Dessert | February 7, 2020

White Chocolate Raspberry Cake

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!

INGREDIENTS FOR THIS WHITE CHOCOLATE RASPBERRY BUNDT CAKE

  • white cake mix
  • 3 eggs
  • small instant vanilla pudding
  • ROOM TEMP butter
  • sour cream
  • milk
  • SEEDLESS raspberry jam
  • white chocolate chips

EQUIPMENT YOU WILL NEED:

Beaters or a stand mixer

WHY AM I ADDING PUDDING, SOUR CREAM AND EXTRA EGGS?

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.

HOW TO MAKE WHITE CHOCOLATE RASPBERRY CAKE

Start by making your white cake mix. In a large bowl add your cake mix, pudding, eggs, sour cream, butter and milk

  • BEAT your cake mix until everything is well incorporated, for about 30-60 seconds.
  • After it is beaten add your chocolate chips
  • Fold in your chocolate chips

HOW TO ADD THE RASPBERRY JAM?

I have tried this a couple of different ways and I feel like the best way incorporate the raspberry jam is to mix it with some of the batter.

  1. Set aside about 1/3 of the white cake batter
  2. In a separate bowl mix 1/3 of the batter with the raspberry jam

HOW TO GET THE PERFECT MARBLED BUNT CAKE

This has taken some trial and error ha ha, but I’ve finally found a fool proof method. You might be worried you are adding too much raspberry batter but you are not!

1st!! and most important GREASE YOUR BUNDT PAN very well. You don’t want any sticking to the pan.

  1. Add about 1/3 cup of your white cake batter into the pan.
  2. add 1/3 cup of your raspberry batter.
  3. Continue this process.
  4. Last take a knife or toothpick and swirl the two together lightly. Don’t over mix.
  5. Bake in oven for about 45 minutes

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.

INGREDIENTS FOR YOUR CREAM CHEESE GLAZE

  1. Powder sugar
  2. milk
  3. cream cheese
  4. butter
  5. vanilla
  6. raspberry jam* if you want a raspberry cream cheese frosting.

HOW TO MAKE THE BEST CREAM CHEESE FROSTING

  1. In a bowl add: your room temperature butter and room temp cream cheese. Blend until creamy.
  2. Beat in vanilla, powder sugar, milk and jam.

HOW DO TO MAKE THE GLAZE THE RIGHT CONSISTENCY?

  1. Use a hand mixer, or stand mixer. This gets the glaze nice and fluffy by incorporating air.
  2. You can your judgement on the runny-ness. Start with 4 tbs of milk. It will be a thick glaze at this point. I added about 2 more tbs for it to get to the consistency I like. You dont want it to be too runny that it slides off the cake. If you accidentally get it too runny add a little more powder sugar to thicken.

FROSTING YOUR CAKE

Remove your cake from the freezer and place on your cake stand. Slowly drizzle the frosting over the cake.

Pour all the way around the cake.

Top with fresh raspberries if you want!

Slice up and serve! Enjoy your delicious and beautiful white chocolate raspberry cake.

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!

5 from 2 votes
slice of raspberry white chocolate cake
White Chocolate Raspberry Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Copy-cat White Chocolate Raspberry Bundt Cake with Cream Cheese Frosting from Nothing Bundt Cake. This fast & easy cake has perfect texture and taste.

Course: Dessert
Cuisine: American
Keyword: bundt cake with fruit, white chocolate cake
Servings: 12 servings
Calories: 611 kcal
Author: Desarae
Ingredients
  • 1 box of white cake mix
  • 3 eggs
  • 1/3 cup butter
  • 1/2 cup sour cream
  • 1/3 cup milk
  • small box of vanilla instant pudding
  • 1/2 cup white chocolate chips
  • 1/2 cup seedless raspberry preserves
Raspberry Cream Cheese Frosting
  • 1 cups powder sugar
  • 4 oz room temp cream cheese
  • 1/2 cup butter
  • 4-6 TBS milk
  • 2 TBS seedless raspberry preserves
  • 1 tsp vanilla
Instructions
  1. In a mixing bowl add cake mix, eggs, milk, butter, sour cream, pudding. Mix then fold in white chocolate chips.

  2. In seperate bowl add rasperry preserves and 1/3 of the cake batter. Mix

  3. Oil and flour bundt pan really well. Add 1/3 of the batter. Layer 1/4 cup of the raspberry batter. add another 1/3 of the batter, and then remaining raspberry batter, then remaining batter.

  4. 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
  1. in a mixing bowl beat cream cheese and and butter together.
  2. While beating slowly add milk, vanilla raspberry preserves and powder sugar, alternating cupfulls and tablespoons of milk until it reaches desired texture.

Recipe 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 Facts
White Chocolate Raspberry Cake
Amount Per Serving
Calories 611 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 92mg31%
Sodium 532mg23%
Potassium 114mg3%
Carbohydrates 97g32%
Sugar 76g84%
Protein 4g8%
Vitamin A 655IU13%
Vitamin C 1.3mg2%
Calcium 154mg15%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

2 thoughts on “White Chocolate Raspberry Cake

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  1. 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!