White Chocolate Raspberry Cake Nothing Bundt Cake

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White Chocolate Raspberry Nothing Bundt Cake – CAKE STYLE

I first discovered Nothing Bundt Cakes while living in Las Vegas, but they now have locations all over the country. The cakes are moist, rich, beautifully decorated but theyre also quite pricey. So I decided to recreate some of my favorites at home. I cant play favorites, but the Chocolate Chocolate Chip Bundt has become one of the most requested birthday cakes in the family. Try our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake.

How Do To Make The Glaze The Right Consistency

  • Use a hand mixer, or stand mixer. This gets the glaze nice and fluffy by incorporating air.
  • You can your judgement on the runny-ness. Start with 4 tbs of milk. It will be a thick glaze at this point. I added about 2 more tbs for it to get to the consistency I like. You dont want it to be too runny that it slides off the cake. If you accidentally get it too runny add a little more powder sugar to thicken.
  • Nothing Bundt Cakes Flavors Ranked Worst To Best

    Bundt cakes refer to cakes that have been baked in a special donut-shaped pan. The pans often have unique patterns within the round shape and can create everything from simple circles to beautiful terraced creations. This type of cake has its origins in Europe, where it was likely inspired by the Gugelhupf cake of Central Europe .

    While the Gugelhupf is a yeast-based cake often cooked with raisins, bundt cakes in the United States are not linked to any particular recipe. They rose to popularity in the U.S. in the 1960s and have remained a popular cake for parties and formal gatherings.

    Nothing Bundt Cakes was founded in 1997 by Dena Tripp and Debbie Shwetz, two women who were known among friends for their delicious bundt cakes. They now have locations all over the country and continue to be a fast-growing franchise. Their cakes are known for being flavorful, moist, and delicious. However, not every flavor can be a winner. Here are all the Nothing Bundt Cakes flavors ranked from worst to best.

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    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.

    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.

    Youll know your scrumptious white chocolate cake is done when its 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.

    White Chocolate Raspberry Bundt Cake Recipe

    Nothing Bundt Cakes White Chocolate Raspberry Cake ...

    My husband always told me he didnt like cakeuntil we tried Nothing Bundt Cakes and now its the only kind hell eat.

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

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

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    How To Make A Nothing Bundt Cakes White Chocolate Raspberry Cake

    Prepare a 6 inch bundt with baking spray.

    Using a mixer, combine the cake mix, pudding mix, sour cream, eggs, and canola oil. Beat until smooth.

    Fold in the white chocolate chips and pour the batter into the pan about 1/3 of the way full.

    Spoon the raspberry jam onto the batter.

    Then add more cake batter until the pan is filled 2/3 of the way full and add 1 cup of water to the Instant Pot. Place the trivet inside.

    Make a foil sling and then carefully lower the bundt pan onto the top of the trivet.

    Cook on manual high pressure for 35 minutes

    Do a quick pressure release and allow the bake to cool for 30-60 minutes.

    Remove the cake and place it on a cake board.

    Make the cream cheese frosting.

    Beat together the cream cheese, butter, and powdered sugar until it is creamy.

    Add the vanilla and beat until it is combined.

    Add the frosting into the piping bag and cut the tip.

    Frost the cake from the outside in strips and then fill in the center with frosting.

    Suggestions For White Chocolate Raspberry Cake

    • For this recipe we used a non-stick aluminum Nordic Ware bundt pan. We have had success using this pan every time. If you use a different kind of pan you may need to make time/temp adjustments.
    • When making a bundt cake, you want to be sure to generously grease and flour or spray the cake pan with non-stick cooking spray, making sure to get every little nook and cranny.
    • Before the cake is completely cool, carefully run a knife between the cake and the pan. Turn the plate or platter you will be serving the cake on upside down and place it on top of the cake . Holding the plate and bundt pan together, flip so the plate is now on the bottom and the bundt pan on top. This will hold the cake in the bundt pan. Once upside down, tap the handle of a butter knife along the bottom of the bundt pan . The cake should come out very easily onto the plate.
    • To get the frosting like in the picture, fill a gallon size Ziplock bag or a pastry bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the frosting strips. Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
    • If you cant find white chocolate pudding mix, vanilla is a good substitute.
    • Read through the comments for suggestions from readers. Some had great success just as the recipe was written and other had success adjusting the recipe to their elevation and/or tastes.

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    How To Make Raspberry Bundt Cake:

    Ingredients needed:

    • buttermilk
    • very soft butter butter
    • applesauce
    • eggs
    • vanilla extract
    • almond extract
    • raspberries

    Start off by melting your white chocolate, then just set it aside. Whisk together the dry ingredients, then add the buttermilk, butter, applesauce, eggs, and extracts. Beat with a hand mixer till very smooth.

    Place about a third of the batter in a small bowl and stir in raspberries and a tablespoon of flour. Into the remaining batter, stir in the melted chocolate.

    Spread about a third of the white batter into a prepared Bundt pan. Place the pink batter over the top. Spread the remaining white batter over the top, then swirl everything with a knife.

    Bake the cake at 350° for about 50 minutes, then cool on a cooling rack.

