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
Scale
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.