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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 (I always use Bundt pans from Nordic Ware)
- 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.
This came awful. Cooked for 50-55 minutes, came out soggy, stuck to the pan. I live in high altitude so not sure if that is why but it was a disaster
I’m so sorry Becky! That is crazy, that is the first I have heard of that happening!
Had to bake mine about 1hour & 15 minutes.
Did you do the toothpick test? If the toothpick came out clean it shouldn’t have been soggy. At a higher altitude you may have had to cook it longer– up to 20 minutes longer. Also, greasing and flouring the pan is a MUST. It is such a big cake it needs the extra help getting out of the pan. I am so sorry! I, too, have never heard of this happening!
Thanks! I have made the chocolate chip cake from your website and it was wonderful. I just made the white chocolate raspberry tonight. I sprayed the bundt pan with a canola oil(lightly) and then floured it well. It tasted great, but it was a little crusty on the outside. I made sure it didn’t over cook. I kept checking and had to cook it longer since the knife kept coming out with a pudding texture. All in all it was very good, but are there any suggestions on how to keep the outside from getting too done?
Try cooking it at a lower heat for longer. Like our Coconut Cream Cake recipe!
Made these a few times and each time got rave reviews, made them tonight and accidently used sugar free pudding – awful texture and they were rather distorted looking…..make sure you get regular pudding, NOT sugar free.
Thanks for the great recipe.
Thanks for your input!!!! I have never tried it with sugar free and now I know I definitely should not. I will put that on the recipe!
I, too, tried it with sugar-free pudding because that was all I could find in white chocolate. Mine also turned out distorted with an awful texture.
I haven’t tried the sugar free pudding in this cake before, but it sounds like a better option would be a full sugar vanilla or cheesecake flavored pudding if you can’t find the white chocolate pudding flavor. You can also find it on Amazon:
Can you use raspberry jam instead?
I am sure you can — I just can’t promise it will turn out the same! It might be a little too sweet but I don’t know…
Can anyone tell me the oven temp and bake time for rhis recipe using the mini bundt cakes pan?
I would do the same temp for 10 minutes and check it ever few minutes after that.
I am so excited that you perfected the recipe! I have been waiting for this one! Thanks so much for sharing! I am making little bundt for teacher appreciation and last year I did the chocolate and they loved them and this year a new flavor yea!!! What about perfecting the red velvet or carrot? Thanks so much girls!!
Wow! Delicious! My family claimed it was even better than Nothing Bundt Cake!! I was unable to find canned raspberry pastry/pie filling, so I made my own and it was very successful. Here’s what I did: Mix 1 tablespoon cornstarch with 1/4 cup granulated sugar in a medium-sized saucepan. Add a 6-ounce package of frozen raspberries (or 1 heaping cup of fresh raspberries). Pour in 1 1/2 teaspoons of water, 1 1/2 teaspoons of lemon juice (bottles is fine) and stir all to combine. Over medium high heat, bring the mixture to a boil, stirring constantly. Let it boil for a couple of minutes, or until the desired consistency has been reached – a little bit thinner than pudding. Remove from heat; add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Let the butter melt a bit before stirring it in to the mixture. Let cool completely before using. (This comes from the Raspberry Cream Pie recipe found at Jamie Cooks It Up)
When the batter was all mixed it was rather thick. Is it supposed to be pourable?
It is pretty thick– it doesn’t pour like your typical store-bought cake mix does
I would like to say this is a good recipe. Everyone liked it. I think the icing should be cut in half and the raspberry should be cut in half too. Also I think the cake was too heavy and more like a pound cake but it was very good.
Have you tried to replicate their red velvet cake? Any suggestions on how to recreate that recipe?
I just made this and I have to say the flavor is fabulous and it is so moist. I bet it would taste good with a lemon cake mix too. The only problem I had is that when I turned it to take it out of the bundt pan some of it stuck in the top of the pan. What should I do differently to make sure this doesnt happen again? It seemed like I had a lot more raspberry filling in mine than in your picture. Could that have been the problem? Maybe I should have cooled it completely – it was still a little warm when I took it out. Will that make a difference. Thanks for any suggestions and thank you so much for such a yummy recipe.
Did you grease and flour it well? I don’t wait too long before flipping it over. I don’t think the filling had anything to do with it. Some parts of my cake had more filling than others. I just didn’t swirl it that great. When you grease and flour. Flour it ReALLy well with butter then lightly flour. Make sure every part of the pan is covered in flour. That will help with the sticking. Let me know if it doesn’t work!
