White Chocolate Raspberry Bundt Cake

I still remember the day I tried this cake for the first time, it was my niece’s baby blessing. There were an array of cakes, treats and snacks to choose from sitting on the table. But then, I heard a ruckus. People were excited about something. They were all talking about some “cake” that was “to die for.” I heard words like “delicious” and “moist” and “I’m going to have to have another piece of this.” So, if I remember correctly, I was on a diet (bahaha as always), and I took one bite. That one bite turned into two, three, and so forth. It was the most delicious cake I had ever tasted. My brother and sister in law’s friend made the cake. Well, as time went on, we tried to get the recipe. After a few months persistent bugging on my part, Chris called with success. He had gotten the recipe. Chris has the BEST recipes! (Maybe I’ll convince him to share his Ruth Chris’ sweet potato recipe next!)

Don’t ask me why I am sharing the recipe to this cake right now. The first week of January. The week that everyone is “doing better” the week that we have all sworn off sugar forever.  I made the cake over Christmas a few times for a few different parties, and as always people RAVED over this cake. So I figured I would take a few pictures of the cake to share with you. If I don’t share it soon, the pictures will be buried and lost FOREVER.

White chocolate rasperry Bundt cake

So, this is what I expect of you. I expect you to PIN THIS recipe for later or save it if you don’t have Pinterest. Capeesh? I don’t want to you to go and make this recipe today or tomorrow. Make it the next time you need a new recipe to take to a get together. You will NOT be sorry, I promise.

Just remember that it is NOT my fault that you ruined your diet. Consider yourself warned:

WARNING: You will eat the entire bundt cake yourself if you make this cake.

 

5 from 2 votes
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White Chocolate Raspberry Bundt Cake

A delicious Bundt Cake that will leave you wanting to eat the whole thing!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • MAKE SURE YOU READ ALL DIRECTIONS THOROUGHLY BEFORE BEGINNING

What you will need

  • 1 Betty Crocker White Cake Mix {make as directed}
  • 1/2 c applesauce {no cinnamon}
  • 1 small package of instant vanilla pudding {just the dry mix}
  • 1 cup frozen raspberries
  • 1 cup white chocolate chips

Frosting

  • 1/2 c butter softened {NOT MELTED}
  • 8 oz softened cream cheese
  • 2 tsp vanilla
  • 4 1/2 cups powdered sugar

Instructions

  1. Mix cake as directed. Add in your applesauce and pudding.
  2. Now that you have your cake batter mixed up nicely, you need to seperate the batter into two bowls. Pour approx 1/3 into another bowl.
  3. Defrost your raspberries and mash them up with a fork. Once they are nicely smashed, add 1 tbsp flour and mix together. Now add the mashed berries to the bowl containing 1/3 of the original batter. Set bowl aside.
  4. Take your 1 cup white chocolate chips and gradually melt them in the microwave. {Be careful not to burn the chocolate} With remaining 2/3 batter, add the melted white chocolate. Mix well.
  5. Generously grease your bundt pan. {I like "baker's joy spray}
  6. After your pan is greased, coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
  7. Add dollops of all of your raspberry/cake batter mix to the pan on top of the white chocolate batter.
  8. Add remaining white chocolate/cake batter to the top of the dollops.
  9. Make an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful NOT to touch the bottom of the pan. This creates a fun marble look.
  10. Bake 42-45 minutes at 350 degrees. Then let cool in the pan for a bit, then turn it out onto a cooling rack.
  11. IMPORTANT {optional} Step: Triple wrap your cake in saran wrap and put it in the freezer for 5-7 days. {I'll be honest here though, this hardly ever happens. We are much too impatient!}
  12. Here's what we do: Place the cake in the fridge until it is completely cool, then we frost it, then put it BACK in the fridge. You definitely can't skip this step. I promise. And I actually prefer to serve/eat it cold!
  13. FROSTING INFO: Mix butter and cream cheese until soft, add your 2 tsp vanilla, beat until light and fluffy. Add your powdered sugar, one cup at a time. Beat frosting until smooth. And if you feel like it, you can add a couple drops of food coloring. I like pink! 😉
  14. Devour!


