Best White Chocolate Raspberry Bundt Cake {Copycat}
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The best copycat Nothing Bundt Cake white chocolate raspberry recipe! 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.
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.
Bundt cakes are the best; minimal effort, maximum beauty! Try this Peach Cobbler Pound Cake too!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!
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
Ingredients, directions and nutritional information in the printable recipe card at the end of the post.
- 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, making it a lemon raspberry bundt 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
Love copycat and raspberry recipes? Make these Easy 5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe and you definitely have to try my Crumbl Chocolate Chip Cookies, and these traditional shortbread cookies — easy and buttery!
Instructions for White Chocolate Raspberry Cake Copycat Recipe
Preheat the oven to 350° F (175° C) or 375°F (190° C) 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 these crock pot cinnamon rolls or homemade cinnamon rolls, on coffee cake or 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.
- Lemon Raspberry Bundt Cake | Simple be sure to add the zest of one lemon and use some lemon juice in the buttercream in place of the cream.
- Chocolate Raspberry Bundt Cake | Sure thing! Use semi-sweet chocolate chips instead of white chocolate chips and if you want a chocolate cake base, replace ¼ cup of the flour with cocoa powder.
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°F (190°C)
Pro 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°F (175°C) 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
- Easy Fresh Strawberry Crunch Cake Recipe (Bundt) with homemade strawberry crunch!
- Pear Bundt Cake
- Blueberry Pancake Bundt Cake Recipe
- Cinnamon Swirl Bundt Cake
- Blueberry Crumb Coffee Cake
- Guinness Chocolate Cake with Irish Buttercream
- Pumpkin Pie Dump Cake
- Cranberry Christmas Cake << so amazing and so easy!
- The Best All Natural Red Velvet Bundt Cake with Bailey’s Cream Cheese Frosting
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 especially beautiful for a bridal or baby shower. In fact, I think I could find a reason to make this every season!
White Chocolate Raspberry Bundtlettes or Cupcakes
If desired, scoop batter into well sprayed or lined Bundtlette 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.
More Fruit Desserts
Fruit desserts are the best; they scream fresh and light; you will love these two below, my famous Key Lime Pie and this Low-Sugar Strawberry Jam.
Strawberry Cheesecake Cups
Quick and easy, these fruit topped no-bake cheesecake cups are perfect for any occasion.
Lemon Ricotta Cake
Dense and moist, this brightly flavored, lightly sweetened cake is the perfect treat.
I hope you loved this Nothing Bundt Cake White Chocolate Raspberry Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Best White Chocolate Raspberry Bundt Cake
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 , real butter, 1 ½ sticks
- 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, fresh or frozen – do not thaw, heaping
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 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.
✱ Kathleen’s Tips
Bundtlets, Mini Bundts or Cupcakes
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. Storage This cake may be made ahead of time, cooled completely and wrapped well in plastic wrap, stored in the fridge (up to one week) and in the freezer for up to 3 months. Remove from fridge or freezer, thawing overnight in fridge, then frost. Store frosted cake on the counter for up to 3 days, then transfer to the fridge for up to 7 days. If desired, freeze the frosted cake, flash-freeze it for one hour until frosting is firm, then wrap well with plastic wrap. To serve, remove from freezer, remove plastic wrap and allow to come to room temperature before slicing. If desired, place a cake dome over the top to keep the cake from drying out while thawing. White Chocolate Raspberry Bundettes or Cupcakes If desired, scoop batter into well sprayed or lined bundette, mini bundette or cupcake pans, fill ⅔ full. Bake at 350 (375 high altitude) for 20-22 minutes for bundlettes and 18-20 minutes for cupcakes.Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
This cake was a hit! My pastry bag bit the dust so I had to spread it on. My Wilton bags would not have been large enough for the icing needed to do it right.
So glad the cake was a hit! Sorry about your pastry bag, you can always use a ziplock baggie too, tho it’s not quite as round coming out. Sounds like you made the best of it tho!
Can I swap cake flour in place of the AP flour? Or is this cake already really light and fluffy like NBC?
Hi Amanda, you could try using Cake flour, I haven’t tried it before. The cake it’s super light, but sure is delicious and tender, let me know how it turns out!
Would I be able to use this recipe and divide the batter into two slightly smaller Bundt cake pans, about 8 1/2 x 2 inches. Instead of the regular Bundt cake pan that is bigger.
I absolutely think you could, just don’t fill them past ⅔ full is possible. And they’ll probably bake for less time.
all the rave a party where i was asked to bring a white chocolate raspberry cake–I had NEVER even tasted one, but all assured me this was the best, better than the Cat! I just made it again for a business event and I can’t wait for the accolades! Thanks for making me look great!
Wahoo! Your comment makes my day and makes me smile! Thanks so much for your sweet comment Christine!
I made this cake for my son’s birthday. This Nothing Bundt Cake is my son’s absolute favorite, so he requested I make it for him. I was a little worried, but it came out beautifully! It was beautiful, delicious and not too hard. It was the biggest hit of the party! Thanks for the great recipe!
Ah, I love hearing that Lisa, thank you so much, you made my month! So glad you loved it!! And your son too! Happy birthday to him!
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!
We made these for my birthday but with strawberries and it was SO good. I wonder though if it would come out okay without adding the chocolate? Don’t have any at hand and I want to make it again.
Hi Yuliana, I believe it would be just fine without the white chocolate! I hope you gave it a try!
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!