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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.
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
Video
Equipment
- Bundt Cake Pan
- Electric Mixer
- Mixing Bowls
Ingredients
White Chocolate Raspberry Cake
- 1 (15.25-ounce) box white cake mix
- 1 (3.4-ounce) package instant white chocolate pudding mix
- 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 went rouge on this cake recipe… They didn’t have raspberry filling at my store, or white chocolate pudding. So I used strawberry and cheesecake (2sm boxes) along with dark chocolate chips… SO GOOD. I’ve tried a few knock offs of the nothing bundt cake, since I don’t love spending $20 on a bundt cake, and this is by far the closest I have gotten with moistness and flavor. Can’t wait to try different mix and matches from this recipe!
SO happy that you liked it!!! Good call using the pudding.. will definitely have to try!
This was fabulous – a pretty Jesus’ Birthday Cake that all ages could enjoy! Thank you for sharing!! Couldn’t figure out how to post a pic, but I put 6 large fresh raspberries spaced on top and sprinkled entire cake (and platter) with powdered sugar – looks cute if you don’t want to do the silk flowers. My only challenge was figuring out when this was done – seemed def too gooey after 50′ and needed to bake another 15′ (I’m not at high elevation)…so don’t be afraid to cook a bit longer! Also, to make look like picture, you will have frosting leftovers…I may try 3/4 recipe next time.
I assume when you say to turn the cake out onto a plate and cover with Saran Wrap you mean after it has cooled a few hours, right? Or do you actually cover it while it is still warm?
Yes, I usually cover it while it is warm.. you can allow it to cool a little so it doesn’t burn your hands but I like to keep that moisture in as much as possible
Have you tried the pumpkin spice version? I would love to know if I could just swap the cake flavor, but not sure what pudding mix to use
Ohhh haven’t tried it yet but sounds delicious! If it were me and I wanted to do a pumpkin spice version.. I would probably do butterscotch for the pudding 🙂
My cake came out very wet and fell:( Is there supposed to be 1/2c water and 1/2c oil in the batter? help
We have noticed that some people are getting these results. We have chalked it up as an elevation issue. You can definitely reduce the water and oil to see if that helps, or you can turn up the heat a little and bake it longer!
Has anyone successfully tried this with a gluten free cake mix? If so, which brand? Thank you!
I decided to experiment and answered my own question 🙂
I bought a Bob’s Red Mill Gluten Free yellow cake mix. Added the big box 5.1 oz of vanilla pudding (couldn’t find white chocolate). Used Solo raspberry filling. Sprayed 2 (12-count each) mini bundt pans with Spectrum coconut oil spray. Baked at 350 for somewhere between 15-20 minutes. They came out PERFECT, lightly browned, fell right out of the pan. I am SO happy because I am gluten intolerant, and this worked beautifully.
Yay! I am so happy it worked well for you 😀
If the white cake mix has pudding in it already just like Betty Crocker’s, should i eliminate the pudding totally that’s listed in the 6 ingredient mix?
You will still want to add pudding– most cake mixes have pudding in the mix… we just like to add more! 🙂
Has anyone tried using 3 layers instead of a bundt pan. I think I will try it next time. This was my first time and the cake stuck, plus I did not bake it long enough, but I won’t give up.
This sounds excellent. Let me know how it turns out as a three-layer 🙂
Hey! Did you try the layered/sheet pan approach? How did it turn out? I’m thinking of making this for a friend’s birthday this weekend. I already made the bundt version and it turned out great! Just don’t know how it would turn out in a sheet pan and layered.
Any advice would be appreciated!
Hi
I am excited to try this for Mother’s Day as this is my mom’s favorite. Couple questions. I saw on the recipe that it said to cook at 350 degrees but in the comments people said they cooked it at 300 degrees. Which is it? Also I am having trouble finding the raspberry pie filling. I did get seedless raspberry jam preserves do you know if that would work? Will check other markets. Thanks. Hope you will try the marble bundt cake soon.
Me again. I found the pie filling and white chocolate pudding at our local walmart. So my only question is about the baking is it 300 or 350 like the recipe. Thanks again
I have made this multiple times, but at 350 for even 50 min it’s still not done. I always have to cook much longer and I have tried cooking it at 325 for a longer time but my cake always comes out looking too brown. It tastes awesome but I’m trying to figure out what to do for presentation.
