Ever bite into a cake so rich, moist, and bursting with flavor that it instantly becomes your new favorite? That’s exactly what you get with this white chocolate raspberry bundt cake with cake mix—a soft, velvety dessert swirled with raspberry preserves and melty white chocolate chips. Inspired by the popular bakery treat, this white chocolate raspberry cake recipe brings all the elegance of a Nothing Bundt Cakes masterpiece straight to your kitchen—without the bakery price tag.
Whether you’re planning a special occasion or just want something sweet and satisfying, this recipe is an easy go-to. It’s no wonder the white chocolate raspberry Nothing Bundt Cake review crowd is always raving! Ready to bake something that tastes like it came from a professional pastry shop? Let’s dive in.
Table of Contents
Key Benefits
Quick and Easy: Uses a cake mix for convenience without sacrificing taste.
Bakery-Style Flavor: Replicates that famous rich, moist texture.
Beautiful Presentation: The raspberry swirl adds a stunning visual and fruity twist.
Perfect for Any Occasion: Ideal for birthdays, brunches, or casual treats.
Customizable: Easily adapt into a white chocolate raspberry mini bundt cake recipe or try with lemon for a fun twist.
Ingredients
Here’s everything you’ll need to make this white chocolate raspberry bundt cake with cake mix taste just like the bakery version—moist, rich, and absolutely irresistible.
Cake Base:
- 1 box white cake mix (15.25 oz) – a quick shortcut that delivers consistent results
- 1 small box instant white chocolate pudding mix (3.4 oz) – adds moisture and a creamy texture
- 4 large eggs – for structure and richness
- 1 cup sour cream – makes the cake extra tender
- ½ cup vegetable oil – helps keep the crumb soft and moist
- ½ cup milk – for a balanced, smooth batter
- 1 teaspoon vanilla extract – brings warm flavor notes
Add-Ins:
- ½ cup white chocolate chips – choose a quality brand with smooth melt and check the label if you’re avoiding additives
- ½ cup raspberry preserves or jam – not too runny, not too thick, perfect for swirling
Optional Glaze:
- 4 oz cream cheese, softened – for a tangy, creamy drizzle
- 1 cup powdered sugar – sweetens without overpowering
- 2–3 tablespoons milk – adjust to get the perfect pourable consistency
- ½ teaspoon vanilla extract
This ingredient list is flexible—feel free to swap the raspberry with a lemon or cherry preserve to experiment with flavors, similar to a lemon raspberry Nothing Bundt Cake copycat recipe. The blend of smooth chocolate and tangy berry makes this version a real standout.
Nothing Bundt Cake White Chocolate Raspberry Recipe
Ingredients
Cake Base:
- 1 box white cake mix 15.25 oz – a quick shortcut that delivers consistent results
- 1 small box instant white chocolate pudding mix 3.4 oz – adds moisture and a creamy texture
- 4 large eggs – for structure and richness
- 1 cup sour cream – makes the cake extra tender
- ½ cup vegetable oil – helps keep the crumb soft and moist
- ½ cup milk – for a balanced smooth batter
- 1 teaspoon vanilla extract – brings warm flavor notes
Add-Ins:
- ½ cup white chocolate chips – choose a quality brand with smooth melt and check the label if you’re avoiding additives
- ½ cup raspberry preserves or jam – not too runny not too thick, perfect for swirling
Optional Glaze:
- 4 oz cream cheese softened – for a tangy, creamy drizzle
- 1 cup powdered sugar – sweetens without overpowering
- 2 –3 tablespoons milk – adjust to get the perfect pourable consistency
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan well. Lightly dust with flour for easy release.
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, milk, and vanilla. Mix until smooth and creamy.
- Fold in the white chocolate chips gently.
- Pour half the batter into the pan. Add spoonfuls of raspberry preserves over the batter and lightly swirl with a knife. Pour in the remaining batter on top.
- Bake for 45–50 minutes, or until a toothpick comes out clean. Let it cool for 10–15 minutes before inverting onto a rack.
- If using the glaze, whisk together cream cheese, powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
Notes
Nutrition (Per Serving – approx.)
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 320mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan well. Lightly dust with flour for easy release.
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, milk, and vanilla. Mix until smooth and creamy.
- Fold in the white chocolate chips gently.
- Pour half the batter into the pan. Add spoonfuls of raspberry preserves over the batter and lightly swirl with a knife. Pour in the remaining batter on top.
- Bake for 45–50 minutes, or until a toothpick comes out clean. Allow the cake to rest in the pan for 10 to 15 minutes, then gently turn it out onto a wire rack to finish cooling.
- To make the glaze, blend together the cream cheese, powdered sugar, milk, and vanilla until smooth and drizzle-ready.d sugar, milk, and vanilla. Drizzle over the cooled cake.
This step-by-step process makes it easy to recreate the texture and look of the original, matching the magic of the Nothing Bundt Cake white chocolate raspberry ingredients combo.
Pro Tips and Variations
- Don’t Overmix: Blend until just combined to keep the cake fluffy.
- Use Room-Temperature Ingredients: They mix more evenly and create a smoother batter.
- Swirl Smart: Gently swirl the jam—too much and it’ll blend in instead of creating that pretty ripple.
- Mini Bundts: Turn this into a white chocolate raspberry mini bundt cake recipe by adjusting the bake time to 20–25 minutes.
- Flavor Swap: Try blueberry or strawberry preserves for a fun twist. You can even test a lemon raspberry Nothing Bundt Cake copycat recipe vibe!
Serving Suggestions
- Party-Ready: Place the cake on a pedestal and garnish with fresh raspberries and white chocolate curls.
- With Coffee or Tea: A slice pairs beautifully with a hot drink for a cozy afternoon treat.
- Chilled or Room Temp: Serve slightly chilled for a firmer texture or at room temperature for extra softness.
- Gift-Worthy: Wrap mini versions in clear wrap and ribbon for thoughtful homemade gifts.
Conclusion
This white chocolate raspberry cake recipe delivers all the charm of a bakery classic with the ease of a cake mix and a few flavorful additions. Whether you’re baking for a celebration or simply craving something sweet and satisfying, it’s a treat that always impresses. With its rich texture, fruity swirls, and creamy glaze, it’s no wonder fans rave about the white chocolate raspberry Nothing Bundt Cake review. Now, it’s your turn to bake it, slice it, and enjoy every bite!
FAQs
What questions are asked at the Nothing Bundt Cakes interview?
Applicants are typically asked about their customer service experience, ability to work in a fast-paced environment, and how they handle teamwork and time management. Questions may also include scenarios about baking and quality control.
What is the secret to Nothing Bundt Cakes?
The secret lies in their rich, moist texture achieved by using sour cream and pudding mix, plus the balance of sweetness and flavor-packed add-ins like white chocolate and fruity swirls.
How much does a Nothing Bundt Cake owner make per year?
While exact figures vary, reports suggest franchise owners can earn anywhere from $100,000 to $250,000 annually depending on location, sales, and overhead costs.
What is the secret to moist bundt cake?
Moisture comes from ingredients like sour cream, pudding mix, and oil. Also, avoid overbaking and use room-temperature ingredients to keep the crumb soft and tender.
How much do assistant bakers make at Nothing Bundt Cakes?
Assistant bakers typically earn between $10 and $15 per hour, though this may vary by region and experience level.