Thank you. I am definately going to make this again real soon and I will try your suggestion. I love this cake!! I cant get enough of it. 🙂 We have eaten the whole cake in less than 24 hrs and its just my husband and me. haha…….. worth the extra long workout today. Thanks for this yummy recipe!!
Hi there just wondering if this can be made into a normal cake pan instead of a bunt pan? Looks yummy!!
Sure, just be sure to adjust you baking time depending on the pan you use.
I LOVE LOVE LOVE this recipe. I actually did this exact recipe a few years ago by changing your chocolate chocolate chip recipe because I love this one at Nothing Bundt cakes. A few changes I make, I cook it at 350 degrees for 45-50 minutes like the chocolate one. Instead of vanilla pudding, I use White Chocolate pudding found at Walmart. I melt the white chocolate chips and mix them into the cake mix. Everyone I make this for loves it too. I have also done these in mini bundt cakes and they bake for about 20-30 minutes. You can also use this exact recipe and change out the cake flavor and pudding flavor if you want. I made a strawberry banana flavor once that I used Strawberry cake with banana pudding. This was a big hit with kids and adults at our family gathering.
Thanks for posting!!
What AWESOME suggestions!! I am going to make it your way next time and maybe make a few changes to the recipe. I had no idea there was a white chocolate pudding! Thanks so much for the info!
I made this tonight using the DH mix 16.5 oz and it was overly moist near soggy wandered if its because the recipe was created when the cake mix boxes were the 18.25 oz cake mix?
What did you use for the raspberry filling? Depending on your elevation it seems like people are getting soggy cakes when using the pie filling… You might have better luck using raspberry preserves?
I use kolachky filling! Perfect!
Great idea! Thanks for sharing!
Might be using too much… I did first time.
I also had to bake at least an hour and 20 min. I used a DH cake mix, and 1 1/2pkg. of instant pudding (small pkg) to make the “5-ish” oz it called for. It looks pretty moist, but I’m hoping that after sitting awhile it will firm up. But it smells so good! Can’t wait to taste.
Strawberry banana…. interesting! We love these cakes! White chocolate and chocolate chocolate are my favorite. Family also loves lemon. Anyone tried an orange flavored cake?
One word. WOW!. This was really good. I am a big fan of this flavor at Nothing Bundt Cakes and was a little skeptical that it could be reproduced, especially using a cake mix, but man oh man was I wrong. This is every bit as delicious as the original. Good job coming up with this recipe, I’m impressed 🙂 I did have to cook it quite a bit longer, almost 25 additional minutes and my icing job is not nearly as pretty as yours, but hey… I’ll just have to keep practicing. I’m trying the chocolate chip one next time.
Diana, I had to bake mine about that long too. I kept checking it but it was coming out wet from the cake. Started adding 7 minutes, then 5, then 4 then 2 & then a little more. I was scared it wasn’t going to be any good since I had to bake it so long. Making it for a birthday & hoping it turns out as good as the batter tasted.
Me too! We just made this and had to cook it forever! At least 30-40 minutes longer! It’s cooling now.
Does the white raspberry cake freeze well? I am concerned with the raspberry filling.
Yes!! It froze perfectly!
I should have come your site to look at recipes for Valentine’s Day. I made the mistake of picking up a box of Pillsbury’s Red Velvet Pudding Bundt Cake and it was absolutely disgusting. I tasted one slice and threw the entire cake away. I was so disappointed. I will have to make it up to my family by make this cake tonight!
I wanted to make this for my husband today for Valentine’s Day. I thought I had all of the ingredients in the house. I thought wrong. Didn’t have a white cake mix so I’m trying it with chocolate. Didn’t have raspberry pie filling so I used cherry. Only used part of the can and saved some to garnish on the plate. On my 4th extra 5 minutes. I think that will be enough. Never baked a cake at 300* before.
Just finished eating a piece. Mmmmm. Two thumbs up. Instead of the frosting, I served it with some of the cherry pie filling and whipped cream. My husband enjoyed it. I’ll definitely make this again.
Hmmm. Attempt #1 didn’t go so well. I made my raspberry filling, maybe that is the culprit?? It was made 1 small container of berries and 1/2 c. sugar pureed together. It was pretty watery.
When I turned the cake onto a plate the top half was soggy and stuck to the top of the bundt pan. I’m sure it will be yummy, just not pretty this time.
I’ll try again with store bought pie filling.
