If you’ve ever stepped foot into a Nothing Bundt Cakes bakery, then you’ve probably had the pleasure of indulging in their White Chocolate Raspberry Cake. This cake offers a rich blend of exceptional flavors that leaves dessert lovers enchanted. It’s a perfect balance of sweet white chocolate, tart raspberry, and the moistness of a classic bundt cake, making it a perfect treat for any occasion, from birthdays to holidays, or simply to satisfy a sweet tooth.
Creating a copycat version of this delightful cake means you can enjoy the same luscious taste of the bakery right from your own kitchen. With its tender crumb and creamy cream cheese frosting, this cake does not only please the palate, but it also presents beautifully as a centerpiece dessert. Dive in with us as we unravel this delicious recipe step by step.
Ingredients about white chocolate raspberry bundt cake
List of ingredients with measurements
- 1 (15.25-ounce) box white cake mix
- 1 (3.4-ounce) package instant white chocolate pudding mix (IMPORTANT – SEE RECIPE NOTES)
- 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)
- 16 ounces cream cheese (softened)
- ½ cup butter (softened)
- 3-4 cup powdered sugar
- 2 teaspoons vanilla extract
Optional ingredient substitutions
- Cake Mix: You can use a homemade white cake recipe instead of a box cake mix if you prefer to bake from scratch.
- Sour Cream: Plain Greek yogurt can be substituted for sour cream for a lighter option.
- Oil: Use melted coconut oil for a different flavor profile.
- Cream Cheese: Fat-free cream cheese can be used for a lower-calorie frosting, although it may affect texture.
- Raspberry Preserves: Fresh raspberries can be used if you prefer natural fruit flavors—just mash them gently.
How to Make white chocolate raspberry bundt cakeÂ
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). Prepare your bundt pan by greasing it generously with cooking spray or butter and flour. In a large mixing bowl, combine the boxed white cake mix and instant white chocolate pudding mix together. This combination provides an incredible depth of flavor. Add the sour cream, water, and oil, and mix with a hand mixer until the mixture is fully combined. It’s essential to get rid of any lumps.
Now, crack the four large eggs into the mixture, and beat on medium speed for about two minutes. The batter should become smooth and slightly fluffy. Finally, fold in the chopped white chocolate chips, ensuring they are evenly dispersed without over-mixing.
Step 2: Baking the Cake
Once your batter is mixed and ready, pour half of the batter into your prepared bundt pan. You want to leave enough room for the raspberry preserves. Spoon the raspberry preserves on top of the batter and swirl it gently with a knife. Be careful not to disturb the surrounding batter too much. Pour the remaining batter on top, covering the raspberry swirls.
Carefully transfer the bundt pan to the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean. Do keep an eye starting from 40 minutes, as ovens can vary in temperature.
Step 3: Cooling the Cake
After baking, allow the cake to sit in the pan for about 10 minutes. This resting stage helps the cake come away from the edges of the pan more easily. Then, carefully invert the bundt pan onto a wire rack to let the cake cool completely. This step is crucial; letting it cool evenly will help maintain its moistness.
Step 4: Making the Cream Cheese Frosting
While the cake cools, you can prepare the frosting. In a mixing bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until well combined. You can adjust the sweetness by adding more or less sugar as desired. Lastly, add in the 2 teaspoons of vanilla extract and blend until fully incorporated.
Once the cake is completely cooled, drizzle or pipe the cream cheese frosting on top. The final touch is an optional drizzle of additional raspberry preserves for a burst of flavor and beautiful presentation.
How to Serve
Best ways to serve Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
This luscious cake is best served at room temperature. The frosting will hold its shape and flavor better when not chilled. You can choose to leave the cake whole, allowing guests to slice off their own portions, or you can pre-slice it for convenience. A bundt cake is also perfect for serving at gatherings since it makes an attractive centerpiece.
Serving suggestions or pairings
To elevate your serving experience, consider pairing this rich cake with a light dollop of whipped cream or a scoop of vanilla ice cream. A side of fresh raspberries can enhance its visual appeal and the wonderful raspberry flavor. Additionally, pairing the cake with a cup of coffee or a glass of dessert wine could create a delightful complementary tasting experience.
How to Store The Recipe
Proper storage methods
To ensure your Nothing Bundt Cakes White Chocolate Raspberry Cake stays fresh, store it in an airtight container at room temperature for two to three days. If you have extra slices left over, you might want to refrigerate them to prolong their freshness.
Tips for reheating or freezing
If you need to freeze the cake, wrap slices in plastic wrap and then place them in a freezer-safe container to avoid freezer burn. When you’re ready to enjoy it again, let the cake thaw in the refrigerator overnight. For best results, eat it chilled or allow it to come to room temperature before serving. The frosting doesn’t typically freeze well, so you may wish to frost it fresh after thawing.
Tips to Make Chocolate Raspberry bundt Cake
Common mistakes to avoid
- Over-mixing the batter: When you combine the wet and dry ingredients, over-mixing can lead to a dense cake.
- Skipping the greasing of the pan: Not properly greasing the bundt pan will result in a cake that sticks and tears when removed.
- Not checking for doneness: Always test the cake with a toothpick to avoid an undercooked or overbaked cake.
Helpful tips for better results
- Use room temperature ingredients: Bringing eggs, butter, and cream cheese to room temperature will make blending easier and help achieve a smoother batter and frosting.
- Do not rush the cooling process: Ensuring the cake has cooled completely in the pan before inverting will help prevent breakage.
- Use quality ingredients: Good-quality white chocolate chips and raspberry preserves will significantly enhance the flavor.
Variation of white chocolate raspberry bundt cake
Suggested variations or twists on the recipe
- Chocolate Raspberry Bundt Cake: Substitute the white cake mix for chocolate cake mix, and keep the white chocolate ingredients for a rich twist.
- Lemon Drizzle Bundt Cake: Incorporate lemon zest and replace the raspberry preserves with lemon curd for a bright, tart flavor.
- Nuts and Add-ins: Incorporate chopped nuts, such as almonds or walnuts, into the batter for added texture.
Adjustments for dietary preferences
- Gluten-Free Option: Use a gluten-free cake mix to accommodate those with gluten intolerances.
- Reduced Sugar: The sugar content in both the cake and frosting can be adjusted according to taste or dietary needs, using sugar substitutes like Stevia or erythritol.
FAQs
What can I do if the dish isn’t turning out right?
If your batter is too lumpy, it may need more mixing—just be cautious not to overmix. If the cake is dense after baking, it’s typically due to overmixing the batter. Always ensure you are following the baking time and testing for doneness with a toothpick.
Can I make this ahead of time?
Yes! This White Chocolate Raspberry Cake can be made in advance. It can be baked a day or two ahead of when you plan to serve it and stored in an airtight container. If frosting is needed, you can prepare the frosting the day before and refrigerate it separately until you are ready to serve.
What can I substitute for ingredients?
As mentioned above, there are multiple substitutions for each ingredient to accommodate dietary restrictions or personal preferences. If you don’t have white chocolate pudding mix, you can use instant vanilla pudding in a pinch, although the flavor might differ slightly. Alternative sweeteners or dairy-free products can also be used according to your requirements.
Enjoying the decadent delight of a Nothing Bundt Cakes-inspired White Chocolate Raspberry Cake is a wonderful way to impress guests or indulge yourself. With this detailed guide, you are equipped to recreate this beloved treat right at home, complete with variations and tips to make it your own. So, gather your ingredients, unleash your inner baker, and prepare a confection that is bound to earn raves from family and friends alike!
