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46 Comments

Best White Chocolate Raspberry Bundt Cake

Kathleen

by Kathleen Pope Oct 21, 2024

Jump to Recipe

Copycat White Chocolate Raspberry Nothing Bundt Cake image of top down shot of decorated bundt cake with fresh raspberries.
Copycat Nothing Bundt Cakes White Chocolate Raspberry Bundt cake top image of slice of fresh raspberry bundt cake and bottom image frosted bundt cake.
White Chocolate Raspberry Bundt Cake pin with image of whole bundt, frosted with copycat Nothing Bundt Cakes cream cheese frosting.
Pin for gorgeous white chocolate raspberry bundt cake, a copycat Nothing Bundt Cake recipe.
Long pin with two images, slice of white chocolate raspberry nothing bundt cake and bottom image of full cake decorated with fresh raspberries.

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!

White Chocolate Raspberry bundt cake, slice on a plate with fresh raspberries and bundt cake in background.
This post may contain affiliate links. Read my disclosure & privacy policy.

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, use the Jump to Recipe to head straight there!

  • Why You Will Love this Raspberry Bundt Cake
  • Simple Ingredients
  • Instructions for White Chocolate Raspberry Cake Copycat Recipe
    • Step 1 | Prep your pan well
    • Step 2 | Prep dry ingredients
    • Step 3 | Mix wet ingredients
    • Step 4 | Add dry ingredients to wet ingredients
  • Fresh Tip
    • Step 5 | Add Raspberries & White Chocolate
    • Step 6 | Baking White Chocolate Raspberry Bundt Cake
  • How to get bundt cakes to release and stay moist
  • How to Make Bundtlets or Mini Bundts
  • Nothing Bundt Cakes Cream Cheese Frosting Recipe
  • Bundt Cake Pan 101
  • Variations & Substitutions
  • High Altitude Nothing Bundt Cake White Chocolate Raspberry Recipe
  • Pro Tips
  • Frequently Asked Questions
  • Recommended Equipment
  • More of my Favorite Cake Recipes
  • White Chocolate Raspberry Bundtlettes or Cupcakes
  • More Fruit Desserts
  • Strawberry Cheesecake Cups
  • Lemon Ricotta Cake
  • Best White Chocolate Raspberry Bundt Cake
    • Cream Cheese Frosting
    • White Chocolate Raspberry Bundt Cake
    • Cream Cheese Frosting
      • Bundtlets, Mini Bundts or Cupcakes

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!

Square image of white chocolate raspberry bundt cake with copycat nothing bundt cake fingers of cream cheese frosting.

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

Labeled ingredients for White chocolate raspberry bundt cake, copycat nothing bundt cake recipe.
  • 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
Rodelle vanilla and vanilla bean paste next to baked white chocolate raspberry bundt cake on cooling rack.

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. 

Adding baking powder and salt to flour mixture.
Whisk together baking powder, salt and flour
Add sugar to creamed butter mixture.
Cream butter and sugar

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. 

Add eggs one at a time to creamed butter and sugar mixture.
Add eggs one at a time to creamed butter and sugar
Adding vanilla bean paste to buttermilk mixture.
Stir in vanilla bean paste to buttermilk
Add vanilla extract to buttermilk mixture.
and vanilla extract

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.

Add one third flour mixture to batter.
Add flour mixture to batter
Adding buttermilk mixture between flour mixture.
Add buttermilk

Next add the lemon zest (my favorite zester) and ground white chocolate and mix on low until just combined. Remove bowl from mixer. 

Adding lemon zest to cake batter.
Add lemon zest to batter
Pouring in ground white chocolate to batter.
Add ground white chocolate to batter

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.

Gently fold 1-2 tablespoons flour to raspberries.
Gently fold flour into raspberries
Add flour coated raspberries to cake batter.
Fold carefully into batter

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. 

Smooth batter into bundt pan.
Smooth batter in bundt pan.
Baked white chocolate raspberry bundt cake.
Bake until golden

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. 

Unfrosted and cooling white chocolate raspberry bundt cake on cooling rack.

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 โ…” 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. 

Add vanilla bean paste to cream cheese frosting mixture.
Add vanilla paste to creamed butter and cream cheese
Pour in powdered sugar for cream cheese frosting mixture.
Slowly mix in powdered sugar
Adding lemon juice to cream cheese frosting mixture.
Add lemon juice or milk to desired consistency

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. 

Adding frosting to piping bag set inside glass.
Spoon frosting into piping bag
Baked cake with frosting in piping bag.
Prepare to frost
Frosting from outside to in for "fingers" of frosting on bundt cake.
Frost from outside in

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. 

Frosting white chocolate raspberry bundt cake with fresh raspberries on top and white chocolate chips.

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!

White Chocolate Raspberry Bundt cake on decorative pedestal.

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.
Slice of white chocolate bundt cake on glass plate with gold fork.

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)
Cake server removing slice from bundt cake.

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

Would it be good to use cake flour instead of all purpose flour?

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.

Is it okay to use low fat cream cheese?

