White Chocolate Raspberry Bundt Cake 🍰
This White Chocolate Raspberry Bundt Cake is my copycat take on the bakery favorite, and honestly, it tastes even better homemade. It's got two ribbons of raspberry swirl instead of one, a thick layer of cream cheese frosting, and it costs about $10 to make instead of $50 at the bakery.
⏱ RECIPE AT A GLANCE
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings: 16 servings
🛒 INGREDIENTS
Cake:
☑️ 1 package white cake mix
☑️ 1 (3.4 oz) box instant white chocolate pudding mix
☑️ 1 cup sour cream
☑️ 4 large eggs
☑️ 1/2 cup milk
☑️ 1/2 cup vegetable oil, canola, or avocado oil
☑️ 1 1/2 cups white chocolate chips (Ghirardelli brand recommended)
☑️ 1/2 cup raspberry preserves or jam, divided (use good quality)
Cream Cheese Frosting:
☑️ 8 ounces full-fat cream cheese, softened
☑️ 1/4 cup butter, softened
☑️ 2 cups powdered sugar
☑️ 1 teaspoon vanilla extract
For decorating (optional):
☑️ fresh raspberries
☑️ white chocolate, shaved or curled
👩🍳 INSTRUCTIONS
1. Preheat oven to 350°F. Grease and flour a bundt cake pan very well.
2. In a large bowl, add cake mix, pudding mix, sour cream, eggs, milk, and oil. Mix until smooth and combined, then stir in the white chocolate chips.
3. Pour half of the batter into the prepared bundt pan.
4. Spoon dollops of half the raspberry preserves over the batter and gently swirl with a knife.
5. Add the remaining batter on top. Spoon the rest of the raspberry preserves over the top layer and lightly swirl again. Don't overmix—you want ribbons of raspberry throughout the cake.
6. Bake 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then run a butter knife around the edges and invert onto a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter together until light and fluffy. Add vanilla, then add powdered sugar a little at a time, beating until smooth and creamy. Add more powdered sugar if needed for a thicker consistency.
9. Spoon frosting into a piping bag with just a coupler (no metal tip), or a zip-top bag with the corner snipped. Starting at the outer edge, about 1.5 inches from the bottom of the cake, pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around.
10. Store covered in the fridge up to 5 days, or freeze up to 3 months. Add fresh raspberries and white chocolate curls to decorate the center just before serving, if desired.
💡 RECIPE TIPS
Use full-fat cream cheese for the frosting—lower fat versions won't get thick enough to pipe.
Add extra powdered sugar as needed until the frosting holds its shape for piping.
This bundt cake is great for making ahead: refrigerate covered up to 5 days, or freeze (before decorating) up to 3 months.
SAVE this White Chocolate Raspberry Bundt Cake recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
Baking a White Chocolate Raspberry Bundt Cake at home has been a delightful experience for me, especially when compared to buying one from a bakery that often charges five times as much. One of my favorite parts of this recipe is the dual ribbons of raspberry preserves—this not only enhances the flavor but also creates a beautiful marbled effect once baked. Using high-quality white chocolate chips, like Ghirardelli, contributes to a rich but balanced sweetness that's not overpowering. When I first tried this recipe, I learned that a key to success is not overmixing the raspberry preserves into the batter. By gently swirling rather than stirring, the preserves keep their intensity, giving distinct streaks of fruitiness throughout the cake. I also found that letting the cake cool in the pan for about 10 minutes before inverting it prevents breaking and helps maintain its perfect shape. The cream cheese frosting adds the perfect creamy tang to complement the sweetness of the cake and raspberries. Using full-fat cream cheese is crucial for a thick, pipeable frosting—low-fat varieties tend to result in a runnier consistency that doesn’t hold shape well. If you like, adding fresh raspberries and white chocolate shavings on top before serving adds extra freshness and elegance to the presentation. One personal tip is to prepare the cake the day before your event. Refrigerating it overnight allows the flavors to meld beautifully, and the texture becomes even more moist. This Bundt cake also freezes well for up to 3 months if you want to make it in advance. Overall, this recipe is not only budget-friendly but also customizable. You can experiment with different fruit preserves or add lemon zest to the batter for a citrusy twist. It has become a staple in my baking rotation and a guaranteed crowd-pleaser whenever I serve it.
