Nothing Bundt Cake White Chocolate Raspberry Copycat Recipe
This is one of my favorite cakes, ever. This Nothing Bundt Cake White Chocolate Raspberry is the perfect balance of sweetness mixed with a hint of tart from the raspberries. Let’s make it!
Ingredients
For the Cake
- 1 box Vanilla Cake Mix
- 1 box White Chocolate Pudding Mix
- 1 cup Sour Cream
- 4 Eggs
- ¼ cup Milk
- ½ cup Oil
- 1 teaspoon Vanilla
- 1 cup White Chocolate Chips
- ½ cup Red Raspberry Preserves
- ½ cup Fresh Red Raspberries
For the Frosting
- 16 oz. Cream Cheese
- ½ cup Butter
- 3-4 cups Powdered Sugar
- 2 teaspoon Vanilla
Instructions
- Using nonstick cooking spray and a tablespoon of flour prepare the bundt cake pan. Preheat your oven to 350F and set your prepared bundt pan to the side.
- In a large bowl, whisk together your cake mix and pudding mix.
- Using a hand mixer or stand mixer (with the paddle attachment), mix the sour cream, eggs, oil, milk, and vanilla using medium speed.
- Fold in the white chocolate chips and fresh raspberries.
- Pour half of the batter into the bottom of the pan.
- Pour in your red raspberry filling and using a toothpick, lightly mix the preserves into the cake. This will give you that delicious raspberry swirl.
- Pour the rest of the batter into the pan.
- Bake at 350F for 45-50 minutes, or until you can stick a knife into the cake and it comes out clean... aka it passes the knife test.
- Let it cool in the pan for about 15 minutes.
- Let the cake cool for an additional 15 minutes outside of the cake pan.
- In the meantime, make your frosting by whipping together cream cheese, butter, powdered sugar, and frosting.
- Add your frosting to a ziplock bag, cut a hole in one of the corners to make a piping bag and pipe the frosting onto the cake.
- Slice, serve, and enjoy!
Notes
TIP: If you have time and want to have this white chocolate bundt cake taste even more like the real thing, once the whole cake is cooled, wrap it in plastic wrap and place it in the fridge overnight, then frost it and serve!