It took me FOREVER to get this recipe right. I did so many attempts making my own raspberry filling but none of them ever turned our right. The store bought turned out to be the very best… Plus it is SO much easier and actually cheaper! Fresh raspberries are pricy!
Attempt #2 went better (both attempts were scrumptious). I used the raspberry pie filling. It was hard to pay nearly $4 for the can. The cake turned out much prettier. I will try flouring the pan a bit more next time. This cake was gone in minutes! Thank you for the recipe!
Try using Wilton Cake Release in your pans. I use it for all my cakes and they never stick and I don’t have to flour the pans.
Thanks for the tip!
Made this today, as I’m going to let my daughters baking club make it.
Something is off. I followed everything exact and the cake was way to moist. So much so that I’ll have to throw it out.
I’ll remake tomorrow, removing the chips, and using at most a qtr cup of jam. I think adding the sour cream, choclate chips and jam is simply to many “wet” ingredients for the cake mix to handle.
I usually make everything from scratch and hoped this would be easier.
Hi Julie- I am so sorry this didn’t work out for you! We are currently trying to figure out why so many are having issues with this cake. We are going to start experimenting and see if we can get it to be more consistent!
now this little gem just makes me SO HAPPY! I have all the ingredients and can’t wait to eat it for V-day!
Made this last night and iced it this afternoon. Yummy, yummy, yummy!!!!!!
Mine is not as pretty as yours is, but I think the icing should’ve been placed in the fridge before trying to pipe it on the cake. It would’ve been easier to work with if the consistency had been a little thicker. A girl can only add so much powdered sugar…..
Thanks for a beautiful and delicious recipe. I think it’s every bit as good as Nothing Bundt’s version.
I’m considering doing mini bundts to give to teachers for Valentines Day. Do you think I’ll need to start checking on them after 30 minutes?
Thanks again for sharing!!
Definitely check after 30 minutes if not 25. What a fun idea! The teachers will love it!
I sometimes love my ‘sticky cakes’ because then I have an excuse to make Cake Balls:)
Can’t wait to try this recipe.
This was way too sweet for me and my family. I don’t think the white chocolate chips were necessary, or not as many. Also I used jam and it really messed with my consistency. Would probably half those if I make this recipe again. Too sweet for us and I love nothing Bundt Cake.
I made cupcake size bundts last night and they were done at about 20 minutes. They were a hit!
Yum, I will have to try that!
15 oz of white chocolate pudding… mix? Or make the pudding mix with 2 cups of milk or just the dry pudding mix?
Just add the dry mix.
Wow, this is delicious! Made this tonight for a group of adults and it was a huge hit. All are asking for the recipe. I will gladly share just as you have shared with us. Thank you for figuring this one out. My husband was disappointed that I didn’t make the chocolate chip bunt cake – that is until he tasted this.
We did a side by side comparison with the cake from the Nothing Bundt Cake store. My family liked this recipe better. The cake was moister and they loved this icing. Glad I found this recipe.
Ann, you made my day! 😀 Thank you so much for sharing your experience! We are so happy your family liked this cake as much as we do 🙂
What size bundt pan should I use?
I used a 10inch and it’s taking a lot longer than the 50 mins. It’s still in the oven as we speak, I’m wondering if my pan was too small. Not a good day to try it for my husband’s birthday 😬
OH YUM!!!
I made it with a party cake mix and it was Amazing
The cake was really good. The first time I made it I thought it called for 15 ounces of pudding . I later realized it called for 1 pudding mix that is the 5 ounce size and it turned out great.
Sorry for that confusion! It is 5 oz but I am glad to know if you used 15 oz. it still turns out! Thanks for the 5-starts (btw I fixed it on the recipe so it is more clear– thanks for the heads-up)
not sure where to leave this, but I can not find the Comstock raspberry filling. Do they not make it anymore?
We love this Bundt Cake! Can this be easily made for someone who is Gluten Free?
Of course! You will just want to find GF cake mixes. They can be pricy but most are decent tasting. Hope this helps!
The cost of the smallest cake at nothing bundt cakes is $4.75 as of April of 2019. I started buying them in 2013 and the cost then was $4 for the smallest cake. Where did you get the price tag of $25 ?
The price tag of $25 is for a large family-style cake. The cake pictured is not one of the bundtlets, it serves 20-30 people. Hope this clears up the confusion!
I make this cake all the time and get rave reviews!! They even say it tastes better than nothing Binet cakes!
Thank you so much! So glad you have had success with recipe! Thanks for the 5-stars!