Easy White Chocolate Raspberry Cake
This Easy White Chocolate Raspberry Cake recipe is full of raspberry flavor, super moist and covered in an amazing white chocolate ganache.
This cake has been in the making for quite awhile. Ever since I published this Raspberry Cheesecake Cookie I have been dreaming of a Bundt cake version. In fact, there are so many amazing things to say about this cake that I don’t even know where to start.
The cake base for this White Chocolate Raspberry Bundt Cake is like a pound cake. It is a bit dense but still light and the very best part is that there are swirls of fresh raspberries and jam all through the inside.
We can’t forget the white chocolate ganache on top of this wonderful cake though. I’m a huge fan of white chocolate. Not only is the ganache easy to make but it glides perfectly over the top of the delicious cake to create the perfect finish.
You won’t be able to get over all of the flavors and how wonderful the combinations go together. It also turns out beautiful- this is a favorite of mine for bringing to a baby shower or bridal shower!
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What goes into this recipe
Cake
- Vanilla Cake Mix: The perfect base for this vanilla cake.
- Vanilla Pudding Mix: Adding a packet of vanilla pudding mix will give the cake a pound cake texture.
- Cream Cheese: Softened cream cheese is added to the batter for a super moist cake that you won’t be able to get enough of.
- Butter: The perfect fat for this Bundt cake, butter is melted and added instead of vegetable oil.
- Eggs: An important ingredient for keeping your cake batter together and for getting a light texture.
- Vanilla Extract: A great way to amp up the vanilla flavor.
- Raspberry Jam: Store-bought raspberry jam is a sweet way to get a wonderful filling in this cake.
- Fresh Raspberries: Added to the raspberry jam for extra raspberry flavor and texture.
White Chocolate Ganache
- White Chocolate Chips: They will melt down into a nice and smooth mixture with just the right amount of white chocolate flavor.
- Heavy Cream: An important ingredient when getting a good consistency on ganache.
See recipe card for full information on ingredients and quantities.
Variations
- Cake Mix- Change the cake mix to a chocolate or lemon cake for a fun flavor combination.
- Filling- Use a different fruit combination of strawberry, blueberry or even apple to change things up.
- Ganache- A milk chocolate chip or semi-sweet chocolate chip would both be wonderful for the ganache on this cake. A white chocolate frosting would also be a good substitute.
How to make White Chocolate Raspberry Cake with a Cake Mix
- In a small bowl combine the raspberry jam and fresh raspberries, mix to combine.
- Combine softened cream cheese and butter, cream together in a large mixing bowl with a hand held electric mixer {or stand mixer} mixer on medium speed until smooth. Add vanilla cake mix, vanilla pudding mix, milk, melted butter, eggs and vanilla extract. Continue to mix until you have a thick cake batter. Scoop half of the cake batter into a Bundt pan that has been sprayed liberally with nonstick cooking spray. Take the raspberry mixture and add to the top of the cake batter in the Bundt pan {trying to keep the mixture in the middle of the batter}.
- Top the raspberry mixture with the other half of the cake batter and spread out until smooth.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw cake batter}. Remove the cake from the oven and allow it to cool on a cooling rack for 20-30 minutes. Take a knife and run around the edge of the cake to release any areas where the jam may have baked to the side of the Bundt pan. Invert the cake onto a serving plate. Cool completely at room temperature.
- Once the cake has completely cooled, begin by adding the white chocolate chips and two tablespoons of heavy cream to a microwave safe bowl. Microwave for 30 seconds and stir. At this point you can continue to microwave in 15 second increments until smooth. You can also add a bit more heavy cream to thin out the melted white chocolate, but only add 1 teaspoon at a time. The key to great ganache is that it isn’t too thin but still pourable. Once you have the right consistency, pour the ganache over the top of the cake and allow the ganache to set up {refrigerating the cake will speed up the process}. Sprinkle with powdered sugar and garnish with more fresh berries if desired.
- Once the ganache is set up, cut the cake into slices and enjoy.
Expert Tips
- For best results, try to keep the filling in the middle of the cake batter. When the filling gets to the outside of the cake it can stick to the sides of the Bundt pan and make it harder to get it out of the pan.
- Don’t skip the fresh raspberries in the filling. Adding raspberry jam is great but the fresh raspberries add even more wonderful raspberry flavor to this flavorful cake, along with great texture.
- Be sure you don’t over bake the Bundt cake. Baking time can vary a bit, so pull the cake out of the oven to cool as soon as a toothpick inserted in the center comes out with only a few crumbs {not any raw cake batter}.
- Allow the cake to cool in the pan for 20-30 minutes before loosening it from the pan and inverting it. If you try to invert the cake too soon it will be more prone to sticking to the pan.