Yes, you’ll only be sacrificing a little richness and if you prefer it, then no problem.

Why are all my bundt cakes brown in color?

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.

Does this cake need to be refrigerated for storage?

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.

Slice removed from white chocolate raspberry bundt cake.

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.

Recipe Here
Lemon ricotta cake recipe slice on white plate with forks behind, cake is decorated with whipped cream and berries.

Lemon Ricotta Cake

Dense and moist, this brightly flavored, lightly sweetened cake is the perfect treat.

Recipe Here

Long pin with two images, slice of white chocolate raspberry nothing bundt cake and bottom image of full cake decorated with fresh raspberries.

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!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Square image of white chocolate raspberry bundt cake with copycat nothing bundt cake fingers of cream cheese frosting.

Best White Chocolate Raspberry Bundt Cake

4.94 from 16 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 12 servings
Print Pin SaveSaved!
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!

Equipment

  • 1 9-10 Cup Bundt Pan
  • 1 Cooling Rack

Ingredients 
US Customary – Metric

  • 2 ยฝ cups unbleached all-purpose flour add 2 tablespoons for high altitude
  • 2 ยฝ teaspoons baking powder reduce to 1 ¾ teaspoon for high altitude)
  • ¼ teaspoon kosher salt Increase to ½ teaspoon if using unsalted butter
  • ¾ cup butter real butter, 1 ½ sticks
  • 1 ยฝ 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
Get Recipe Ingredients

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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Bundtlets, Mini Bundts or Cupcakes
Spray and flour your bundtlets pans well, then scoop batter into prepared pans (not quite โ…” 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

Serving: 1slice | Calories: 503kcal | Carbohydrates: 80g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 290mg | Potassium: 139mg | Fiber: 1g | Sugar: 59g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
Square image of white chocolate raspberry bundt cake with copycat nothing bundt cake fingers of cream cheese frosting.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™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.

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  1. Jaydan

    Thu, Aug 29, 2024 at 8:05 am

    I was wondering if you put the lemon zest in will it make it have a lemon taste and also can you taste the seeds of the raspberryโ€™s in the cake?

    Reply
    • KathleenKathleen Pope

      Thu, Aug 29, 2024 at 9:24 am

      The lemon zest doesnโ€™t give it an overpowering lemony taste, but instead brightens the flavors. Of course if you arenโ€™t a lemon lover, you can leave it out. Iโ€™ve never โ€œtastedโ€ the raspberry seeds in the cake, they really just โ€œmeltโ€ into the cake, but again, if you are worried about it, maybe try using freeze-dried raspberries ground into a powder? Though I have never tried that. I hope you love it!
      Kathleen

      Reply
  2. Erica

    Sun, Apr 7, 2024 at 4:02 pm

    5 stars
    Made this cake last year for a birthday and everyone loved it! I want to make it again this year, but the person Iโ€™m making it for has an egg allergy. Any recommendations for an egg replacement that would suit this recipe best?

    Reply
    • KathleenKathleen Pope

      Sun, Apr 7, 2024 at 4:07 pm

      Love to hear that Erica! Thank you for your kind comment. I have never used an egg replacement on this cake, I would ask your friend their preferred product for egg replacement and use that as directed with it’s an egg replacement product, flax egg or otherwise. Let me know what you use and how it works!

      Reply
  3. Angelina

    Tue, Apr 2, 2024 at 11:37 pm

    Would this work in a 12 cup Bundt cake (the standard size) or is that too large?

    Reply
    • KathleenKathleen Pope

      Wed, Apr 3, 2024 at 12:32 pm

      Hi Angelina, it sure will, might bake a little faster, so start checking on the earlier side.

      Reply
  4. Lisa Connolly

    Sat, Jul 22, 2023 at 8:44 pm

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Sun, Jul 23, 2023 at 6:27 am

      So glad the cake was a hit! Sorry about your pastry bag, you can always use a ziplock baggie too, tho itโ€™s not quite as round coming out. Sounds like you made the best of it tho!

      Reply
  5. Amanda

    Fri, Jun 30, 2023 at 4:56 pm

    Can I swap cake flour in place of the AP flour? Or is this cake already really light and fluffy like NBC?

    Reply
    • KathleenKathleen Pope

      Fri, Jun 30, 2023 at 5:02 pm

      Hi Amanda, you could try using Cake flour, I havenโ€™t tried it before. The cake itโ€™s super light, but sure is delicious and tender, let me know how it turns out!

      Reply
  6. Zoe

    Mon, Jun 5, 2023 at 11:26 am

    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.

    Reply
    • KathleenKathleen Pope

      Mon, Jun 5, 2023 at 12:11 pm

      I absolutely think you could, just donโ€™t fill them past โ…” full is possible. And theyโ€™ll probably bake for less time.

      Reply
  7. Christine Coffman

    Sun, Dec 11, 2022 at 3:11 pm

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Sun, Dec 11, 2022 at 3:12 pm

      Wahoo! Your comment makes my day and makes me smile! Thanks so much for your sweet comment Christine!

