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Side view of White Chocolate Raspberry Cake.
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4.85 from 198 votes

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Nothing Bundt Cake, White Chocolate Raspberry Cake
Servings: 16
Calories: 591kcal
Author: Erica Walker

Ingredients

White Chocolate Raspberry Cake

  • 1 (15.25-ounce) box white cake mix
  • 1 (3.4-ounce) package instant white chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
  • 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.
    Ingredients to make White Chocolate Raspberry Cake.
  • Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
    Batter to make White Chocolate Raspberry Cake.
  • Fill the prepared pan with half of the batter.
    Batter at the bottom of a White Chocolate Raspberry Cake bundt pan.
  • Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the batter.
    Dollops of Raspberry preserves in White Chocolate Raspberry Cake 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.
    Swirled red raspberry preserves in White Chocolate Raspberry Cake batter.
  • Bake for 45-50 minutes. Remove from oven. Let cool for 10 minutes.
    Baked White Chocolate Raspberry Cake in a Bundt pan.
  • 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.
    Cooling White Chocolate Raspberry Cake.

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.
    Frosting for White Chocolate Raspberry Cake.
  • Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
    Piping bag cut with scissors to frost White Chocolate Raspberry Cake.
  • Squeeze frosting out of the bag onto the cake in strips, as pictured.
    Side view of White Chocolate Raspberry Cake.

Video

Notes

*IMPORTANT NOTE ON INSTANT DRY PUDDING MIX:

Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons. 

Nutrition

Calories: 591kcal | Carbohydrates: 68g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 417mg | Potassium: 151mg | Fiber: 1g | Sugar: 50g | Vitamin A: 730IU | Vitamin C: 3.4mg | Calcium: 161mg | Iron: 1.3mg