Copycat White Chocolate Raspberry Bundt Cake
This copycat White Chocolate Raspberry Bundt Cake nails that signature dense, buttery crumb and tangy cream cheese frosting, all from your own oven. A box of white chocolate pudding mix and a few ribbons of seedless raspberry jam are what make it taste like the real thing.
It’s a showy dessert that’s straightforward enough for a Tuesday. You need a good bundt pan, about 20 minutes of hands-on time, and a little patience while it cools.
What Makes This Bundt Cake So Good
The cake gets its unmistakable flavor and plush, tight crumb from instant white chocolate pudding mix. Sour cream keeps it from ever drying out, and those deep swirls of raspberry jam cut through the sweetness in every slice.
And the frosting? It’s the same cream cheese buttercream that makes the original so addictive, but made in one bowl with four ingredients. You’ll want to spread it thick and let it set up slightly before slicing.
Ingredients
- 2 ½ cups (312 g) all-purpose flour: spooned and leveled
- 1 box (3.4 oz) instant white chocolate pudding mix: not the cook-and-serve kind
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup (226 g) unsalted butter, at room temperature: important for a smooth batter
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (120 ml) sour cream, at room temperature
- ½ cup (160 g) seedless raspberry jam: or strained raspberry preserves
- For the frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
Variations / Substitutions
- Swap the raspberry jam: use strawberry jam, lemon curd, or a quick chocolate ganache swirl for a different flavor.
- No white chocolate pudding mix: substitute vanilla instant pudding mix and stir 4 oz melted white chocolate into the wet batter for a close match.
- Dairy-free option: use plant-based butter and cream cheese, and swap buttermilk for a cup of almond milk mixed with 1 tbsp white vinegar. The texture will be slightly less rich.
- Gluten-free flour: a 1:1 gluten-free baking flour blend works well; add 5 extra minutes to the bake time and check for doneness.
Nothing Bundt Cake Frosting makes a delicious topping for this cake.
How to Make Copycat White Chocolate Raspberry Bundt Cake
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (180°C) and generously grease a 10 to 12 cup bundt pan. In a medium bowl, whisk together the 2 ½ cups flour, the packet of pudding mix, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt.
The mixture will look lightly speckled from the pudding mix and already carry a faint white chocolate scent. Set that bowl aside while you cream the wet ingredients.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the 1 cup butter and 1 ¾ cups sugar on medium-high speed for 2 to 3 minutes, until pale and noticeably fluffier. Add the eggs one at a time, beating well after each addition, then mix in the 2 tsp vanilla.
Scrape down the sides of the bowl after each egg so nothing clings to the edge. The mixture will turn airy and lighten in color.
Step 3: Alternate the Dry and Wet Ingredients
Whisk together the 1 cup buttermilk and ½ cup sour cream in a small bowl. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk mixture, starting and ending with the dry. Mix just until the last streak of flour vanishes.
The batter will be thick and velvety. Overmixing at this stage can toughen the crumb, so stop the moment it comes together.
Step 4: Swirl in the Raspberry Jam
Spoon half the batter into your greased bundt pan and smooth the top. Dollop about half of the ½ cup raspberry jam in teaspoon-sized drops over the batter, then use a butter knife to swirl it gently. Cover with the remaining batter, smooth it out, and dot with the rest of the jam, swirling again.
Don’t swirl too aggressively, or the jam will blend into the cake. You want distinct ribbons that peek through each slice.
Step 5: Bake the Cake
Bake at 350°F (180°C) for 45 to 55 minutes. The cake is done when a toothpick inserted into the thickest part comes out with a few moist crumbs clinging to it. Start checking at the 45-minute mark.
The top will spring back when lightly pressed, and the edges will have pulled away from the pan a bit. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely before you frost it.
Step 6: Frost and Serve
To make the frosting, beat the 8 oz cream cheese and ½ cup butter in a clean bowl until smooth and creamy. Add the 3 cups sifted powdered sugar and 1 tsp vanilla, beat on low until combined, then increase the speed to high for about 2 minutes until it’s fluffy.
Frost the cooled cake with a thick, swoopy layer, using an offset spatula or the back of a spoon to create soft waves. Slice and serve at room temperature so the raspberry swirl is clear in every piece.
A Few Tips for Baking This Bundt Cake
- Grease the pan with butter and flour, or use a flour-based baking spray, and pay extra attention to the crevices so the cake releases without a fight.
- Spoon the flour into your measuring cup and level it off. Packing in too much flour will make the cake heavy.
- If the top of the cake browns too quickly, tent it loosely with foil for the final 15 minutes.
- Keep the oven door closed during the first 30 minutes of baking to help the cake rise tall.
How to Keep Your Bundt Cake Fresh
- Refrigerate: store tightly covered in the fridge for up to a week. Let slices come to room temperature before eating so the frosting softens again.
- Freeze the unfrosted cake: wrap it well and freeze for up to a month. Thaw overnight in the fridge, then frost and serve.
Frequently Asked Questions
Can I use fresh raspberries instead of jam?
Yes, but the swirl will be less uniform. Toss 1 cup fresh raspberries with a bit of flour and gently fold them into the batter rather than swirling, to avoid pockets of liquid.
What does the pudding mix actually do?
Instant pudding mix adds white chocolate flavor, helps the cake stay moist, and creates a softer, tighter crumb. It’s the shortcut to that bakery-style texture.
How do I get a stuck bundt cake out of the pan?
If the cake doesn’t release, place a hot, damp kitchen towel over the inverted pan and let it steam for a minute. Give the pan a gentle shake and the cake should slide out.
Can I use a different frosting?
You can swap the cream cheese frosting for a simple vanilla glaze or a dusting of powdered sugar if you prefer a lighter topping. The cake can stand on its own.
Copycat White Chocolate Raspberry Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and grease a 10-12 cup bundt pan. Whisk flour, pudding mix, baking powder, baking soda, and salt.
- Cream butter and sugar for 2-3 minutes until fluffy, then add eggs one at a time and vanilla.
- Whisk buttermilk and sour cream. Alternate adding dry ingredients and buttermilk mixture to the batter, starting and ending with dry, mixing just until combined.
- Spoon half the batter into the pan, dollop with half the jam, and swirl. Top with remaining batter and jam, and swirl again.
- Bake 45-55 minutes until a toothpick comes out with moist crumbs, then cool in the pan 10 minutes before inverting onto a rack. Cool completely.
- Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and beat until fluffy. Frost the cooled cake and serve.
Notes
