Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}
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Luscious raspberries dot this velvety, white chocolate raspberry bundt cake. Topped with rich cream cheese icing and more raspberries, this beautiful cake brings new meaning to the word irresistible. The best copycat Nothing Bundt Cake white chocolate raspberry recipe too!
What’s not to absolutely love about a dense flavor-packed, ultra moist cake?! Bundt cakes are famous for richness and, well . . . like I said before, moistness! Butter, buttermilk, real white chocolate and juicy berries in this recipe assure you a cake that is far from dry or crumbly.
I have a similar Copycat Nothing Bundt Cake recipe for Chocolate Chocolate Chip Bundt Cake, this one uses a cake mix and instant pudding mix along with vegetable oil. While recipe testing, I recreated this recipe using white cake mix and white chocolate pudding mix, but honestly didn’t love the texture and flavor of the cake.
So I decided to make this white chocolate bundt cake from scratch. It takes a few extra minutes to measure out the dry ingredients, but otherwise is just as easy! Some recipes use raspberry pie filling, or seedless raspberry jam for the raspberry filling, but using fresh or frozen raspberries takes this cake over-the-top!
Why You Will Love This Raspberry Bundt Cake
- It looks soooo pretty!
- Super moist and velvety smooth
- It has become my no fruit, chocolate loving husbands new favorite cake!
- Contains real raspberries for amazing sweetness and tang
- The perfect recipe for a bridal or baby shower, birthday cakes or special occasions
Simple Ingredients
*Be sure to see the recipe card below for full ingredients & instructions!
- All-purpose flour | I use Organic Unbleached all-purpose flour for my baking
- Baking powder & Kosher Salt
- Butter | Use the real thing, no butter blends. I used salted, but unsalted may be used.
- Granulated sugar | I use all natural cane sugar, regular white sugar may be used
- White chocolate | Use white chocolate bars or white chocolate chips, I used Guittard White Chocolate chips, but have also used Ghirardelli chips and baking bars.
- Eggs | I always use large eggs at room temperature in my baking
- Buttermilk | I use whole milk buttermilk other percentages are fine. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup, then fill with milk, stir and let sit until room temp.
- Vanilla Bean Paste and Vanilla Extract | You may use both or one or the other, I adore Rodelle products, they are the best of the best!
- Lemon Zest | don’t skip this step, it adds a little brightness to this delicious cake
- Raspberries | Fresh or frozen are fine here, be sure to reserve a little flour and toss the berries in it before adding to the cake batter
Instructions for White Chocolate Raspberry Cake Copycat Recipe
Preheat the oven to 350 degrees F (375 degrees for High Altitude).
Step 1 | Prep your pan well
Prepare a 9-10 cup bundt pan. Brush melted butter into every nook and cranny, then dust with flour, shaking off any excess into the trash. OR use a high quality baking spray with flour in it, I love using this baking spray! A little extra time spent here will ensure your cake comes out clean every time!
Measure out all of your recipe ingredients before you begin, so you have everything at your fingertips when you start.
Step 2 | Prep dry ingredients
Remove 1-2 tablespoons of flour from your measured flour and set aside to toss your raspberries in just before combining into the batter.
Mix flour, baking powder and salt together with a whisk, set aside.
Step 3 | Mix wet ingredients
In the bowl of a stand mixer, or using a large batter bowl and hand mixer, cream butter and sugar for 3-4 minutes until light and fluffy. If using all-natural sugar, beat on the longer side.
Add eggs one at a time, beating for 1 minute after each addition. Scrape the sides of your bowl between each egg.
Add vanilla extract and/or vanilla bean paste to the buttermilk and stir to mix.
Step 4 | Add dry ingredients to wet ingredients
With the mixer on low, add ⅓ of the flour mixture (I use ¼ cup scoop and do three scoops) then add half the buttermilk mixture and combine on low. Scrape down the sides of the bowl.
