Desserts
Nothing Bundt Cakes Inspired White Chocolate Raspberry Bundt Cake
A moist vanilla Bundt cake studded with white chocolate, rippled with bright raspberry, and finished with thick cream cheese frosting.
Inspired by Nothing Bundt Cakes
Prep
35 min + cooling
Cook
55 min
Serves
12 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 18 ingredients
- • 2 3/4 cups all-purpose flour
- • 2 teaspoons baking powder
- • 1/2 teaspoon baking soda
- • 3/4 teaspoon fine salt
- • 3/4 cup unsalted butter, softened
- • 1 3/4 cups granulated sugar
- • 4 large eggs, room temperature
- • 1 tablespoon vanilla extract
- • 1 cup full-fat sour cream, room temperature
- • 1/2 cup whole milk, room temperature
- • 6 ounces white chocolate, melted and cooled slightly
- • 3/4 cup seedless raspberry preserves
- • 1 teaspoon lemon juice
- • 8 ounces full-fat block cream cheese, softened
- • 1/2 cup unsalted butter, softened, for frosting
- • 3 cups powdered sugar
- • 1 teaspoon vanilla extract, for frosting
- • 1 tablespoon whole milk, plus more as needed for frosting
View ingredient-by-ingredient match
- 2 3/4 cups all-purpose flourMissing
- 2 teaspoons baking powderMissing
- 1/2 teaspoon baking sodaMissing
- 3/4 teaspoon fine saltMissing
- 3/4 cup unsalted butter, softenedMissing
- 1 3/4 cups granulated sugarMissing
- 4 large eggs, room temperatureMissing
- 1 tablespoon vanilla extractMissing
- 1 cup full-fat sour cream, room temperatureMissing
- 1/2 cup whole milk, room temperatureMissing
- 6 ounces white chocolate, melted and cooled slightlyMissing
- 3/4 cup seedless raspberry preservesMissing
- 1 teaspoon lemon juiceMissing
- 8 ounces full-fat block cream cheese, softenedMissing
- 1/2 cup unsalted butter, softened, for frostingMissing
- 3 cups powdered sugarMissing
- 1 teaspoon vanilla extract, for frostingMissing
- 1 tablespoon whole milk, plus more as needed for frostingMissing
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Method
Recipe notes
This unofficial bakery-style recreation uses white chocolate in the batter and a controlled raspberry-preserve swirl for the flavor and marbled slice associated with the cake. Keeping preserves away from the pan wall prevents a sticky seam that can make unmolding difficult.
Planning, storage, and serving
Storage and reheating
Because of the cream cheese frosting, refrigerate the covered cake for up to 5 days. For the best texture, let individual slices stand at room temperature for 20 to 30 minutes before serving; freeze unfrosted cake for up to 2 months.
Make-ahead tips
Bake and cool the Bundt cake one day ahead, wrap it well, and keep at room temperature. Make the frosting and refrigerate it separately, then soften, rewhip, and pipe a few hours before serving.
What to serve with it
- - Fresh raspberries
- - Unsweetened hot coffee
- - Cold whole milk
Equipment needed
- - 10- to 12-cup Bundt pan
- - Stand or hand mixer
- - Piping bag with large round tip
Difficulty explained
The batter is conventional, but careful pan preparation, restrained swirling, and clean unmolding determine the final presentation.
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Nutrition facts
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Alternatives
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Plain Greek yogurt
Use an equal amount of full-fat plain Greek yogurt.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
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Pitfalls to Watch Out For
- Leaving pan ridges ungreased causes the cake to tear when inverted.
- Over-swirling the preserves muddies the crumb and can create wet pockets instead of distinct raspberry ribbons.
- Frosting a warm cake melts the cream cheese mixture and makes it slide down the sides.
Nutrition Context
- This celebration cake is rich in added sugar and saturated fat from white chocolate, butter, sour cream, and cream cheese frosting.
- Thin, clean slices still deliver the raspberry and white-chocolate contrast while keeping portions moderate.
FAQ
Why did my cake stick to the pan?
Bundt ridges need a complete coating of butter and flour, and the cake should cool exactly 15 minutes before inversion.
Can I use fresh raspberries?
Fresh berries release unpredictable moisture; thick seedless preserves create a cleaner, more consistent swirl.
How do I keep the raspberry layer from sinking?
Use thick preserves, keep dots away from the pan edges, and sandwich them between substantial batter layers.
Can I use white chocolate chips?
Yes. Melt them gently in short microwave intervals, stirring often, and cool slightly before adding to the batter.
Does the frosted cake need refrigeration?
Yes. Cream cheese frosting is perishable, so refrigerate the cake and bring slices briefly toward room temperature for serving.
What sides pair best with this dish?
Good pairings include Fresh raspberries; Unsweetened hot coffee; Cold whole milk. Choose one or two based on how substantial you want the meal to be.