This Raspberry White Chocolate Bundt cake is rich, fluffy, and swirled with just enough raspberry to keep you coming back for “just one more” slice. The creamy white chocolate melts right into the moist crumb, making every bite feel like a little celebration.
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White chocolate raspberry cake is one of those signature flavors people can’t stop craving, especially thanks to its fame at Nothing Bundt Cakes. That moist crumb, tart raspberry filling, and creamy white chocolate chips hit all the right notes. My copycat recipe brings the bakery favorite home with simple ingredients and the best results!
This white chocolate raspberry bundt cake hits that sweet spot between tart raspberries and rich, melty white chocolate. Swirls of raspberry add a pop of color and flavor, while the white chocolate chips sink into the buttery cake for a dreamy bite.
It’s a total showstopper – fancy enough for a baby or bridal shower, but simple enough to whip up whenever cake cravings strike. And yes, it’s just as good the next day… if it lasts that long.
If you can’t get enough of that raspberry-white chocolate combo, don’t miss my other favorites like this White Chocolate Raspberry Cake, White Chocolate Raspberry Cheesecake, White Chocolate Raspberry Truffle Ice Cream, Raspberry Cheesecake Cookies, my picture-perfect Raspberry Tart!
Why We Love This Recipe
- It looks absolutely stunning right out of the pan, no decorating skills required – just that signature cream cheese frosting and a swirl of raspberry magic.
- You don’t need a bakery when this copycat version tastes just like the real thing – maybe even better.
- The batter comes together with simple pantry ingredients and no fussy steps, so it’s a breeze even if it’s your first time making a bundt cake.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Powdered Sugar – Sweetens the frosting and gives it that thick, pipeable consistency.
- All-Purpose Flour – Gives the cake its structure and keeps the crumb soft and tender.
- Baking Powder – Helps the cake rise nice and tall in the bundt pan.
- Baking Soda – Helps to create a light, moist crumb.
- Salt – Enhances all the other flavors and balances the sweetness in both the batter and the frosting.
- Salted Butter – Adds rich, buttery flavor to the cake and makes the cream cheese frosting extra smooth and creamy.
- Sour Cream – Adds richness, moisture, and tang.
- Granulated Sugar – Sweetens the batter and helps the outside of the cake bake to a golden crust.
- Large Eggs – Bind the batter together and give the cake its soft, rich texture.
- Pure Vanilla Extract – Adds cozy warmth to both the batter and the frosting.
- Roughly Chopped White Chocolate – Melts into gooey, creamy pockets throughout the cake for added decadence.
- Raspberry Pie Filling – Swirled into the batter to give each slice a burst of bright, fruity flavor.
- White Chocolate – Melted and blended into the frosting for even more creamy white chocolate goodness.
- Cream Cheese – Makes the frosting thick, tangy, and irresistibly smooth.
How to Make Raspberry White Chocolate Bundt Cake
- Make the cake batter. Preheat oven to 350°F and generously grease a 10-12 cup bundt pan with non-stick spray, coating every inch for best results. In a large bowl, cream the salted butter and granulated sugar for 2-3 minutes until light and fluffy. Beat in eggs one at a time, then mix in the sour cream and vanilla extract.
- Add the dry ingredients. Add the flour, baking powder, baking soda, and salt, mixing on low speed just until incorporated and only a few streaks of flour remain. Stop to scrape the bottom and sides of the bowl, then fold in chopped white chocolate by hand to keep those creamy bits intact in your white chocolate bundt cake.
- Start layering the swirl. Spread ⅓ of the batter into the bundt cake pan and smooth it out. Spoon half the raspberry pie filling over the top and swirl lightly with a knife for that pretty raspberry swirl.
- Finish the layers. Add another ⅓ of the batter, then the rest of the raspberry filling – just keep it away from the edges to avoid sticking. Top with the last of the batter and give it one final gentle swirl.
