Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
Okay, guys. Do you want the BEST bundt cake recipe ever? Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world! Yes, this amazing copycat recipe is absolutely scrumptious. It is actually surprisingly easy to make too. The hardest part is piping the icing onto the cake since it must be refrigerated before using.
We are still in the middle of lock down for Corona Virus here in Texas. However, as I type this, we are getting to open up S-L-O-W-L-Y. But back in April my neighbor across the street was talking with my husband. She was sharing her woes over trying to make this recipe (twice) and having a colossal fail each time. He told her she needed to talk with me and perhaps we could put our heads together and diagnose what went wrong.
She said it turned out so oily that they had to throw the whole cake out (both times). So I asked her to send me the recipe and see what I could do. Apparently she was trying to work with two different recipes and that’s where her problem started. One of them called for 1 1/2 cups oil. Yikes. It also called for the bundt pan to be greased with lard. LARD? Who uses lard anymore. Most of us don’t. While I would use it in cooking, I would NEVER use it in baking.
She sent me this particular recipe and as I looked at the ingredients, I couldn’t see anything that would cause such a fail. I told her I would make it as many times as necessary tweaking here and there until it came out the way they liked it. My first try was a success.
I changed very little about the recipe. I swapped out heavy whipping cream for the water in the cake recipe. I never use water with a cake mix. I always amp up the flavor my using half-and-half or cream. I added a little more raspberry pie filling, because I thought the first amount was too skimpy. I refrigerated the icing about an hour longer than instructed. Those were about the only changes I made.
My husband took the cake over to them (after pictures) and they loved it. Apparently my neighbor’s mother loves Nothing Bundt Cakes. But they are really expensive to ship. So she was trying to come up with a recipe her mother could make at home. My neighbor never told me what other recipe she was using in combo with this one, but I felt this recipe was excellent.
I like it even better with the tweaks I made. Next time I will make a couple more changes. I would increase the white chocolate from one cup chips to using the whole bag. Also, I would put a double layer of icing over top of the layer already there. That’s it!
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is a jaw-dropping dessert your family is sure to love. If you want a dream dessert for holidays, special occasions or birthdays, this is the recipe to choose. 🙂
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world!
White Chocolate and raspberries work so well together.
Of course, a luscious thick cream cheese icing doesn’t hurt either!
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is terrific for birthday celebrations, special occasions and holiday menus.
Here’s what I did.
I used these ingredients for the cake.
Place cake mix in a mixing bowl. Add white chocolate pudding mix, sour cream, eggs, whipping cream and canola oil.
Whisk to combine. (The original recipe recommended not using a mixer as the cake would stay fluffier and turn out better using a simple whisk.)
Chop up white chocolate chips.
Add white chocolate chips to batter.
Stir ingredients to combine.
Grease and flour a bundt well very generously. Nordic ware is recommended. I used a Pampered Chef stoneware version. Spread half of the batter into the bundt pan.
Spoon half of the raspberry pie filling over top of the cake batter.
Use a bamboo skewer to swirl the layers together.
Here the layers are swirled together.
Spread remaining cake batter over top of swirled cake batter.
Spoon remaining raspberry pie filling on top of the cake batter.
Swirl the top two layers again with a bamboo skewer.
Bake at 350 degrees for 45 to 60 minutes, or until a knife inserted in center comes out clean. Start testing cake at 45 minutes and then at 10 minute intervals thereafter. My cake took 65 minutes to bake completely.
Allow cake to cool in pan completely. (This will take about an hour). Invert cake onto a serving plate. If possible, refrigerate the cake for 24 hours before adding the icing. This will get the full flavor you’re used to in Nothing Bundt Cakes.
I used these ingredients for the icing.
Soften cream cheese and butter.
Mix with an electric mixer until creamy.
Add vanilla and mix again.
Add powdered sugar in one cup intervals mixing well after each addition.
Mix ingredients until creamy.
Spoon cream cheese icing into a zip lock bag. Refrigerate 30-60 minutes. (I refrigerated my icing for 1 1/2 hours).
Cut a one-inch diagonal corner off of the zip lock bag. Pipe cold cream cheese icing over top of the cake. There is enough icing left over to add a second layer of icing (which Nothing Bundt Cakes does). If adding the second layer, add the icing over top of the spaces and even over top of the first layers of icing. Decorate with white chocolate chips and fresh raspberries, if desired. Refrigerate.
Cut a piece and enjoy!
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will knock your socks off!
This luscious cake will cure any sweet tooth craving.
If you want to make a snazzy dessert for company, this is it!
Here’s the recipe.
NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE COPYCAT
(Recipe adapted from Favorite Family Recipes)
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is to die for!
Are you drooling yet?
This cake is perfect for company.
We loved everything about this cake. So did our neighbors.