Storage and Freezing
Store: The best way to store this White Chocolate Bundt Cake is in the refrigerator. This cake plate with a lid is what I love to use but as long as it is covered well it will keep for 4-5 days.
Freeze: To get the best result I would freeze the cake before adding the ganache. Wrap it in plastic wrap and then store it in an airtight container for up to 3 months. Add the ganache before serving.
Recipe FAQs
You do not have to use fresh raspberries in the filling of this Bundt cake. In fact, you can use frozen or even leave them out altogether.
If you do decide to leave them out I would suggest adding a 1/2 cup of raspberry jam so that you still have a good amount of tart raspberry filling.
The best way to fill a Bundt cake is to add half of the cake batter to your prepared pan. Then add the filling and the remaining cake batter.
It is important to remember that the filling should be kept in the middle of the cake so that as the Bundt cake bakes it seals the filling inside of the cake.
There are a few ways to keep a Bundt cake moist. First of all, do not over bake your Bundt cake. Check the cake with a toothpick and remove it when it has a few crumbs {but not any raw batter}. If you wait until the toothpick is clean it could mean you will end up with a dry cake.
How you store it after baking can also affect how moist the Bundt cake is. Be sure to wrap it tightly with plastic wrap or in an airtight container for the best results.
The best way to get a Bundt cake to release from the pan is to start with a good nonstick Bundt pan. You also want to be sure that you are preparing it correctly. I suggest spraying it liberally with nonstick cooking spray {or however the recipe states}.
Another important thing to do is to allow the cake to cool in the Bundt pan for the right amount of time. So many times we rush this process and the cake sticks. It is important that we allow the cake to cool in the pan for the time stated in the recipe. That way it has time to naturally release from the sides of the pan.
If you still find that the cake is stuck in a couple of places, take an offset spatula and run it around the edges of the pan. It will help to release any of those areas.
Do you want to make more Bundt cake Recipes? Try these …
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Easy White Chocolate Raspberry Bundt Cake Recipe
Ingredients
Raspberry Bundt Cake
- 1 box vanilla cake mix {13.25 ounces}
- 1 box vanilla pudding mix {3.4 ounces}
- 8 ounces cream cheese {softened}
- ½ cup milk
- ½ cup butter {melted}
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- 1 cup fresh raspberries
White Chocolate Ganache
- 1 cup white chocolate chips
- 2-3 Tablespoons heavy cream
Instructions
- Preheat the oven to 350°.
Raspberry Bundt Cake
- Combine softened cream cheese and butter, cream together with a hand held {or stand} mixer until mixture is smooth. Add vanilla cake mix, vanilla pudding mix, milk, melted butter, eggs and vanilla extract. Continue to mix until you have a thick cake batter.
- Scoop half of the cake batter into a Bundt pan that has been sprayed liberally with nonstick cooking spray. In a small bowl combine the raspberry jam and fresh raspberries, mix to combine. Take the raspberry mixture and add to the top of the cake batter in the Bundt pan {trying to keep the mixture in the middle of the batter}. Top the raspberry mixture with the other half of the cake batter and spread out until smooth.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw cake batter}. Remove the cake from the oven and allow it to cool on a cooling rack for 20-30 minutes.
- Take a knife and run around the edge of the cake to release any areas where the jam may have baked to the side of the Bundt pan. Invert the cake onto a cake plate. Cool completely at room temperature.
White Chocolate Ganache
- Once the cake has completely cooled, begin by adding the white chocolate chips and two tablespoons of heavy cream to a microwave safe bowl. Microwave for 30 seconds and stir. At this point you can continue to microwave in 15 second increments until smooth. You can also add a bit more heavy cream to thin out the ganache but only add 1 teaspoon at a time. The key to great ganache is that it isn't too thin but still pourable.
- Once you have the right consistency, pour the ganache over the top of the cake and allow the ganache to set up {refrigerating the cake will speed up the process}. Sprinkle with powdered sugar and garnish with more fresh raspberries if desired. Serve and enjoy.
- Leftovers should be kept in the refrigerator covered tightly for up to 4 days. The cake can also be frozen for up to 3 months.
Notes
- For best results, try to keep the filling in the middle of the cake batter. When the filling gets to the outside of the cake it can stick to the sides of the Bundt pan and make it harder to get it out of the pan.
- Be sure you don’t over bake the Bundt cake. Baking time can vary a bit, so pull the cake out of the oven to cool as soon as a toothpick inserted in the center comes out with only a few crumbs {not any raw cake batter}.
- Allow the cake to cool in the pan for 20-30 minutes before loosening it from the pan and inverting it. If you try to invert the cake too soon it will be more prone to sticking to the pan.
