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 1/2 – 3/4 cup
- Water – Increase water by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 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 1/2 cup softened butter instead of 1/2 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
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* (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
Laura says
This cake was delicious. The store didn’t have raspberry so we tried blueberry and it was a hit at the birthday party!
Marydith W Young says
I love love the real Nothing Bundt Cakes! This recipe was really good but…. The cake was moist but to be honest wasn’t nearly as good as the real thing. Something is missing. My family loved this cake but they’ve never had the “real” thing to compare it to.
Favorite Family Recipes says
Its hard to exactly nail the recipes from our favorite places! Sometimes I think it tastes better at the restaurant simply because I didn’t have to make it, or clean up after! However, we are always trying to improve our recipes, so we will revisit this one to see if we can get it a little closer!
Breana says
What is the temperature for the mini or small Bundt cakes?
Favorite Family Recipes says
It should be the same temperature, just for a shorter time. Start with 15-20 minutes and then keep checking on them til they are done!
Debbie says
Did you do the last part of step 5 — wrapping & putting in freezer overnight? When I made it, the texture was spot-on, and I think that was a good step in the process.
Colleen says
How long did you let it thaw after taking it out of the freezer?
Tina says
I made this cake and was really good. I was wondering if you can also use this same receipe using 8 inch cake pans?
Favorite Family Recipes says
I haven’t tried it in 8-inch cake pans, but I don’t see why it wouldn’t work! Let us know how it turns out if you do try it!
Eleanor says
What do I do to not have the raspberry filling sink to the bottom of the cake as it bakes. The last time I made it, the filling sank to the bottom of the bundt pan and started to burn to the bottom of the cake pan. Not a good look when you turn it upside down out of the pan. How do you keep the raspberry filling suspended in the cake batter while it bakes. Thank you
Echo Blickenstaff says
The trick is to add very small spoonfuls to the cake batter and blend it evenly through the batter. Large clumps of filling will sink. Add the filling in two layers. Half (maybe even a little more than half) of the cake batter should be in the pan before adding the first layer of raspberry filling. Thank you for asking!
Michelle Prather says
If I can’t find raspberry pie filling could I use raspberry preserves instead?
Favorite Family Recipes says
Unfortunately, no. The pie filling is the only thing that will give it the right consistency. We have used preserves before and it doesn’t hold up as well.
Donna says
Can fresh raspberries be used and how much do you recommend?
Also I prefer the white chocolate baking bar because it grates easier than chopping the chips- so how much of that should I use
Thank you!
Favorite Family Recipes says
We don’t use fresh raspberries in this recipe because they introduce too much moisture to the mix. As for the white chocolate, you would still use 1 cup of chopped baking bar. Hope this helps!
Soooo yummy! says
The taste is absolutely amazing but I tried the first time in Bundt pan and it did take awhile and kinda got stuck (BUT that may because I use preserves not pie filling)! I tried two cake pans this time. Still some sticking bc of the preserve (which yes you can use taste wise bc it’s AH – MAZING! ). But the cooking was way more even. I think I started checking at 20 min and I think I did total of 30 minutes for 2 cake pans. Just for anyone thinking of trying and having trouble with Bundt.
Echo Blickenstaff says
I had this happen once when I used preserves as well. The pie filling works much better. I’ve never tried it in cake pans before, but that is a great idea!
Nancy says
Did you mean to store it in the freezer overnight or did you mean the refrigerator?
Echo Blickenstaff says
Store it in the refrigerator if you’ll be eating it within the next few days. It can also be frozen. Thanks for asking!
LJ says
I couldn’t find instant pudding. Would it work with non instant pudding?
Favorite Family Recipes says
Non instant pudding won’t work with this recipe – sorry!!
Laura says
Made this a few times with different fillings and it was best with raspberry or blueberry.
Sarah says
This is a really good recipe, I’ll definitely be saving it. But it does not taste just like the nothing Bundt cakes. I think there’s might be more of a pound cake.
Aditi says
One of my favourites from nothing Bundt cakes is the pecan praline. Do you think I can use the same base cake recipe and add buttered pecans with cinnamon? Would love to know your thoughts.
Monica Mrozek says
Do you know how many cups of batter this recipe makes??
Favorite Family Recipes says
I haven’t measured how many cups of batter this is – sorry!
Rashida says
I have tried both the White chocolate raspberry and lemon cake (nothing bundt cake copycats). They both came out wonderfully! They are so yummy that we can’t even wait for the icing. Thanks for sharing.
I’m making both (white raspberry and lemon) again right now!
Emma says
I used frozen raspberries instead of the canned pie mix. It balanced out the sweetness of the cake. I got so many completments on this recipe! It’s delish!
Natalie says
I can only find sugar free and fat free white chocolate pudding mix. Will that work the same or should I just get vanilla?
Favorite Family Recipes says
I think either way would be fine. There is plenty of sugar in the cake to still make it sweet.
MemeTx says
I have made this several times! I work with a lot of skilled bakers and I have received many compliments on this cake. I’ve had a few people say they think it taste better than the real thing which was such a compliment. We are always looking for reasons to have a potluck lunch and I am always asked to make this. It is amazing. I don’t substitute anything. Godiva makes a white choc pudding, I just sift out the milk choc chips and weigh for correct amount. Amazing recipe! Thank you for sharing!
Terha says
Ok full disclosure this was the best cake I’ve ever made. A total hit. Everyone loved it and said it was the best cake they ever had. My tweaks
I used a long container of fresh raspberries instead of filling. And I smashed them up. I used melted butter instead of oil. I used heavy whipping cream instead of water. I used Ghirardelli white chocolate chips.
Micaella says
Hello! Could this be made into cupcakes?
Favorite Family Recipes says
We haven’t tried making them into cupcakes, so I’m not sure! But let us know how it turns out if you do try it!
Stacy says
Absolutely delicious. I followed the recipe exactly as it was. For the raspberry filling I recommend using Solo pastry and pie filling. I use this for making kringles since it does not explode like preserves can. Thanks for sharing this recipe.
Woody says
This was wonderful! I used a gf cake mix since my mom has celiac and it turned out really great. Thanks much!
Angela says
Thank you so much for this recipe! The only modification I made was using cheesecake pudding mix instead of the white chocolate pudding mix. This tastes EXACTLY like the Nothing Bundt Cake recipe. Your instructions/directions are very clear and measurements are spot on! I used half of each ingredient because I have a smaller bundt pan–worked and tasted perfectly! This is my first recipe from your website and I will be sure to try more. Thank you again! 🙂
Emily Walker says
So glad you liked it!!
Kathy says
Cake is baking in oven now! I made the chocolate cake and everyone loved it. I used raspberry pie filling sparingly so it wouldnt sink. I think when I make the frosting, I will add raspberry pie filling to it also. Hope it turns out!