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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
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.
Is the red velvet recipe the same as the chocolate chip recipe using a red velvet box cake mix???
I haven’t made a red velvet bundt cake following this recipe – maybe that will be an upcoming post, because I do love red velvet. Having said that, substituting a red velvet cake mix in this recipe should work just fine. Jell-O makes a red velvet pudding mix. You could use that instead of the chocolate if you want – but I think the chocolate pudding mix would also work well.
Hi! Can you use this recipe in a regular round cake pan? My son loves nothing bundt cakes, but I wanted to decorate a cake for him this year.
Yes, you can. It will fill two round pans or you can bake it in a 9×13 cake pan. It will take less time to bake, so keep a close eye on it. Use the toothpick method to check that the middle of the cake is baked. Thank you for asking!
I think some people are using the pudding mix and not the already made children’s pudding in the cup.
OAN: I sprayed my pan and the top stuck to the pan because it was soggy from the raspberries (Lucky Brand Raspberries). I’m in the south and I still cooked it for an extra 20 minutes. I will use less raspberries this time and flour the pan. But this cake was still delicious even without the icing.
The recipe does call for the pudding mix – not pre-made pudding in the cup. I’m glad you like the cake! Thank you!
So disappointed…made this cake this morning and had to throw the whole thing away. Followed the recipe to a T and it was soggy after baking 50 minutes. Had to leave in another 20 mins then the bottom was dark brown and hard. When I flipped it after it had cooled lots was stuck to the bottom and the middle was still quite runny. Greased and floured pan prior as well. No idea what went wrong. We don’t live in high altitude. I bake all the time and use tons of recipes online. First time I haven’t had something turn out and had to throw it all away. Thoughts???
I’m so sorry, Rachel. The only thing I can think of is maybe it’s the type of bundt pan you are using. I had two different bundt pans and I had to throw one away because it didn’t heat the bundt cakes evenly. We’ve had a few other readers mention these same issues. I’m going to play around with this recipe and see if I can figure out the problem. It’s worked well for me each time I’ve made it. I do use a non-stick bundt pan. That may be the difference. I appreciate you sharing your experience and again, I’m so sorry!
Can this be made in a 9×13 pan? If so what temperature and how long?
You probably could but we haven’t made it that way before so we can’t say for sure. My best guess is to reduce the time and to jut keep checking on it to make sure it doesn’t get overcooked and/or overflow. Hope this helps!
I had a similar issue this past weekend. I have an aluminum bundt cake pan and the core part was undercooked and started to collapse causing the cake to skink in from the core out….the outside was overcooked. I had to stick it in the oven overall 3 times…..each time the stick came out clean, I left in to cool 20 minutes before removing it AND it didn’t start to sink until maybe 20 to 30 minutes later. The weirdest thing.
We are still trying to figure out why this recipe works so well for some and not so well for others. That is so weird. We will keep revisiting this one until we have a better success rate! Sorry it didn’t work out for you!
I made it today. My batter seemed too thick at first, but when I baked it, it took way too long
I had to turn it down. In the end, I was very disappointed. It did not taste exactly the same to me, and not really even close. I followed the recipe exactly. Suggestions?
Hmmm what elevation are you at?
Thank you so much for sharing this. I made this for my stepson’s birthday and it was amazing! Like some of the others, I had a hard time finding raspberry pie filling. I ended up using seedless raspberry jam. I mixed a tiny bit of water until it was “scoopable” and it turned out great.
Yay! So glad you liked it!! Great idea using the jam!
I was confused about the “batter” which seemed more like a dough. I read and re-read the recipe five times and followed it to the letter. Then I ended up needing to add an additional 20 minutes to get the knife to come out clean. The cake was over cooked and was not anything like the one I had from “Nothing Bundt Cakes”. Did anyone else have these issues? If so, have you been able to remedy it?
You are actually the first to say it has been overcooked, I am not sure why it would have been like that. :/ So sorry it didn’t turn out! Was the dough as thick as cookie dough? I think that would definitely be too thick. It should just be on the thicker side of cake batter.
Im not quite sure where everyone went wrong but I made this and it came out perfect. Did for 45 minutes, needed 5 more, then 3 more. I wrapped it up and put it in the freezer overnight. So so good. Will be making again!
We had the same problem. Like dough. It would climb up the beaters. And it looks over cooked. Waiting to see how it taste….
I want to try this nothin but bundt cake with the raspberry pastry filling. Please tell me the brand you use and where to buy. Thank you.
You can either make your own or we just found some at our local grocery store… I don’t know the brand but I will check and get back to you if I go again soon!
The NothingBundt cakes are very light. I read that if you separate you eggs and beat your egg whites up like a merengue it will help make the cake lighter. I did this and it was fantastic. I did one with raspberry and one without. Both were excellent.
Thanks for sharing!!
What is the reason for leaving it overnight? I didn’t read the whole recipe before and just baking this cake, but need it by 5pm today. Will it be ok to eat by then? Thx. -Jess
It makes it more moist if you wrap it and leave it overnight. It gives it a chance to cool without letting the steam release moisture. If you let it go as long as you can you should be fine. Hope this helps!
This is true for even layer cackles
I meant to say cakes!
Came out perfect . Turned a little brown
Glad to hear it came out well! Sometimes it takes a little longer. The brown-ness can depend on the type of bundt pan you use–it shouldn’t affect the taste though (it just doesn’t look quite as pretty)
Cake is in the oven still soggy after 50 mins .. Put for another 15 mins .. Wish me luck .
Does anyone have the recipe for the white chocolate cake that Nothing Bundt makes? We had this in Nashville this week. It was the most moist cake I have ever eaten!
How many buntinnis will this recipe make? Thank you
I don’t have buntinis pan so I am not sure how many it would make. If you make it and find a number, please let us know!
I made this recipe and the cake was wiped out in a matter of hours. Thanks for posting – it was delicious. Mine didn’t look as beautiful either, but boy was it good.
I’m so happy you liked this recipe. It is a favorite of the favorites at our house!
I am a chocaholic so I just put in the oven the chocolate version of this cake for a dinner party tomorrow. I followed the directions exactly but used a chocolate cake mix, chocolate pudding, and chocolate chips. I will frost it tomorrow with the same frosting adding chocolate powder to it. I hope it will be delightful. Thanks for the recipe.
You are going to love it! Thank you for your comment!
Going to make this for when my mom flies out to visit, those is one of our favs! But just to clarify, by Oil….. are you meaning veg oil or like crisco?
It is vegetable oil or canola oil – not Crisco. I’m sure your Mom will love it!
cant wait to try ..have you ever tried merging both your bundt cake… i mean chocolate raspberry cake?
i have to try one which one you would highly recommend? Chocolate or this rasberry one
I’m sure the two merged together would be delicious!
have you ever tried merging both your bundt cake… i mean chocolate raspberry cake?
i have to try one which one you would highly recommend? Chocolate or this rasberry one
They are both so good, it’s hard to pick a favorite!
How funny that I’m finding your recipe exactly 2 years later! 🙂 I’m going to make the attempt for Valentine’s Day too! Thank you!!