Add another ⅓ of the flour mixture, mixing until just combined, add the rest of the buttermilk mixture, then finish with the last of the flour mixture, scrape down sides if needed, and mix just until combined, about 30-60 seconds on medium speed. Don’t overmix.
Next add the lemon zest (my favorite zester) and ground white chocolate and mix on low until just combined. Remove bowl from mixer.
Fresh Tip
To grind or chop fine white chocolate, I used my Ninja smoothie blender, which is great for chopping small amounts of chocolate, nuts, oats, etc. in addition to making great smoothies!
Step 5 | Add Raspberries & White Chocolate
In a medium or large bowl, add frozen or fresh raspberries and reserved flour, tossing gently to coat. Very gently fold raspberries into the batter. It will be thick and some of the raspberries may bleed and fall apart. That’s okay. This adds to the character of the cake.
You may also pour half of the batter, add the raspberries evenly, then add the rest of the batter, giving it more of a raspberry ribbon.
Scoop batter evenly into prepared bundt pan, using a spatula spread evenly and place the bundt pan on an oven mitt. Tap firmly but gently a couple of times to settle the batter.
Step 6 | Baking White Chocolate Raspberry Bundt Cake
Bake for 45-50 minutes until a toothpick or skewer inserted comes out clean, a few moist crumbs are fine.
Allow bundt cake to cool on a wire cooling rack for 10 minutes, then place the cooling rack over the top of the bundt pan. Using oven mitts or a kitchen towel, invert the bundt cake onto the wire rack. Cool completely.
How to get bundt cakes to release and stay moist
- After cooling 10 minutes in the bundt pan, invert onto cooling rack, but leave the bundt pan on top to cool completely.
- The residual heat from the bundt pan will infuse additional moisture into the bundt cake!
- Remove bundt pan when completely cool and transfer to serving plate when ready to frost.
How to Make Bundtlets or Mini Bundts
Spray and flour your bundtlets pans well, then scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes.
Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don’t over bake. Cool 10 minutes, then invert onto cooling rack.
Nothing Bundt Cakes Cream Cheese Frosting Recipe
Once raspberry cake is cool, you may frost the cake. Or if you prefer to not have the traditional Nothing Bundt Cakes cream cheese frosting, try making my Basic Vanilla Buttercream Glaze.
Beat butter and cream cheese 2-3 minutes on medium-high speed until light, creamy and fluffy. Scrape down the sides of the mixing bowl. Add vanilla extract or vanilla bean paste and a pinch of salt.
With your mixer on low speed, slowly add the powdered sugar alternately adding a little milk or cream. Whip on high for 2-3 minutes until light and fluffy. If mixture seems too stiff, keep whipping and add a few drops of milk at a time until desired consistency. Alternately, if too runny, add ¼ cup additional powdered sugar at a time.
Spoon frosting into a piping bag and fit with a round tip or snip off ½-¾ inch of the plastic bag and pipe.
For pretty “fingers” of frosting, frost from the outside of the bundt cake, up and over, for a nice thick finger of frosting.
If desired, decorate with some chopped or grated white chocolate and fresh or frozen raspberries.
Note: If using frozen raspberries on top, wait until you’re ready to serve before adding them or they will bleed onto the cake as they thaw.
This recipe yields a little more frosting than you will need. Refrigerate leftovers, then bring to room temp and slather on baked canned or homemade cinnamon rolls, on coffee cake or on these carrot cake cupcakes.
Destined to please family and friends as a special dessert, you’ll want to serve white chocolate raspberry bundt cake again and again.
I should know, I’ve made it numerous times in my recipe testing and while I tweaked it slightly it’s been delicious each and every time. In fact, my chocolate cake loving husband, loves this white chocolate raspberry bundt cake!
Bundt Cake Pan 101
My tips about the best bundt pans.
- Use a quality bundt cake pan, these pans from Nordic Ware (the original bundt pan) are the best, they are heavy weight, already have non-stick properties and they have many beautiful patterns.
