Copycat Nothing Bundt Cakes White Chocolate Raspberry Cake
A from-scratch bundt cake inspired by the Nothing Bundt Cakes white chocolate raspberry flavor, with melted white chocolate, a raspberry jam swirl and piped cream cheese frosting. Source-informed, not kitchen-tested; includes cooling and chilling time.
30 minutes, 12 Servings
Ingredients
| 1 cup | Unsalted butter, softened, plus more for the pan |
| 3 cups | All-purpose flour, plus more for the pan |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 2 cups | Granulated sugar |
| 4 | Large eggs, room temperature |
| 2 tsp | Vanilla extract |
| 1 cup | Sour cream |
| 1/2 cup | Whole milk |
| 1/2 cup | White chocolate chips, melted and cooled |
| 1 cup | White chocolate chips, for folding in |
| 2/3 cup | Seedless raspberry jam |
| 8 oz | Cream cheese, softened |
| 1/2 cup | Unsalted butter, softened, for frosting |
| 3 cups | Powdered sugar |
| 1 tsp | Vanilla extract, for frosting |
| 1/2 cup | Fresh raspberries, for garnish |
Preparation
| 1. Heat the oven to 350°F. |
| 2. Grease a 10-cup bundt pan with butter and dust it with flour. |
| 3. Whisk the flour, baking powder, baking soda and salt in a bowl . |
| 4. Beat 1 cup butter and the granulated sugar in a large bowl for 3 minutes, until pale and fluffy. |
| 5. Beat in the eggs one at a time. |
| 6. Beat in 2 tsp vanilla. |
| 7. Whisk the sour cream and milk together in a measuring cup. |
| 8. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture. |
| 9. Stir in the cooled melted white chocolate. |
| 10. Fold in the 1 cup white chocolate chips. |
| 11. Spoon half the batter into the pan . |
| 12. Spoon the raspberry jam over the batter, keeping it away from the edges. |
| 13. Top with the remaining batter. |
| 14. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. |
| 15. Cool in the pan for 15 minutes. |
| 16. Invert onto a wire rack and cool completely, about 1 hour 30 minutes. |
| 17. Beat the cream cheese and 1/2 cup butter until smooth. |
| 18. Beat in the powdered sugar and 1 tsp vanilla until fluffy. |
| 19. Chill the frosting for 30 minutes. |
| 20. Pipe stripes of frosting from the outer edge toward the center of the cooled cake. |
| 21. Top with the fresh raspberries. |
| 22. Refrigerate the cake covered for up to 3 days; let it sit at room temperature for 30 minutes before serving. |
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