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Piece of raspberry white chocolate bundt cake on a towel with a fork.
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5 from 3 votes

Ultimate White Chocolate Raspberry Bundt Cake

This Ultimate White Chocolate Raspberry Bundt Cake is a made-from-scratch nod to the Nothing Bundt Cakes’ famous flavor combination. It is a decadent white chocolate batter swirled with homemade raspberry sauce and topped with a white chocolate ganache frosting. Included are all the tips and tricks to make sure your cake comes out beautiful and stays ultra moist.
Prep Time50 mins
Cook Time50 mins
Decorating15 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 499kcal


  • Bundt cake pan


Raspberry Filling

  • 12 oz raspberries fresh or frozen
  • 2 tbsp cornstarch
  • cup sugar
  • ½ tbsp lemon juice

White Chocolate Batter

  • Baking spray
  • 4 oz white chocolate chips melted and cooled to room temperature
  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup butter softened
  • 2 cups sugar
  • tsp vanilla
  • 4 eggs room temperature
  • 1 cup buttermilk room temperature

White Chocolate Ganache Frosting

  • 4 oz white chocolate chips
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 7 tbsp heavy cream room temperature
  • white sugar pearl sprinkles optional


  • Read over the ingredients and be sure that each is at the proper temperature.
  • Preheat oven to 350°. Liberally spray a 10-inch bundt pan with baking spray or butter and flour thoroughly.

Raspberry Filling

  • Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a simmer and cook for 5-6 minutes, until the sauce is very thick. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Rove ½ a cup for serving. Allow the remaining filling to cool.

White Chocolate Cake Batter

  • In a small bowl mix together the flour, baking powder, baking soda, and salt.
  • In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the butter and sugar until fluffy, approximately 2 minutes. Scrape the bowl halfway through. Add in vanilla and eggs one at a time, beating for 1 minute after each addition. Scrape bowl as needed.
  • Mix in melted and cooled white chocolate.
  • Incorporate the flour and buttermilk in by thirds. See the notes or post for a complete explanation.

Assemble and bake

  • In a prepared bundt pan, carefully spread half of the batter. Make sure it touches the sides and the center. Using the back of a large spoon make a well all the way around the center of the pan. Take ½ a cup of raspberry filling and spread it evenly in the well.
  • Use a toothpick or long skewer to swirl the filling through the cake batter. I find it best to "pull" the filling into the batter. Be careful to get it close to the edges but not all the way to the edge.
  • Be careful to gently place mounds of batter evenly around the pan. Then spread out to the edge. Make another well and fill with ½ cup of sauce. Swirl as before. There should be ½ a cup of raspberry filling left for serving.
  • Bake for 50-60 minutes until the cake is golden brown and a toothpick comes out clean. Cool for 20 minutes in the pan. Carefully flip the cake over on a cooling rack, remove the pan, and allow it to cool completely.

Ganache Frosting

  • Place white chocolate chips in large glass measuring bowl with pour spout and microwave for 1-2 minutes. Stir every 30 seconds until smooth and melted.
  • Add powdered sugar and vanilla to the melted white chocolate. With hand beaters, or in a mixer, beat until fully combined.
  • Add 6-7 tablespoons of cream, mixing well after each addition, until the frosting reaches the correct consistency. To test the frosting, take a spoonful and drizzle it off the end of the spoon back into the bowl. It should take a full 2-3 seconds before it melts back into itself. If the frosting seems lumpy at this point, beat for an additional 1-2 minutes until smooth.


  • Once the cake is completely cool place it on a cooling rack that is set over a tray to catch the drips.
  • To decorate simply, pour the ganache frosting into the center of the cake so that it falls down both sides. *See picture in post.
  • If you want to decorate it as pictured, take the remaining frosting and place it in a heavy-duty zip top bag. Carefully snip one corner of the bag. Starting on the outside of the cake drizzle the white chocolate frosting over half the cake looping on the outside. Don't go all the way across. Before it hardens add small edible pearl decorations.
  • Serve with additional raspberry sauce if desired.


Tips & Tricks
  • Please read the whole post. There are too many tips and tricks to be listed here. 
  • Whether using baking spray or your own grease/flour mixture be sure to coat the pan thoroughly and generously. 
  • Allow the cake to cool for a full 20 minutes before flipping it out. Then allow it to cool thoroughly before frosting. 
  • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference! 
  • Move the cake from the cooling rack to a cake plate using a cake lifter like this one. It makes moving cakes SO easy!
To freeze, decorate completely, freeze unwrapped on a baking sheet. Once it is frozen solid, wrap tightly with plastic wrap and then a layer of foil. Freeze for up to 6 months. 
To serve, remove from the freezer and unwrap completely. Allow to thaw on the countertop for several hours before serving. 


Serving: 1slice | Calories: 499kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 283mg | Potassium: 144mg | Fiber: 2g | Sugar: 54g | Vitamin A: 546IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg