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This white chocolate raspberry bundt cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
White Chocolate Raspberry Bundt Cake
Our version of Nothing Bundt Cakes White Chocolate Raspberry Bundt 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 bundt cake 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 centerpiece for birthdays, baby showers, bridal showers, or any other special occasions when you want to splurge on a sinfully sweet dessert.
Ingredients in White Chocolate Raspberry Bundt Cake
- For the dry ingredients, save yourself some time and use a box of white cake mix. Then, you don’t need to worry abut a homemade flour mixture.
- To the dry cake batter, add a package of instant white chocolate pudding mix (dry).
- In a large mixing bowl , add a cup of sour cream – adds so much moisture to the cake.
- Eggs – you’ll need four large eggs to add at medium speed.
- Water – if you want to make an even richer cake, you can substitute the water for buttermilk or whole milk.
- Vegetable oil
- White chocolate chips, chopped into smaller pieces. You can even use a food processor to chop them up.
- Raspberry pie filling – or see alternatives below.
- For the frosting: you’ll need softened butter, softened cream cheese, powdered sugar, and a couple teaspoons vanilla extract. Use a paddle attachment on a stand mixer, whip the frosting until light and fluffy.
For The Raspberry Filling
The raspberry filling seems to be hit-or-miss with our readers. I have personally tried seedless raspberry jam, regular raspberry jam, raspberry pie filling, and also a cup of frozen raspberries dusted with 1 Tablespoon of flour, all with success. Some readers have found that smashed fresh, drained raspberries work well, too. It seems that the fresh or frozen raspberries dusted with flour is working the best overall, rather than jam or filling. You can also add a squeeze of lemon juice into the filling for an extra tart flavor.
We received this recommendation from one of our readers: “Found that the Bonne Maman raspberry preserves are perfect for this recipe!” Thank you, Scott!
Tips For Baking at High Elevations (over 3,000 feet)
Baking cakes (especially bundt cakes) can be tricky depending on what elevation you are baking at. Many readers have had great success with this recipe and others have difficulty with it setting up. Here are a few tips for having success at higher elevations (as suggested by King Arthur Baking):
- Oven Temperature – Increase oven temperature 25 degrees.
- Baking Time – Check your cake at 40 minutes for doneness, and every 5-10 minutes afterward until baked through (do the “knife test” to check).
- White Chocolate – Reduce white chocolate to ½ – ¾ cup.
- Water – Increase water by 1 to 2 tablespoons at 3,000 feet. Increase by 1 ½ teaspoons for each additional 1,000 feet.
- Flour – At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.
- Oil – Use ½ cup softened butter instead of ½ cup oil.
Suggestions for White Chocolate Raspberry Cake
- For this recipe we have used this bundt pan. We have had success using these pan every time. Use a good quality bundt cake pan. 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 (I like using softened butter to grease the pan) or spray the cake pan with non-stick cooking spray, making sure to get every little nook and cranny.
- Before the cake is completely cool, 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.
- Read through the comments for suggestions from readers. Some had great success just as the recipe was written, and other had success adjusting the recipe to their elevation and/or tastes.
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, and 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.
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
- Nothing Bundt Cake Red Velvet Cake
Frequently Asked Questions
Usually you want to fill a bundt pan 2/3 – ¾ full of batter so it doesn’t spill over when baking.
If the top of your cake is getting too brown while the inside is still raw, gently cover the top with aluminum foil. This will prevent the top from overbaking while allowing the inside to continue cooking.
Take a thin, flexible knife or a plastic cake decorating tool and gently run it around the edges of the cake. Ensure you reach all the way down to the bottom of the pan. This will help release any parts of the cake that may be sticking.
How to Make Chocolate Raspberry Bundt Cake
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
Ingredients
White Chocolate Raspberry Cake
- 1 (15.25-ounce) box white cake mix
- 1 (3.4-ounce) package instant white chocolate pudding mix *IMPORTANT – SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- ¼ cup water
- ½ cup oil
- 1 cup white chocolate chips, chopped into smaller pieces
- 1/2 cup red raspberry preserves, divided
Cream Cheese Frosting
- 16 ounces cream cheese softened
- ½ cup butter softened
- 3-4 cup powdered sugar
- 2 teaspoons vanilla
Instructions
White Chocolate Rasberry Cake
- Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray. Set aside.
- Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
- Fill the prepared pan with half of the batter.
- Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the batter.
- Using a knife, swirl the filling through the cake thoroughly, do not leave large clumps of preserves in the batter. Pour the remaining batter in evenly. Spoon the remaining ¼ cup of raspberry preserves onto the batter, repeating the swirling process.
- Bake for 45-50 minutes. Remove from oven. Let cool for 10 minutes.
- Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
Cream Cheese Frosting
- 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.
- Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips, as pictured.
I had the real version of this cake at a baby shower last weekend, but they are expensive then I found your recipe! I made it last night follow directions perfectly and it is the bomb! Thank you so much
Thank you so much! Yes, making it yourself is so much more affordable!
Really, this cake is just delicious and very easy to make!
I had to make it twice as my first cake broke into two parts.
Changes:
1. PAM spray with flour.
2. Chop/flake the chips well. (Big chips migrated to create a heavy top.)
3. Chill the jam and swirl well. (The thin layer of jam is where the cake broke.)
4. I waited more than 20 minutes to turn out rather than 10. (Still very moist.)
This is our birthday season – 3 in a row – and this will be the cake for each.
Thanks for the recipe!
You are welcome!
Mine turned out way too dense! What did I do wrong??
I’m not sure what would have made it dense. Over mixing the batter is sometimes a culprit, or over baking, or batter sitting too long before baking.
Cake turned out great but I unfortunately used granulated sugar for the icing. How do I dissolve it/mix it with the frosting? I’ve tried heating the mixture and mixing it a lot. It is still grainy.
So sorry, I don’t think you can save it if you used granulated sugar. Powdered sugar is the only thing that will work.
This was a huge hit! Thank you! Looking for the Bluberry Bliss copycat recipe and was hoping you have that 😃
Can’t wait to make this for Easter 🐰 can’t find white chocolate instant pudding in Canada unfortunately…any Canadians reading this please let me know if you found it somewhere