 1 cup sour cream
- 4 large eggs
- 1/4 cup water
- 1/2 cup oil
- 1 cup white chocolate chips chopped into smaller pieces
- 1/2 cup raspberry pie filling
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 3-4 cup powdered sugar
- 2 teaspoons vanilla
Instructions
- Spray a non-stick formed aluminum bundt pan with cooking spray (see above) 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 teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top). Using a knife swirl the filling through the cake.
- 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 freezer 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.
Jess says
What is the reason for leaving it overnight? I didn’t read the whole recipe before and just baking this cake, but need it by 5pm today. Will it be ok to eat by then? Thx. -Jess
Erica says
It makes it more moist if you wrap it and leave it overnight. It gives it a chance to cool without letting the steam release moisture. If you let it go as long as you can you should be fine. Hope this helps!
Tesa says
The NothingBundt cakes are very light. I read that if you separate you eggs and beat your egg whites up like a merengue it will help make the cake lighter. I did this and it was fantastic. I did one with raspberry and one without. Both were excellent.
Thanks for sharing!!
Jane Johnson says
I want to try this nothin but bundt cake with the raspberry pastry filling. Please tell me the brand you use and where to buy. Thank you.
Erica says
You can either make your own or we just found some at our local grocery store… I don’t know the brand but I will check and get back to you if I go again soon!
Gigi says
I was confused about the “batter” which seemed more like a dough. I read and re-read the recipe five times and followed it to the letter. Then I ended up needing to add an additional 20 minutes to get the knife to come out clean. The cake was over cooked and was not anything like the one I had from “Nothing Bundt Cakes”. Did anyone else have these issues? If so, have you been able to remedy it?
Erica says
You are actually the first to say it has been overcooked, I am not sure why it would have been like that. :/ So sorry it didn’t turn out! Was the dough as thick as cookie dough? I think that would definitely be too thick. It should just be on the thicker side of cake batter.
Michelle says
Thank you so much for sharing this. I made this for my stepson’s birthday and it was amazing! Like some of the others, I had a hard time finding raspberry pie filling. I ended up using seedless raspberry jam. I mixed a tiny bit of water until it was “scoopable” and it turned out great.
Erica says
Yay! So glad you liked it!! Great idea using the jam!
Jamie says
I made it today. My batter seemed too thick at first, but when I baked it, it took way too long
I had to turn it down. In the end, I was very disappointed. It did not taste exactly the same to me, and not really even close. I followed the recipe exactly. Suggestions?
Erica says
Hmmm what elevation are you at?
Rachel says
So disappointed…made this cake this morning and had to throw the whole thing away. Followed the recipe to a T and it was soggy after baking 50 minutes. Had to leave in another 20 mins then the bottom was dark brown and hard. When I flipped it after it had cooled lots was stuck to the bottom and the middle was still quite runny. Greased and floured pan prior as well. No idea what went wrong. We don’t live in high altitude. I bake all the time and use tons of recipes online. First time I haven’t had something turn out and had to throw it all away. Thoughts???
Echo says
I’m so sorry, Rachel. The only thing I can think of is maybe it’s the type of bundt pan you are using. I had two different bundt pans and I had to throw one away because it didn’t heat the bundt cakes evenly. We’ve had a few other readers mention these same issues. I’m going to play around with this recipe and see if I can figure out the problem. It’s worked well for me each time I’ve made it. I do use a non-stick bundt pan. That may be the difference. I appreciate you sharing your experience and again, I’m so sorry!
Sharon says
Can this be made in a 9×13 pan? If so what temperature and how long?
Erica Walker says
You probably could but we haven’t made it that way before so we can’t say for sure. My best guess is to reduce the time and to jut keep checking on it to make sure it doesn’t get overcooked and/or overflow. Hope this helps!
It was delicious though.... says
I think some people are using the pudding mix and not the already made children’s pudding in the cup.
OAN: I sprayed my pan and the top stuck to the pan because it was soggy from the raspberries (Lucky Brand Raspberries). I’m in the south and I still cooked it for an extra 20 minutes. I will use less raspberries this time and flour the pan. But this cake was still delicious even without the icing.
Echo says
The recipe does call for the pudding mix – not pre-made pudding in the cup. I’m glad you like the cake! Thank you!
