Ultimate White Chocolate Raspberry Bundt Cake: A Beloved Nothing Bundt Cakes Copycat Recipe
Craving the legendary moistness and exquisite flavor of a White Chocolate Raspberry Bundt Cake from Nothing Bundt Cakes? Your search for the perfect homemade rendition ends here! This comprehensive guide offers an authentic copycat recipe that beautifully captures the essence of their most cherished creation. Prepare to bake a tender white chocolate cake, generously swirled with vibrant raspberry goodness, and crowned with a luscious cream cheese frosting. It’s the ultimate dessert for any occasion, promising a delightful and memorable experience with every single slice.
If you’ve been on the hunt for the ultimate Nothing Bundt Cakes recipe, particularly their famous White Chocolate Raspberry Bundt Cake, your search truly ends here. We’ve dedicated ourselves to perfecting this beloved dessert, ensuring that our copycat version delivers the same unparalleled moistness and exquisite flavor you’ve come to adore. Prepare to bake a cake that will be hailed as the best Bundt cake you’ve ever tasted, crafted right in your own kitchen! Scroll down to discover our meticulously developed recipe.
This particular recipe marks the fifth installment in our popular copycat recipe series, and we are beyond excited to tackle Nothing Bundt Cakes’ most delicious and sought-after flavor: the White Chocolate Raspberry Bundt Cake. For those unfamiliar, Nothing Bundt Cakes is a highly successful, nationally recognized bakery chain that originated in Las Vegas. They are renowned for their incredibly moist, flavorful Bundt cakes and their signature cream cheese frosting, which has garnered them a loyal following across the country.
Nothing Bundt Cakes have become a go-to treat for everything from grand special occasions to simple late-night study sessions in countless households, including mine. While the authentic bakery experience is truly special, this carefully crafted recipe comes remarkably close to their original, with a few delightful “Cake Babe” twists thrown in to make it uniquely your own. So, rev up your stand mixers, make sure your eggs and other dairy ingredients are at room temperature, and get ready to create some truly magical cake batter!
For more delightful copycat recipes that bring your favorite bakery treats home, explore these popular choices:
- Easy Copycat Hostess Ding Dong Cake Recipe
- Levain Copycat Caramel Coconut Chocolate Chip Cookie
- Copycat Chocolate Mousse Cheesecake Factory
- Best Lofthouse Sugar Cookie Copycat Recipe
Why You’ll Love Making This White Chocolate Raspberry Bundt Cake
This isn’t just another cake recipe; it’s an experience designed to bring pure joy and deliciousness to your kitchen. Here’s why this White Chocolate Raspberry Bundt Cake will quickly become a cherished favorite:
The Irresistible Allure of Raspberries
Can I just express my absolute love for raspberries? Honestly, if I could have a serving plate full of fresh raspberries every morning, I would be a much happier person! Their bright, tart, and subtly sweet flavor is simply unparalleled, providing a beautiful contrast to the richness of white chocolate. In this recipe, raspberries are not just an addition; they are a star, offering a burst of natural flavor and delightful texture. You have options here: use fresh raspberries for a vibrant pop, or opt for high-quality raspberry preserves or seedless raspberry jam for an intense, smooth ribbon of fruit throughout the cake. Each option brings its own unique charm, allowing you to customize the experience to your preference. The vibrant color and tangy kick of raspberries truly elevate this Bundt cake, making it both visually stunning and incredibly delicious.
Achieving the Perfect Moist Texture
If you’re a fan of exceptionally moist cakes, prepare to bake your new favorite! This White Chocolate Raspberry Bundt Cake boasts a crumb that is incredibly tender, soft, and moist – the kind that truly melts in your mouth with every bite. The secret weapon to what makes this cake such a spongey and moist delight is the addition of white chocolate pudding mix. This seemingly simple ingredient works wonders, transforming the cake batter into a dreamily moist confection that stays fresh longer. Combined with other rich components like sour cream and buttermilk, it ensures a cake that is far from dry or crumbly, offering a luxurious texture that defines a truly great Bundt cake, reminiscent of the best bakeries.
