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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.
ive made this about 4 times always comes out good and everyone loves it, I had the problem with rasp jam or filling ive used both sinking and making cake hard to come out of pan. The last one I made I used about 1/2 cup raspberry pie filling it did wonderful. making another today for a meeting tomorrow. After its cooled and frosted I leave it in the fridge.
I’m an experienced baker, and followed the directions carefully. The only change I made was cutting back the raspberry filling to 1/4th cup since that’s all I had available. That should have been an advantage, however. But unfortunately, the cake browned early and formed a thick crust even though I watched it closely, and removed it as soon as the toothpick came out clean. When I tried to run a knife around the edge before removing it from the pan, it was sticking badly. Turns out, the filling and chips fell to the bottom and formed a hardened and gooey crust, even though I made sure to divide the batter evenly from the raspberry filling. Of course the cake broke while flipping it onto a plate. In my opinion, the batter is simply too rich and heavy, and the recipe needs some major tweaking. Made this as a special cake for my niece, but no amount of frosting could possibly redeem it!
I’m so sorry this recipe didn’t work for you! It is hard to know what went wrong since factors like altitude, different brands of ingredients, and different ovens make a huge difference. We test all our recipes ourselves, but it’s hard to know what can happen in other kitchens! We hope you’ll give our recipes another chance!
Trying this cake tonight and half way through the baking I realized I was supposed to chop the chocolate chips up smaller. Hopefully it still turns out ok.
Hopefully it will be fine! Let us know how it turns out!
I have a problem with the raspberry filling or jam sinking to the bottom of the pan (which is actually the top of the cake) and becoming a major mess. I’m not able to frost or serve it. Help! Do you have any suggestions?
Hi Amie- I am so sorry that this didn’t work out for you! Since we have been getting so many “fails” with this recipe I re-made it today to see if I could get it to work better. I used raspberry pie filling and only 1/2 cup. I reduced the amount of chocolate chips, and reduced the water by 1/4 cup. I also used regular sour cream (not low fat). I also used a non-stick bundt pan. I don’t know if that makes a difference but it turned out great. I will make adjustments to the recipe above and hopefully we will get more people having success with this recipe!
your recipe calls for 1/2 cup raspberry preserves not filling-which one should be used? also what size cake mix ?
We just used a standard cake mix (15.25 oz), we also have the most success using pie filling in this recipe but others have had success using preserves. You can probably use either one. Just make sure it is swirled in well so it doesn’t sink to the bottom. Hope this helps!
I made this cake and got SO many compliments on it!!! Thanks so much for sharing !!! Wish i could post my the pic of my cake on here 😛
I’m so glad that it turned out so well and that everyone loved it!
Yum!! I used Ghiradelli chips and pudding mix and seedless raspberry jam. I also decorated with white chocolate chips and fresh raspberries. So good – and doesn’t taste like it’s made from a box cake mix at all. Will definitely make again. Thanks!
Yay! So glad to hear you had success with this recipe. Thank you for sharing how you did it. We are trying to figure out why it doesn’t work for some people. It’s a mystery!
I have not yet made this cake I will be making 2 of them tonight. I had a couple of questions. I still have 5 stars just cause I’m so excited I found this recipe! First, Does it matter if you use salted or unsalted butter? I seen abit of confusion it’s the instant pudding mix right. I don’t make it before hand. Thanks again for this recipe I will try and post again on how it came out 🙂
I hope the cake turned out well! You are right – it is just the pudding mix! And as far as the butter, for this recipe it won’t have too much of an effect. Can’t wait to hear how it turns out!
Hi!
Do you think this would work well in mini bundt pans? I have a pampered chef one that is about the size of bundtlets at NBC. Thanks!
We haven’t tried it that way but I don’t see why not. Just keep an eye on them while baking. Hope this helps!
The taste is great but I don’t think it tastes like nothing Bund t cakes recipe…I used raspberry preserves mixed with raspberry jam…also I had to bake an extra 20 minutes…I made the frosting2 ways…I made it as the recipe called and I also made it by adding raspberry jam to the frosting….I liked my addition better😊…but really it costs almost as much to make this …and not much savings from the store bought cake
I love the idea of adding jam to the frosting, I bet that was delicious!
I cooked 75 min in an electric oven and it still ended up undercooked. I also used raspberry jam and it didn’t have a discernable raspberry flavor. I will try again because I feel this has a lot of potential. 85 min next time and raspberry filling!
