If you've ever walked past the Nothing Bundt Cakes and been tempted by a White Chocolate Raspberry Bundt Cake, this homemade version delivers those same rich flavors right from your own kitchen!
It's an easy dessert that feels special enough for birthdays, holidays, potlucks, or anytime you're craving a little something sweet.
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What makes this recipe irresistible
This cake is soft, rich, and packed with flavor without getting fussy. The white chocolate keeps it creamy and slightly dense (in the good way), and the raspberry swirl cuts through with just enough brightness to keep you coming back for "one more slice"… five times.
Copycat White Chocolate Raspberry Nothing Bundt Cake Recipe
Equipment
- 1 10 cup bundt pan
Ingredients
- 1 box white cake mix
- 3.4 ounce box instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- ½ cup evaporated milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ¾ cup raspberry jam
- Nothing Bundt Cake Frosting
Instructions
- Preheat the oven to 350 degress.
- Spritz the bundt pan with nonstick cooking spray. Sprinkle flour through all of the corners and crevices so your cake doesn't stick.
- In a large bowl, mix together the cake mix, pudding mix, sour cream, evaporated milk, oil and vanilla extract. Add the eggs one at a time.
- Beat until smooth and thick. Fold in the white chocolate chips.
- Spoon about half the batter into the pan. Spoon half the raspberry preserves over the batter. Use a knife to gently swirl (don't overdo it).
- Add remaining batter. Top with remaining preserves and lightly swirl again
- Bake for 45-50 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack and let it cool completely.
- Finish by piping the traditional Nothing Bundt Cake frosting over the cake. Serve and enjoy!
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
You can use seedless (jelly) or regular raspberry jam. Either will work. Seedless preserves create a smoother swirl throughout the cake, while preserves with seeds add a little texture and a more homemade look and taste.
Absolutely, in fact I recommend making this the day before. Store it covered in the refrigerator and bring it to room temperature before serving for the best flavor and texture.
You bet, chopped white chocolate baking bars work great. They melt slightly into the cake as it bakes, creating little pockets of white chocolate flavor throughout each slice.
Deb's top tips
The raspberry preserves are easiest to swirl when warmed for 10 to 15 seconds in the microwave. When they are cold, the jam tends to clump and can tear through the batter instead of creating pretty ribbons throughout the cake.
Having said that, don't over-swirl the raspberry layer. A few passes with a butter knife create distinct pockets of raspberry flavor. Too much swirling can muddy the batter and make the layers disappear.
Test kitchen notes
The second time I made this, I was out of sour cream, so I ended up using Greek yogurt, it was a seamless swap.
This has been such a wonderful cake. I've made it several times and it always turns out terrific. There's rarely any leftovers!
More bundt cake recipes
If you're anything like me, one bundt cake recipe quickly turns into a collection of favorites! My Nothing Bundt Carrot Cake is loaded with cozy spices, tender carrots, and that thick cream cheese frosting everyone seems to hover around for.
When I'm in the mood for something bright and sunny, Lemon Bundt Cake always hits the spot with its fresh citrus flavor. And for the chocolate lovers at the table, Chocolate Olive Oil Bundt Cake is rich, decadent, and the kind of cake that disappears one slice at a time. Fair warning-once you start baking bundt cakes, your family may begin expecting one on the counter at all times! 😄
Wrapping it up
This is one of those cakes that feels fancy but behaves like a weeknight recipe. Bring it to a gathering and suddenly people think you've got a secret baking life you've been hiding.
If you make it, tell me-are you team extra raspberry swirl or team extra frosting?
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