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. This Easy White Chocolate Raspberry Bundt Cake Recipe is full of raspberry flavor, super moist and covered in an amazing white chocolate ganache. In fact, there are so many amazing things to say about this cake that I don’t even know where to start. I guess the fact that this magical Bundt cake starts with a cake mix is a pretty good way to begin.
Do you love easy Bundt Cakes? Try this Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix!
White Chocolate Raspberry Cake
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. Not only is the ganache easy to make but it glides perfectly over the top of the Bundt 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. The only way to see is to make this dreamy cake for yourself.
Ingredients
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-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 warm heavy cream.
- Heavy Cream-An important ingredient when getting a good consistency on ganache.
How to make White Chocolate Raspberry Bundt Cake with a Cake Mix
- 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.
- In a small bowl combine the raspberry jam and fresh raspberries, mix to combine.
- 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 cake 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 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.
Tips for the BEST White Chocolate Ganache
- 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, along with great texture.
- Be sure you don’t over bake the Bundt cake. 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.
Recipe Variations for White Chocolate Raspberry Bundt Cake
- 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.
Frequently Asked Questions:
How should I store White Chocolate Raspberry Bundt Cake?
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.
Do I have to use fresh raspberries in the filling?
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 raspberry filling.
What is the best way to fill a White Chocolate Raspberry Bundt cake?
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.
How do I keep a Bundt cake moist?
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}. For a long time they said to wait until the toothpick was clean but if you wait that long it could already be dry.
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.
How do I get Bundt cakes to release from the pan?
The best way to get a Bundt cake to release from the pan is to start with a good nonstick Bundt pan. You then want to be sure that you are preparing it by 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 so that 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 to release any of those areas.
Do you want to make more Bundt cakes? Try these delicious recipes…
- Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix
- Snickerdoodle Bundt Cake Recipe Made with a Cake Mix
- White Texas Sheet Cake Bundt Cake Recipe
- Texas Sheet Cake Bundt Cake Recipe
- Tiramisu Bundt Cake Recipe
- Blueberry Bundt Cake with a Cake Mix
Easy White Chocolate Raspberry Bundt Cake Recipe
Ingredients
Raspberry Bundt Cake
- 1 box vanilla cake mix {15.25 ounces}
- 1 box vanilla pudding mix {3 ounces}
- 8 ounces cream cheese {softened}
- ½ cup milk
- ½ cup butter {melted
- 4 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 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.
Nutrition
