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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.
Hi there, When adjusting for high altitude, do we add the extra flour and water to the box of cake mix?
Yes!
I made this recipe last night and it was a huge hit. White chocolate and raspberry both came through clearly in the flavors. Sour cream made the cake so moist without the cake being too dense. The jam did sink a little, but not too bad, and the flavor was fantastic!!!! I only used one cup of powdered sugar because I do not like icing too sweet – it was so fabulous. Everyone asked for the recipe and I was happy to share. I will definitely make this again.
Turned out sooo yummy! I got a lot of rave reviews on this cake I made for a party. I used fresh raspberries tossed in flour and had no issues with sinking. I also added some lemon juice and zest in the cream cheese frosting to cut the sweetness a little and it added a nice subtle lemon flavor that went well with the cake. I would definitely recommend this recipe and will be making it again!
Curious if you can use yellow cake mix instead of white? I much prefer the yellow cake mix boxes, not sure if using yellow would take a difference? Thanks!
I think that would be fine!
I made this cake for Easter and it was so delicious! I couldn’t find white chocolate pudding. Went to 4 grocery stores. So I used vanilla pudding instead. My husband and kids loved this! Will make again and again! Thanks do a great recipe!
Hi there ! If I wanted to make these into cupcakes what adjustments would need to be made ? Thank you
We haven’t tested this recipe as cupcakes, so I can’t say for sure. I would be nervous about the cupcakes being too dense.
I made this last Thanksgiving and took it to my (very large) family celebration, and literally every single person begged for the recipe! This was such a hit and the recipe is fantastic. The cake turns out so moist and flavorful, there is no need to spend so much money when you can make it yourself! Make it, you won’t be sorry! (but your waistline may be… :))
I’m wondering if you’ve experience the raspberry filling, sinking to the bottom of the cake? I’ve tried fresh berries dusted w/flour, dehydrated berries, jam, pie filling…..every time the fruit filling settles to the bottom. Any ideas??
We have had that problem and usually dusting them with flour does the trick. Maybe cutting the raspberries into smaller pieces before dusting with flour would help? Sinking happens because the fruit is too heavy or the cake batter is too thin.
I just took it out of the freezer from being in there overnight and it shrunk. As it thaws out will it come back to the size it was out of the oven?
I haven’t had a cake shrink in the freezer before. Was it completely cooled before you froze it?
Hi!
Would this recipe work to make a three tiered cake for a birthday? I want to make this into a three tiered cake that will serve four people and I’m unsure if I need to double the recipe or not to get my desired results! If it will work to do that, do you have any tips for that instead of it being in the bundt form? Thanks!
I have not tried this recipe in a tiered cake – I worry that it might be a little too dense of a cake for three layers. Let us know how it turns out if you do try it!
This cake is fabulous and turned out fantastic. I used Solo brand Raspberry Cake and Pastry Filling. I also added little bit of Raspberry extract to cream cheese frosting which I think was perfect, not overwhelming at all. I personally didn’t like the white chips in the batter but others raved about them. Will definitely make again.
I looked for the kind of pudding. I can’t find it after three stores I just bought vanilla. Too bad another vanilla cake. Not even real vanilla.
It was fine.
I found some at Walmart.
Made this for the first time for thanksgiving and it has quickly become a family favorite for everyone. I plan on making it again for Valentine’s Day. I used the frozen berries dusted in flour and it worked perfectly!
This recipe was a waste of time and money. The main recipe needs to be adjusted so that jam is replaced by fresh or frozen raspberries. I baked with jam, what the recipe calls for, and all of the preserves feel to the bottom leaving me with a wet sticky mess instead of a cake. Worst outcome I have ever had in my years of baking!
I am so sorry this didn’t work out for you! Do you live at a higher elevation? Sometimes that has an effect on the recipe.
So question on the frozen raspberries for people that have tried it. We aren’t mushing them up? Just coating them and folding them in???
Thanks
My local stores don’t have them best selection of pudding mix, they have odd flavors. Do you have any recommendations for substitutions I can use that’s not pudding mix?
I haven’t tried using a substitute before, but I found this recipe for a vanilla pudding mix substitute: https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/
I have made the cake and sneaked a taste before icing…. put cake in freezer…. do I thaw it before icing or ice it while frozen?? Thanks for the tip, but need clarification please…
mcrainbow
It doesn’t take very long to thaw, so I usually start icing it as soon as I take it out of the freezer.
I made 6 buntlets and 11 cupcakes. I used 1 cup of frozen raspberries mixed with 1 tbs of flour and folded it in. They were excellent!
Did you defrost the raspberries first or toss them with the flour while frozen?
Do I use 3/4 cups of powdered sugar or 3 to 4 cups?
it is 3-4 cups! this recipe makes a lot of frosting!
Did I not put enough raspberry preserves in the cake mix because I am not able to taste the raspberry?
Did not put enough raspberry preserves because I am not able to taste the raspberry?