White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (2024)

Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (1)

My husband always told me he didn’t like cake…until we tried the White Chocolate Raspberry Nothing Bundt Cakes – and now it’s the only kind he’ll eat.

I decided to try my hand at making one at home (my favorite flavor) and it did NOT disappoint. It was moist, spongy, and absolutely DELICIOUS.

It’s white chocolate cake swirled with raspberry flavor and white chocolate chips, then topped with thick and creamy cream cheese frosting.

Quick ingredients

This bundt cake can be thrown together really quickly using a few simple ingredients that cost about $10 – when a bundt cake from the store can run upwards of $40.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (2)

To make it, you need sour cream, vegetable oil, instant pudding mix (either white chocolate or vanilla), white chocolate chips, white cake mix, eggs, and seedless raspberry jam.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (3)

Our favorite instant pudding to use is this White Chocolate Godiva – it adds such a tasty flavor to the cake! In a pinch, if you can’t find white chocolate instant pudding, you can use vanilla.

How to make white chocolate raspberry bundt cake

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (4)

In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended. Fold in the remaining white chocolate chips.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (5)

Generously spray and flour a 9″ bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.

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Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

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Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate (don’t let it sit in the pan for too long, or it can ruin the cake). If desired, pipe the top with cream cheese frosting.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (8)

How to make cream cheese frosting

Cream cheese frosting is the perfect addition to this Bundt cake. It only takes a few ingredients, but it makes enough to generously frost the entire cake. In a large bowl, beat together cream cheese, butter, vanilla and milk until fluffy.

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Slowly beat in powdered sugar until smooth. You can add more or less powdered sugar to reach the consistency you desire.

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (10)

Related recipe: love a good raspberry-cream cheese combo? Try our delicious Raspberry Cheesecake Dessert Salad!

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Tips for making bundt cakes:

  • Use the right size pan. Different shapes/sizes of bundt cake pans will produce different results and will require different baking times. This is the pan we used for this recipe.
  • Generously coat your pan with cooking spray (and flour if necessary). We like to use Baker’s Joy for best results. If your cake sticks to your pan, it probably means you didn’t coat it with enough cooking spray.
  • Allow time for cooling.Bundt cakes can be touchy, and cooling is a VERY important step in making sure your bundt cake doesn’t fall apart. Allow the cake to cool, then invert it onto a serving plate and tap it gently on the outsides to help release the cake. (Allowing it to cool first will also keep the bottom from getting soggy.)
  • Check for doneness.Most bundt cakes are a lot thicker and you will probably want to check for doneness with a long toothpick or even a skewer. It should come out clean when the bundt cake is done cooking.

More Bundt Cake Recipes

  • Dulce De Leche Bundt Cake
  • Orange Juice Bundt Cake
  • Red Velvet Bundt Cake
  • Lemon Poppy Seed Bundt Cake
  • Triple Chocolate Bundt Cake
  • Citrus Glazed Bundt Cake

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (12)

Serves: 12

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

Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.

Prep Time 1 hour hr 45 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

PrintPin

Ingredients

Bundt Cake

  • 15.25 ounces white cake mix 1 package
  • 3.9 ounces instant white chocolate pudding mix 1 package,(or vanilla if you can't find white chocolate)
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 eggs beaten
  • ½ cup warm water
  • cups white chocolate chips divided
  • 1 cup seedless raspberry jam*

Frosting

  • 8 ounces cream cheese 1 package
  • ½ cup butter
  • 2 teaspoon vanilla extract
  • 2 Tablespoons Milk
  • 6 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees.

  • In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.

  • In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.

  • Fold in the remaining white chocolate chips.

  • Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.

  • Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

  • Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Frosting

  • Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

  • Slowly beat in powdered sugar until smooth. You can add more or less powdered sugar to reach the consistency you desire.

  • Pipe the icing onto cooled cake.

Notes

*If you’re worried about your jam sinking to the bottom, you can swirl it slightly with a knife or toothpick for a more “marbled” look.

Nutrition

Calories: 881 kcal · Carbohydrates: 131 g · Protein: 7 g · Fat: 38 g · Saturated Fat: 25 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 100 mg · Sodium: 831 mg · Potassium: 210 mg · Fiber: 1 g · Sugar: 103 g · Vitamin A: 550 IU · Vitamin C: 3 mg · Calcium: 192 mg · Iron: 1 mg

Equipment

  • Large Bowl (2)

  • Microwave Safe Bowl

  • Bundt cake pan

  • Non-stick Cooking Spray

Recipe Details

Course: Dessert

Cuisine: American

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White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (13)

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White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (14)

Join The Discussion

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  1. Paulette Marchant says:

    The recipe looked and sounded so good. The jam appears to have all settled to the bottom of my bundt pan (now that I’ve turned it out of the pan, of course the jam is the top of my cake and very gooey). Any ideas? I actually cut back about 1/4 C because it looked like a lot of jam in the batter. Im wondering about trying to swirl it throughout the batter next time.

  2. Jocelyn says:

    I had a similar issue. It seemed to me as well to be too much jam, but every other recipe from here has turned out great so I followed what they said. In the recipe it says “1 cup divided”, but I could never tell where or how it should have been divided? My cake fell apart and is ruined. 🙁 If I try it again I will use much less jam. The top of my cake that wasn’t ruined was a gooey mess as well.

  3. Steph says:

    We are so sorry it didn't work out for you! You could definitely try cutting back or swirling it through the batter next time! We added some troubleshooting tips for baking bundt cakes to the post if that helps.

  4. Steph says:

    Thanks for catching that! We updated the post. The first time I tested this recipe I had the same problem. If the top is still gooey, that means it hasn't cooked for long enough, or rested in the pan long enough after baking. The jam may have been too much if you were using a different size pan, as well.

