his White Chocolate Raspberry Nothing Bundt Cake Copycat tastes just like the famous bakery version moist, rich, and filled with fruity swirls of raspberry preserves. The best part? You can make it at home with simple ingredients and a creamy frosting that rivals the original.
Whether you’re celebrating a birthday, holiday, or just craving a bakery-style dessert, this copycat recipe delivers all the indulgence at a fraction of the cost.
Table of Contents
Table of Contents
Why You’ll Love This White Chocolate Raspberry Nothing Bundt Cake Copycat
Bakery-style flavor at home
This recipe perfectly mimics the signature Nothing Bundt Cake flavor sweet white chocolate paired with tangy raspberry preserves. It’s like bringing a slice of the bakery into your own kitchen.
Moist, rich, and fruity texture
Sour cream and pudding mix keep the crumb ultra-moist while white chocolate chips add richness. Swirls of raspberry give each bite a fruity pop without overpowering the cake.
Easy ingredients with amazing results
You don’t need fancy tools or specialty flours just a box cake mix, pudding mix, and pantry staples. The results look and taste like they came straight from a professional bakery.
Key Ingredients for White Chocolate Raspberry Nothing Bundt Cake Copycat
For the Cake
- White cake mix (15.25 oz box)
- Instant white chocolate pudding mix (3.4 oz)
- Sour cream for moisture
- Eggs for structure
- Oil and water for richness
- White chocolate chips, chopped for even melting
For the Raspberry Filling
- Red raspberry preserves (swirled through the batter for a fruity contrast)
For the Cream Cheese Frosting
- Cream cheese and butter (softened for smooth texture)
- Vanilla extract for flavor
- Powdered sugar for a thick, bakery-style frosting
Step-by-Step Instructions (How to Make White Chocolate Raspberry Nothing Bundt Cake Copycat)
Step 1: Prepare the Bundt Pan
Preheat oven to 350°F. Grease a standard Bundt pan thoroughly with nonstick spray.
Step 2: Mix the Batter
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and water. Fold in chopped white chocolate chips.
Step 3: Add Raspberry Filling and Swirl
Pour half the batter into the pan. Drop spoonfuls of raspberry preserves, then swirl with a knife. Add remaining batter, repeat with more preserves, and swirl again.
Step 4: Bake to Perfection
Bake 45–50 minutes until a toothpick comes out clean. Let cool 10 minutes, then invert onto a plate. Refrigerate overnight for best texture.
Step 5: Make the Cream Cheese Frosting
Beat cream cheese and butter until smooth. Add vanilla and gradually mix in powdered sugar until thick and creamy.
Step 6: Frost and Serve
Pipe frosting from a zip-top bag in thick stripes over the cake, bakery-style. Slice and enjoy chilled or at room temperature.
Tips & Tricks for the Perfect Bundt Cake
- Baking at High Altitudes (over 3,000 ft): Increase flour by 2 tbsp and reduce sugar by 2 tbsp to prevent collapsing.
- Keep it moist: Don’t overbake remove from oven as soon as a toothpick comes out mostly clean. Storing overnight in the fridge helps lock in moisture.
- Decorating ideas: Garnish with fresh raspberries, white chocolate curls, or a dusting of powdered sugar for holidays and parties.
Serving Suggestions for White Chocolate Raspberry Nothing Bundt Cake
- Perfect pairings: Serve with coffee, Earl Grey tea, or a light dessert wine.
- When to serve: Ideal for birthdays, Easter, baby showers, or just a weekend treat.
More Nothing Bundt Cakes Copycat Recipes You’ll Love
- Chocolate Chocolate Chip Nothing Bundt Cake Copycat
- Lemon Nothing Bundt Cake Copycat
- Red Velvet Nothing Bundt Cake Copycat
- 👉 Want even more bundt cake inspiration? Check out the full collection here: Copycat Nothing Bundt Cakes Recipes
White Chocolate Raspberry Nothing Bundt Cake Copycat
Equipment
- zip-top bag (for frosting)
Ingredients
- 1 15.25-ounce box white cake mix
- 1 3.4-ounce package instant white chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 1 cup white chocolate chips, chopped
- 1/2 cup red raspberry preserves, divided
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Heat oven to 350°F (175°C). Generously grease a standard 10–12 cup bundt pan, coating every ridge.
- In a large bowl whisk together cake mix and instant pudding mix. Add sour cream, eggs, water, and oil; beat until smooth, 1–2 minutes.
- Fold in the chopped white chocolate chips until evenly distributed.
- Spread half of the batter into the prepared pan and smooth the top.
- Warm raspberry preserves slightly if thick, then dot about 1/4 cup over the batter in 5–6 spoonfuls. Swirl gently with a knife without touching the pan.
- Add remaining batter and smooth. Dot the top with the remaining 1/4 cup preserves and swirl again to create ribbons (avoid large pockets).
- Bake 45–50 minutes until a toothpick or skewer comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes. Invert onto a plate or rack and remove the pan. For best texture, wrap and chill the cake until cold or overnight.
- Make frosting: Beat cream cheese and butter until creamy. Mix in vanilla, then gradually beat in powdered sugar until thick and pipeable.
- Transfer frosting to a large zip-top bag and snip a corner. Pipe thick stripes around the cooled cake, bakery-style. Slice and serve chilled or at room temperature.
Notes
Nutrition
Nutrition Information (per slice)
| Calories | Carbs | Protein | Fat | Sat. Fat | Cholesterol | Sodium | Sugar | Fiber |
|---|---|---|---|---|---|---|---|---|
| 591 | 68g | 7g | 33g | 16g | 110mg | 417mg | 50g | 1g |
Reference: USDA FoodData Central
Frequently Asked Questions
Can I make this White Chocolate Raspberry Nothing Bundt Cake Copycat ahead of time?
Yes, it actually tastes better the next day! Bake, cool, and refrigerate overnight before frosting.
How full should I fill a bundt pan for best results?
Fill your bundt pan about 2/3 full. This gives the cake room to rise without overflowing.
What should I do if the inside of my bundt cake isn’t fully baked?
Cover loosely with foil and bake an extra 5–10 minutes until a toothpick comes out clean.
How do I prevent my White Chocolate Raspberry Bundt Cake from sticking to the pan?
Grease every ridge of the pan with baking spray or butter + flour. Let the cake cool 10 minutes before flipping.