Introduction
If you’re looking for a show-stopping dessert that’s both stunning and simple to make, look no further than this White Chocolate Raspberry Bundt Cake. With its tender, velvety crumb, luscious ribbons of raspberry preserves, and creamy white chocolate notes, this cake tastes like something straight out of a bakery—but you can easily whip it up in your own kitchen. It’s the perfect blend of elegance and comfort, ideal for birthdays, brunches, holidays, or any occasion that calls for something truly special.
The beauty of this recipe lies in its balance. The white chocolate adds a subtle richness and sweetness, while the raspberry swirl brings a burst of tangy fruit flavor that cuts through the decadence. The sour cream gives the cake a moist, almost melt-in-your-mouth texture that keeps it fresh for days. And that cream cheese frosting? It’s silky, lightly tangy, and absolutely irresistible—drizzled or spread thickly over the cake, it’s the perfect finishing touch.
I first made this cake for a bridal shower, and it instantly became a requested favorite. Guests couldn’t believe it started from a boxed mix! That’s the magic here: by combining a few clever ingredients (like pudding mix and sour cream) with a simple swirl technique, you get a dessert that tastes completely homemade.
If you’re a fan of elegant bundt cakes, check out Sally’s Baking Addiction’s Bundt cake tips or King Arthur Baking’s guide to baking with pudding mix. But before you dive down that rabbit hole, let’s make this luxurious White Chocolate Raspberry Bundt Cake—a dessert guaranteed to make any table shine.
Recipe Card
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White Chocolate Raspberry Bundt Cake Recipe – Moist, Elegant, and Irresistible
Description
This White Chocolate Raspberry Bundt Cake combines a moist white chocolate cake with ribbons of raspberry preserves and a rich cream cheese frosting. It’s simple to make yet elegant enough for any occasion.
Ingredients
For the Cake
- 1 (15.25-ounce) box white cake mix
- 1 (3.4-ounce) package instant white chocolate pudding mix (important – do not use cook-and-serve pudding mix)
- 1 cup sour cream
- 4 large eggs
- ¼ cup water
- ½ cup oil
- 1 cup white chocolate chips, chopped into smaller pieces
- ½ cup red raspberry preserves, divided
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup butter, softened
- 3–4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven:
Preheat to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly, making sure all crevices are coated to prevent sticking. - Mix the batter:
In a large bowl, combine the white cake mix, white chocolate pudding mix, sour cream, eggs, water, and oil. Beat on medium speed for about 2–3 minutes, until smooth and creamy. Fold in the chopped white chocolate chips. - Layer and swirl:
Pour half of the batter into the prepared Bundt pan. Drop half of the raspberry preserves by teaspoonfuls over the batter, then swirl gently with a knife. Add the remaining batter and repeat with the rest of the preserves. Do not overmix—just a few swirls create a beautiful marbled effect. - Bake the cake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. - Make the frosting:
In a large mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar (start with 3 cups, adding more for desired thickness). Mix until light and fluffy. - Frost and serve:
Once the cake is completely cool, drizzle or spread the cream cheese frosting over the top. Garnish with fresh raspberries or shaved white chocolate if desired. Slice and enjoy!
Notes
Active prep time: 20 minutes
Cooling and decorating: 30 minutes
Important: Always use instant pudding mix, not cook-and-serve, as the latter alters the texture. For an even richer cake, substitute water with milk. If using frozen raspberries instead of preserves, thaw and drain them well to avoid excess moisture.
Advanced Techniques
Creating the Perfect Raspberry Swirl
To achieve a distinct raspberry swirl, warm your preserves slightly so they’re easier to spread. Drop small spoonfuls evenly over the batter and drag a butter knife gently through in an “S” motion. Avoid over-swirling—the goal is to create ribbons, not blend the layers completely.
Enhancing White Chocolate Flavor
White chocolate can be subtle, so amplifying its flavor makes a big difference. Use real white chocolate chips (made with cocoa butter, not palm oil) and chop them into smaller bits for even distribution. A teaspoon of almond extract also complements the white chocolate beautifully without overpowering the cake.
Achieving a Perfect Bundt Release
Bundt cakes are notorious for sticking, but with the right prep, you’ll never lose a crumb. Grease your pan with butter or shortening, then dust with flour or fine sugar. Tap out excess, and after baking, let the cake cool exactly 10 minutes before inverting—it’s the sweet spot between too hot and too cool.
Building a Fluffy, Stable Cream Cheese Frosting
To avoid runny frosting, make sure both butter and cream cheese are softened but not warm. Beat them well before adding powdered sugar, and sift the sugar to eliminate lumps. If your frosting becomes too soft, chill it for 10 minutes before spreading—it firms up beautifully while staying smooth.