The Enduring Charm of a Bundt Cake Pan
I am absolutely obsessed with the different aesthetics that Bundt cakes can embody! From elegant, intricate designs perfect for bridal showers and formal gatherings, to charming, playful patterns ideal for birthdays and casual celebrations, these cakes can do it all. They bake beautifully and present themselves with minimal effort, often needing nothing more than a simple glaze or a dusting of powdered sugar to look spectacular. For the best results and to achieve that stunning, picture-perfect look, investing in a high-quality Bundt cake pan is key. I would definitely suggest ordering one of these two fantastic Nordic Ware pans, as they are my absolute favorites for consistent baking and gorgeous results every time.
Essential Grocery Store Ingredients for Your Bundt Cake
Who enjoys making multiple trips to the grocery store in a single week? Almost no one! To save you time and hassle, here’s a detailed look at the key ingredients for this White Chocolate Raspberry Bundt Cake, with some common pitfalls and helpful tips for selection. For a complete list of measurements and specific instructions, be sure to check the recipe card below.
Heavy Whipping Cream (or Heavy Cream)
This rich dairy product is crucial for achieving a luxurious, creamy frosting that perfectly complements our Bundt cake. It provides body and a smooth texture that makes our cream cheese frosting truly exceptional. You could also substitute this for heavy cream. Did you know that heavy whipping cream and heavy cream are essentially the exact same thing in terms of fat content (typically at least 36% milk fat)? They are interchangeable in most recipes and will both deliver that decadent creaminess needed for the best frosting.
Sour Cream
Sour cream is one of the unsung heroes of a truly moist cake. Its acidity tenderizes the cake crumb, while its fat content adds immense richness and moisture, contributing significantly to that desirable “melt-in-your-mouth” texture. For this recipe, it’s vital to use full-fat sour cream and ensure it’s at room temperature. Room temperature sour cream blends far more smoothly with other ingredients, creating a homogeneous batter without lumps, which is crucial for an evenly baked cake that rises beautifully.
Pure Vanilla Extract
The quality of your vanilla extract can genuinely make or break a cake. Using a cheap, imitation vanilla can impart an artificial taste that detracts from the overall flavor profile. The best way to make me sad is to use a cheap vanilla extract! I strongly advocate for pure vanilla extract. A good mid-tier one, like this (LINK – *consider adding a specific Amazon link here for an SEO boost if appropriate*), is perfect and will elevate your cake with its warm, aromatic notes, harmonizing beautifully with the white chocolate and raspberry. It’s a small investment that yields significant flavor dividends.
Seedless Raspberry Jam
The luscious raspberry swirl is what makes this Bundt cake truly special. Using a seedless raspberry jam ensures a smooth, delightful ribbon of tart fruit without any distracting seeds in your tender cake. While any good quality jam will work, for the best result and an exceptionally rich and authentic flavor, I would suggest using Bonne Maman’s Raspberry Jam. Its intense fruit flavor and perfect consistency make it an ideal choice for swirling into your cake batter, creating beautiful marbling and a burst of exquisite flavor in every single bite.
Powdered Sugar (Confectioners’ Sugar)
I always seem to be running out of powdered sugar! Save yourself the gas and a second trip to the grocery store by making sure you pick it up. This finely ground sugar is absolutely essential for creating the smooth, creamy texture of our classic cream cheese frosting. Its delicate consistency dissolves easily, resulting in a frosting that’s perfectly smooth and not gritty, giving that signature bakery finish. Ensure you have enough on hand to avoid any last-minute dashes to the supermarket!