 

 

 

 

 

 

 

 

 

 

 

 

Photo Source  {a reader of mine made my recipe and took this delicious picture!}

white chocolate raspberry bundt cake recipe 1 white chocolate raspberry bundt cake
I can’t wait for you to try it. I’m tellin’ ya, you have to trust me on this. You are going to love it!

 

 

Published on February 7, 2020

60 thoughts on “White Chocolate Raspberry Bundt Cake”

  1. A pink cake is so appetizing and inspiring, you could organize an entire pink evening around it, people with pink costumes, a table decorated in pink, totally La vie en rose.. Thank you, when is your shop opening, really looking forward to it. Have a super Year 2012, a multitude of joy and happiness.

    decogirlmontreal

  2. Camille, 5-7 DAYS. YES, DAYS. But if you keep reading, I give you an alternative method too!

  3. Unknown: I've never tried it in a regular pan, but let me know how it goes if you try it!

  4. Geesha, YEP, the freezer. Of course you need to thaw it before you eat it though. 🙂 xoxo.

  5. Hey Brooke….yeah it's me again! I went out last night bought all the ingredients….but I have one more question is it the small package of vanilla pudding or the large one? Thanks….hoping to make it to night

  6. Hallelujah! That's what I bought…guess I'm making a cake tonight! Thanks Brooke….I will let you know how it turns out wish me luck….making it for the girls at work!

  7. Looks delicious!

    But 5-7 days in the freezer?? That must have gotten confused with hours. How would that make it better? Especially if a few hours in the fridge does the trick.

  8. Geesha,
    A small one! I will change it in the post so that it is clear for everyone else! Thanks for the heads up. 🙂

  9. Oh, my, aaaack! Good thing I'm really trying hard to eat right otherwise I'd be rushing to the store NOW! However, I like the idea to use it for Valentine's Day — perfect!

    Oh, and in regards to freezing cake for that long, I don't think it's odd at all. When I make birthday cakes, I always freeze them a couple of days. For those who've never done it, believe me when I say it just tastes better. The fridge will dry it out, and the freezer allows time for the flavors to mesh.

    Yum, I hope I can wait another month!

  10. Lydia,
    Yes DAYS not hours. 🙂 Ha ha. I know it sounds weird, but it makes it soooo moist! The only reason we have done the fridge trick is because we are too impatient to do it the "right" way in the freezer. xoxo

  11. I just made the cake, however I used one varied ingredient, I tried strawberries instead! I got a juicer for christmas and the pulp that's left seemed like the perfect additive in place of smashed raspberries (plus, I'm getting my money's worth of the over priced strawberries I bought). It's cooling now, lets hope it turns out! Wish me luck :o)

  12. I made this three days ago, froze it for 2 days, thawed and frosted it today, and served it to company tonight. May I just say, I know what I'm requesting for my last meal should I ever find myself on death row. I imagine there's never a better time to have dessert for dinner, and ONLY dessert.

  13. I made this and it is currently in the freezer for Girls Night here on Thursday. I can't wait to hear how they all love it! Thanks for the recipe.

  14. In the oven now. DD doesn't like frosting, since she is going back to college tomorrow, won't frost this time, but next time… Can't wait to try it!

  15. In the oven now. DD doesn't like frosting, since she is going back to college tomorrow, won't frost this time, but next time… Can't wait to try it!

  16. Planning to make this tonight to eat on the weekend. It looks amazing! Just a question… The recipe says to make the white cake as directed. Does that mean use the oil it calls for AND add the applesauce too?

  17. I am so excited to make this in the morning, I even have all the ingredients on hand. Good to know I really don't have to freeze it for 5-7 days, because I am super impatient too!

