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An image of a slice of white chocolate raspberry bundt cake on a plate in front of the rest of the cake on a white cake stand.
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5 from 2 votes

Raspberry White Chocolate Bundt Cake

Raspberry White Chocolate Bundt cake is rich, fluffy, and swirled with just enough raspberry to keep you coming back for “just one more” slice.
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Amy Nash

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.

Nutrition

Calories: 643kcal | Carbohydrates: 102g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 403mg | Potassium: 158mg | Fiber: 1g | Sugar: 77g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 2mg

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