Carmen says
Hi! Can you use this recipe in a regular round cake pan? My son loves nothing bundt cakes, but I wanted to decorate a cake for him this year.
Echo says
Yes, you can. It will fill two round pans or you can bake it in a 9×13 cake pan. It will take less time to bake, so keep a close eye on it. Use the toothpick method to check that the middle of the cake is baked. Thank you for asking!
Shawn says
Is the red velvet recipe the same as the chocolate chip recipe using a red velvet box cake mix???
Echo says
I haven’t made a red velvet bundt cake following this recipe – maybe that will be an upcoming post, because I do love red velvet. Having said that, substituting a red velvet cake mix in this recipe should work just fine. Jell-O makes a red velvet pudding mix. You could use that instead of the chocolate if you want – but I think the chocolate pudding mix would also work well.
J Johnson says
I see this post is from 3 years ago. I tried this over this past weekend because I wanted to try my new silicone bundt pan. This was an epic fail x3. Yes 3 attempts and it did not come out. Cake was still dense and uncooked. The outside was nearly burnt and hard to cut into. I may try it with a metal pan but not feeling very confident at all about trying this recipe for a 4th time.
Echo says
It may be an elevation issue. If you are at a higher elevation, try reducing the oil by 1 Tbsp and adding 1 Tbsp of flour. I also recommend decreasing the oven temperature to 330 or 335 degrees and increasing the baking time.
J Johnson says
Also, some cake mixes have pudding in the mix. Will you still need pudding if its already in the mix?
Echo says
Yes, we still add pudding even if it is in the cake mix. Thanks for asking!
Bertha zaragoza says
Hi, thank you so much for sharing your knowledge! If trying to make the white white chocolate, is it safe to assume I would just leave the rasberry out?
Thank you!
Echo says
Yes, just eliminate the raspberry filling. Thanks for asking!
Robin says
If I make it a day ahead, and refrigerate it. Can I frost it at that time too, or do I have to frost it the next day, which would be the day I am serving it?
Echo says
Either way would be fine. If you are frosting it the day before make sure the cake is completely cooled before frosting. Also loosely wrap the top of the cake so the plastic wrap doesn’t stick to the frosting when you remove it. I think this cake tastes best when made a day ahead. Enjoy!
Linda says
Can you use this recipe in a regular cake pan or must it be used only in a bundt cake pan?
Erica says
You can do it in a regular pan but you will need to adjust the times. I haven’t done it in a cake pan before so I can’t tell you what those times would be. I would say check after 20-25 minutes and every 5 minutes after.
Anissa Jones says
Hello Erica. I am from Louisiana and I love to bake. During the holidays I baked this cake for some of my family and they absolutely loved it!!!! I am a perfectionist so the first time I didn’t think it came out as good but they enjoyed it. Since then, I’ve baked two more and a fourth as already been requested. They actually call it “THE CAKE.” I decided I will try the lemon cake and add blueberry filling next. I used a metal cake pan and I had to grease it with butter and a light flour coating and it came out perfect. This last time, they didn’t even use much icing. Thank you for the recipe and please keep them coming.
Erica says
I am so happy that you like this cake! Let us know how the lemon/blueberry combo works! Do you mind me asking what kind of bundt pan you made it in (ceramic, glass, non-stick)… We have found a lot of people are having issues with it over cooking and I can’t for the life of me figure out why! I am so happy that it works every time for you!
Anissa Jones says
Sure, Erica. I used a non-stick metal bundt cake pan. I also used softened butter and a light flour coating to grease the pan. It came out perfect every time. I made sure all ingredients were at room temperature and I cut back on the amount of pie filling I used. Great cake! Keep the recipes coming.
Anissa
Chris says
OMG….I added almost 2 cups of the raspberry filling instead of 1 cup! I will let you know how this turns out 🙁 I read the recipe as 1 can instead of 1 cup!!!
R Newton says
HI,
A friend & I experimented with the white raspberry cake recipe, using mini bunt pans and a mid size pan for 6 angel food type cakes. We used 350 temp for first baking and the smaller cakes got browner than we liked so we took the temp to 325 and checked every ten min or so. Took approx 20 min for the small ones and 30 min for the angel food type with hole in center. They were so yummy, We did have a sticking issue but only oiled the pans, didn’t flour them. Found they were more moist after refrigerating overnight as you mentioned. I’m planning to make mid size ones for a special birthday event this week! I used the Solo filling and used 1/2 teas in drops
over the batter then swirled. They were so good they wouldn’t even needed icing but it looks festive. I’m planning to make little icing flowers on top of the cakes and putting fresh raspberry in centers to decorate! Wish me luck!