White Chocolate Pudding Mix
This is perhaps the most unique and crucial ingredient for achieving that signature moistness and rich white chocolate flavor in our Bundt cake! You’ll need one box of instant white chocolate pudding mix (a standard 3.3-ounce box). My only note here is to make absolutely sure it is *not* sugar-free. Sugar-free pudding mixes have different ingredients and will not yield the same moist, tender cake texture we’re aiming for. I spent forever trying to find a full-sugar pudding mix, and it is worth the hunt for the unparalleled moisture and flavor it brings to this truly exceptional Bundt cake.
Neutral Flavored Oil (Vegetable Oil)
Vegetable oil is one of the most important wet ingredients in this recipe, contributing significantly to the cake’s moistness and delicate crumb structure. If you are worried about using vegetable oil, I totally get it. The good news is you can substitute this for any other neutral-flavored oil, such as canola oil, sunflower oil, or even a very light olive oil (though typically, a less flavorful oil is preferred). The key is “neutral flavored” – white chocolate chips and fresh raspberries do not go well with the robust, peppery taste of strong olive oil. I promise! We want the delicate flavors of white chocolate and raspberry to shine through.
Unsalted Butter
This recipe calls for softened unsalted butter, and I always use unsalted for baking. This allows you to control the exact amount of salt in your cake, ensuring a perfectly balanced flavor profile. Softened butter (not melted!) is crucial for properly creaming with sugar, incorporating air, and creating a light, fluffy batter. Take it out of the refrigerator at least an hour before you plan to bake to ensure it reaches the ideal room temperature. This simple step makes a huge difference in the final texture of your Bundt cake, ensuring that your batter is perfectly salted and incredibly tender.
Buttermilk
Another secret to an incredibly moist and tender cake is buttermilk. Its acidity reacts with the baking powder, helping the cake rise beautifully and creating a fine, delicate crumb that is the hallmark of a great Bundt cake. If you don’t have buttermilk on hand, don’t worry! You can easily make your own by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with regular milk (any fat percentage) until it reaches the 1-cup mark. Let it sit for 5-10 minutes until it slightly curdles before using. Like other dairy ingredients, ensure your homemade or store-bought buttermilk is at room temperature for optimal mixing.
Cake Flour
While all-purpose flour can work in a pinch, cake flour is truly superior for achieving a light, airy, and tender crumb in this White Chocolate Raspberry Bundt Cake. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development and a softer, more delicate cake. When measuring, always make sure to spoon and level the flour rather than scooping it directly from the bag. Scooping can pack too much flour into your measuring cup, leading to a denser, drier cake. This small detail in measurement makes a big difference in the final, desired texture.
Ziplock Bag (A Baker’s Unofficial Essential)
While not directly an ingredient for the cake, this is a friendly reminder for those inevitable grocery store trips! I just always forget them the first time I go to the grocery store and always have to go back the next day. So I thought I would save you some pain! Keep a supply of Ziplock bags or similar airtight containers handy for storing leftovers, ingredients, or even for piping frosting if you don’t have a dedicated piping bag. It’s a small tip that saves future frustration and keeps your kitchen running smoothly!
Step-by-Step Instructions for Crafting Your Perfect Bundt Cake
Baking a beautiful, delicious Bundt cake doesn’t have to be hard or intimidating! Here is a detailed, easy-to-follow list of how to successfully make your white chocolate raspberry Bundt cake from scratch, ensuring a flawless result every time.
Preparing the Pan and Oven for Baking
- First things first: preheat your oven to 325°F (163°C). A properly preheated oven is absolutely critical for even baking and a good rise. Next, generously grease a 12-cup Bundt cake pan using a high-quality baking spray, such as Pam’s cooking spray or Baker’s Joy. Make sure to thoroughly coat all the intricate cracks and crevices of the pan to prevent any sticking. Once greased, set it aside.
Mixing the Cake Batter to Perfection
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium speed until the mixture becomes light, fluffy, and pale in color, typically about 3-5 minutes. This step is crucial for incorporating air and creating a tender cake crumb.