  18. Just made it, haven't had a bite yet. It's my birthday, so my daughter and I decided to host an episode of Cake Wars in my kitchen. I tried it again, only this time, used chocolate pudding instead of vanilla and used dark chocolate instead of white chocolate. EEEEKKKK!!!! I'll let you know how it turns out! 🙂 Thanks again…this is going to be the best birthday cake EVER. 🙂 -Jaime

  19. So……Miss Brooke……I made this cake for my mother-in-law for this past Mother’s Day along with an orchid plant (she loves ‘all things flowery’. I took it on your on advice that it would be amazing without first trying it out myself (untried recipe gifts could equal a disaster) 🙂 But to my joy she called a few days later and raved about the yummy cake and how moist it still was and…..the plant was still alive! The cake was a huge hit. Thanks for posting

    1. Thank you!! I’m glad you like it! It is one of the most delicious recipes I have. Mmmmm. I might have to make it soon again.

  20. I will be making this for my boyfriend’s 29th birthday next week. I can’t wait to start the process. All ingredients have been purchased and are patiently waiting for some TLC. Woot woot!!! I can’t wait!

  21. OH MY GOODNESS
    This is my new favorite cake. It was made for the boyfriend’s birthday. I let mine sit in the freezer for 6 days and it seems to have made the cake more dense. Which is awesome! The frosting was a little much. I think next time I will use less of the powdered sugar and also spread less on the cake. The cake by itself is incredible!

    Thanks for sharing this recipe. The boyfriend loved it. Mission accomplished. Yeow Yeow!!

    -Karli

  22. I have made this cake three times. And every time I make it people freak out. My husband always wants this cake FYI. And last night he had a work party celebrating his promotion and it did not disappoint. I honesty can say that this recipe is an exact comparison to the nothing bundt cake cake. I can’t tell the difference! Thank you for sharing this recipe!! It’s amazing!

  23. I modified the frosting, instead of food coloring I just used raspberries for coloring and taste. Has anyone made this in cupcakes? What temperature and how much time?

  24. This was moist and delicious. I made it 2 weeks ahead for an event and kept it in the freezer. I put about 1/2 tsp. raspberry extract in the cream cheese frosting.

    1. Wendy!
      Tell me more details. Is is falling apart when you take it out of the bundt pan? Tell me more so I can try and help!

      1. Brooke, my cake started to fall apart too as I took it out of bundt. I did let it cool awhile before turning it out on cooling rack. Any suggestions as to what I might be doing wrong?

        1. I’ve had that happen before. Darn it! Are you using a Silicone bundt pan? Those are my VERY favorite. It helps the cake come out easily.

  25. Can americans not bake properly, where are the proper recipes that dont rely on awful cake mixes. When i search for a recipe, i want a proper recipe not cheating with crappy ingredients

    1. But doesn’t everything taste awful with a tongue that sour? Try it anyhow; it’s so good it might melt that stick you’ve got stuck…

  26. I’m trying to save this to my computer ~ found this recipe when I got your lemon cake recipe. Every time I try to save it or pin it, it keeps pinning/saving the lemon cake recipe. I “need” this recipe! ….yeah, right….like a hole in my head it’s needed! Guess I’ll just copy & save it into a document & hope that works…if not since I don’t have a printer right now, I’ll just write it down.

  27. After freezing it for a week, do you defrost before frosting and serving? Or do you serve it frozen? You said you like it cold so just wondering:)

  28. oh, this tastes wonderful.
    Unfortunately, mine didn’t look nearly as pretty as yours.
    When I took it out of the oven it fell…. then when I tried to get it out of the bundt pan, it started falling apart…. not sure what I did wrong!!

    But, we just closed our eyes and ate it anyway…. besides, the icing hide some of the injuries. :]

  29. 5 stars
    This was amazing! I’ll be making it for everything now! I froze it for about 24 hours because that’s all the time I had. Then I frosted it and put it in the fridge. I think it’s best cold.

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