Molly Hiller says
I made this cake tonight and it smells sooooo good. My only problem was the edges were burned. I had to cut them off. My knife test kept coming out with cake on it, so it took awhile to bake. Have any of you out there had this problem before? If so, any tips. I will frost it tomorrow. It is in the fridge chilling.
Erica says
What kind of bundt pan did you use? We are finding that people are having mixed results with this recipe and wonder if it has to do with the type of pan?
Karen says
Can this be made with raspberry pie filling?
Erica says
In our experience, pie filling makes the batter too runny and it won’t set right when baking. You could try experimenting with it to see if you can make it thicker. Let us know if you try it and how it turns out!
Kacey says
Do you make the instant pudding or just dump the package in with the cake mix? I have never made instant pudding before… Also, how long should I cook in the medium bundt pans? One size bigger than mini bundt. Can’t wait to make these!
Erica says
You just dump the package in, NOT prepared. I don’t know how long to do a medium one… I would say check if after 15 minutes and then every few minutes after that to get a good idea of a time amount.
Steffani says
I made this, followed the recipe exactly, and it came out a soupy mess on the inside. Of course it LOOKED done on the outside, so I let it cool 20 minutes, then went to remove it, and realized it was soup inside. What went wrong? My oven is the right temp.
Erica says
What kind of bundt pan did you use? We are finding that others have had this same problem and we can’t figure out WHY.. we are trying to figure out what kind of bundt pans people are using as that may be the problem. ?
Patricia says
Mine did this as well! So disappointing. I was making this in a time crunch for an important event and now I have to resort to store bought baked goods.
Favorite Family Recipes says
I am so sorry! What kind of bakeware did you use? We are trying to figure out why it works for some and not for others.
Kacey says
Did we ever find out why some people’s came out soggy? I am making mine tonight and will let you know how it goes… I have an Instagram page @kookingbykacey I will post the results on there! Thank you!!
Erica says
We haven’t figured it out yet. Some turn out amazing– some don’t .. so weird!
Rick says
What brand of cake mix do you use? How many ounces is it? Going to try making this this weekend 🙂
Favorite Family Recipes says
We like to use Pillsbury 18.25 oz but really any brand will work as long as you get close to the right size of cake mix.
Ankita says
Thanks for the recipe.
Gonna try it today.
Sydney says
I was wondering if I could make this in a regular 9-inch cake pan instead of an actual bundt pan?
Favorite Family Recipes says
Yes, you can definitely give it a try! You will just have to adjust baking times– I would recommend using the baking times used on the back of the cake mix box to begin with. Hope this helps!
Ashley says
This turned out really well but it was a little too much white chocolate for me. I think next time I would cut back on the amount of white chocolate chips or the pudding. It was a little overpowering.
rette says
I agree with Ashley..overpowering. Way too rich and moist.
Mary Beth Buist says
Made these cakes today for tomorrow dessert . Made them mini bundtinis. (about the size of a regular cupcake). Made a mixture of 1 cup of Crisco, 1 cup of flour and 1/2 cup of oil in my mixer. It keeps up to 5 weeks in fridge. Used a pastry brush to spread and worked perfectly… Judging from the sampling Ive been doing, they are delicious ! Can’t wait to serve them . Thank you for the recipe.
Favorite Family Recipes says
Thank you for the comment! So glad you have enjoyed this recipe 😀 How long did you bake them to make your buntinis?
Linda Z says
Hi, no one has mentioned yet, but the only box cake mix sizes I could find in my grocery store is 15.25 and 16.5, there were none 18.25. Wondering what adjustments you would make for this size or if none, how might the outcome be affected? Also, wondering how it would turn out using fewer eggs?
Favorite Family Recipes says
You would probably be fine using one of those other sizes.. maybe just add a little extra flour if you feel like it needs it. If you added fewer eggs, it probably wouldn’t rise as much. Probably won’t affect the taste too much. Hope this helps!