- Add the entire 3.3-ounce box of white chocolate pudding powder to the butter-sugar mixture. Mix well on medium-low speed until it is fully incorporated and no dry spots remain, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- With the mixer still on medium speed, add the large eggs one at a time, beating for 30 seconds after each addition. This gradual addition helps emulsify the batter and prevents it from separating. After each egg, use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well combined.
- Reduce the mixer speed to low. Add the pure vanilla extract and the room temperature sour cream. Mix gently just until these ingredients are combined. Be careful not to overmix at this stage to maintain the cake’s tenderness.
- In a separate, medium-sized bowl, whisk together the cake flour (spoon and leveled), baking powder, and salt until evenly distributed. If you’re adding optional white chocolate chips, stir them into this dry mixture now to prevent them from sinking to the bottom of the cake during baking. Gradually add this dry mixture to the wet ingredients in the stand mixer, alternating with the room temperature buttermilk. Begin and end with the dry ingredients. Mix only until just combined after each addition; overmixing can lead to a tough cake.
Layering and Swirling the Raspberry Jam
- Pour half of the prepared cake batter into your greased Bundt cake pan, spreading it evenly across the bottom and up the sides with a spatula.
- Next, create a small, shallow well or trench in the center of the batter in the pan. Carefully spoon the seedless raspberry jam into this well. This step helps to center the jam within the cake.
- Gently pour the remaining cake batter on top of the jam, ensuring it completely covers the raspberry layer.
- For that signature marbled effect, take a spatula or a thin knife and gently swirl through the batter in a circular motion, integrating the jam slightly without overmixing it. A few gentle passes are enough to create beautiful ribbons of raspberry.
Baking and Cooling Your Bundt Cake
- Bake the Bundt cake in your preheated oven for approximately 50-55 minutes. The exact baking time can vary depending on your oven, so keep a close eye on it. The cake is ready when a wooden toothpick or skewer inserted into the center (avoiding the jam swirl area for a false reading) comes out clean or with only a few moist crumbs attached.
- Once baked, remove the cake from the oven and allow it to cool in the pan for exactly 10 minutes. This crucial cooling period allows the cake to firm up slightly, making it easier to unmold without breaking. After 10 minutes, carefully invert the Bundt cake onto a wire rack or a serving plate to cool completely. Do not leave the cake in the pan for too long, as it can stick stubbornly to the intricate pan design as it cools. Ensure the cake is fully cooled (at least 30 minutes, or ideally until completely cool to the touch) before applying the cream cheese frosting.
Expert Tips for Baking the Best White Chocolate Raspberry Bundt Cake
Achieving bakery-quality results at home is easier than you think, especially when you have a few expert tips up your sleeve. I’ve learned the hard parts so you don’t have to! Follow these crucial tips and watch what happens when you bake this incredible cake!
Room Temperature is Your Best Friend
This is arguably the most important tip for almost any baking project. Ensure that all cold ingredients like butter, eggs, sour cream, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, homogeneous batter without lumps. Cold ingredients can cause the batter to curdle or separate, leading to a dense and uneven cake. Plan ahead and take these items out of the refrigerator at least 1-2 hours before you begin baking.
Always Preheat Your Oven Thoroughly
Don’t underestimate the importance of a properly preheated oven. Get that oven hot and ready so that when your batter is prepared, the oven will be at the precise temperature it needs to be! Preheating ensures the cake begins baking at the correct temperature from the moment it enters, allowing for even rising and preventing a dense texture. Always allow your oven at least 15-20 minutes to fully preheat after it signals it’s reached the set temperature, as internal temperatures can fluctuate.
Creaming for Ultimate Lightness
The step where you cream the butter, oil, and sugar is fundamental for achieving a light and fluffy cake texture. Creaming incorporates air into the butter and sugar mixture, which creates tiny pockets that expand during baking, resulting in that desirable tender crumb. Don’t rush this step; take the full 3-5 minutes until the mixture is visibly lighter in color and texture.