      Reply
  8. Lisa Arnold Holden

    Wed, Jun 29, 2022 at 10:31 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Wed, Jun 29, 2022 at 12:16 pm

      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!

      Reply
  9. Cam

    Sun, Apr 17, 2022 at 6:40 pm

    4 stars
    Made an absolutely delicious cake but it does not taste anything like the one from Nothing Bundt Cakes.

    Reply
    • KathleenKathleen Pope

      Mon, Apr 18, 2022 at 12:22 pm

      So glad you loved the cake, sorry you didn’t think it was like NBC!

      Reply
  10. Rema

    Mon, Apr 11, 2022 at 10:00 pm

    5 stars
    This looks delicious! May I make this into Bundtlettes? Any tips would be appreciated.
    Thank you!

    Reply
    • KathleenKathleen Pope

      Wed, Apr 13, 2022 at 10:44 am

      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 โ…” full. Bake at 350 (375 high altitude) for 20-22 minutes for bundtlettes or mini bundts and 18-20 minutes for cupcakes.ย 

      Reply
  11. Erin

    Fri, Apr 8, 2022 at 5:29 am

    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.

    Reply
    • KathleenKathleen Pope

      Sat, Apr 9, 2022 at 5:34 pm

      Thanks so much Erin! I know you will love it!

      Reply
  12. Julie

    Thu, Apr 7, 2022 at 3:59 pm

    5 stars
    What an incredible recipe. I love using my bundt pan and this cake baked up beautifully. I’m making it again for Easter!

    Reply
    • KathleenKathleen Pope

      Thu, Apr 7, 2022 at 8:29 pm

      Thank you Julie so very much!

      Reply
  13. Mindy

    Wed, Apr 6, 2022 at 10:22 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Wed, Apr 6, 2022 at 1:56 pm

      Thank you! So glad you loved it so much!

      Reply
  14. Michaela Kenkel

    Tue, Apr 5, 2022 at 4:12 pm

    5 stars
    OMG!! I made this for my husband’s birthday and HOLY MOLY!! I think I ate HALF of it myself!! It is drool worthy!!

    Reply
    • KathleenKathleen Pope

      Wed, Apr 6, 2022 at 1:57 pm

      Awe, thank you so much!

      Reply
  15. Susannah

    Tue, Apr 5, 2022 at 9:22 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Wed, Apr 6, 2022 at 1:58 pm

      Oh that makes me so happy!! Sweet memories!

      Reply
  16. Nikki Lee

    Sat, Apr 2, 2022 at 8:56 am

    5 stars
    So gorgeous! We love the flavor of the cake and the frosting! Came out perfectly!

    Reply
    • KathleenKathleen Pope

      Sat, Apr 2, 2022 at 1:13 pm

      Love that! So glad you liked it!

      Reply
  17. Rika

    Wed, Mar 30, 2022 at 11:29 am

    5 stars
    This recipe makes a cheaper alternative to Nothing Bundt cake! It’s definitely perfect for Valentine’s and/or Mother’s Day!

    Reply
    • KathleenKathleen Pope

      Wed, Mar 30, 2022 at 11:44 am

      Yes it sure is Rika! Really anytime you want a fresh, and moist bundt cake and way cheaper than Nothing Bundt Cakes!

      Reply
  18. Linda

    Wed, Mar 30, 2022 at 11:09 am

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Wed, Mar 30, 2022 at 11:45 am

      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!

      Reply
  19. Tara

    Wed, Mar 30, 2022 at 10:56 am

    5 stars
    Oooh such a beautiful bundt cake! I absolutely love the combination of raspberry and white chocolate.

    Reply
    • KathleenKathleen Pope

      Wed, Mar 30, 2022 at 10:57 am

      Thank you so much Tara! It’s a keeper for sure!

      Reply
  20. Jacqueline Meldru

    Wed, Mar 30, 2022 at 10:55 am

    5 stars
    That is so pretty. Perfect for a family Easter treat!

    Reply
    • KathleenKathleen Pope

      Wed, Mar 30, 2022 at 10:58 am

      It is absolutely perfect for Easter (Mother’s day too!), thank you!

      Reply
  21. veenaazmanov

    Wed, Mar 30, 2022 at 10:47 am

    Love the combination of white chocolate and Raspberry. Your presentation is so tempting and looks super delicious.

    Reply
    • KathleenKathleen Pope

      Wed, Mar 30, 2022 at 10:58 am

      Thank you so much!

      Reply
      • Yuliana

        Fri, Nov 25, 2022 at 12:58 pm

        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? Donโ€™t have any at hand and I want to make it again.

        Reply
        • KathleenKathleen Pope

          Sun, Nov 27, 2022 at 3:18 pm

          Hi Yuliana, I believe it would be just fine without the white chocolate! I hope you gave it a try!

          Reply
  22. Tasia ~ two sugar bugs

    Mon, Mar 28, 2022 at 2:01 pm

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Tue, Mar 29, 2022 at 2:44 pm

      Thank you friend, it’s a fresh and easy fancy looking cake to make! Gorgeous for Easter and Mother’s day too!

      Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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