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.
For The Raspberry Filling
The raspberry filling seems to be hit-or-miss with our readers. I have personally tried raspberry jam, raspberry pie filling and also a cup of frozen raspberries dusted with 1 Tbsp 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.
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 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 (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 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
How to Make White Chocolate Raspberry Cake
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
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* (SEE NOTES ABOVE)
- 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 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake 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.
- Note: SEE NOTES ABOVE for cooking at HIGHER ELEVATIONS
Nutrition Information
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The first time I made it according to the recipe with exception to dropping the powdered sugar for the frosting to 1 cup. It was delicious!! But the calories were enormous!
The second time I subbed applesauce for the butter, light sour cream for the sour cream, only 1/2 cup of white chocolate chips and subbed 8 egg whites for the 4 eggs.
I changed the butter to whole milk Greek yogurt in the frosting, used 8oz neufchatel cheese and 3/4 cup of powder sugar for frosting. Again, it was absolutely fantastic, moist and delicious. I chose to cut it into 12 servings and got the calories to 340 per slice which makes it a possibility for calorie counters. The flavor is just fantastic and I am thrilled with the changes.
Thanks for the fantastic starting point.
Has anyone ever made this in a bundtlet pan? Do you know how many it will make? I am trying this tonight.
How did it turn out?
I made this in a medium sized bundtlet pan (6) and it made a total of 8. Could get 10 if you pour them a little bit smaller (mine overflowed a bit).
I tried this recipe and I love it! I followed some advices from here and the cake was perfect!! Thank you for sharing!
Hello
Do you know of you can use this recipe in a 10 inch round cake pan?
I haven’t tried it before, so I am not sure! Let us know how it goes if you do try it!
Absolutely the best cake recipe ever!!! My family love it!!!!
Thank you so much!
Yummy cake! I used frozen raspberries that I chopped into smaller pieces. Nothing but compliments from all who tried it.
I made this cake for our son in law’s birthday and it turned out wonderful. Tasted just as good as the original NBC and I will definitely make this cake again. I did substitute heavy whipping cream for the water when I made it and I used Lucky Leaf Raspberry Premium Fruit Filling. I added it in 3 layers because I wanted to make sure it wouldn’t sink to the bottom of the pan. I will probably add a little more fruit filling next time. Great recipe. Thanks for sharing it.
I made this cake for my daughter’s birthday! It stuck to the pan and looked pretty sad! I piled on the frosting and everyone loved the cake! I’m going to make it again using the pie filling instead of the jam and really butter the pan instead using the spray. I want to make it look as good as it tastes!
My husband’s favorite cake is the white chocolate raspberry Nothing Bundt Cake, but since we don’t live by one of their bakeries I tried this recipe and it was PERFECT!!! He couldn’t even tell the difference. It was moist and delicious! I added some extra powdered sugar to the frosting because mine seemed a bit too runny, but it tasted fantastic!
I’ve made this twice and both times the outside browned too fast but the inside was still raw. Do you recommend I drop the oven temp to 330 or 325?
Yes, it is possible that your oven runs a little hotter and would need to be turned down. You can also wrap the entire bundt pan and top in tin foil to even out the cooking.
Gotta try this!
I’m comparing recipes, others say 1/4 cup of softened butter for the frosting. That seems low. What would be the difference in texture of the two? Obviously, less buttery flavor, but I’m wondering about texture.
Also, do you foresee any issues with using 1/2 cup of whole milk instead of water? Or substituting greek yogurt for sour cream (we use it as sour cream in NON-baking all the time)?
We stand by our frosting recipe 1000%! I think it tastes exactly like the real thing and the texture is thick enough to stand up on the cake without drooping down. I think your substitutes would work great!!
Hi so I’ve made this several times it’s so good! Thank you for this recipe. I wanted to know can I use the same recipe to do a 3 layer 6” cake ?
I haven’t tried making this as a layer cake, so I’m not sure! Let me know how it goes if you try it!
While baking, the cake rose over the edge of the bundt pan (nice and tall), but once I took,it out of the oven, it fell to about half the height… What went wrong here ?
Thanks in advance for any helpful hints…
hlwebs@.com
It usually does fall after cooking. This is a very dense cake and so as it cools it will drop down a bit. Hope this helps!
This White Chocolate Rasberry Bundt cake is better than the original. My daughter who is a huge fan f the original could not believe this was made at home. Thanks for saving me time and money. And for the good ratings from family and friends.
What did you use for the raspberry filling in your cake?
Oh my goodness, this cake is delicious and so easy to make! Thanks for sharing your recipe with us.
Do you defrost the raspberries or leave them frozen?
I just made this cake and I wanted to make some comments on my experience. First, I would like to say the cake is quite good. However, the next time I make it I will decrease the white chocolate chips to 1/2 cup. I will increase the raspberries to roughly 1 heaping cup of frozen berries, dusting them with 1 T. flour. Grease or spray the bundt pan REALLY well. Parts of my cake stuck to the pan. Also, because the cake was so sweet, I did not frost it. We loved the tartness of the berries with the vanilla flavor of the cake. Happy baking!
My daughter made this cake it was almost completely cooled but not quite she was beating on the bunt pan trying to get it out I told her to place the pan on the plate and wrap it we put it in the frig over night the next morning I unwrapped it it had released from the pan beautifully I frosted and rewrapped it and put back in frig it was great that night will definitely make this cake again thank for the recipe
do you let the cake completely cool before wrapping it and putting in the freezer? Why do you freeze it?
Yes, the cake needs to cool completely before you wrap it. Putting it in the freezer helps the raspberry filling to set up and makes it much easier to frost.
For the fresh or frozen berries, do you mash then add the 1 tablespoon of flour and add to batter?
There are lots of different way people have tried it! If you do dust the flour over, then don’t mash them.
Easy peasy and delicious
This recipe worked out great for me. The batter was the perfect amount for one 6in round cake and 12 cupcakes. I baked the cupcakes at 350 for about 20min and the cake took around 45 min. The cake started to brown while still raw inside so I topped with foil and continued baking while checking with a toothpick every 5 min. Made my own pie filling by cooking frozen raspberries in a pan with lemon juice, sugar, and cornstarch until thick. Everyone loved it! I think the NBC is more moist but that was my fault since I didn’t use a Bundt pan or freeze over night. I’ll have to try that next time! Thanks for the recipe.
Hi, I wanna follow your recipe for the homemade pie filling, do you mind giving me an idea about the amounts. How much cornstarch and lemon juice should i add?