Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
User Reviews
4.9
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
Description
The Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat blends a white cake mix, white chocolate pudding mix, sour cream, eggs, oil, and white chocolate chips into a smooth batter. Raspberry preserves are carefully swirled into the batter in two stages to distribute the raspberry flavor through the cake. Baking in a Bundt pan yields a tender crumb with pockets of raspberry sweetness dispersed throughout.
The accompanying cream cheese frosting is creamy and slightly tangy, made by creaming softened cream cheese, butter, powdered sugar, and vanilla extract. Chilling the cake overnight before frosting helps it set and improves slicing. This cake offers a combination of rich white chocolate, tart raspberry, and smooth frosting textures.
It is suited for celebrations or as a special dessert. Accurate measurement of the pudding mix is important since mix sizes may vary between brands. The cake should be sliced carefully to preserve the delicate swirl patterns of raspberry jam inside.
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 egg
- ¼ cup water
- ½ cup neutral cooking oil generic cooking oil
- 1 cup white chocolate chips chopped into smaller pieces
- 1/2 cup raspberry preserves divided, red
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.
Notes
- If a 3.4-ounce instant white chocolate pudding mix is unavailable, use a 3.9-ounce box and measure out 1/2 cup loosely packed for the recipe.
- Avoid packing the pudding powder when measuring, which could affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 110mg | 37% |
| Sodium | 417mg | 17% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 161mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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