Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}

This White Chocolate Raspberry Bundt Cake is my new favorite recipe and I'm excited to share it with you!

I have a slight obsession with Nothing Bundt Cakes. We pretty much celebrate all special occasions with a delicious cake from Nothing Bundt Cakes.

Someone's having a birthday? Nothing Bundt Cakes makes the perfect birthday cake.

Planning a bridal shower or baby shower? What could be better than an amazing bundt cake?

If I want to surprise my family, I pick up Bundtlets (the bundt cake equivalent of a cupcake). My daughter and I always choose the white chocolate raspberry bundt cake.

The only problem with this obsession is that it's expensive and there's not one super close to where we live. So I took matters into my own hands and began experimenting until I perfected this white chocolate raspberry cake copycat recipe.

After making this bundt cake recipe, I'm pretty sure you'll have a new favorite cake…and you'll want to make it on a regular basis! Sorry not sorry! 🙂

There is something amazingly delicious about the combination of the white chocolate bundt cake and the raspberry swirls.

I honestly think my version of Nothing Bundt Cakes is as good as the real thing. My son thinks it's even better than Nothing Bundt Cake which is an amazing compliment since they have best bundt cakes.

White Chocolate Raspberry Bundt Cake Ingredients

• 1 box white cake mix (15.25 ounces)
• 2 1 ounce boxes instant white chocolate pudding mix (dry)
• 1 cup sour cream
• 4 large eggs
• 1/4 cup water
• 1/2 cup butter – softened or melted
• 1 cup white chocolate chips
• 1 1/2 cup raspberries (You can use fresh or frozen raspberries) plus additional raspberries for garnish
• 1 Tablespoon flour
• 16 ounces cream cheese softened
• 1/2 cup butter softened
• 3-4 cup powdered sugar
• 2 teaspoons vanilla

Baking Tips for The Best Bundt Cake

For starters, the bundt cake pan you use makes a HUGE difference. I've tried a variety of bundt pans and believe me when I tell you that all bundt cake pans are NOT created equal.

We used an ancient bundt cake pan when we made this in New Hampshire.

And while the cake tasted delicious, it didn't come out of the pan so great. Look how terrible this cake looks.

We used this Nordic Ware Bundt Cake pan when we got home and made it again and it turned out perfectly! I've used this Nordic Ware Bundt Cake for a ton of different recipes and it gives me great results every time.

How To Make a White Chocolate Raspberry Bundt Cake

Preheat your oven to 350 degrees.

Grease your bundt cake pan with butter or spray with cooking spray.

Mix cake mix, instant pudding mix, sour cream, eggs, 1/2 cup butter and water in a large bowl. You can use a stand mixer or a hand mixer for this.

Add the white chocolate chips and mix well.

Pour your raspberries into a small bowl.

Add 1 Tablespoon of flour and mix til your raspberries are well coated.

Now back to your cake mix…

Pour half of the batter into your prepared bundt pan.

Spoon half of the raspberry filling into separate clumps on the batter in the bundt pan. Use a knife to swirl your raspberries through the batter. {If you're using frozen raspberries, you'll want to allow them to thaw slightly before adding them to the batter so you can swirl it better.}

Pour the rest of your cake batter into the bundt pan.

Add the rest of your raspberry mix and repeat the knife swirl again.

Put cake in preheated oven and bake for 45-50 minutes at 350 degrees.

You'll know your scrumptious white chocolate cake is done when it's golden brown and a toothpick comes out clean.

When your bundt cake is finished cooking, remove it from the oven and allow it to cool for 10-15 minutes.

Remove from cake from the bundt pan and place on a serving plate.

I find the best way to do this is by putting the plate upside down on top of your bundt pan and then flipping the whole thing together.

Let your cake cool.

When your cake has fully cooled, wrap well with plastic wrap and place it in the fridge or freezer to chill for 2-3 hours.

How to Make Cream Cheese Frosting

While your cake is baking, you'll want to make this amazing cream cheese frosting.

Cream your cream cheese and butter together in a medium bowl.

Add the vanilla and mix well with an electric mixer..

Add 2 cups of powdered sugar and mix.

Slowly add the other 2 cups of powdered sugar until you have a thick creamy frosting.

Add the frosting to a decorating bag or if you don't have one of those handy, a gallon size Ziplock bag will work. Fill the bag and then store in the fridge until you're ready to frost your cake.

When you are ready to serve the cake, frost it using your decorating bag or snip off the bottom corner of your Ziplock bag.

Squeeze the bag to frost cake in large frosting strips.

Then garnish with raspberries and white chocolate chips.

FAQ (Frequently Asked Questions)

Can I use raspberry pie filling instead of raspberries?

When I was experimenting, I originally thought raspberry pie filling or seedless raspberry jam make the perfect raspberry filling. Unfortunately they left the cake soggy and weird.

I think you'll get the best results with frozen raspberries dusted with flour. For the garnish, I prefer fresh raspberries along with white chocolate chips or chunks.

Can I use oil instead of butter in the cake recipe?

You can replace the 1/2 cup butter with one half cup vegetable oil. I love cooking and baking with butter so I often use it instead of oil.

How do I soften cream cheese?

I recommend leaving the package of cream cheese on your counter until the cream cheese is room temperature.

I can't find white chocolate pudding mix? Can I use something else instead?

Yes. Vanilla pudding mix is a great substitute.

Can I frost the whole cake?

Yes. While I normally frost the outside of the cake, since this is a Nothing Bundt Cakes copycat, I frosted it like they do. It definitely makes for a pretty cake.

On the other hand, if you have problems getting your cake out of the pan and end up with missing cake bits like I did when I used the thousand year old pan, frosting the whole cake can cover a multitude of sins.

Love Copycat Recipes? Here are some of our favorites!

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