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    Home » Dessert » White Chocolate Raspberry Cake (Nothing Bundt Cake Copycat)

    Published: Feb 8, 2023 by Desarae

    White Chocolate Raspberry Cake (Nothing Bundt Cake Copycat)

    Jump to Recipe Jump to Video Print Recipe

    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!

    A slice of white cake with cream cheese frosting and red swirled raspberry preserves on plate.

    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

    Ingredients for white chocolate raspberry cake with preserves, cake mix and other items.
    • 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.

    Large glass bowl adding cake mix and butter, sour cream milk, eggs and jello packet.

    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

    Large glass bowl mixing batter together and folding in white chocolate chips.

    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.

    Four photos showing batter added, then dollops of batter and jam stirred together and more patter on top.

    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)

    Sliding a butter knife gently around edges of cooked and cooled bundt cake.
    1. Let the cake cool
    2. Run a knife around the edges, gently, as far down as you can go. Don't cut into the cake.
    3. 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.

    Four photos adding cream cheese frosting to bow, beating and end shot of fluffy 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.

    Bake bundt pan with cream cheese frosting being pipped on top.

    FAQ's

    Why add extra ingredients to cake mix?

    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.

    I don't have non-stick spray! What do I use?

    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.

    Can I make a Glaze for this cake?

    YES! you can make a glaze, I've often made a raspberry cream cheese glaze and its amazing.

    Slice of white chocolate raspberry cake with a swirled raspberry and cream cheese frosting on a stack of plates.

    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!

    • Banana Bars Recipe
    • frosted chocolate zucchini cake on a stack of white plates
      Chocolate Zucchini Cake
    • Poppy Seed Bread
    • Carrot cake recipe from scratch on a marble cake plate. The cake is garnished with caramel and walnuts.
      The BEST Carrot Cake Recipe From Scratch

    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

    Copy-cat White Chocolate Raspberry Bundt Cake with Cream Cheese Frosting from Nothing Bundt Cake. This fast & easy cake has perfect texture and taste.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 424kcal
    Author: Kadee & Desarae

    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

    1. Let the cake cool
    2. Run a knife around the edges, gently, as far down as you can go. Don't cut into the cake.
    3. Place a plate over the cake. Flip the cake over.
    4. Place cake in freezer to prepare it for the glaze.

    Nutrition

    Calories: 424kcal | Carbohydrates: 56g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 166mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 52g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Donna says

      June 06, 2020 at 12:34 pm

      5 stars
      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!

      Reply
    2. nicole says

      April 17, 2018 at 9:59 pm

      5 stars
      My favorite from nothing bundt cake. We loved this copycat recipe

      Reply

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