Dessert - White chocolate raspberry cake bundt recipes

Author: Carlos Patton  

A vanilla cake with white chocolate pudding & white chocolate chips mixed into the batter then swirled with raspberry filling and topped with a cream cheese frosting! Soft and fluffy bundt cake stuffed with white chocolate chips and a raspberry swirl.

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Provided by: Erica Walker
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 1 box white cake mix ((15.25 ounces))
• 3.4 ounces instant white chocolate pudding mix ((dry))
• 1 cup sour cream
• 4 large eggs
• 1/4 cup water
• 1/2 cup oil
• 1 cup white chocolate chips (chopped into smaller pieces)
• 1/2 cup red raspberry preserves ((SEE NOTES ABOVE))
• 16 ounces cream cheese (softened)
• 1/2 cup butter (softened)
• 3-4 cup powdered sugar
• 2 teaspoons vanilla

Nutrition:

• Calories: 591 kcal
• Carbohydrate: 68 g
• Protein: 7 g
• Fat: 33 g
• Saturated Fat: 16 g
• Cholesterol: 110 mg
• Sodium: 417 mg
• Fiber: 1 g
• Sugar: 50 g
• Serving Size: 1 serving

How to cook:

1. Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.
2. Mix first six ingredients together with a beater. Fold in white chocolate chips.
3. Fill prepared bundt pan with half of the batter.
4. Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).
5. Using a knife swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
6. Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
7. Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
8. 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).
9. Note: To get the frosting like in the picture. Fill a gallon size Ziplock 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.
10. Serve and enjoy! Note: SEE NOTES ABOVE for cooking at HIGHER ELEVATIONS

Notes: White Chocolate Raspberry Bundt Cake, How To Make White Chocolate Raspberry Bundt Cake (basic steps): · Whisk your dry ingredients together. · Combine your wet ingredients. · Alternate

Tags:

bundt cakes white chocolate raspberry cake copycat white chocolate raspberry cake bundt white chocolate raspberry bundt cake raspberry white chocolate bundt cake cakes white chocolate raspberry cake copycat

White Chocolate Raspberry Bundt Cake

A vanilla cake with white chocolate pudding & white chocolate chips mixed into the batter then swirled with raspberry filling and topped with a cream cheese frosting! This White Chocolate Raspberry Bundt Cake will become a favorite!
Provided by: Jodi
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 12

Ingredients:

• 1 pkg. white or french vanilla cake mix
• 1 pkg. (3.3 oz) instant white chocolate pudding
• 1 cup sour cream
• 4 large eggs
• 1/2 cup water
• 1/2 cup oil
• 1 1/4 cups white chocolate chips, roughly chopped (measure, then chop)
• 1/2 to 2/3 cup raspberry pastry or pie filling (seedless raspberry jam works too)
• 1 pkg. (8 oz) cream cheese, softened
• 1/4 cup butter, softened
• 3-4 cups powdered sugar (depending on how sweet you want it)
• 2 teaspoons vanilla extract

How to cook:

1. Cake:
2. Grease and flour
3. a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water and oil. Mix until well combined, stir in white chocolate chips.
4. Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining pie filling, repeating the “swirling” process above. Top with remaining batter.(*SEE NOTES)
5. Cook in oven at 350 degrees for 45-50 mins or until a knife or cake tester inserted comes out clean. Remove from oven. Let cool for 15-20 mins. Remove from pan.
6. Frosting:
7. In a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla and powdered sugar, beat on medium speed until smooth and creamy.
8. Spread cream cheese frosting evenly over cake. Or to get the look of Nothing Bundt Cakes, pipe on frosting starting at the bottom outside of the cake and moving upward towards center.

Notes: White Chocolate Raspberry Bundt Cake in 2022, This white chocolate raspberry bundt cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!

Raspberry White Chocolate Bundt Cake

Soft and fluffy bundt cake stuffed with white chocolate chips and a raspberry swirl.
Provided by: Ella
Total time: 63 minutes
Cook time: 45 minutes
Prep time: 18 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 ¾ cup sugar
• 1 tsp fine sea salt
• 1 tsp vanilla extract
• 4 eggs (room temperature)
• 3 cups all purpose flour
• 2 tsp baking powder
• 1 cup buttermilk (room temperature)
• ½ cup raspberry jam
• 1 cup white chocolate chips
• 10 ounces white chocolate (chopped)
• ⅔ cup heavy cream
• 1 tbsp unsalted butter (room temperature)

Nutrition:

• Calories: 698 kcal
• Carbohydrate: 87 g
• Protein: 8 g
• Fat: 36 g
• Saturated Fat: 22 g
• Trans Fat: 1 g
• Cholesterol: 126 mg
• Sodium: 354 mg
• Fiber: 1 g
• Sugar: 60 g
• Serving Size: 1 serving

