White Chocolate Raspberry Bundt Cake
A moist white chocolate Bundt cake layered with raspberry preserves and finished with creamy cream cheese frosting.
Equipment
- 10-cup Bundt pan
- Large Mixing Bowl
- Electric mixer
- Rubber spatula
- Piping bag or resealable bag
Ingredients
- 1 box white cake mix approximately 15.25 ounces
- 1 box instant white chocolate pudding mix 3.4 ounces
- 1 cup full-fat sour cream
- 4 large eggs preferably at room temperature
- 1/2 cup whole milk
- 1/2 cup neutral oil vegetable or canola
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips roughly chopped if large
- 1/2 cup seedless raspberry preserves divided
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 3 cups powdered sugar plus more if needed
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons milk or cream as needed for frosting
Instructions
- Prepare the pan: Heat the oven to 325°F. Grease and flour a 10-cup Bundt pan thoroughly.
- Mix the batter: Combine the cake mix, pudding mix, sour cream, eggs, milk, oil, and vanilla until smooth.
- Add chocolate: Fold in the white chocolate chips without overmixing.
- Layer the filling: Add half the batter to the pan, dot with half the raspberry preserves, and swirl gently. Repeat with the remaining batter and preserves.
- Bake: Bake for 50 to 60 minutes, until a skewer comes out with a few moist crumbs. Cool for 10 minutes in the pan, then invert and cool completely.
- Make the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, thinning with milk or cream if necessary.
- Finish: Pipe or spoon the frosting over the cooled cake before slicing.
Notes
- Use room-temperature ingredients for a smoother batter.
- Make small raspberry dollops rather than large spoonfuls to prevent sinking.
- Store the frosted cake covered in the refrigerator for up to four days.