Description
This White Chocolate Raspberry Bundt Cake offers a delightful combination of rich white chocolate and tart raspberry flavors swirled through a moist and tender cake. Topped with a creamy, smooth cream cheese frosting, this dessert is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) white cake mix
- 1 small box (3.4 ounces) instant white chocolate pudding mix
- 4 large eggs
- ½ cup water
- ½ cup vegetable oil
- 1 cup sour cream
- 1 cup white chocolate chips (chopped into smaller pieces)
- 1 cup raspberry pie filling (divided, such as Duncan Hines)
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese (softened)
- ¼ cup salted butter (softened)
- ½ tablespoon vanilla extract
- 3 to 4 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Heavily grease a standard size Bundt cake pan with cooking spray to ensure the cake releases easily after baking.
- Mix Cake Batter: In a large bowl, combine the white cake mix, instant white chocolate pudding mix, sour cream, eggs, water, and vegetable oil using an electric hand mixer until fully combined. Gently fold in the chopped white chocolate chips for bursts of creamy chocolate in each bite.
- Layer Batter and Raspberry Filling: Pour half of the cake batter evenly into the prepared Bundt pan. Spoon half of the raspberry pie filling in six spoonfuls evenly distributed over the batter. Use a knife to gently swirl the raspberry filling into the batter, being careful to keep the filling away from the sides of the pan to prevent burning.
- Add Remaining Batter and Raspberry: Pour the remaining cake batter evenly over the swirled raspberry layer. Drop the remaining raspberry filling in spoonfuls over the top and gently swirl again, avoiding the pan’s sides as before.
- Bake the Cake: Place the Bundt pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
- Release Cake from Pan: After cooling slightly, invert the Bundt pan onto a cake platter and carefully release the cake, ensuring it stays intact.
- Make Cream Cheese Frosting: In a large bowl, use an electric hand mixer to cream together softened cream cheese and butter until smooth and well blended. Stir in the vanilla extract. Gradually add powdered sugar, starting with 2 cups and then adding ½ cup increments, mixing thoroughly until the frosting is thick yet soft enough to pipe.
- Decorate Cake: Transfer the frosting into a large Ziplock bag, squeezing all the frosting into one corner. Snip off the corner of the bag and pipe stripes of frosting decoratively over the cooled cake.
- Serve: Slice the cake into 12 servings and enjoy the rich, fruity flavors balanced by creamy frosting.
Notes
- Ensure that the raspberry pie filling does not touch the sides of the Bundt pan during swirling to prevent burning.
- Let the cake cool for 15 minutes in the pan for easier removal and to prevent breakage.
- The frosting consistency should be thick but still soft enough to pipe; adjust powdered sugar accordingly.
- White chocolate chips can be chopped into smaller pieces to better distribute the chocolate throughout the batter.
- Use room temperature cream cheese and butter for smoother frosting.
