White Chocolate Raspberry Bundt Cake

Enjoy the perfect blend of sweet white chocolate and tangy raspberries in this moist and delicious White Chocolate Raspberry Bundt Cake.

Dreaming of a dessert that’s both elegant and bursting with flavour? Look no further than this White Chocolate Raspberry Bundt Cake!

This recipe takes a classic bundt cake and infuses it with luxurious white chocolate chips and juicy fresh raspberries. Imagine every bite bursting with sweet and tart flavors, complemented by the richness of the white chocolate.

Perfect for a special occasion or a delightful afternoon tea, this cake is sure to impress with its stunning presentation and irresistible taste.

Tips for Making the BEST Cake

• For an even richer flavour, use a white chocolate pudding mix instead of the vanilla pudding mix.
• It’s important to use room temperature ingredients for a smoother batter and even bake.
• Over mixing the batter can lead to a dense cake.
• Top the cake with extra white chocolate chips, white chocolate shavings, fresh raspberries, or swirl some raspberry jam into the frosting.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Do not leave at room temperature for more than 2 hours.

The unfrosted cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.

Ingredients for White Chocolate Raspberry Cake

Cake mix – You can use white cake mix, vanilla cake mix, or even yellow cake mix.

Pudding mix – Including pudding mix adds flavour to the batter, and creates a more tender texture.

Sour cream – Helps create a moist cake which is important when using butter rather than oil.

Milk – Whole milk is best but any milk will do, even non-dairy. You can, of course, also use water but I don’t think the texture and flavour is as good. It should be room temperature.

Eggs – Room temperature eggs are important to ensure your batter doesn’t curdle. If the batter does curdle, it will still turn out, but the texture will not be as nice.

Butter – The butter should be melted, and cooled to room temperature.

Chocolate – You can use chocoalte chips or chunks. You could also chop up a white chocolate bar.

Raspberries – Fresh raspberries are best. You could use frozen raspberries for the batter, (flour and mix in while still frozen) in a pinch.

Flour – To flour the raspberries.

Cream cheese – Use regular cream cheese for the best frosting.

Sugar – Icing sugar is best for a smooth frosting.

Vanilla – Pure vanilla extract is best but artificial is ok to use too!

Looking for More Tasty Cake Recipes?

Check out more of my favourite cakes!

Loaded with buttery pecans, this delicious and moist butter pecan cake is layered with a rich cream cheese frosting. This cake is the best!

A delicious coconut poke cake recipe that is perfect for any occasion! This easy poke cake is made with coconut milk and shredded coconut.

This easy salted caramel cake recipe is perfect for any occasion! A moist and fluffy caramel bundt cake that is smothered in a caramel glaze.

How to Make White Chocolate Raspberry Bundt Cake

Yields: 8 Servings | Prep time: 20 Minutes | Cook time: 45 Minutes

Ingredients:

For the cake:

• 1 box white cake mix
• 1 3.4 oz box instant vanilla pudding mix
• ¾ cup sour cream
• ½ cup milk
• 4 large eggs
• ½ cup unsalted butter, melted
• 1 cup white chocolate chips
• 2 cups fresh raspberries, divided
• 2 tablespoons all purpose flour

For the cream cheese frosting:

• 1 8oz package cream cheese, softened to room temperature
• ⅓ cup unsalted butter, room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350 degrees Fahrenheit. Grease a 10 inch bundt pan with cooking spray or butter.

In a large mixing bowl, combine the dry cake mix, dry vanilla pudding mix, milk, sour cream, eggs and melted butter and stir until well combined. (Image 1)

Stir the white chocolate chips into the cake batter. (Image 2)

In a separate mixing bowl, toss the raspberries in flour to coat. (Image 3) Fold into the cake batter until just combined. (Image 4)

Transfer the cake batter to the prepared bundt pan. (Image 5) Bake for 40-45 minutes, or until a toothpick inserted comes out clean. (Image 6)

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Meanwhile, prepare your cream cheese frosting. With an electric or hand mixer, blend together the cream cheese, butter and vanilla extract until smooth. (Image 7) Add the powdered sugar in increments and continue to mix until well combined. (Image 8)

Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc with the tip cut off) to pipe the frosting onto the cake. (Image 9) Top with remaining raspberries for garnish. (Image 10)

Slice and serve, enjoy!