We are trying to test and figure out this recipe better– some have great results while others have struggled. What kind of bundt pan did you use?
I couldn’t find white chocolate pudding, so I used cheesecake instead, it was delicious!
Yum! Great idea! I’m so glad you liked the recipe. Thank you for the 5-stars! 🙂
I just made this recipe and it was a near complete failure:
Burned on the outside (cooked for 55 minutes) and a little mushy on the inside.
I used a steel bundt pan with a non-stick coating.
Nothing Bundt Cake always has the perfect texture all throughout.
Oh no! I am so sorry! We are trying to figure out why this recipe works great for some and terribly for others. We will post updates to this recipe as we find solutions.
This is amazing! I plan to make a gluten free version this weekend. Quick question – for the white chocolate pudding – do you add just the mix or do you make the pudding and then add the 5oz of it? Thank you!
You just add the mix– no need to prepare it first. Hope this helps! Let us know how the GF version comes out. We have a lot of GF people in the family 🙂
I made this for Father’s Day and, unfortunately, it did not turn out well. Followed all instructions to a tee but not sure what I did wrong. Had to let it cook much longer because it was not done. It turned out very heavy.
Oh noooo! This seems to be such a fickle recipe for many who have tried it. Hopefully it was still good enough to serve? I can’t figure out why it turns out well for some and not for others. 🙁 So sorry!
I tried Nothing Bundt Cake while I was visiting Texas, but now I’m back in Brisbane and I wanna make this cake for a friends birthday. But I can’t find pudding mixes here or pie filling. Is there something else I can use instead? If I also want to make the chocolate version can I use vanilla pudding mix but add extra coco powder?
Raspberry preserves or jam also work just fine, just make sure they are VERY well drained. You want the raspberry portion to be thick. As for the pudding mixes.. I’m not sure what to suggest. I found a recipe online to make instant pudding here: https://www.friendshipbreadkitchen.com/vanilla-instant-pudding/
You will just want to weigh the finished mixture to make sure you get the right amount. Hope this helps!
Tried the Raspberry White Chocolate – the center was mush! It baked for 50 minutes and I cooled in the pan for 20 minutes. The outside was perfect and delicious! I used raspberry jam. Don’t know what went wrong. I will try again with another flavor.
It’s so weird that this recipe is so hit or miss for so many people. We are trying to get to the bottom of it. Sorry it didn’t work out for you!
Have you ever tried replacing the sour cream with Greek yogurt? Thanks!
We haven’t tried that before but I am sure it would be a fine substitute. If you try it, let us know how it turns out!
Love the idea of this recipe but like many others I had difficulty even following it to a T. I thought it would come out perfectly because I have a nice quality aluminum Fat Daddio’s bundt pan, but at 45-50 minutes it was browned on the outside but like pudding on the inside. I left it in for another 20-30 minutes and it was “done” but the edges were very dark. Tasted good but it was not that soft pillowy texture like Nothing Bundt. I am sad the recipe instructions are not one-fits-all when it comes to the pan types, it’s hard to know what adjustments to make before you try it! Thanks anyway.
So sorry this didn’t work out for you. We are still trying to troubleshoot this recipe so we can get a more “one-size-fits-all” result. We will keep working on it and add updates as we find them. Thanks for your patience!
Could you use this recipe for cupcakes and in a regular cake pan or only bundt pan?
Of course! You can do it for cupcakes of a regular cake pan, you would just need to reduce the time. Check them after 15 minutes and see how they are setting up and check every few minutes. Hope this helps!
Can ;you use a round tube pan, like for pound cakes? Any idea of cooking time? Thanks!
Yes, you can probably use a tube pan without any issues. The cooking times should be close to the same. I would check it after 30 minutes anyway though, just to be sure. Hope this helps!
I just made this cake today in a 10″ tube pan, and it turned out beautifully. I did use butter to grease the pan, and I floured the pan. I cooked it for 45 minutes, tested it, and took it out. It was perfect.
Question: Any tips on freezing leftover frosted cake? I would think with the high fat content from both the butter, cream cheese, and sour cream that this cake should freeze and thaw very well.
When I freeze cake I typically cover it in several layers of plastic wrap and then tin foil. Or if you have a large airtight container that works too! It should freeze and thaw really well.
I froze the cake for a couple hours on a sheet pan then wrapped in plastic and then foil.
It keeps the icing from sticking to the plastic wrap.