- Be sure that your bundt pan holds at least 9-10 cups worth of batter, if not you will have a mess on the bottom of your oven
- Use different patterns of bundt cake pans. I confess, I have a bit of an obsession with bundt pans my favorites are: Heritage Bundt Pan, 75th Anniversary Knot Bundt Pan (see my Eggnog coffee cake made in this beautiful pan). I bought this fun 4 cake 9 cup total mini bundt pan, make a regular bundt cake recipe and split equally into these four pans and back.
- Many complain that their bundts stick, the trick here is in the prep. Be sure to brush with melted butter and then dust with flour OR my preferred and lazier method is to spray with a good cake spray that includes flour, this is one of my favorites.
Variations & Substitutions
- The best way to vary this Bundt cake recipe is to change the type of berry you incorporate. Feel free to switch things up with blackberries, blueberries, boysenberries, cherries or a medley of your choosing! The possibilities are vast and delicious!
- Instead of buttermilk, replace it with equal amounts of sour cream or even plain Greek yogurt.
- Crush a few raspberries and add to the cream cheese frosting for an all natural light pink tint.
- Love almond flavoring? Replace some of your vanilla with almond extract, between ½ – 1 teaspoon depending on how strong you like it.
High Altitude Nothing Bundt Cake White Chocolate Raspberry Recipe
I bake at 5280 feet above sea level, which means I need to modify my recipes slightly for the best results. If you are baking at high altitude, be sure to incorporate these changes.
If above 8000 feet, you might need to add a bit more flour and a little more liquid, along with a little less baking soda.
- Increase all-purpose flour by two tablespoons
- Decrease baking powder to 1 ¾ teaspoons
- Reduce sugar to 1 ¼ cups
- Increase baking temperature to 375 degrees
Fresh Tips
- For the moistest cake, keep the hot bundt pan inverted onto the bundt cake on the wire rack and cool completely. Sometimes if the cake cools too long, it will stick. Try popping it back in a 350 degree oven for 5 minutes, then try inverting once again.
- If your cake is still stuck, turn it back over into the pan and give the pan a couple of gentle shakes, using a butter knife to loosen the edges, then try inverting it again.
- Be sure to include the step of dusting your raspberries with flour before adding them to the batter. This helps them retain their shape and juices better and to not sink to the bottom of the batter.
- Add a white chocolate chip to your fresh raspberries for a sweet surprise!
Frequently Asked Questions
Go ahead! Cake flour is more finely ground then all purpose flour and generally produces a lighter, smoother cake. It won’t make an enormous difference here, but it sure can’t hurt.
Yes, you’ll only be sacrificing a little richness and if you prefer it, then no problem.
Darker colored and non-stick pans tend to brown and cook a little bit faster, having a golden brown bundt cake color is not a bad thing. If your bundt pan makes it too brown, try reducing the heat by 25 degrees when.
You can keep your frosted cake on the counter for up to 3 days. If you have any of this yummy delight left, it will stay good in the fridge for up to 7 days.
To freeze the frosted cake, flash freeze it for one hour, until frosting is firm. Then wrap it well with plastic wrap. It will keep in the freezer for around 3 months. Thaw before cutting and serving.
Recommended Equipment
- A sturdy stand mixer or hand mixer is best for this cake mix.
- 9-10 cup bundt pan
- Good non-stick cake release baking spray or melted butter and brush
- Cooling rack (love this round one, perfect for bundt pans)
- Piping tip and pastry bag, or use a gallon ziplock baggie
More of my Favorite Cake Recipes
- Pear Bundt Cake
- Cinnamon Swirl Bundt Cake
- Blueberry Crumb Coffee Cake
- Guinness Chocolate Cake with Irish Buttercream
- Pumpkin Pie Dump Cake
- Cranberry Christmas Cake
This raspberry white chocolate bundt cake is a great Easter bundt cake recipe, Mother’s day, Christmas bundt cake recipe or special occasion cake recipe! It’s espeically beautiful for a bridal or baby shower.
