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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.
Fantastic!! We tried this recipe because we tasted the original “Nothing Bundt Cake” at a wedding and loved it. I can’t tell a difference between the two!
Hello,
Can the cake be frozen longer than a day? I am going to bring it to a pot for work in the middle of the week. I would like to make it on a Sunday for the pot luck on a Wednesday. Will it hold in the freezer for that long?
Yes it will! Just make sure you wrap it tightly with saran wrap and then again with tin foil!
Hi!
Whatʻs the “knife test”?
Thank you!
The knife test is when you think a cake is done, so you insert a knife into the middle of the cake, then pull it out. If the knife comes out clean, the cake is most likely done. If it comes out with batter or wet cake particles on it, the cake is not quite done yet.
Cake is baking in oven now! I made the chocolate cake and everyone loved it. I used raspberry pie filling sparingly so it wouldnt sink. I think when I make the frosting, I will add raspberry pie filling to it also. Hope it turns out!
Thank you so much for this recipe! The only modification I made was using cheesecake pudding mix instead of the white chocolate pudding mix. This tastes EXACTLY like the Nothing Bundt Cake recipe. Your instructions/directions are very clear and measurements are spot on! I used half of each ingredient because I have a smaller bundt pan–worked and tasted perfectly! This is my first recipe from your website and I will be sure to try more. Thank you again! 🙂
So glad you liked it!!
This was wonderful! I used a gf cake mix since my mom has celiac and it turned out really great. Thanks much!
Absolutely delicious. I followed the recipe exactly as it was. For the raspberry filling I recommend using Solo pastry and pie filling. I use this for making kringles since it does not explode like preserves can. Thanks for sharing this recipe.
Hello! Could this be made into cupcakes?
We haven’t tried making them into cupcakes, so I’m not sure! But let us know how it turns out if you do try it!
I’ve made this recipe as cupcakes to resemble the Bundtinis and they were amazing ! I followed the recipe and swirled the raspberry jam into each cupcake liner after filling it with the batter. The only difference is the cook time is significantly less. I’d say for a metal 12 cupcake pan, I only had it in the oven for 10-15 minutes each batch. You’ll have to keep an eye on them when baking to get the perfect time down !
Ok full disclosure this was the best cake I’ve ever made. A total hit. Everyone loved it and said it was the best cake they ever had. My tweaks
I used a long container of fresh raspberries instead of filling. And I smashed them up. I used melted butter instead of oil. I used heavy whipping cream instead of water. I used Ghirardelli white chocolate chips.
I have made this several times! I work with a lot of skilled bakers and I have received many compliments on this cake. I’ve had a few people say they think it taste better than the real thing which was such a compliment. We are always looking for reasons to have a potluck lunch and I am always asked to make this. It is amazing. I don’t substitute anything. Godiva makes a white choc pudding, I just sift out the milk choc chips and weigh for correct amount. Amazing recipe! Thank you for sharing!
I used frozen raspberries instead of the canned pie mix. It balanced out the sweetness of the cake. I got so many completments on this recipe! It’s delish!
I can only find sugar free and fat free white chocolate pudding mix. Will that work the same or should I just get vanilla?
I think either way would be fine. There is plenty of sugar in the cake to still make it sweet.
I have tried both the White chocolate raspberry and lemon cake (nothing bundt cake copycats). They both came out wonderfully! They are so yummy that we can’t even wait for the icing. Thanks for sharing.
I’m making both (white raspberry and lemon) again right now!
One of my favourites from nothing Bundt cakes is the pecan praline. Do you think I can use the same base cake recipe and add buttered pecans with cinnamon? Would love to know your thoughts.
Do you know how many cups of batter this recipe makes??
I haven’t measured how many cups of batter this is – sorry!
This is a really good recipe, I’ll definitely be saving it. But it does not taste just like the nothing Bundt cakes. I think there’s might be more of a pound cake.
Made this a few times with different fillings and it was best with raspberry or blueberry.
