Hands down your new FAVORITE cake! Seriously moist, fluffy cake marbled with raspberry preserves and topped with an amazing cream cheese frosting. This white chocolate raspberry cake is going to be you new go-to cake of all cakes!
Why You'll Love This Recipe
Aside from the fact that this recipe is absolutely gorgeous and scrumptious, you're going to love this recipe because:
- This recipe is easy, fast, and delicious! Cake mix makes everything faster and simpler.
- It satisfies your Nothing Bunt Cake craving especially when you live no where near one!
- It's versatile. You can use it as a Bundt Cake, or a regular 9x13, or make it into cake rounds!
- The swirled cake is beautiful and unique. The surprising bite of raspberry with white chocolate is the best combination!
Ingredients For White Chocolate Raspberry Cake
- white cake mix- any brand will do! This make this cake so easy to make!
- small instant vanilla pudding- pudding adds flavor and keeps the cake nice a moist.
- ROOM TEMP butter- it needs to be room temp so it will mix easily into batter.
- Room Temp Eggs- when baking, your ingredients should always been room temp.
- sour cream- this makes for a creamy delicious cake!
- SEEDLESS raspberry jam- if you can't find seedless you can use seeded.
- white chocolate chips
For a complete list of ingredients and amounts, check the recipe card below.
How To Make White Chocolate and Raspberry Cake
Making this white chocolate raspberry cake is very simple, let me show you how to do it:
Prep: Preheat oven to 350 degrees. Prepare a bundt by spraying it with non-stick spray.
Step 1: in a mixing bowl add your softened butter
Step 2: Add in your cake mix, sour cream and pudding mix
Step 3: Add in milk
Step 4: Room Temp Eggs
Step 5: Beat cake mix ingredients until it forms a nice thick batter
Step 6: Pour in desired amount white chocolate chips.
Step 7: Gently Fold in White chocolate chips until evenly distributed throughout batter.
Step 8: This batter is thicker than your typical cake batter. When ever adding chocolate chips to a batter you want it to be thicker or your chips to have a special coating so they dont sink to the bottom of the pan while cooking.
How to Swirl Your Cake
To make the velvety raspberry swirls you are going to had half the batter, raspberry preserves and then the remaining batter.
Step 9: In your greased bundt pan add about ⅓ of the batter.
Step 10: Dollop your raspberry preserves over the batter
Step 11: Dollop ⅓ of batter with the raspberry jam and swirl with spoon or spatula so its evenly distributed.
Step 12: add remaining batter on top and spread evenly.
Bake The White Chocolate Raspberry Cake
HOW TO REMOVE YOUR BUNDT CAKE SO IT DOESN'T STICK TO THE PAN
You may be intimidated by removing the cake from the bundt pan. Let me show you a fool proof method. (If you greased your Bundt Cake pan well in the beginning this will b a sinch)
- Let the cake cool
- Run a knife around the edges, gently, as far down as you can go. Don't cut into the cake.
- Place a plate over the cake. Flip the cake over.
Cream Cheese Frosting
While you cake is cooling you will want to make your cream cheese frosting.
Step 1: Start by taking your cream cheese and butter and beating them. You will want to beat them for 2-3 minutes. If using your stand mixer use your paddle attachment.
Step 2: Slowly beat in your powder sugar, vanilla and milk.
Step 3: Beat the frosting for an additional 3-5 minutes until it is smooth and fluffy in texture.
How To Frost Bunt Cake
While you are more then welcome to take liberties with frosting your Bundt Cake, in the photos I have frosted this Bundt Cake like the nothing Bundt Cake frost's theirs.
FAQ's
GUYS! These are the secret ingredients to making ULTRA moist and delicious cake. TRUST ME on this. The cake is also a little more firm, while still being fluffy and light. The firm batter allows the chocolate chips to stay enveloped in the batter instead of sinking to the bottom.
You can use butter and lightly dust with flour. Make sure you grease every crevice of your bundt pan to ensure it does not stick.
YES! you can make a glaze, I've often made a raspberry cream cheese glaze and its amazing.
Storing White Chocolate Raspberry Cake
Store White Chocolate raspberry cake in a sealed container or resealable plastic bag, in a single layer. Because of the cream cheese frosting you will want to refrigerate the cake.
To freeze, wrap with parchment paper and place in a freezer bag. They will keep in the freezer for up to 3 months.
More Cake Recipes!
Another great recipe for valentines day is this Starbucks Red Velvet Loaf!
If you tried this White Chocolate Raspberry Bundt Cake or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
White Chocolate Raspberry Cake
Ingredients
- 1 box of white cake mix
- 3 eggs
- ⅓ cup butter
- ½ cup sour cream
- ⅓ cup milk
- small box of vanilla instant pudding
- ½ cup white chocolate chips
- ½ cup seedless raspberry preserves
Raspberry Cream Cheese Frosting
- ½ cups butter room temp
- 4 ounces room temp cream cheese
- 4-6 TBS milk
- 1 teaspoon vanilla
- 4 cup powder sugar
Instructions
- In a mixing bowl add cake mix, eggs, milk, butter, sour cream, pudding. Mix then fold in white chocolate chips.
- Spray non-stick spray or Oil and flour bundt pan really well. Add ⅓ of the batter. Dollop raspberry preserves and ⅓ batter. Swirl together gently. Add remaining batter on top.
- Bake at 350 for 40-45 minutes. Allow cake to cool completely and run a knife along the sides after cooled. Place a plate on the bottom and flip
Cream Cheese Frosting
- in a mixing bowl beat cream cheese and and butter together.
- While beating slowly add milk, vanilla and powder sugar, alternating cupfulls and tablespoons of milk until it reaches desired texture. If Piping as pictured Keep the frosting thick and creamy.
Video
Notes
HOW TO REMOVE YOUR BUNDT CAKE SO IT DOESN'T STICK TO THE PAN
- Let the cake cool
- Run a knife around the edges, gently, as far down as you can go. Don't cut into the cake.
- Place a plate over the cake. Flip the cake over.
- Place cake in freezer to prepare it for the glaze.
Nutrition
Donna says
This cake turned out great1 I used fresh blackberries since they are plentiful right now> Mixing them with some of the batter worked well as I have had a problem with them sinking to bottom of pan (top of bundt) in other recipes. I would like to know for future use if I can use orange juice instead of milk the next time I use blackberries. Thank you for a tasty and successful recipe!
nicole says
My favorite from nothing bundt cake. We loved this copycat recipe