Scrape Down the Bowl Religiously
Whenever you add something, always take a moment to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This ensures that all ingredients are thoroughly incorporated and there are no hidden pockets of unmixed butter, sugar, or flour. A well-scraped bowl leads to a uniform batter and a perfectly even-textured cake, with no clumps of butter!
Add Eggs Gradually for Stability
Always add eggs one at a time, beating well (for about 30 seconds) after each addition. This technique helps to emulsify the batter, preventing it from separating and creating a smoother, more stable mixture. It also helps to incorporate additional air, contributing to the cake’s lift and delicate texture.
Alternate Dry and Wet Ingredients (and Never Overmix!)
When adding the dry ingredients (flour, baking powder, salt) and buttermilk, do so gradually and in alternating portions. Start and end with the dry ingredients. This method prevents overworking the gluten in the flour, which can result in a tough, dry cake. Mix just until combined after each addition – visible streaks of flour are okay; you’ll finish mixing by hand. Overmixing is the enemy of a moist cake!
Mind the Cooling Time for Easy Release
Once your Bundt cake comes out of the oven, don’t let your cake sit in the pan for too long. While a short cooling period (around 10 minutes) in the pan is beneficial for the cake to set, leaving it in longer can cause it to stick stubbornly to the intricate pan design. The longer it stays in the pan, the more it sticks and can tear the cake when you try to remove it. After the initial 10 minutes, carefully invert the cake onto a wire rack to cool completely. This prevents sticking and ensures your beautiful design remains perfectly intact.
Frequently Asked Questions About Baking This Bundt Cake
It’s natural to have questions when trying a new recipe, especially one as special as this White Chocolate Raspberry Bundt Cake! Here are answers to some common inquiries. If you have more questions that aren’t listed here, please feel free to leave a comment at the bottom of the recipe card – I always love to answer and hear what you have to say!
Can I substitute white chocolate chips for the white chocolate pudding mix?
No, unfortunately, white chocolate chips are not a suitable substitute for the white chocolate pudding mix in this particular recipe. The pudding mix serves a specific purpose beyond flavor – it’s a key ingredient for achieving the incredibly moist and tender crumb that makes this Bundt cake so special. White chocolate chips will primarily add texture and chocolate flavor, but won’t contribute to the moisture and softness in the same way the pudding mix does. They are listed as an optional addition for extra white chocolate flavor, but not a replacement.
What if I don’t have a Bundt cake pan? Can I use a different pan?
Yes! While a Bundt pan gives the cake its distinctive shape, you can certainly bake this recipe in a standard 9×13-inch baking pan. If you opt for a 9×13 pan, you’ll need to reduce the baking time. Start checking for doneness around 35-40 minutes with a toothpick inserted into the center. The cake is ready when the toothpick comes out clean. Keep a close eye on it to prevent overbaking!
How do I prevent the cake from sticking to the pan?
Preventing sticking is crucial for a beautiful Bundt cake. My top recommendation is to use my favorite baking spray, Pam’s Baking Spray or Baker’s Joy! I love both brands. These sprays contain flour and create a non-stick barrier. Be sure to spray generously, ensuring every nook and cranny of the pan is coated. Also, allow the cake to cool in the pan for about 10 minutes after baking before transferring it to a wire rack to prevent sticking. This allows the cake to set slightly and release more easily.
What is the purpose of the well for the raspberry jam in the batter?
Creating a small well or trench in the first layer of batter is a clever trick! It helps to center the raspberry jam within the cake. When you pour the remaining batter over it, the jam becomes encased, preventing it from sinking to the bottom or spreading too thinly. This technique ensures you get a beautiful, distinct swirl of raspberry through the middle of each slice, creating that delightful marbled effect that is both visually appealing and bursting with flavor.
Can I make the cake ahead of time?
Yes, this White Chocolate Raspberry Bundt Cake is an excellent candidate for making ahead! You can bake the cake up to 2-3 days in advance. Once completely cooled, store it unfrosted in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For optimal freshness and presentation, it’s best to prepare the cream cheese frosting and frost the cake closer to the time of serving. This ensures the frosting is perfectly fresh and doesn’t dry out before serving.
