Nothing Bundt Cake Recipe: White Chocolate Raspberry Bundt Cake

Are you looking for a unique and irresistible Nothing Bundt Cake Recipe for a special occasion? You have got to try this AMAZING white chocolate raspberry filled Bundt cake – just like the one from Nothing Bundt Cakes!

Not your favorite flavor? Check out some of my other yummy cake recipe:

• White Texas Sheet Cake
• Layer Carrot Cake
• Chocolate Bundt Cake
• Key Lime Cupcakes
• Strawberry Cupcakes with Coconut
• German Chocolate Cake

We are obsessed with Nothing Bundt Cakes, so I had to try to make my own copycat version of this incredibly moist and insanely delicious cake.While this bundt cake is something I usually make for a holiday or special occasion this cake can easily be made for a weekend treat. I know you are probably asking if Nothing Bundt Cakes are so amazing why go through the trouble of making your own? Well, they are delicious that is a fact, but they can get a little costly! I can make this for the family at home instead and save a little money which is a win for everyone. I’m going to give you a full warning… be prepared to hand out seconds or even the recipe because this recipe is about to blow you away!

Nothing Bundt Cake Recipe

Serving/Time: 10-12
Prep Time: 20 minutes
Bake/Cook Time: 60 minutes Cool Time: 30 minutes
Total Time: 120 minutes
Serving Size: 1 slice

White Chocolate Raspberry Bundt Cake

Print

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 cup butter, softened
• 8 oz. cream cheese, blocked- softened
• 2 cups granulated sugar
• 5 eggs
• 2/3 cup heavy cream
• 2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 package (3.4 ounce) Hersey’s white chocolate instant pudding
• 1 teaspoon baking powder
• 1 (4 ounce) bar of white chocolate, chopped – I used Ghirardelli
• ½ cup red raspberry pie filling or fruit spread- I used Smuckers
• Garnished with fresh raspberries and mint leaves (optional)
• 16-ounce cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Grease Bundt cake pan with grease and flour or Baker’s Joy and set aside.
2. In a mixing bowl using a hand mixer or a stand mixer, cream together butter, cream cheese, and granulated sugar until combined.
3. Add in eggs one at a time and mix on low until all eggs have been mixed into the batter. Add in heavy cream, vanilla extract, and almond extract.
4. In a separate mixing bowl whisk together flour, pudding package, and baking powder.
5. Slowly add dry ingredients to wet ingredients mix on low until all ingredients have combined evenly.
6. Fold in chopped white chocolate to batter.
7. Add ¾ of the batter to the greased Bundt cake pan. Spread out evenly.
8. Add red raspberry filling over batter and spread out with a spoon.
9. Pour remaining batter into Bundt cake over the red raspberry filling.
10. Bake in pre-heated oven for 60 minutes or until cake if baked in the center.
11. Remove from oven and allow to cool for 30 minutes or overnight.

Notes

To make cream cheese frosting:

1. In a mixing bowl, with a hand mixer or a stand mixer mix together on low, cream cheese and butter until smooth and creamy.

2. Add in vanilla extract.

3. Slowly add in powdered sugar 1 cup at a time until you have reached a smooth and creamy frosting.

4. Spread frosting over Bundt cake and serve.

* If you are wanting to get the Nothing but Bundt Cakes look you can pipe the frosting on the Bundt cake.

Cake Ingredients

• 1 cup butter, softened
• 8 oz. cream cheese, blocked- softened
• 2 cups granulated sugar
• 5 eggs
• 2/3 cup heavy cream
• 2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 package (3.4 ounce) Hersey’s white chocolate instant pudding
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 (4 ounce) bar of white chocolate, chopped – I used Ghirardelli
• ½ cup red raspberry pie filling or fruit spread- I used Smuckers
• Garnished with fresh raspberries and mint leaves (optional)

Cream Cheese Icing Ingredients

• 16-ounce cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 teaspoon vanilla extract

 

Cake Instructions

1. Preheat oven to 350 degrees. Grease Bundt cake pan with grease and flour or Baker’s Joy and set aside.

2. In a mixing bowl using a hand mixer or a stand mixer, cream together butter, cream cheese, and granulated
sugar until combined.

3. Add in eggs one at a time and mix on low until all eggs have been mixed into the batter.

4. Add in heavy cream, vanilla extract, and almond extract.

5. In a separate mixing bowl whisk together flour, pudding package, and baking powder.

6. Slowly add dry ingredients to wet ingredients mix on low until all ingredients have combined evenly.

7. Fold in chopped white chocolate to batter.

8. Add ¾ of the batter to the greased Bundt cake pan. Spread out evenly.

9. Add red raspberry filling over batter and spread out with a spoon.

10. Pour remaining batter into Bundt cake over the red raspberry filling.

11. Bake in pre-heated oven for 60 minutes or until cake if baked in the center.

12. Remove from oven and allow it to cool for 30 minutes or overnight.

How to Make Cream Cheese Frosting

1. In a mixing bowl, with a hand mixer or a stand mixer mix together on low, cream cheese and butter until
   smooth and creamy.

2. Add in vanilla extract and slowly add in powdered sugar 1 cup at a time until you have reached a smooth and creamy frosting.

3. Place the frosting in a bag and cut the corner to create a pipe.

4. Spread the frosting over the cake and then top with raspberries. Serve and enjoy!

Instructions

1. Preheat oven to 350 degrees. Grease Bundt cake pan with grease and flour or Baker’s Joy and set aside.
2. In a mixing bowl using a hand mixer or a stand mixer, cream together butter, cream cheese, and granulated
   sugar until combined.
3. Add in eggs one at a time and mix on low until all eggs have been mixed into the batter. Add in heavy
   cream, vanilla extract, and almond extract.
4. In a separate mixing bowl whisk together flour, pudding package, and baking powder.
5. Slowly add dry ingredients to wet ingredients mix on low until all ingredients have combined evenly.
6. Fold in chopped white chocolate to batter.
7. Add ¾ of the batter to the greased Bundt cake pan. Spread out evenly.
8. Add red raspberry filling over batter and spread out with a spoon.
9. Pour remaining batter into Bundt cake over the red raspberry filling.
10. Bake in pre-heated oven for 60 minutes or until cake if baked in the center.
11. Remove from oven and allow it to cool for 30 minutes or overnight.
12. For the frosting, in a mixing bowl mix with a hand mixer or a stand mixer mix together on low, cream cheese and butter until smooth and creamy.
13. Add in vanilla extract.
14. Slowly add in powdered sugar 1 cup at a time until you have reached a smooth and creamy frosting.
15. Spread frosting over Bundt cake and serve. * If you are wanting to get the Nothing but Bundt Cakes look
    you can pipe the frosting on the Bundt cake.

Nothing Bundt Cake Recipe Questions:

• What will I need to complete this recipe?
  • Bundt cake pan, Instant white chocolate pudding, raspberry pie filling or spread, Baker’s Joy or baking spray to have the Bundt cake release easily, Ziplock bag or piping bag to pipe frosting, and all of the ingredients listed above!
• How do I properly store my Bundt cake?
  • Best stored in an air tight container in the refrigerator and can last for up to 4 days.
• What is another variation I can make?
  • There are so many different flavors you can create with Bundt Cakes. If you are not a raspberry fan, try any of your favorite pie filling or fruit spreads using this same recipe!
• What are substitutions that I can make to this recipe?
  • I am using vanilla and almond extract as I feel it gives great balance, but you can use just one or the other if you choose. For the white chocolate bar, you can replace the bar with 1 cup of white chocolate chips.

 

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