White Chocolate Berry Bundt Cake Recipe

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat Recipe: A Deliciously Indulgent Dessert

There’s something undeniably delightful about the combination of white chocolate and raspberries. The sweetness of white chocolate perfectly complements the tartness of raspberries, creating a harmonious blend of flavors that tantalizes the taste buds. This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat recipe captures this exquisite pairing in a moist, creamy cake that’s surprisingly easy to make at home. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a bakery-quality dessert that’s bound to impress. Let’s dive into the details of crafting this delicious cake, step by step.

Ingredients You’ll Need

For the White Chocolate Raspberry Cake:

1 (15.25-ounce) box white cake mix
1 (3.4-ounce) package instant white chocolate 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

Equipment You’ll Need

Bundt Cake Pan
Electric Mixer
Mixing Bowls

Step-by-Step Instructions

Preparing the White Chocolate Raspberry Cake

Preheat and Prep: Start by preheating your oven to 350 degrees Fahrenheit. Generously grease your Bundt pan with cooking spray to ensure the cake releases easily after baking. Set the pan aside while you prepare the batter.
Mixing the Batter: In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, sour cream, eggs, water, and oil. Using an electric mixer, blend the ingredients together until smooth and well combined. The sour cream not only adds moisture to the cake but also gives it a rich, tangy flavor that pairs beautifully with the sweetness of the white chocolate and raspberries.
Incorporating the White Chocolate Chips: Once the batter is smooth, gently fold in the chopped white chocolate chips. These little morsels of white chocolate will melt into the cake as it bakes, creating pockets of creamy sweetness throughout.
Layering the Batter and Preserves: Pour half of the batter into the prepared Bundt pan. Then, spoon ¼ cup of the raspberry preserves over the batter in small dollops, distributing them evenly. Use a knife to swirl the preserves through the batter, creating a marbled effect. Be sure not to leave large clumps of preserves, as this can cause the cake to become too dense in spots. Repeat this process with the remaining batter and raspberry preserves.
Baking: Place the Bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the cake as it bakes.
Cooling and Setting: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, place a plate upside down over the Bundt pan and carefully flip both over to release the cake onto the plate. Cover the cake with plastic wrap and refrigerate it overnight. This step is crucial as it allows the flavors to meld together and makes the cake easier to frost.

Making the Cream Cheese Frosting

Creaming the Ingredients: In a medium-sized mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth. The key to perfect cream cheese frosting is ensuring that both the cream cheese and butter are at room temperature, which helps them blend together seamlessly.
Adding the Vanilla and Sugar: Mix in the vanilla extract, then gradually add the powdered sugar, one cup at a time. Start with 2 cups of powdered sugar and continue adding more until the frosting reaches your desired consistency. The frosting should be thick enough to hold its shape but still spreadable.
Preparing to Frost: Once the frosting is ready, spoon it into a resealable zip-top gallon bag. Clip one of the bottom corners of the bag to create a makeshift piping bag. This method allows you to control the flow of frosting and create the signature look of Nothing Bundt Cakes.
Frosting the Cake: Remove the cake from the fridge and place it on your serving plate. Squeeze the frosting out of the bag in strips, allowing it to cascade down the sides of the cake. The goal is to create a visually appealing pattern that enhances the cake’s presentation.

Serving and Enjoying Your Cake

This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is a versatile dessert that’s perfect for any occasion. Its beautiful presentation makes it an ideal centerpiece for gatherings, whether it’s a family dinner, a holiday celebration, or a casual get-together with friends. The combination of creamy white chocolate, tart raspberries, and rich cream cheese frosting is sure to be a hit with everyone.

To serve, simply slice the cake and enjoy. The moist, flavorful cake pairs wonderfully with a cup of coffee or a glass of milk. For an extra touch of elegance, you can garnish each slice with a few fresh raspberries and a sprinkle of white chocolate shavings.

Tips for Success

Grease the Pan Well: To ensure your cake releases easily from the Bundt pan, make sure to grease it thoroughly. You can use cooking spray, butter, or shortening, and dust it with a bit of flour for added insurance.
Room Temperature Ingredients: Using room temperature cream cheese and butter for the frosting helps achieve a smooth, creamy texture. Plan ahead and take these ingredients out of the fridge about an hour before you start making the frosting.
Swirling the Preserves: When swirling the raspberry preserves into the batter, be gentle but thorough. You want to create a marbled effect without overmixing, which can cause the cake to lose its light, airy texture.
Overnight Refrigeration: Refrigerating the cake overnight before frosting is a crucial step that allows the flavors to meld and makes the cake easier to handle. Don’t skip this step for the best results.

