White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake is surprisingly easy to make and tastes absolutely amazing. The batter mix is perfection—one of the best we have ever had. The white chocolate flavor pulls through the batter and it is very moist. The raspberry preserves add a tanginess to the cake that balances out the sweetness of the white chocolate cake mix. I prefer the cream cheese frosting to be less sweet for this cake, so I only use 2-3 cups of powdered sugar, but you can add more to make it sweeter. I also prefer the raspberry to be towards the top of the cake and not in the middle, so it makes more of an impact. However, if you would like the preserves to be inside of the cake versus towards the top, just add half of the batter to the pan before spreading the raspberry jam on. Either way, this cake is AMAZING! From the Monster Foodies to you—love what you eat and enjoy!

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

A delicious white chocolate and raspberry bundt cake perfect for the holidays!
Prep Time20 mins
Cook Time1 hr
Servings: 8

Ingredients

  • 1 box of white cake mix 15oz
  • 1 box of instant white chocolate pudding mix 3-4oz
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 1 cup seedless raspberry jam
  • cups white chocolate chips

Frosting:

  • 1 package cream cheese softened (8oz)
  • ½ cup butter softened
  • 2 tsp vanilla extract
  • 2 tbsp whole milk
  • 2-3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees Grease a 9-inch bundt cake pan.
  • Beat the eggs in a small mixing bowl. Then, in a large mixing bowl, combine white cake mix, pudding mix, sour cream, vegetable oil, warm water and beaten eggs.
  • In a small microwaveable bowl, melt ½ cup of white chocolate chips in the microwave, using 20-30 second intervals and stirring in between until smooth. Pour the melted white chocolate into the mixing bowl with the cake batter and mix well. Fold the remaining white chocolate chips into the batter.
  • Pour about a third of the batter into the bundt cake pan, spread raspberry jam on top of it, then add the remaining batter.
  • Bake the cake for approximately 1 hour or until it is browned, and a knife comes out clean after inserting. Let cake cool for at least 1-2 hours before flipping the pan over to remove it. Frost and serve.

Frosting Directions:

  • In a large mixing bowl, cream softened cream cheese and butter. Add vanilla extract and milk and mix, then slowly add powdered sugar and mix until creamy and smooth. Adjust powdered sugar measurement until the desired sweetness and thickness of the frosting is achieved.
  • When the cake is fully cooled off, add frosting to the top of the cake.