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White Chocolate Raspberry Bundt Cake is a scrumptious, velvety, tender cake with flavors of summer. One of the easiest Bundt cakes you can make, it will remind you of a popular bakery favorite.
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Perfect as a casual picnic treat, or dressed up for afternoon tea.
The combination of white chocolate and raspberries is legendary due to its popularity in bakeries we know and love. I’ve added a hint of lemon to elevate the flavors even more. Making it a much-requested special occasion cake for birthdays, parties, showers, or in my case, afternoon tea.
But it can also be casual, making it perfect for picnics, block parties, or potlucks.
I mentioned… easy. There is a reason it’s easy. And it all has to do with a secret ingredient that I rarely if ever use.
Seriously… I asked my mom if it would be terrible to post a recipe using this secret ingredient. And she, being the mom who raised me on Laurel’s Kitchen and all things healthy said, “Absolutely not.”
So with mom’s approval, here is the recipe for this oh-so-delicious casual/fancy cake you’ll love to make this summer.
White Chocolate Raspberry Bundt Cake for Afternoon Tea
I recently served this deliciously tender, simply styled summer cake for a small afternoon tea in my rose garden.
There is something memorable about serving tea in my garden. With the sweet fragrances of blooming David Austin roses and subtle scents of lavender, my cottage garden was alive with summer.
A small tea table was laden with vintage teacups brimming with freshly brewed English Breakfast and Jasmine green tea, finger sandwiches, and small savory bites. Serving easy treats, like this White Chocolate Raspberry Bundt Cake, or even a simple Victoria Sponge Cake makes for a simple summer tea.
But it was the conversation of sweet friends in the dappled shade of maple trees, that will etch that beautiful summer day in our memories. Along with a few bites of raspberry bundt cake too!
Anytime White Chocolate Raspberry Bundt Cake
Don’t you love “anytime” cakes? For me, it’s often a simple chocolate cake, or our favorite Simple Anytime Almond Cake.
What is an anytime cake? Simply put, they are fuss-free, easy to make, yummy cakes you can make “anytime.”
They can also be a simple bundt cake perfect for picnics, potlucks, block parties… or “anytime” you’re craving a simple, delicious summer cake.
Ingredients in White Chocolate Raspberry Bundt Cake
It’s rich, it’s moist, it’s delicious… and it’s incredibly easy. Here are the ingredients you will need, including the “secret ingredient.” The exact measurements are in the recipe card at the bottom of this post.
- White cake mix (yep, it’s the secret ingredient), I used Betty Crocker Moist white cake mix.
- Instant Pudding White Chocolate dry mix: if you can’t find white chocolate, instant vanilla works deliciously too.
- Sour cream: for moistness and texture
- Large eggs
- Cooking oil
- White chocolate chips; coarsely chopped
- Lemon for zesting
- Fresh raspberries
- Raspberry preserves (I used seedless)
- Powdered Sugar
- Cream or milk
- Vanilla extract
- Bundt Pan: I’m using a 10-cup nonstick Bundt pan. The batter fills it almost completely. A 12-cup Bundt pan should also work. A nonstick pan works wonders when inverting the baked cake.
- Stand mixer or handheld mixer: Very helpful for creating light and moist cakes
- Cooking spray containing flour
- Cooling rack
White Chocolate Raspberry Bundt Cake Tips
- Grease the Bundt pan: It’s very important, especially when using fresh raspberries, to coat the pan generously. Just before adding the batter, coat the pan with a nonstick cooking spray that contains flour. Use a pastry brush to be sure all of the crevices are coated. And don’t forget to center tube as well!
- Let the cake cool in the pan for 10 minutes. Then run a knife around the edges before inverting it onto a plate or cooling rack. If you’ve turned the pan over and the cake doesn’t drop onto the rack immediately, give it a few gentle side-to-side jiggles to help the cake release.