Jennifer Weiler says
Holy cow this was AMAZING!!!! I’m a huge NBC fan and was skeptical but WOW! Pretty spot on! I made it for Christmas dessert and everyone freaked over it!
Favorite Family Recipes says
So glad you liked it! We love NBC and trying to duplicate all their delicious bundts 😉
Amy Deas says
I did this recipe a couple of years ago for my stepson and daughter in law’s wedding shower I threw them, and it was awesome! My husband and I adapted this cake this time around with strawberry pie filling and fresh strawberries this past weekend for an event at church. It was his first cake ever to bake (I directed), and he won best cake baked by a man at our cake off fellowship! It was very well received!
Favorite Family Recipes says
Wow! What a compliment! And congrats on the big win!!! Great idea using strawberry filling.. YUM!!!
Eileen says
Can ;you use a round tube pan, like for pound cakes? Any idea of cooking time? Thanks!
Favorite Family Recipes says
Yes, you can probably use a tube pan without any issues. The cooking times should be close to the same. I would check it after 30 minutes anyway though, just to be sure. Hope this helps!
Kaitlyn says
Could you use this recipe for cupcakes and in a regular cake pan or only bundt pan?
Favorite Family Recipes says
Of course! You can do it for cupcakes of a regular cake pan, you would just need to reduce the time. Check them after 15 minutes and see how they are setting up and check every few minutes. Hope this helps!
Lauren says
Love the idea of this recipe but like many others I had difficulty even following it to a T. I thought it would come out perfectly because I have a nice quality aluminum Fat Daddio’s bundt pan, but at 45-50 minutes it was browned on the outside but like pudding on the inside. I left it in for another 20-30 minutes and it was “done” but the edges were very dark. Tasted good but it was not that soft pillowy texture like Nothing Bundt. I am sad the recipe instructions are not one-fits-all when it comes to the pan types, it’s hard to know what adjustments to make before you try it! Thanks anyway.
Favorite Family Recipes says
So sorry this didn’t work out for you. We are still trying to troubleshoot this recipe so we can get a more “one-size-fits-all” result. We will keep working on it and add updates as we find them. Thanks for your patience!
Julie says
Have you ever tried replacing the sour cream with Greek yogurt? Thanks!
Favorite Family Recipes says
We haven’t tried that before but I am sure it would be a fine substitute. If you try it, let us know how it turns out!
Emily says
Tried the Raspberry White Chocolate – the center was mush! It baked for 50 minutes and I cooled in the pan for 20 minutes. The outside was perfect and delicious! I used raspberry jam. Don’t know what went wrong. I will try again with another flavor.
Favorite Family Recipes says
It’s so weird that this recipe is so hit or miss for so many people. We are trying to get to the bottom of it. Sorry it didn’t work out for you!
Ash says
I tried Nothing Bundt Cake while I was visiting Texas, but now I’m back in Brisbane and I wanna make this cake for a friends birthday. But I can’t find pudding mixes here or pie filling. Is there something else I can use instead? If I also want to make the chocolate version can I use vanilla pudding mix but add extra coco powder?
Favorite Family Recipes says
Raspberry preserves or jam also work just fine, just make sure they are VERY well drained. You want the raspberry portion to be thick. As for the pudding mixes.. I’m not sure what to suggest. I found a recipe online to make instant pudding here: https://www.friendshipbreadkitchen.com/vanilla-instant-pudding/
You will just want to weigh the finished mixture to make sure you get the right amount. Hope this helps!
Sara says
I made this for Father’s Day and, unfortunately, it did not turn out well. Followed all instructions to a tee but not sure what I did wrong. Had to let it cook much longer because it was not done. It turned out very heavy.
Favorite Family Recipes says
Oh noooo! This seems to be such a fickle recipe for many who have tried it. Hopefully it was still good enough to serve? I can’t figure out why it turns out well for some and not for others. 🙁 So sorry!
December says
This is amazing! I plan to make a gluten free version this weekend. Quick question – for the white chocolate pudding – do you add just the mix or do you make the pudding and then add the 5oz of it? Thank you!
Favorite Family Recipes says
You just add the mix– no need to prepare it first. Hope this helps! Let us know how the GF version comes out. We have a lot of GF people in the family 🙂
Paul says
I just made this recipe and it was a near complete failure:
Burned on the outside (cooked for 55 minutes) and a little mushy on the inside.