Variations and Customizations

While this Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat recipe is fantastic as-is, there are several ways you can tweak it to suit your preferences or add a personal touch. Here are some ideas:

Different Fruit Preserves: If you’re not a fan of raspberries, you can substitute the raspberry preserves with other fruit preserves such as strawberry, blackberry, or even apricot. Each fruit will bring a unique flavor profile to the cake.
Chocolate Drizzle: For an extra decadent touch, consider adding a white or dark chocolate drizzle on top of the cream cheese frosting. Simply melt some chocolate chips and drizzle it over the cake for a beautiful finish.
Nutty Addition: Adding a handful of chopped nuts, such as almonds or pecans, to the batter can provide a delightful crunch and additional flavor complexity. Be sure to toast the nuts beforehand for the best taste.
Citrus Zest: Incorporating some lemon or orange zest into the batter or frosting can add a refreshing citrus note that complements the sweetness of the white chocolate and the tartness of the raspberries.
Mini Bundt Cakes: If you prefer individual servings, you can use mini Bundt pans instead of a standard-sized one. Adjust the baking time accordingly, as mini cakes will bake faster than a full-sized Bundt cake.

Storage and Make-Ahead Tips

One of the great things about this cake is that it stores well, making it an excellent choice for making ahead of time. Here are some tips for storing your cake:

Refrigeration: Store the frosted cake in the refrigerator. Because of the cream cheese frosting, it needs to be kept cool. Cover the cake with plastic wrap or store it in an airtight container to keep it fresh.
Freezing: If you want to make the cake ahead of time, you can freeze it (either frosted or unfrosted). To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy the cake, let it thaw in the refrigerator overnight.
Shelf Life: The cake will stay fresh in the refrigerator for up to five days. If frozen, it can last for up to three months. Just make sure to thaw it properly before serving.

Troubleshooting Common Issues

Even with the best recipes, sometimes things can go wrong. Here are some common issues you might encounter and how to fix them:

Cake Sticking to the Pan: If your cake sticks to the Bundt pan, ensure that you have greased the pan thoroughly. If the cake still sticks, try running a knife around the edges to loosen it. Letting the cake cool slightly before attempting to remove it can also help.
Dense Cake: Overmixing the batter can result in a dense cake. Mix the ingredients just until combined to avoid this issue. Also, ensure your baking powder and soda are fresh.
Frosting Too Runny: If your cream cheese frosting is too runny, add more powdered sugar until it reaches the desired consistency. Chilling the frosting in the refrigerator for a short period can also help thicken it up.
Uneven Swirls: To achieve even swirls of raspberry preserves, spoon small dollops of preserves and use a knife to swirl them gently. Avoid overmixing to maintain the distinct raspberry ribbons throughout the cake.

Nutritional Information

While this cake is a delicious treat, it’s important to enjoy it in moderation. Here’s a general idea of the nutritional information per serving (assuming 16 servings):

Calories: Approximately 350-400 calories
Fat: 20-25 grams
Carbohydrates: 40-45 grams
Protein: 4-5 grams
Sugar: 30-35 grams

Keep in mind that these values can vary based on the specific brands of ingredients you use and any modifications you make to the recipe.

Final Thoughts

Baking can be both a science and an art, and this Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat recipe beautifully combines the two. By following these detailed instructions, you’ll be able to recreate a cake that not only looks stunning but also tastes divine. The rich, moist cake with swirls of raspberry preserves and creamy white chocolate, topped with a luscious cream cheese frosting, is sure to become a favorite in your dessert repertoire.

Whether you’re baking this cake for a special occasion or just to satisfy a sweet craving, it’s sure to bring joy to anyone who takes a bite. The beauty of this recipe lies in its simplicity and the fact that it can be easily customized to suit different tastes and preferences.

So, roll up your sleeves, preheat your oven, and get ready to bake a cake that’s bound to impress. Happy baking!