Can I use fresh raspberries instead of jam?
While the recipe calls for jam to achieve that distinct, smooth swirl, you can certainly incorporate fresh raspberries. If using fresh, gently fold about 1 cup of fresh raspberries into the final batter before pouring it into the pan. Keep in mind that fresh raspberries will bake down and create pockets of fruit rather than a smooth swirl, and they may release more moisture, potentially affecting the cake’s texture slightly. For the classic “Nothing Bundt Cakes” marble effect, jam is generally recommended for its consistent texture and vibrant color.
Storing and Freezing Your White Chocolate Raspberry Bundt Cake
One of the great things about Bundt cakes is how well they store, allowing you to enjoy slices of this delicious White Chocolate Raspberry creation for days to come, or even save it for a future craving! Proper storage ensures your cake remains incredibly moist and flavorful.
Storing the Cake
To store the whole frosted White Chocolate Raspberry Bundt Cake, place it in an airtight cake container or cover it tightly with plastic wrap to prevent it from drying out. Due to the cream cheese frosting, it must be stored in the refrigerator for up to 3-4 days. If the cake is unfrosted, it can be stored at room temperature in an airtight container for up to 2 days, though refrigeration is always safer for longer freshness, especially given the moist nature of this cake. For individual slices, wrap each piece securely in plastic wrap or place them in separate airtight containers before refrigerating. This method helps maintain their freshness and prevents them from absorbing odors from other foods in the fridge.
Freezing Your White Chocolate Raspberry Bundt Cake
This Bundt cake freezes beautifully, making it perfect for preparing ahead for parties, or simply saving for those moments when a craving strikes.
Freezing a Whole Cake
To freeze the entire White Chocolate Raspberry Bundt Cake, first ensure it is completely cooled. If it has been frosted, freeze it uncovered until the frosting is firm (about 1-2 hours). Then, wrap the entire cake securely in a double layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This dual protection helps prevent freezer burn and keeps the cake incredibly moist. Place it in the freezer for up to 2-3 months.
Freezing Individual Slices
For convenient grab-and-go portions, freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. For best results, separate layers of slices with parchment paper to prevent them from sticking together. Freeze for up to 2-3 months.
Thawing Instructions
When you’re ready to enjoy your delicious frozen cake, simply transfer it from the freezer to the refrigerator and let it thaw overnight. For individual slices, you can often thaw them at room temperature for 1-2 hours, or gently warm them in the microwave for a few seconds if you desire a warm, comforting treat.
Looking for more delightful Bundt cake inspiration? Check out these other fantastic recipes:
- The Best Blueberry Buckle Cake
- Easy Pumpkin Churro Bundt Cake
- Easy And Lemoney, Lemon Bundt Cake
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Recipe
White Chocolate Raspberry Bundt Cake
Molly Murphy
Pin Recipe
Ingredients
- 1 cup unsalted butter room temperature, softened
- 1 ½ cup granulated sugar
- 1 box white chocolate instant pudding mix 3.3 ounce box, full sugar (not sugar-free)
- 1 tablespoon vegetable oil or other neutral oil like canola or sunflower
- 5 large eggs room temperature
- 1 teaspoon pure vanilla extract high quality recommended
- ¼ cup sour cream room temperature, full fat
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3 cups cake flour spoon and leveled for accuracy
- 1 cup buttermilk room temperature (or homemade: 1 tbsp vinegar/lemon juice + milk to 1 cup)
- 1 cup white chocolate chips optional, for extra white chocolate flavor, stirred into dry ingredients
- ½ cup seedless raspberry jam high quality recommended for best flavor and swirl effect
For The Cream Cheese Frosting
- 4 ounces cream cheese softened, full fat
- 1 cup unsalted butter softened
- 1 tablespoon heavy whipping cream or heavy cream, for consistency
- ¼ teaspoon vanilla extract