I used a steel bundt pan with a non-stick coating.
Nothing Bundt Cake always has the perfect texture all throughout.
Favorite Family Recipes says
Oh no! I am so sorry! We are trying to figure out why this recipe works great for some and terribly for others. We will post updates to this recipe as we find solutions.
Darcie D. says
I couldn’t find white chocolate pudding, so I used cheesecake instead, it was delicious!
Favorite Family Recipes says
Yum! Great idea! I’m so glad you liked the recipe. Thank you for the 5-stars! 🙂
Amy H. says
I cooked 75 min in an electric oven and it still ended up undercooked. I also used raspberry jam and it didn’t have a discernable raspberry flavor. I will try again because I feel this has a lot of potential. 85 min next time and raspberry filling!
Favorite Family Recipes says
We are trying to test and figure out this recipe better– some have great results while others have struggled. What kind of bundt pan did you use?
Kj says
The taste is great but I don’t think it tastes like nothing Bund t cakes recipe…I used raspberry preserves mixed with raspberry jam…also I had to bake an extra 20 minutes…I made the frosting2 ways…I made it as the recipe called and I also made it by adding raspberry jam to the frosting….I liked my addition better😊…but really it costs almost as much to make this …and not much savings from the store bought cake
Favorite Family Recipes says
I love the idea of adding jam to the frosting, I bet that was delicious!
Amy says
Hi!
Do you think this would work well in mini bundt pans? I have a pampered chef one that is about the size of bundtlets at NBC. Thanks!
Favorite Family Recipes says
We haven’t tried it that way but I don’t see why not. Just keep an eye on them while baking. Hope this helps!
Breanna says
I have not yet made this cake I will be making 2 of them tonight. I had a couple of questions. I still have 5 stars just cause I’m so excited I found this recipe! First, Does it matter if you use salted or unsalted butter? I seen abit of confusion it’s the instant pudding mix right. I don’t make it before hand. Thanks again for this recipe I will try and post again on how it came out 🙂
Favorite Family Recipes says
I hope the cake turned out well! You are right – it is just the pudding mix! And as far as the butter, for this recipe it won’t have too much of an effect. Can’t wait to hear how it turns out!
Ashley says
Yum!! I used Ghiradelli chips and pudding mix and seedless raspberry jam. I also decorated with white chocolate chips and fresh raspberries. So good – and doesn’t taste like it’s made from a box cake mix at all. Will definitely make again. Thanks!
Favorite Family Recipes says
Yay! So glad to hear you had success with this recipe. Thank you for sharing how you did it. We are trying to figure out why it doesn’t work for some people. It’s a mystery!
Cierra says
I made this cake and got SO many compliments on it!!! Thanks so much for sharing !!! Wish i could post my the pic of my cake on here 😛
Emily Walker says
I’m so glad that it turned out so well and that everyone loved it!
Amie says
I have a problem with the raspberry filling or jam sinking to the bottom of the pan (which is actually the top of the cake) and becoming a major mess. I’m not able to frost or serve it. Help! Do you have any suggestions?
Erica Walker says
Hi Amie- I am so sorry that this didn’t work out for you! Since we have been getting so many “fails” with this recipe I re-made it today to see if I could get it to work better. I used raspberry pie filling and only 1/2 cup. I reduced the amount of chocolate chips, and reduced the water by 1/4 cup. I also used regular sour cream (not low fat). I also used a non-stick bundt pan. I don’t know if that makes a difference but it turned out great. I will make adjustments to the recipe above and hopefully we will get more people having success with this recipe!
joann pullos says
your recipe calls for 1/2 cup raspberry preserves not filling-which one should be used? also what size cake mix ?
Erica Walker says
We just used a standard cake mix (15.25 oz), we also have the most success using pie filling in this recipe but others have had success using preserves. You can probably use either one. Just make sure it is swirled in well so it doesn’t sink to the bottom. Hope this helps!
Michelle B says
Trying this cake tonight and half way through the baking I realized I was supposed to chop the chocolate chips up smaller. Hopefully it still turns out ok.
Erica Walker says
Hopefully it will be fine! Let us know how it turns out!