Decorating for a Bakery-Worthy Finish
For a simple yet stunning look, drizzle the frosting in thick ribbons over the top so it drips elegantly down the sides. Sprinkle with white chocolate curls, freeze-dried raspberry dust, or even edible gold leaf for a festive touch. I also love placing a few fresh raspberries in the center of the Bundt ring—it’s an instant centerpiece.
Storage, Shelf Life, and Maintenance Tips
Storing the Cake at Room Temperature
If you plan to serve within 24 hours, you can keep the cake covered at room temperature. Use a cake dome or wrap loosely with plastic wrap to prevent drying out. Store in a cool spot away from sunlight.
Refrigerating for Freshness
Because of the cream cheese frosting, refrigeration is best for longer storage. Cover tightly and refrigerate for up to 5 days. Before serving, let the cake sit at room temperature for about 30 minutes so the frosting softens and the flavors shine.
Freezing the Cake for Later
This cake freezes beautifully (unfrosted). Wrap the cooled Bundt cake tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge and frost before serving. You can also freeze individual slices for quick desserts.
Reviving Leftover Cake
If your cake feels a little dry after a few days, microwave slices for 10–15 seconds. The frosting will slightly melt, turning it into a warm, gooey indulgence that tastes freshly baked.
Transporting Safely
Bundt cakes travel well thanks to their sturdy shape. Place the cake on a secure base and cover with a cake dome or deep container. Chill slightly before traveling so the frosting firms up and won’t smudge.
Dietary Adaptations and Substitutions
Making Gluten-Free White Chocolate Raspberry Bundt Cake
Use a gluten-free white cake mix and gluten-free pudding mix. The rest of the ingredients are naturally gluten-free, so you won’t lose texture or flavor. Be sure to check the pudding label for gluten-free certification.
Dairy-Free Adaptation
Substitute sour cream with a dairy-free alternative like coconut yogurt or almond milk yogurt. Use dairy-free white chocolate chips (brands like Enjoy Life) and vegan butter/cream cheese for the frosting. The cake stays moist and deliciously rich.
Lower-Sugar Option
Use sugar-free pudding mix and low-sugar raspberry preserves. You can also reduce powdered sugar in the frosting to 2 cups and add a touch of cornstarch for thickness without added sweetness.
Egg-Free Version
For an egg-free cake, substitute each egg with ¼ cup unsweetened applesauce or ¼ cup plain yogurt. This keeps the cake moist while maintaining structure and flavor.
Nut-Free and Allergy-Friendly Adjustments
This cake is naturally nut-free, but always double-check chocolate chip and pudding brands for cross-contamination warnings if baking for those with allergies.
FAQs About White Chocolate Raspberry Bundt Cake
Can I Use a Different Cake Mix Flavor?
Yes! Vanilla or French vanilla cake mix works beautifully if you can’t find white cake mix. The flavor will still complement the white chocolate and raspberry perfectly.
Can I Use Fresh or Frozen Raspberries Instead of Preserves?
Absolutely. If using frozen raspberries, thaw and drain them first to prevent excess moisture. Mix them with a tablespoon of sugar and cornstarch before swirling into the batter for a thicker fruit layer.
Why Did My Cake Stick to the Pan?
Bundt pans can be tricky. Always grease thoroughly and dust with flour (or use baking spray with flour included). Let the cake cool 10 minutes in the pan before inverting—cooling too long can make it cling.
How Can I Make the Frosting Thicker or Thinner?
For thicker frosting, add more powdered sugar. For a thinner drizzle consistency, mix in a tablespoon of milk or cream. Adjust gradually to get your desired texture.
Can I Turn This Recipe into Cupcakes or a Layer Cake?
Yes! Bake in two 9-inch round pans for 25–30 minutes or as cupcakes for 18–20 minutes. The same batter and frosting create elegant single-serve desserts with the same great flavor.
Conclusion & Final Thoughts
There’s something so timeless and comforting about a beautifully baked White Chocolate Raspberry Bundt Cake. It’s a dessert that looks sophisticated but is surprisingly simple to make, delivering bakery-level results from your own oven. The moist crumb, the delicate swirl of raspberry, and the luscious cream cheese frosting come together in perfect harmony—a little tangy, a little sweet, and completely irresistible.
I love how versatile this cake is. It fits just as well at a bridal shower as it does on a holiday dessert table or a casual Sunday brunch. It’s elegant without being fussy, and it always draws compliments. The raspberry swirl gives each slice its own unique pattern, so every cut feels like a little reveal.
So, the next time you’re craving something that looks impressive but won’t keep you in the kitchen all day, bake this White Chocolate Raspberry Bundt Cake. It’s the perfect blend of flavor, texture, and visual appeal—guaranteed to make you the star baker of any gathering. One bite, and you’ll understand why this cake has become a modern classic that never fails to delight!