Last weekend I once again had a chance to enjoy a piece of White Chocolate Raspberry Bundt Cake from Nothing Bundt Cakes - and I remembered just how much we LOVE this cake! If you've ever had a cake from Nothing Bundt Cakes, you'll know just how amazing these are, and why these are so popular. But at $45.00 for a 10-inch bundt cake, these are a pricey little treat. Good thing this Mama has a copycat recipe up her sleeve that my family and friends love more than the original! In a side-by-side taste test, my recipe is the favorite! Scrumptious rich white chocolate cake layered with swirls of deep crimson raspberry puree - fluffy, moist and SO GOOD - it's bundt cake perfection!
When I tell you that this cake is simple and easy to make, I'm not kidding. Our five-year-old little guy helped me put this one together and we had so much fun! Measuring and chopping, pouring and swirling - he just loved watching the cake bake through the oven window as well. By the time it was cool enough for us to drizzle thick ribbons of perfect Cream Cheese Frosting over the sides and sprinkle some fresh raspberries on top, he was to the moon!
Fresh quality ingredients make for the best flavor and texture for this one-of-a-kind cake. I recommend using a "moist" cake mix as your base for this - I usually use Pillsbury Moist Supreme White Cake Mix, and add sour cream and four fresh eggs. And Godiva White Chocolate Vanilla Bean Instant Pudding - have you seen this yet? I was more than a little excited when I discovered this at our local Target. If you can't find that, you can always use your favorite white chocolate, vanilla or french vanilla instant pudding mix.
Ghirardelli White Chips are chopped up and "melt" right into the cake batter, adding flavor and creamy texture. I know that others use raspberry pie filling or seedless raspberry jam for the swirl, which both will work, but I find that Solo Raspberry Cake & Pastry Filling has the best texture - not too thick or runny, not too sweet or syrupy. And to top it off, my favorite Cream Cheese Frosting - silky smooth and just the right level of sweetness, drizzled in beautiful ribbons all over the top.
Whether you have a cake buffet for a wedding reception, bridal or baby shower, or special birthday celebration, not only are these cakes stunning to look at, they are just stunningly delicious to eat too! And bundt cakes are always wonderful to make and take for potluck dinners, church or scouting events, or to drop off when sharing a meal. This cake travels like a champ, and never fails to impress. I've also made this recipe as bundtlet cakes - just reduce your baking time for the smaller size.
This is another one of those recipes that LOOKS and TASTES like it is complicated, but it is so easy to make at home that you can enjoy it as often as you like. And the best part is that it tastes even BETTER the day after you make it! This cake is just so moist and perfect, everyone was fighting over the last piece.
White Chocolate Bundt Cake:
1 pkg. white cake mix
1 (3.4 oz.) package white chocolate or vanilla instant pudding
1 cup sour cream (room temperature)
4 large eggs (room temperature)
½ cup vegetable oil
½ cup water (room temperature)
1-1/2 cups white chocolate chips (measure, then roughly chop)
1 teaspoon Pure Vanilla extract
½ teaspoon Pure Almond extract
1 cup raspberry pastry/pie filling or seedless raspberry jam
Cream Cheese Frosting:
8 ounces full-fat block cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3-1/4 cups confectioners' sugar
1 teaspoon Pure Vanilla extract
1/8 teaspoon salt
HOW I MAKE THESE:
1. Preheat oven to 350 degrees*. Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.
2. Make the Cake: In the bowl of your stand mixer fitted with a paddle attachment, combine the cake mix, pudding, sour cream, eggs, water, oil, vanilla and almond extract. Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in chopped white chocolate chips.
3. Pour one-third of the batter into the bottom of the prepared bundt pan. Spoon half of the raspberry filling in separate spoonfuls over the middle of the batter. Pour remaining cake batter evenly and gently over top. Spoon remaining raspberry filling around the middle of the cake batter. Use a knife to gently swirl the filling through the cake.
4. Bake for 15 minutes and then reduce oven temp to 325 degrees; continue baking for an additional 30-40 minutes or until a knife inserted comes out clean.
5. Remove from oven. Let cool for 10 minutes. Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely. Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator until you are ready to frost it – this will seal in the moisture!
6. Make the Cream Cheese Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 2-1/4 cups confectioners' sugar, vanilla and salt. Beat on low speed for 30 seconds, until well blended, then add remaining 1 cup of powdered sugar. Continue beating until well blended, then switch to high speed and beat for 2 minutes.
7. Place cream cheese frosting in a gallon size Ziploc bag, squeeze out excess air and seal bag; refrigerate for 20 minutes. Cut ¾-inch diagonally off the bottom corner of the bag. If you’re trying to get a “Nothing Bundt Cakes” look, pipe frosting starting at the bottom outside of the cake and move upward towards the center of the cake.
8. Refrigerate for an hour, garnish with fresh raspberries right before serving. The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!
· If you prefer a more tender and lighter cake exterior, bake at 325 degrees for about 75-80 minutes, or until a knife inserted in the middle comes out clean.
· This cake is even better after it has had time to chill in fridge for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!
YIELD: 16 servings
Originally posted May 2012; Revised and reposted February 2018.
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