- Icing/Glazing: For this cake, I love a simple powdered sugar glaze. The cake needs to be completely cool before glazing (and slicing).
How to Make White Chocolate Raspberry Bundt Cake
See the recipe card at the bottom of this post for step-by-step instructions. Here is an overview of how easy it is to make this bundt cake.
Coat a 10 to 12-cup Bundt pan (I prefer a nonstick Bundt pan) with cooking spray that contains flour and preheat the oven to 350 degrees F.
Step 1: Make the batter
Mix together the cake mix, pudding mix, sour cream, eggs, water, oil, and lemon zest. Then fold in the chopped white chocolate chips.
Step 2: Fill the Bundt pan
Fill the pan halfway with batter and dollop preserves and fresh raspberries dusted with flour. Swirl both into the cake batter. Repeat one more time until the pan is filled.
Step 3: Bake
Bake for 45 to 50 minutes, or until a toothpick, cake tester, or knife comes out clean. Let cool before glazing.
How to Make the Glaze
Because the cake is so flavorful, I opted for a simple powered sugar glaze.
To make the glaze, add powdered sugar to a bowl. Then add cream or milk, 1 tablespoon at a time, until you reach the desired consistency for drizzling. Stir in the vanilla and drizzle immediately over the cake.
Tips For High Altitude Baking
Baking cakes at high elevations, over 3000 feet, can sometimes be tricky. King Arthur has some handy tips for successful high-altitude baking.
- Oven Temperature: Increase oven temperature by 25°F.
- Baking Time: Decrease baking time. Begin checking for doneness at about 40 minutes.
- Liquid: Increase the water measurement by 1 to 2 tablespoons at 3,000 feet. Increase by 1½ teaspoons for each additional 1,000 feet.
- Flour: If at 3,500 feet, add 1 more tablespoon of flour to the recipe. For each additional 1,500 feet, add 1½ teaspoons.
More Bundt Cake Recipes You May Also Enjoy
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- 1 box white cake mix
- 3.4 ounces instant white chocolate pudding mix (dry)
- 1 cup sour cream
- 4 large eggs (at room temperature)
- 1/4 cup water
- 1/2 cup oil
- zest of 1 lemon
- 3/4 cup fresh raspberries tossed in 2 tablespoons flour
- 1 cup white chocolate chips, roughly chopped
- 1/2 cup red raspberry preserves (I prefer seedless)
- 1 ½ cup powdered sugar
- 3 - 5 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla
- Coat a 10 to 12-cup Bundt pan (I prefer a nonstick Bundt pan) with cooking spray that contains flour and preheat the oven to 350 degrees F.
- In a stand mixer or with a handheld mixer, cream together the cake mix, pudding mix, sour cream, eggs, water, oil, and lemon zest. Then fold in the chopped white chocolate chips.
- Fill the prepared Bundt pan with half of the batter. Then dollop spoonfuls of half of the raspberry preserve over the cake batter. Followed by half of the fresh raspberries tossed in flour. Using a knife, swirl the filling and raspberries throughout the cake.
- Add the remaining cake batter over the top and spread evenly. Then dollop the remaining raspberry preserves and fresh raspberries; swirl into the batter as before.
- Bake for 45 to 50 minutes, or until a toothpick, cake tester, or knife comes out clean. Bake for an additional 3 to 5 minutes at a time if the tester is not clean.
- Remove from oven and let cool in the pan for 10 minutes. Invert carefully onto a rack or serving plate. Let the cake cool completely before glazing. To make it ahead, after the cake is cool, it can be wrapped in saran and refrigerated until the next day. I like to glaze the cake just before serving.
- To make the glaze, add the powdered sugar to a medium-size bowl. Then add the cream or milk, 1 tablespoon at a time, until you reach the desired consistency for drizzling. Stir in the vanilla and drizzle immediately over the cake.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 158mgCarbohydrates: 34gFiber: 1gSugar: 28gProtein: 3g