Description
A luscious White Chocolate Raspberry Bundt Cake featuring a moist white cake swirled with vibrant raspberry pie filling and studded with white chocolate chips. Topped with a smooth cream cheese frosting, this cake is perfect for celebrations or a decadent dessert 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, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Heavily grease a standard-sized Bundt cake pan with cooking spray and set it aside to ensure the cake doesn’t stick.
- Make Cake Batter: In a large bowl, use an electric hand mixer to combine the white cake mix, instant white chocolate pudding mix, sour cream, eggs, water, and vegetable oil until smooth and fully combined. Fold in the chopped white chocolate chips gently.
- Layer Batter and Raspberry Filling (First Layer): Pour half of the batter evenly into the prepared Bundt pan. Spoon half of the raspberry pie filling in 6 dollops evenly distributed over the batter. Use a knife to gently swirl the raspberry filling through the batter, making sure the raspberry does not touch the sides of the pan to prevent burning.
- Layer Batter and Raspberry Filling (Second Layer): Pour the remaining cake batter evenly over the previous layer. Drop the remaining raspberry pie filling in spoonfuls across the top of the batter and gently swirl again with a clean knife, avoiding the pan sides.
- Bake the Cake: Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove the cake carefully from the oven and allow it to cool in the pan for 15 minutes.
- Release the Cake: After cooling, invert the cake onto a cake platter and carefully remove the pan to reveal your Bundt cake.
- Prepare Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and salted butter with an electric mixer until creamy and well blended. Stir in the vanilla extract.
- Add Powdered Sugar: Gradually add 2 cups of powdered sugar and mix until combined. Continue adding powdered sugar ½ cup at a time until the frosting is thick yet spreadable and soft.
- Decorate the Cake: Transfer the frosting into a large Ziplock bag, press all the frosting down to one corner, and snip off the tip. Pipe stripes of frosting decoratively all over the cooled cake.
- Serve: Slice the cake into 12 servings and enjoy this delightful combination of white chocolate and fresh raspberry swirls with a creamy frosting finish.
Notes
- Be careful not to let the raspberry pie filling touch the sides of the Bundt pan to avoid burning during baking.
- Allow the cake to cool slightly before inverting to prevent breakage.
- For extra flavor, white chocolate chips can be chopped finer or substituted with chunks for texture variation.
- Frosting consistency can be adjusted by adding more or less powdered sugar according to preference.
- If you don’t have raspberry pie filling, fresh raspberries mixed with a bit of sugar and cornstarch can be an alternative.
