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This White Chocolate Raspberry Bundt Cake is moist, delicious, full of flavor and so pretty! And the perfect cake to serve at your next gathering or any special occasions.
Why You’ll Love This Recipe
The flavor combination of this raspberry white chocolate cake is one of my favorites and it pairs beautifully in this recipe. Not only does this cake taste delicious, it is so pretty! It is perfect for a bridal shower, baby showers, Easter brunch, birthday, or any special event.
Ingredients Needed
- White cake mix, plus ingredients listed on back of box including eggs, water and oil.
- Sour cream
- Instant pudding mix. Either white chocolate pudding mix or vanilla pudding mix. You will use it dry, do not add any of the ingredients listed on the back. Do not use the pudding mix that needs to be cooked.
- Raspberries. Frozen or fresh. I prefer fresh. You could also use blueberries in this cake.
- Flour
- White chocolate or use white chocolate chips
- Butter
- Powdered Sugar
- Vanilla Extract
- Cream Cheese
How to Make White Chocolate Raspberry Bundt Cake
- Preheat oven to 350 degrees F. Grease bundt pan with non stick cooking spray.
- Mix cake mix according to directions on back of box in a stand mixer using the paddle attachment at medium speed. You can also use a bowl and an electric hand mixer.
- Pour in sour cream and pudding mix.
- Remove 1/3 of the cake batter and set aside
- Add melted white chocolate to the remaining (2/3) batter.
- Cover raspberries with 1 Tbsp flour, mix together. If using frozen raspberries thaw and then drain.
- Add raspberries to the 1/3 of cake batter you set aside.
- Fill prepared bundt pan with 1/2 of the white chocolate cake batter.
- Add in raspberry cake batter by the spoonful on top.
- Layer remaining raspberry white chocolate cake batter mix on top of that layer.
- Use a knife or a skewer to make a S shape through the raspberry swirl and batter. Do not touch the bottom of the pan.
- Bake for 42-45 minutes or until a toothpick comes out clean.
- Cool in a pan for 5 minutes and then turn onto cooling rack and leave until completely cool.
Cream Cheese Frosting
- Cream softened butter and cream cheese together until smooth.
- Add in vanilla.
- Beat until fluffy.
- Add in 4-5 cups of powdered sugar until smooth and desired consistency is obtained.
How to Frost a Bundt Cake Like Nothing Bundt Cakes
- Fill a piping bag using a medium size 1A round tip with cream cheese frosting.
- Begin frosting the cake by piping frosting by starting on the outside of the cake and going over the top of the cake into the middle. Divide the cakes into fourths with the frosting.
- Use even pressure and do not let the tip of the decorating bag touch the cake.
- When you get to the middle of the cake, allow the frosting to fall down into the cake.
- Pipe another row on one side of the first row of frosting.
- Add two more rows in between each double row.
- Frost one more row in between each double row.
- Use an offset spatula or a knife to spread the frosting in the center of the cake in a smooth layer.
- Fill the center of the cake with raspberries if desired.
Frequently Asked Questions
Can I make this using a mini bundt cake pan?
Yes, this recipe works great for mini bundt cakes.
The bake time will be the same as for cupcakes – check the back of your cake mix box for recommended bake time.
Does white chocolate raspberry bundt cake need to be refrigerated?
If you are using a cream cheese frosting on the cake it will need to be refrigerated. If you substitute a buttercream for the cream cheese frosting it does not need to be refrigerated.
What is the best way to store bundt cake?
Keep it covered with plastic wrap or in an airtight container. It will last for 4-5days in the refrigerator.
What can I use instead of a bundt pan?
The best substitute is a springform pan with a removable bottom. You can also use a tube pan which is most commonly used for angel food cake. It will also have a removable bottom.
Try these other delicious cake recipes:
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White Chocolate Raspberry Bundt Cake
This White Chocolate Raspberry Bundt Cake is moist, delicious, full of flavor and so pretty! And the perfect cake to serve at your next gathering.
Prep:20 minutes
Cook:45 minutes
0 minutes
Total:1 hour 5 minutes
Ingredients
- 15.25 oz. white cake mix mix per directions on back of box
- 1/2 cup sour cream
- 3.4 oz instant white chocolate pudding dry powder. Can also use vanilla instant pudding
- 3/4 cups raspberries fresh or thawed frozen
- 1 Tbsp flour
- 3/4 cups white chocolate melted
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 oz. cream cheese softened
- 1 tsp vanilla
- 4-5 cups powdered sugar
Instructions
- Preheat oven to 350
- Mix cake mix together according to directions on back of box.
- Add in sour cream and pudding mix.
- Cover fresh raspberries with 1 Tbsp flour, mix together.
- Remove 1/3 of cake batter to another bowl and add raspberry mixture into it. Set aside.
- With remaining 2/3 cake batter add in melted white chocolate.
- Grease bundt pan.
- Fill pan with 1/2 of the white chocolate cake batter.
- Add in raspberry cake batter mix by the spoonful on top.
- Then add remaining raspberry white chocolate cake batter mix on top of that layer.
- Use a knife or a skewer to make a S shape through the batter. Do not touch the bottom of the pan.
- Bake for 42-45 minutes.
- Let cool in a pan for 5 minutes and then turn onto cooling wrap.
- After it is cool, wrap in plastic wrap and freeze for up to 5-7 days. (I only froze it for a few hours and then removed it and frosted the cake) The original directions said the cake was much better cold but we ate it room temperature and it was delicious.
Cream Cheese Frosting.
- Cream butter and cream cheese together until smooth.
- Add in vanilla.
- Beat until fluffy.
- Add in 4-5 cups of powdered sugar until smooth and desired consistency is obtained.
- Frost the top of cake and garnish as wanted.
Tips & Notes:
The best substitute for a bundt pan is a springform pan with a removable bottom. You can also use a tube pan which is most commonly used for angel food cake. It will also have a removable bottom.
This recipe also works great for mini bundt cakes.
The bake time will be the same as for cupcakes – check the back of your cake mix box for recommended bake time. Use a mini bundt cake pan or a muffin pan with cupcake liners.
The bake time will be the same as for cupcakes – check the back of your cake mix box for recommended bake time. Use a mini bundt cake pan or a muffin pan with cupcake liners.
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Nutrition Facts:
Calories: 296kcal (15%) Carbohydrates: 49g (16%) Protein: 1g (2%) Fat: 11g (17%) Saturated Fat: 7g (44%) Trans Fat: 1g Cholesterol: 23mg (8%) Sodium: 80mg (3%) Potassium: 55mg (2%) Fiber: 1g (4%) Sugar: 47g (52%) Vitamin A: 246IU (5%) Vitamin C: 2mg (2%) Calcium: 28mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Originally shared May 21, 2012
Tauna says
I have a bunch of frozen raspberries in my freezer from our garden last year and I was looking for a new way to use them. This is it. These look delicious. Thanks!
PNW Gal says
I’m just a little sad that this recipe uses a cake mix and other packaged products along with frozen raspberries. The photo is fabulous.
Robyn Neville says
Sounds yummy! Where did you get your mini bundt cake pan?
Leigh Anne says
I bought them at Joann Fabrics – they are by Wilton
Valerie A. H. says
These little bundt cakes look so elegant. Love them! Thanks for the recipe and great pictures!
DebT says
How soon before serving do you take the cake out of the freezer?
Leigh Anne says
I pulled them out about an hour before and then frosted them with the cream cheese frosting. Next time I make them I’m not going to freeze them at all and see how they are.