White Chocolate Raspberry Bundtlettes or Cupcakes
If desired, scoop batter into well sprayed or lined bundtete or cupcake pans, fill ⅔ full. Bake at 350 (375 high altitude) for 20-22 minutes for bundtlettes or mini bundts and 18-20 minutes for cupcakes.
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Equipment
Ingredients
- 2 1/2 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
- 2 1/2 teaspoons baking powder (reduce to 1 ¾ tsp for high altitude)
- ¼ teaspoon kosher salt Increase to ½ teaspoon if using unsalted butter
- ¾ cup butter (1 ½ sticks) real butter
- 1 1/2 cups granulated sugar (reduce to 1 ¼ cups for high altitude)
- 5 ounces white chocolate (bar or chips) ground or chopped fine
- 4 large eggs room temperature
- 1 ¼ cups buttermilk (room temp) (replace with 1 tablespoon lemon juice or vinegar and 1 cup milk, stir let sit 5 minutes)
- 1 teaspoon vanilla bean paste (optional, if not using, increase vanilla to 2 teaspoons)
- 1 teaspoon vanilla extract
- zest from small lemon
- 1 cup raspberries, heaping fresh or frozen – do not thaw
Cream Cheese Frosting
- 1 stick butter room temperature
- 1 8 ounce cream cheese room temp, regular or Neufchâtel
- 2 ½-3 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- pinch of salt
- 1-2 teaspoons milk, cream or lemon juice
- 1-2 teaspoons lemon zest (optional)
Instructions
White Chocolate Raspberry Bundt Cake
- Preheat the oven to 350 degrees F (375 degrees for HA). Prepare a 9-10 cup bundt pan by brushing every nook and cranny with melted butter then dusting with flour, knocking excess into trash or sink. OR spray well with cake release spray with flour already in it.
- Measure out all of your ingredients, so once you start the recipe, you have everything at your fingertips. Remove 1-2 tablespoons flour to a small dish reserving to toss raspberries before adding to the cake.
- Mix together in a medium bowl flour, baking powder and salt with a whisk, set aside.
- In the bowl of a stand mixer, or a batter bowl with a hand mixer, cream butter and sugar for 3-4 minutes until light and fluffy. If using all-natural cane sugar, beat a little longer.
- Add eggs one at a time, beating for 1 minute after each addition, scraping down sides once.
- Add vanilla extract and vanilla bean paste to the buttermilk and stir to mix.
- With the mixer on low, add ⅓ of the flour mixture (I use ¼ cup scoop and do three scoops) then add half the buttermilk mixture and combine on low. Scrape down the sides of the bowl.
- Add another ⅓ of the flour mixture, mixing until just combined, add the rest of the buttermilk mixture, then finish with the last of the flour mixture, scrape down sides if needed, and mix just until combined. Don't overmix.
- Next add the lemon zest and the ground white chocolate and mix just until combined on low.
- In a medium bowl, add frozen or fresh raspberries and reserved flour, tossing gently to coat.
- Carefully fold raspberries into the batter, it will be thick and you will have some of the raspberries bleed and fall apart, that’s okay, adds to the character of the cake.
- Scoop batter evenly into prepared bundt pan, using a spatula spread evenly and placing the bundt pan on an oven mitt, tap firmly but gently a couple of times to settle the batter.
- Bake for 45-50 minutes until a toothpick or skewer inserted comes out clean, a few moist crumbs are fine.
- Allow bundt cake to cool on the wire rack for 10 minutes, then place wire rack over the top of the bundt pan and using oven mitts or a kitchen towel, invert the bundt cake onto the wire rack. Cool completely. Keeping the hot bundt pan inverted on the cake while it cools, ensures moisture in your cake.
- Troubleshooting | If your cake is sticking, turn it back over into the pan and give the pan a couple of gentle shakes, using a butter knife to loosen the edges, then try inverting once again.
- Sometimes if the cake cools too long, it will stick, try popping it back in a 350 degree oven for 5 minutes, then try inverting once again.