  5. Tammy Johnsom says:

    Do you make the pudding and cake mix according g to instructions before adding it to make the bundt cake?

  6. Betsy says:

    Super delish! Family said it was the best cake yet!I baked for 48 minutes in a Wilson bundt cake pake. I first placed about 1 cup of the batter before mixing in the chips (which I had chopped). I then added another cup or so before swirling the raspberry pie filling. Wonderful! (NOTE: The frosting instructions conflicted with the ingredients, so I used the lemon bundt cake frosting - also from this site - which was a hit in my family last month.) Thanks for the recipes!

  7. Cyd says:

    No, just add in the ingredients as directed in the instructions.

  8. Asha says:

    Hi! How much sour cream should be used to make the frosting?

  9. Asha says:

    Can I use fresh raspberries instead of the raspberry preserve?

  10. Shannon says:

    I tried swirling a good amount of the jam through the batter to avoid the gooey mess that others experienced and it STILL ruined the top of the cake. I think the recipe needs to be reviewed again if this is happening to so many people. It's really disheartening to spend so much time and money for something to end up as a mess 😔 I was hoping to serve this for a family gathering.

  11. Diane says:

    Too much jam, gooey topping. Ingredients for cake calls for sour cream, and frosting calls for sour cream in instructions BUT not in the ingredients! How much sour cream goes into frosting. I'll cut back on vanilla next time so one can actually taste the cream cheese.Merry Christmas.

  12. Jane Doe says:

    The raspberry jam they use has seeds in them... try piping the jam onto the batter (about 3oz) and then swirling it in by twisting a spatula around the pan.

  13. Jen F says:

    My teenage daughter made this for Mother's Day yesterday. It was so good!! But she definitely had to improvise and modify along the way. She tried the trick with the jam but it all still settled at the bottom. Once the cake was set she took it out of the pan and put it in the freezer for a few hours. Since the frosting recipe wasn't a complete recipe she found a different one on your site. She then frosted the whole cake (instead of just pipping it on). Then decorated the top with raspberries and white chocolate. I LOVED the gooey under the frosting. And the texture and moisturize of the cake was awesome. With a few modifications this cake can definitely me amazing.

  14. Melanie says:

    I made it twice! First time, the jam was a hot mess and it tasted horrible. I also didn't wait 90 minutes to let it cool. Oops! 2nd time, realized I have a large bundt pan. I used two cake mixes. I didn't double the ingredients. I used thawed frozen raspberry mixed with sugar and water for the filling. I waited 90 minutes! It was delicious and beautiful! The icing was fabulous! Thanks for your recipes. You are my go to for cooking and baking!

White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (15)

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.

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White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} (2024)

FAQs

Why are nothing bundt cakes so moist? ›

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Does nothing bundt cakes make their own cakes? ›

Our Bundt Cakes are handcrafted in every bakery in a variety of delicious flavors and sizes.

What flavors did Nothing Bundt Cakes get rid of? ›

Our Marble and Pecan Praline flavors are being retired from our everyday menu soon. Order online today to enjoy these classic recipes while supplies last! Not available at all locations. Check with your local bakery to see what they're baking!

What is nothing Bundt cake frosting made of? ›

The Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.

What kind of flour does Nothing bundt cakes use? ›

INGREDIENTS: POWDERED SUGAR (SUGAR, CORNSTARCH), SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS), EGGS (WHOLE EGG, ...

Why did my Bundt cake come out dense? ›

Solution: Make sure you're using wet measures for wet ingredients and dry measures for dry; check the freshness of your baking soda and powder, and check your oven temp to make sure it's hot enough. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.

Is nothing bundt cake worth the hype? ›

The store has a lovely boutique feel to it, making for a very enjoyable experience. The price of the cakes is a bit high, so this an 'only for special occasions' type of dessert for this family. Nothing Bundt Cakes is well worth reserving a spot for on your dessert table for your next special gathering.

Are Nothing bundt cakes previously frozen? ›

they are previously frozen. i used to work at a nothing bundt cakes location. they bake them in the bakery and keep them frozen in a large freezer. then when they're ready to frost and sell, the cakes are thawed.

What is a Tom Cruise bundt cake? ›

The famous Tom Cruise cake is a one-layer Bundt cake made with coconut cake with white chocolate chunks. The round cake is slathered in white cream cheese frosting and coated with heaps of coconut flakes. The White Chocolate Coconut Bundt Cake is made by the family-owned Doan's Bakery in Woodland Hills, California.

What is the difference between a bundtini and a bundtlet? ›

There are bite-size cakes dubbed “bundtinis” and sturdy, palm-size “bundtlets.” There are white chocolate raspberry bundts. Lemon bundts. Pecan praline bundts. However, there's nothing more decadent than the red velvet, with its rich cocoa and buttermilk batter riddled with gooey chocolate chips.

Are Nothing bundt cakes made fresh daily? ›

Every single cake is made fresh daily in the store's bakeries from the best ingredients. There are nine standard flavors plus a gluten-free option and a featured flavor that changes about every six weeks. Nothing Bundt Cakes come in four different sizes and there are more than 40 different decorating options.

Why is my Bundt cake soggy? ›

If there is any wet dough residue, the cake has not been baked and is still raw inside. Return it to the oven and bake for another ten minutes.

Why is a Bundt cake better than a regular cake? ›

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Why is my Bundt cake rubbery? ›

Alternate Wet and Dry

To prevent the batter from curdling, always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. Mix just until blended after each addition; overmixing at this point can create a tough, rubbery cake.

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