White Chocolate Raspberry Bundt Cake Recipe (Nothing Bundt Cake Copycat)

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This White Chocolate Raspberry Bundt Cake is the perfect blend of sweet white chocolate and bright raspberry flavor – a delicious cake that’s dressed up enough for special occasions yet simple enough for weeknight baking. This Raspberry White Chocolate Cake brings the perfect balance of the sweetness of the white chocolate and tart fresh raspberries for for a delicious, impressive cake.

White Chocolate Raspberry Bundt Cake

If you’re a fan of Nothing Bundt Cakes, you’ve probably heard of this cake. I don’t live anywhere near a Nothing Bundt Cakes store, so I love using this copycat recipe to make this delicious cake at home.

This White Chocolate Raspberry Bundt Cake recipe gives you the best of both worlds: the sweetness and creaminess of white chocolate with the bright, tart burst of raspberry flavor.

My cake is not identical to the brand name one though – instead of the thick cream cheese frosting, mine is topped with a white chocolate ganache glaze that is delish!

Whether you call it a Raspberry White Chocolate Bundt Cake, a White Chocolate Raspberry Cake, or a Copycat Nothing Bundt Cakes White Chocolate Raspberry Bundt Cake, this cake is a perfect cake for celebrations and everyday treats alike. 

Video

Tools Needed

• 12-Cup Bundt Cake Pan
• Large Bowl
• Electric Mixer
• Measuring Cups & Spoons
• Cooling Rack
• Microwave Safe Bowl
• Small Bowl

Ingredients

All of these ingredients are common pantry staples and can be purchased at any grocery store.

​Cake:

• Butter, softened
• Granulated sugar
• Sour cream
• Eggs
• Vanilla
• Raspberry extract
• All-purpose flour
• Baking powder
• Salt
• White chocolate (chips or chopped)
• Raspberries (fresh or frozen)

Ganache topping:

• White chocolate
• Heavy Cream
• Raspberries and chocolate shavings for garnish

Note: See below for other optios like cream cheese glaze or cream cheese frosting .

Find the complete recipe, including ingredient measurements, in the recipe card below.​

How to Make a White Chocolate Raspberry Bundt Cake

1. Preheat oven to 325ºF.
2. Grease and flour a 12-cup bundt pan and set aside.
3. In a large mixing bowl, use a hand mixer to cream butter and sugar together until light and fluffy.
4. Add sour cream, then eggs, vanilla, and raspberry extract. Mix until smooth.
5. Add flour, baking powder, and salt.

1. Mix until smooth. This is a lot of batter, so if you’re using a deep bowl like the one shown, you may want to use a spoon or rubber spatula to scrape the bottom and sides of the bowl and make sure everything is mixed evenly.
2. Spoon enough batter into the prepared pan to cover the bottom about ½ inch deep (this helps keep raspberries from sinking to the bottom and sticking to the pan).
3. Stir white chocolate into the remaining batter.

1. Gently fold in raspberries.
2. Pour the batter into the bundt pan.

1. Bake in the center of the oven for 85 minutes, until a toothpick inserted comes out clean.
2. Remove from oven and let cool for 10 minutes.
3. Loosen cake from sides of pan with a butter knife or icing spatula, and invert cake onto a wire rack to finish cooling.

1. Heat the cream until it’s steaming and pour over 6 oz. white chocolate. I like to do this step in the microwave in a glass measuring cup because it’s easy to scorch on the stovetop.
2. Stir until the white chocolate is melted and smooth.
3. Drizzle over cooled cake.
4. Top with raspberries and white chocolate shavings (I tore my raspberries into pieces).

Pro Tips for Best Results

• Use room-temperature eggs and sour cream for the best results.
• Fold at low speed or by hand when adding white chocolate chips and fresh raspberries to avoid smashing fruit and to keep the batter tender (low speed / medium speed references).
• If using fresh raspberries, toss with a tablespoon of flour so they don’t sink to the bottom.
• For a Copycat Nothing Bundt Cakes experience,use a large round piping tip to pipe cream cheese frosting over the top in thick lines as I did on this Lemon Bundt Cake.
• Use plastic wrap to cover the cake once fully cool if storing at room temperature; place in an airtight container for best freshness.
• If you’re baking this bundt cake for the first time, check at 75 minutes and remember every oven varies. Use a toothpick or cake tester.
• To prevent the outside of the cake from getting too brown, place the bundt pan on the middle rack.
• For the best bundt cakes, prepare your pan well – a well-greased, prepared pan dusted with flour helps the cake come out cleanly.

Serving, Storage, and Make-Ahead

• This cake often tastes even better the next day as flavors meld. Serve at room temperature.
• Store leftover slices in an airtight container or wrap the whole cake in plastic wrap to keep moist. Refrigerate if you used a cream cheese frosting, and bring to room temperature before serving for the best texture.
• To freeze: wrap tightly in plastic wrap, then place in a ziplock bag and freeze up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Variations & Occasions

• Cream Cheese Glaze: instead of the White Chocolate Ganache, you could top this cake with a Cream Cheese Glaze.
• Raspberry Vanilla Cake variation: add extra vanilla extract or a splash of raspberry liqueur for grown-up flavor.
• White Chocolate Bundt Cake: Omit the raspberries and stir in white chocolate chips for a pure white chocolate cake.
• Raspberry White Chocolate Cake with Cream Cheese Frosting: slice and serve with cream cheese frosting layered on the top or cut into slices for a wedding dessert table.
• This recipe makes a show-stopping dessert for a baby shower, bridal shower, or any special occasion.
• For a simple dusting, sprinkle powdered sugar over the top of the cake or add a few fresh raspberries on the top of the cake for a finishing touch.

Quick Troubleshooting

• Dry cake? You may have overbaked. Next time, reduce the time by 5 minutes and test earlier. Ensure you measured dry ingredients correctly and did not overmix.
• Cake stuck to pan? Use more nonstick spray or butter and flour; let the cake cool slightly in the prepared pan before inverting the cake.
• Raspberries sinking? Toss with a tablespoon of flour first.

More Delicious Recipes

• Raspberry Cheesecake Brownies
• Raspberry Cake Filling
• Best Lemon Bundt Cake Recipe with Cream Cheese Frosting
• Raspberry Cinnamon Rolls Recipe
• Instant Pot Raspberry Cheesecake