    When the cake is cooled, beat all the frosting ingredients till smooth and creamy, and spread over the cake.

    Heavenly I tell you!

    For The Raspberry Filling

    Raspberry white chocolate pound cake (Nothing Bundt Cake copycat)

    The raspberry filling seems to be hit-or-miss with our readers. I have personally tried raspberry jam, raspberry pie filling and also a cup of frozen raspberries dusted with 1 Tbsp flour, all with success. Some readers have found that smashed fresh, drained raspberries work well, too. It seems that the fresh or frozen raspberries dusted with flour is working the best overall, rather than jam or filling.

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    Ultimate White Chocolate Raspberry Bundt Cake

    This Ultimate White Chocolate Raspberry Bundt Cake is a made-from-scratch nod to the Nothing Bundt Cakes famous flavor combination. It is a decadent white chocolate batter swirled with homemade raspberry sauce and topped with a white chocolate ganache frosting. Included are all the tips and tricks to make sure your cake comes out beautiful and stays ultra moist!

    One of Nothing Bundt Cakes most famous flavor combinations is their white chocolate raspberry cake. If you are partial to this flavor profile try our Baked White Chocolate Raspberry Cheesecake in an oreo crust. Love at first bite!

    Fair warning – this is an image heavy post. But I want you to be super successful, so Ive included pictures of each step along the way. Ive also included lots of tips and tricks throughout so that your bundt cake will turn out perfectly every time!

    My family used to serve this white chocolate raspberry bundt cake from BakedinAZ. It’s a good cake, but it’s a small cake. In my opinion, bundt cakes are best when they are tall and full looking. So I set out to make a from-scratch version of a raspberry-filled white chocolate bundt cake that is full-sized.

    Our final cake was inspired by the white chocolate raspberry bundt cake at Nothing Bundt Cakes, the cake above, and this bundt cake.

    If you prefer a cream cheese frosting instead of the white chocolate frosting, try the lightened cream cheese frosting on this Hummingbird Carrot Bundt Cake. Its absolutely delicious!

    Best White Chocolate Raspberry Bundt Cake

    This post may contain affiliate links. Click here for my full disclosure. Jump to Recipe

    This White Chocolate Raspberry Bundt Cake is my new favorite recipe and Im 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.

    Someones 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 . My daughter and I always choose the white chocolate raspberry bundt cake.

    The only problem with this obsession is that its expensive and theres 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, Im pretty sure youll have a new favorite cakeand youll 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 its even better than Nothing Bundt Cake which is an amazing compliment since they have best bundt cakes.

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    Making White Chocolate Batter

    Before making the batter, be sure the white chocolate is melted and slightly cooled and that the dairy products are at room temperature.

  • Start by beating the butter and sugar until nice and fluffy in a stand mixer or with a hand held beater. This takes about 2 minutes.
  • Add in the eggs one at a time, beating for 1 minute after each addition. The batter will be quite fluffy at this point.
  • Add in the melted white chocolate and mix on low until thoroughly combined.
  • In a small bowl mix together the flour, powder, soda, and salt. Whisk thoroughly. Then mix together the buttermilk and vanilla.
  • Incorporate in the flour mixture and buttermilk by thirds. Incorporating by thirds means that you divide the dry ingredients into thirds and the liquid ingredients in half. Then you add them into the batter like this:
  • One third of the dry ingredients. Mix well.
  • One half of the liquid ingredients. Mix well.
  • One third of the dry ingredients. Mix well.
  • One half of the liquid ingredients. Mix well.
  • One third of the dry ingredients. Mix well.
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    White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes ...
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    Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it’s much appreciated. You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.

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    Nothing Bundt Cake Recipe Questions:

    • What will I need to complete this recipe?
    • Bundt cake pan, Instant white chocolate pudding, raspberry pie filling or spread, Bakers Joy or baking spray to have the Bundt cake release easily, Ziplock bag or piping bag to pipe frosting, and all of the ingredients listed above!
  • How do I properly store my Bundt cake?
  • Best stored in an air tight container in the refrigerator and can last for up to 4 days.
  • What is another variation I can make?
  • There are so many different flavors you can create with Bundt Cakes. If you are not a raspberry fan, try any of your favorite pie filling or fruit spreads using this same recipe!
  • What are substitutions that I can make to this recipe?
  • I am using vanilla and almond extract as I feel it gives great balance, but you can use just one or the other if you choose. For the white chocolate bar, you can replace the bar with 1 cup of white chocolate chips.
  • Nothing Bundt Cake White Chocolate Raspberry

    • 15.25ozwhite cake mix box
    • 3.9ozinstant vanilla pudding powder
    • 3/4cupsour cream
    • 4large eggs room temperature
    • 3tablespoonsheavy whipping cream
    • 1/2cupwhole milk
    • 1cupwhite chocolate chipschopped
    • 1cupraspberrieschopped in half

    Cream Cheese Frosting

    • 16ozcream cheeseroom temperature
    • 1/2cupunsalted butter room temperature
    • 3 1/2cuppowdered sugar
    • 2teaspoonsvanilla extract

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    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.

    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 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.

    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.

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