Can’t wait to try this. Do you use salted or unsalted butter for the frosting??
I actually use salted.. it makes for a nice balance
Can this be done in mini bundt cake pans? I have a Nordic ware pan with 6 one cup pans that I was hoping to use if it would work.
I was wondering if you have figured out a recipe for this not using the “box white cake mix” and “instant pudding mix”. I would love to be able to make this from scratch without changing the consistency because the recipe turns out into an amazing cake. Thank you!
I haven’t tried making it from scratch before. I will have to experiment with that and get back to you!
Hi,
I live in the UK and have family in Vegas who are coming over for Christmas, they have asked me to have ago at this, I was wondering if you could supply the ingrediants and measurements for the UK? Thanks so much 🙂 Kelly
I honestly don’t know what the conversions would be for this recipe. Maybe try looking online for a conversion table?
I wanted to try this but I don’t eat eggs.. Is there any substitute I can use? Will the egg-O work which is available in grocery stores as egg substitute?
I would try the egg-O if it says that it can be used in baking!
I tried this recipe tonight, and it didn’t work out too well…
I followed the directions, but somehow the cake stuck to the pan (and yes, the pan was floured and greased well…)
The cake was super sweet too. I used the Solo brand filling. Not sure what went wrong! Wanted to like this recipe so much since it’s super easy to make..
I will try again soon.
Hi Kim, I just finished baking this cake and I am having a similar outcome….. I followed the instructions carefully too, but my cake stuck to the well greased and floured pan too:( I did my best to piece it back together and I guess I will use the frosting to do a more traditional iced cake than the petal version from Nothing Bundt Cakes:( I am serving with fresh berries which I hope will help off-set the sweetness, which although I haven’t tasted the cake yet, but looks evident, by the stickiness of the crumb.
I tried the recipe for the Chocolate, Chocolate Chip cake and it was fantastic, so I was so hopeful that this would be good too……
I’m wrapping tight, and serving tomorrow night. I hope by then something miraculous happens and it tastes as good as other posts suggest:)
Happy baking
I followed the directions to a “T” and it was a total disaster. This cake had way to much moisture in it. I will make another attempt, however I will making the following changes:
a. Use a smaller box of vanilla pudding mix, (3.4 oz vice 5.1 oz size box)
b. Use only eight ounces of the 12 oz can of the Solo Raspberry pie filling (divided).
c. Cook at 375 for 50 minutes.
d. I’ll cut the frosting recipe in half. I really enjoyed the frosting recipe but this was way too much for my taste.
Wish me luck
This was the answer i have been searching for.
Does the ingredient list of 1c. of pie filling = 1 CUP, or 1 CAN???? Looks here that it means 1 cup. I made it with the can, but cut back (not enough) when I realized it could have meant 1 cup. Little soggy, but still good.
I made this cake tonight and had the same issues. I followed the recipe exactly. I used the Wilton cake spray. I baked the cake for 55 minutes on 350. It started to look as if it was burning so I took it out. I let it sit for 20 minutes and flipped it on to a pan. The top of the was still a little raw, stuck to the pan and was slightly burnt. I have a quality Bundt pan, too. I used the Solo filling. I don’t live in a high altitude – I live in the Midwest. Really bummed this didn’t work out.
I can’t find raspberry pie filling?!?! Where are y’all getting it??
I just found mine at our local grocery store. I found it by the other pie fillings…
I can find apple, cherry, blueberry, pumpkin, haha but NO raspberry!! I’ve got all the other ingredients…want to try this so bad!! This is killing this 6 1/2 month pregnant woman!! Haha
I have used this recipe several times, and it comes out perfect. It is a family and company favorite, that I get asked to make time and time again…
I couldn’t find raspberry pie filling so I tried strawberry….OMG! SO GOOD! This recipe is awesome.
Wonderful recipe, turned out better than Nothing Bundt Cakes version. I used Sally’s recipe for the rasberry filling and let it cool, then I made the icing and used about 3 1/2 cups of confectionate sugar and put in a gallon Baggie in the fridge to cool , then I made the cake. I had to cook it about 15-20 mins longer, but turned out perfect!!