Nothing Bundt Cake White Chocolate Raspberry Recipe
A bakery-style white chocolate raspberry bundt cake made with cake mix and rich raspberry swirls—easy, moist, and perfect for any occasion.
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