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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 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!
Wow! What a compliment! And congrats on the big win!!! Great idea using strawberry filling.. YUM!!!
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!
So glad you liked it! We love NBC and trying to duplicate all their delicious bundts 😉
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?
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!
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.
Thank you for the comment! So glad you have enjoyed this recipe 😀 How long did you bake them to make your buntinis?
Question is on the cake batter, do you use the extra on the box too? Or just the batter mix? I have some recipes that calls for the extras. Could you please tell me this recipe if you just use the batter only or batter and mixes too.
Thank you
You just use the mix, ignore the box instructions. Hope this helps!
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.
I agree with Ashley..overpowering. Way too rich and moist.
I was wondering if I could make this in a regular 9-inch cake pan instead of an actual bundt pan?
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!
Thanks for the recipe.
Gonna try it today.
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!!
We haven’t figured it out yet. Some turn out amazing– some don’t .. so weird!
What brand of cake mix do you use? How many ounces is it? Going to try making this this weekend 🙂
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.
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.
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. ?
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.
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.
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!
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.
Can this be made with raspberry pie filling?
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!
Erica – the recipe CALLS for Raspberry Pie Filling
Hi Lindy, this is Echo. This has been a tough recipe for some reason. We’ve made adjustments here and there. The recipe was created in a low altitude kitchen and it works well every time with pie filling. It’s been more of a struggle in higher altitudes and we’ve found that a raspberry pastry or freeze-dried raspberries works better for the raspberry flavoring in the cake.
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.
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?
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!
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!!!
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.
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!
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
Can you use this recipe in a regular cake pan or must it be used only in a bundt cake pan?
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.
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?
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!
Can you use raspberry fruit spread? I am not having any luck finding the raspberry pie filling right now.
That will change the consistency of the cake so I wouldn’t recommend it! You can use another fruit pie filling if that’s easier to find!
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!
Yes, just eliminate the raspberry filling. Thanks for asking!
Also, some cake mixes have pudding in the mix. Will you still need pudding if its already in the mix?
Yes, we still add pudding even if it is in the cake mix. Thanks for asking!
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.
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.