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Copycat Nothing Bundt Cake

Copycat White Chocolate Raspberry Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (312 g) all-purpose flour
  • 1 box (3.4 oz) instant white chocolate pudding mix
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 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
  • 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

Method
 

  1. 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.
  2. Cream butter and sugar for 2-3 minutes until fluffy, then add eggs one at a time and vanilla.
  3. Whisk buttermilk and sour cream. Alternate adding dry ingredients and buttermilk mixture to the batter, starting and ending with dry, mixing just until combined.
  4. Spoon half the batter into the pan, dollop with half the jam, and swirl. Top with remaining batter and jam, and swirl again.
  5. 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.
  6. Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and beat until fluffy. Frost the cooled cake and serve.

Notes

For the tallest rise, bring all cold ingredients to room temperature before you start. If your bundt pan is smaller than 10 cups, reduce the bake time by 5 to 10 minutes. The unfrosted cake freezes beautifully, so you can bake it a day ahead.