- Bake and cool. Bake for 50-60 minutes, or until a skewer comes out with just a few moist crumbs. Cool the white chocolate raspberry bundt cake in the pan for 10 minutes, then turn out onto a rack or serving plate to finish cooling.
- Frost and serve. Beat cream cheese and butter until smooth, then mix in melted white chocolate. Add powdered sugar and vanilla, and beat until creamy (not too much!). Pipe thick ribbons of frosting from the center to the edge – and just like that, you’ve nailed the perfect white chocolate raspberry bundt cake.
Recipe FAQ’s
The easiest way is to insert a skewer into the center of the cake. If it comes out with just a few moist crumbs (no wet batter), your white chocolate raspberry bundt cake is ready to cool.
Greek yogurt makes a great substitute. It still gives you that rich, moist crumb without changing the flavor too much. You could also replace the sour cream with the same amount of buttermilk.
You bet! See the recipe notes for a white cake mix version that still gives you that bakery-style raspberry swirl and moist cake texture, no stand mixers required.
To keep your raspberry white chocolate bundt cake moist and fabulous, store it in an airtight container or wrap it well in plastic wrap and keep it at room temperature for up to 3 days. If your kitchen runs warm or it’s already frosted with that dreamy cream cheese topping, pop it in the fridge instead – just let it sit out for 20-30 minutes before serving so the texture softens back up.
Yes! Freeze the unfrosted cake wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before adding the cream cheese glaze.
Absolutely. This cake tastes even better the next day! Just wrap it tightly in plastic wrap or store it in an airtight container overnight and frost before serving.
Tips for Success
- Use a long wooden skewer instead of a toothpick to check doneness so you can reach the center of the bundt and avoid underbaking that thick middle.
- After pouring in your batter, gently tap the bundt pan on the counter a few times to pop any sneaky air bubbles and keep the crumb nice and even.
- Once the flour goes in, mix just until combined – overmixing makes the cake dense, and nobody wants a tough bundt.
- Let the cake cool in the pan for exactly 10 minutes before turning it out so it sets properly and doesn’t stick or break apart.
Can I use fresh raspberries instead of raspberry pie filling?
Fresh or frozen raspberries can work, but they don’t behave quite like raspberry pie filling. The filling in this white chocolate raspberry bundt cake adds just the right amount of moisture and swirls beautifully without sinking, clumping, or vanishing into the batter. Fresh raspberries tend to bleed, break down, or create soggy spots that can mess with the texture of your perfect cake.
If you’re set on using them, toss the berries with a bit of flour first and don’t overdo it – less is more. That said, I totally understand wanting to save time, and honestly, grabbing a can or jar of raspberry pie filling or seedless jam is the easiest way to get that classic bakery-style swirl and consistent raspberry flavor without any fuss.
Substitutions and Variations
- Swap the frosting for a white chocolate glaze made with heavy cream and melted white chocolate if you prefer a thinner, pourable finish instead of piped ribbons.
- If you want a different flavor twist, cherry or blackberry pie filling can be swirled into the batter in place of raspberry for something just as fruity but a little unexpected.
- Try folding in a small handful of freeze-dried raspberries along with the white chocolate for an extra pop of tartness and color without adding moisture.
- Add a teaspoon of almond extract to the batter for a subtle, nutty background flavor that pairs beautifully with both raspberry and white chocolate.
More Amazing Bundt Cake Recipes
- Classic Kentucky Butter Cake
- Lemon Bundt Cake
- Showstopper Chocolate Bundt Cake
- Pumpkin Bundt Cake
- Coconut Bundt Cake
Raspberry White Chocolate Bundt Cake
Ingredients
Cake
- 2½ cups (353g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter softened
- 1½ cups (300g) granulated sugar
- 3 large eggs room temperature
- 1¼ cups sour cream room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups roughly chopped white chocolate
- ⅔ cup raspberry pie filling
Topping
- 3 ounces white chocolate melted
- 1 (8-ounce) package cream cheese softened
- ¼ cup salted butter softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 10-12 cup bundt pan or spray well with baking spray.