How to cook:

1. Preheat your oven to 350°F/175°C. Generously butter your bundt pan using a pastry brush and softened butter (or you could use a spray), making sure you get every bit of the pan
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt for 2-3 minutes until fluffy
3. Add the eggs one at a time, beating well after each one. Scrape the bowl with a rubber spatula after each one. Add the vanilla.
4. Whisk together the flour and baking powder. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients
5. Scoop out ½ cup of batter and place it into a small bowl. Mix in the jam and whisk until smooth.
6. Fold in the white chocolate chips with the rest of the batter.
7. Pour half of your batter into the bundt pan.
8. Use a spoon to pour in the raspberry batter, making sure it stays in the middle of the batter and doesn't touch the sides (otherwise you'll see it on the outside of the cake once it's baked, this way it stays more 'hidden' until you slice into it)
9. Pour over the rest of the batter. Bake for 45-60 minutes. If your bundt pan is a dark metal it will take about 45 minutes, but it will take 10-15 minutes longer if your pan is a light metal.
10. A toothpick inserted will come out with no crumbs. Let it cool for 10 minutes, then place a cooling rack on top of the pan. With your oven gloves on, flip the cake pan so now the cooling rack is on the bottom. Carefully lift your bundt pan off. Let cool completely.
11. Place your white chocolate in a heat proof bowl. In a small saucepan, bring your heavy cream to a simmer. Pour over your white chocolate and leave for a minute. Take a rubber spatula and slowly mix it until the white chocolate has completely melted. Add in your butter and continue stirring. You'll have to leave it until it is the consistency you want - either very pourable and like a glaze or until very thick.

Notes: Nothing Bundt Cake White Chocolate Raspberry, Preheat oven to 325°F. · In a bowl, add cake mix, pudding powder, sour cream, eggs, heavy whipping cream, milk vegetable oil, and vanilla extract. · Add the white

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake is a scrumptious, velvety cake with the flavors of summer. An easy-to-make popular bakery favorite.
Provided by: Stephanie Wilson
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 13

Ingredients:

• 1 box white cake mix
• 3.4 ounces instant white chocolate pudding mix (dry)
• 1 cup sour cream
• 4 large eggs (at room temperature)
• 1/4 cup water
• 1/2 cup oil
• zest of 1 lemon
• 3/4 cup fresh raspberries tossed in 2 tablespoons flour
• 1 cup white chocolate chips, roughly chopped
• 1/2 cup red raspberry preserves (I prefer seedless)
• 1 ½ cup powdered sugar
• 3 - 5 tablespoons heavy cream (or milk)
• 1/2 teaspoon vanilla

Nutrition:

• Calories: 296 calories
• Carbohydrate: 34 grams carbohydrates
• Cholesterol: 63 milligrams cholesterol
• Fat: 17 grams fat
• Fiber: 1 grams fiber
• Protein: 3 grams protein
• Saturated Fat: 6 grams saturated fat
• Serving Size: 1 serving
• Sodium: 158 milligrams sodium
• Sugar: 28 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. Coat a 10 to 12-cup Bundt pan (I prefer a nonstick Bundt pan) with cooking spray that contains flour and preheat the oven to 350 degrees F.
2. In a stand mixer or with a handheld mixer, cream together the cake mix, pudding mix, sour cream, eggs, water, oil, and lemon zest. Then fold in the chopped white chocolate chips.
3. Fill the prepared Bundt pan with half of the batter. Then dollop spoonfuls of half of the raspberry preserve over the cake batter. Followed by half of the fresh raspberries tossed in flour. Using a knife, swirl the filling and raspberries throughout the cake.
4. Add the remaining cake batter over the top and spread evenly. Then dollop the remaining raspberry preserves and fresh raspberries; swirl into the batter as before.
5. Bake for 45 to 50 minutes, or until a toothpick, cake tester, or knife comes out clean. Bake for an additional 3 to 5 minutes at a time if the tester is not clean.
6. Remove from oven and let cool in the pan for 10 minutes. Invert carefully onto a rack or serving plate. Let the cake cool completely before glazing. To make it ahead, after the cake is cool, it can be wrapped in saran and refrigerated until the next day. I like to glaze the cake just before serving.
7. To make the glaze, add the powdered sugar to a medium-size bowl. Then add the cream or milk, 1 tablespoon at a time, until you reach the desired consistency for drizzling. Stir in the vanilla and drizzle immediately over the cake.

Notes: White Chocolate Raspberry Bundt Cake Recipe {Nothing, White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} ; Refrigerated. 4 Eggs ; Condiments. 1 cup Raspberry jam, seedless ; Oils & Vinegars