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Side view of White Chocolate Raspberry Cake.
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4.54 from 56 votes

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Nothing Bundt Cake, White Chocolate Raspberry Cake
Servings: 16
Calories: 591kcal
Author: Erica Walker

Ingredients

Instructions

  • Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.
    Ingredients to make White Chocolate Raspberry Cake.
  • Mix first six ingredients together with a beater. Fold in white chocolate chips.
    Batter to make White Chocolate Raspberry Cake.
  • Fill prepared bundt pan with half of the batter.
    Batter at the bottom of a White Chocolate Raspberry Cake bundt pan.
  • Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).
    Dollops of Raspberry preserves in White Chocolate Raspberry Cake batter.
  • 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.
    Swirled red raspberry preserves in White Chocolate Raspberry Cake batter.
  • 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.
    Baked White Chocolate Raspberry Cake in a Bundt pan.
  • 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.
    Cooling White Chocolate Raspberry Cake.
  • 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).
    Frosting for White Chocolate Raspberry Cake.
  • 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.
    Piping bag cut with scissors to frost White Chocolate Raspberry Cake.
  • Serve and enjoy!
    Note: SEE NOTES ABOVE for cooking at HIGHER ELEVATIONS
    Side view of White Chocolate Raspberry Cake.

Nutrition

Calories: 591kcal | Carbohydrates: 68g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 417mg | Potassium: 151mg | Fiber: 1g | Sugar: 50g | Vitamin A: 730IU | Vitamin C: 3.4mg | Calcium: 161mg | Iron: 1.3mg