- In a large bowl, beat the butter and sugar until creamy and light, about 2-3 minutes. Add eggs, one at a time, stopping to scrape the bottom and sides of the bowl.¾ cup salted butter, 1½ cups (300g) granulated sugar, 3 large eggs
- Add the sour cream and vanilla extract, stirring well until combined.1¼ cups sour cream, 1 teaspoon pure vanilla extract
- Add the flour along with the baking powder, baking soda, and salt. Mix on low speed just until mostly incorporated. Stop to scrape the bottom and sides of the bowl until you have a thick batter.2½ cups (353g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Stir in the chopped white chocolate by hand until evenly dispersed.1¼ cups roughly chopped white chocolate
- Add ⅓ of the batter to the pan and smooth out. Drop spoonfuls of about half of the raspberry filling over the batter and lightly swirl in. Add another ⅓ of the batter and repeat with the remaining raspberry filling, trying to avoid getting the raspberry filling against the sides of the pan as much as possible to prevent the cake from sticking. Top with the remaining batter and gently swirl.⅔ cup raspberry pie filling
- Bake 50 to 60 minutes or until a skewer inserted into the thickest part of the cake comes out clean with just a few crumbs. Let cool for 10 minutes before turning the cake out onto a cake plate or wire rack to finish cooling before frosting.
- To make the frosting, beat the cream cheese and butter in a large mixing bowl until smooth and combined. Add the melted white chocolate, mixing just until combined. Add the powdered sugar and vanilla extract, then continue to mix until smooth and combined. Do not overmix the frosting.3 ounces white chocolate, 1 (8-ounce) package cream cheese, ¼ cup salted butter, 3-4 cups powdered sugar, 2 teaspoons vanilla extract
- Transfer the frosting to a piping bag with a round tip or a large gallon-size ziploc bag with one corner snipped off. Pipe thick ribbons of frosting from the inside of the cake to the outside to finish.
Notes
Storage & Make Ahead
- Store: Keep at room temp (unfrosted) in an airtight container for up to 3 days, or refrigerate if frosted – just let it sit out 20–30 minutes before serving. Make Ahead: Bake the day before, wrap well, and frost just before serving – it’s even better the next day! Freeze: Wrap the unfrosted cake in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge overnight, then glaze and serve.
Variations & Substitutions
- Cake mix version: 1 15.25 ounce pkg. Betty Crocker white, vanilla or french vanilla cake mix, 1 pkg. instant white chocolate pudding, 1 cup sour cream, 4 large eggs, ½ cup milk, ¾ cup oil, 1 teaspoon vanilla. Bake at 325 degrees F.
- Substitutions: Raspberry jam or ¾ cup fresh or frozen raspberries. However the Nothing Bundt Cakes website lists “raspberry filling” as the ingredient used in their white chocolate raspberry cake and it consists of corn syrup, raspberries, water, cornstarch, and citric acid, which is basically my raspberry cake filling except made with sugar and lemon juice instead of corn syrup and citric acid.
Thanks for posting this! Will definitely try it. I can’t tell you how many white chocolate raspberry bundt cakes I’ve ordered from Nothing Bundt Cakes. Maybe I won’t need to anymore!👍🏻
Yes Becky, that is one of my favorite flavors! Try this one. You will love it!
Is the amount of sour cream given for your white chocolate raspberry bundt cake? I couldn’t find it listed, but it looks delicious.
I’m sorry! It was an error on my part and I meant to replace the buttermilk with sour cream in the instructions and accidentally wrote in the wrong one. It has been fixed now.
I used blackberry jam in place of the pie filling because it’s my Husbands favorite flavor.. I also used the cake mix version… This bundt cake recipe was the best cake that I have ever eaten, and I have made many in my years.. It was very moist and delicious! Thank You for this excellent recipe!
Thank you Lark! I love the idea of using Blackberry jam! Yum!