Cream Cheese Frosting
- Beat butter and cream cheese 2-3 minutes on medium-high speed; until light, creamy and fluffy. Scrape down sides of bowl, mix in vanilla extract and a pinch of salt, if adding lemon zest, add now.
- With mixer on low speed slowly add the powdered sugar alternately adding a little milk or cream, whip on high for 2-3 minutes until light and fluffy, if mixture seems too stiff, keep whipping and add a few drops of milk at a time until desired consistency. Alternately, if too runny, add ¼ cup additional powdered sugar at a time.
- Spoon frosting into a piping bag and fit with a round tip or snip off ½-¾ inch of the plastic bag and pipe.
- For pretty “fingers” of frosting, frost from the outside of the bundt cake, up and over, for a nice thick finger of frosting.
- If desired, decorate the cake with some chopped white chocolate and fresh raspberries (or frozen). If using frozen on top, wait until the last minute to add as they thaw they will bleed onto the cake.
Made an absolutely delicious cake but it does not taste anything like the one from Nothing Bundt Cakes.
So glad you loved the cake, sorry you didn’t think it was like NBC!
This looks delicious! May I make this into Bundtlettes? Any tips would be appreciated.
Thank you!
It was kind of buried at the end of the post, and I’ve since updated the recipe card to include those instructions, thanks for bringing that to my attention!
If desired, scoop batter into well sprayed or lined bundtete or cupcake pans, fill ⅔ full. Bake at 350 (375 high altitude) for 20-22 minutes for bundtlettes or mini bundts and 18-20 minutes for cupcakes.
Well, THIS is going to be the perfect showstopper for our Easter tabletop! I love the sound of this cake and appreciate all the tips and tricks you shared here so I can bake it successfully.
Thanks so much Erin! I know you will love it!
What an incredible recipe. I love using my bundt pan and this cake baked up beautifully. I’m making it again for Easter!
Thank you Julie so very much!
We love Nothing Bundt Cakes so I was excited when I came across this. Tried it and it is so good!! Just as good as Nothing Bundt Cakes! Will be making this again and again!
Thank you! So glad you loved it so much!
OMG!! I made this for my husband’s birthday and HOLY MOLY!! I think I ate HALF of it myself!! It is drool worthy!!
Awe, thank you so much!
My mom served this cake for my wedding shower years ago and I have been dreaming of it ever since! There’s no NBC near me anymore so I am thrilled I found this recipe and could make it again. Just as I remembered!
Oh that makes me so happy!! Sweet memories!
So gorgeous! We love the flavor of the cake and the frosting! Came out perfectly!
Love that! So glad you liked it!
This recipe makes a cheaper alternative to Nothing Bundt cake! It’s definitely perfect for Valentine’s and/or Mother’s Day!
Yes it sure is Rika! Really anytime you want a fresh, and moist bundt cake and way cheaper than Nothing Bundt Cakes!
Raspberries and chocolate are my favorite combination! I loved how moist the bundt cake turned out and the flavor of the white chocolate was just enough to set off the raspberries. Love that it’s a bundt cake as it takes so much of the fuss with layers and filling out of the picture. Will be making this again for mom for Mother’s Day.
Thank you so much Linda, so glad that you loved it! And yes, I couldn’t agree more, I love bundt cakes for just that reason! No fuss, no muss!
Oooh such a beautiful bundt cake! I absolutely love the combination of raspberry and white chocolate.
Thank you so much Tara! It’s a keeper for sure!
That is so pretty. Perfect for a family Easter treat!
It is absolutely perfect for Easter (Mother’s day too!), thank you!
Love the combination of white chocolate and Raspberry. Your presentation is so tempting and looks super delicious.
Thank you so much!
White chocolate and raspberry is one of my favorite flavor combinations! This copycat bundt cake looks like a perfect way to enjoy it. It sure would be beautiful with Easter brunch!
Thank you friend, it’s a fresh and easy fancy looking cake to make! Gorgeous for Easter and Mother’s day too!