Did you mean to store it in the freezer overnight or did you mean the refrigerator?
Store it in the refrigerator if you’ll be eating it within the next few days. It can also be frozen. Thanks for asking!
I couldn’t find instant pudding. Would it work with non instant pudding?
Non instant pudding won’t work with this recipe – sorry!!
The taste is absolutely amazing but I tried the first time in Bundt pan and it did take awhile and kinda got stuck (BUT that may because I use preserves not pie filling)! I tried two cake pans this time. Still some sticking bc of the preserve (which yes you can use taste wise bc it’s AH – MAZING! ). But the cooking was way more even. I think I started checking at 20 min and I think I did total of 30 minutes for 2 cake pans. Just for anyone thinking of trying and having trouble with Bundt.
I had this happen once when I used preserves as well. The pie filling works much better. I’ve never tried it in cake pans before, but that is a great idea!
What do I do to not have the raspberry filling sink to the bottom of the cake as it bakes. The last time I made it, the filling sank to the bottom of the bundt pan and started to burn to the bottom of the cake pan. Not a good look when you turn it upside down out of the pan. How do you keep the raspberry filling suspended in the cake batter while it bakes. Thank you
The trick is to add very small spoonfuls to the cake batter and blend it evenly through the batter. Large clumps of filling will sink. Add the filling in two layers. Half (maybe even a little more than half) of the cake batter should be in the pan before adding the first layer of raspberry filling. Thank you for asking!
If I can’t find raspberry pie filling could I use raspberry preserves instead?
Unfortunately, no. The pie filling is the only thing that will give it the right consistency. We have used preserves before and it doesn’t hold up as well.
I had to order raspberry pie filling from Amazon as NO grocery store in my town carries it. Delivered in a couple of days – a bit expensive but so worth it.
Yes, for some reason raspberry filling is hard to find sometimes. I’m glad you found it on Amazon!
Can fresh raspberries be used and how much do you recommend?
Also I prefer the white chocolate baking bar because it grates easier than chopping the chips- so how much of that should I use
Thank you!
We don’t use fresh raspberries in this recipe because they introduce too much moisture to the mix. As for the white chocolate, you would still use 1 cup of chopped baking bar. Hope this helps!
I have made these 2x in the past week. Made exactly as written, however, instead of the pie filling, I used frozen raspberries that thawed a bit, smashed them up, and added the flour before distributing it to the batter. I also baked them in a pan that has 20 mini openings. I baked them for 15 minutes and they came out perfect. The icing was also a great consistency (used 3 cups of 10x) and not too sweet. I added some fresh fruit to the center of each mini Bundt making the presentation was as wonderful as the taste.
Hi. Could I leave out the raspberry pie filling if I want to make plain white cake? Would I alter anything? :).
Thanks!
You know, we haven’t made it that way before, so I can’t say how it would turn out. Sorry!
I made this cake and was really good. I was wondering if you can also use this same receipe using 8 inch cake pans?
I haven’t tried it in 8-inch cake pans, but I don’t see why it wouldn’t work! Let us know how it turns out if you do try it!
I love love the real Nothing Bundt Cakes! This recipe was really good but…. The cake was moist but to be honest wasn’t nearly as good as the real thing. Something is missing. My family loved this cake but they’ve never had the “real” thing to compare it to.
Its hard to exactly nail the recipes from our favorite places! Sometimes I think it tastes better at the restaurant simply because I didn’t have to make it, or clean up after! However, we are always trying to improve our recipes, so we will revisit this one to see if we can get it a little closer!
What is the temperature for the mini or small Bundt cakes?
It should be the same temperature, just for a shorter time. Start with 15-20 minutes and then keep checking on them til they are done!
Did you do the last part of step 5 — wrapping & putting in freezer overnight? When I made it, the texture was spot-on, and I think that was a good step in the process.
How long did you let it thaw after taking it out of the freezer?
This cake was delicious. The store didn’t have raspberry so we tried blueberry and it was a hit at the birthday party!