Please tell me you have been to Nothing Bundt Cakes? I am usually not a huge cake fan, but that place has changed me. Amazing rich and moist cake and the most amazing cream cheese frosting. This cake is way easier than it looks and so delicious!
We made this for Easter and it will be a special occasion staple in our house from now on. Grab the printable recipe below!
White Chocolate Raspberry Bundt Cake
by Chelsea Merrill April-4-2018
This moist cake is packed with flavor and the creamy frosting is the perfect compliment. Perfect for any special occasion (and way easier than it looks). Recipe adapted from Favorite Family Recipes
1 Pkg. White Cake Mix
5 oz. Instant Vanilla Pudding (Dry)
1 Cup Sour Cream
4 Large Eggs
1/2 Cup Water
1/2 Cup Vegetable or Canola Oil
1 1/2 Cups White Chocolate Chips (Chopped)
1 Cup Seedless Raspberry Jam
16 oz. Cream Cheese (Softened)16 oz. Butter (Softened)
4 Cups Powdered Sugar
2 teaspoons Vanilla
Butter and flour bundt pan and preheat oven to 350 degrees.Mix cake mix, pudding mix, sour cream, eggs, water and oil with a mixer. Fold in white chocolate chips.Fill prepared pan with half of the batter. Spoon half of the jam over the batter by the spoonful, making sure to distribute it evenly. Swirl the jam throughout the batter using a knife. Top with remaining batter and spoon the rest of the jam on, repeating the swirling process.Bake for 45-50 minutes, check with toothpick to determine doneness. Add 3-5 minutes if needed until done. Remove from over and let cool for 20 minutes before removing from pan. (Cake is best chilled overnight and frosted and served the following day.)Cream together cream cheese and butter. Mix in vanilla, then gradually add powdered sugar. Put frosting in a freezer ziploc bag and chill for at least 30 minutes. Cut a slit in the corner on the bag and pipe onto the cake. I filled the center with extra frosting, because who doesn't love a little extra frosting?