White Chocolate Raspberry Bundt Cake Recipe 425 Recipes

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• a bundt pan and preheat your oven to 325 degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water, oil and vanilla. Mix until well combined, stir in white chocolate chips.
• Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake. (just a few swirls), only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Top with remaining batter. (*SEE NOTES)
• Bake for 50 to 60 mins or until a knife or cake tester inserted comes out clean. Remove from oven. Let cool for 15-20 mins. Remove from pan.
• In a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla and powdered sugar, beat on medium speed until smooth and creamy.
• Spread cream cheese frosting evenly over cake. Or to get the look of Nothing Bundt Cakes, pipe on frosting starting at the bottom outside of the cake and moving upward towards center.

WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
• Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
• While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
• When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

BEST WHITE CHOCOLATE RASPBERRY BUNDT CAKE {NOTHING BUNDT CAKE COPYCAT RECIPE}

Steps:

• Preheat the oven to 350 degrees F (375 degrees for HA). Prepare a 9-10 cup bundt pan by brushing every nook and cranny with melted butter then dusting with flour, knocking excess into trash or sink. OR spray well with cake release spray with flour already in it.
• Measure out all of your ingredients, so once you start the recipe, you have everything at your fingertips. Remove 1-2 tablespoons flour to a small dish reserving to toss raspberries before adding to the cake.
• Mix together in a medium bowl flour, baking powder and salt with a whisk, set aside.
• In the bowl of a stand mixer, or a batter bowl with a hand mixer, cream butter and sugar for 3-4 minutes until light and fluffy. If using all-natural cane sugar, beat a little longer.
• Add eggs one at a time, beating for 1 minute after each addition, scraping down sides once.
• Add vanilla extract and vanilla bean paste to the buttermilk and stir to mix.
• With the mixer on low, add ⅓ of the flour mixture (I use ¼ cup scoop and do three scoops) then add half the buttermilk mixture and combine on low. Scrape down the sides of the bowl.
• Add another ⅓ of the flour mixture, mixing until just combined, add the rest of the buttermilk mixture, then finish with the last of the flour mixture, scrape down sides if needed, and mix just until combined. Don't overmix.
• Next add the lemon zest and the ground white chocolate and mix just until combined on low.
• In a medium bowl, add frozen or fresh raspberries and reserved flour, tossing gently to coat.
• Carefully fold raspberries into the batter, it will be thick and you will have some of the raspberries bleed and fall apart, that's okay, adds to the character of the cake.
• Scoop batter evenly into prepared bundt pan, using a spatula spread evenly and placing the bundt pan on an oven mitt, tap firmly but gently a couple of times to settle the batter.
• Bake for 45-50 minutes until a toothpick or skewer inserted comes out clean, a few moist crumbs are fine.
• Allow bundt cake to cool on the wire rack for 10 minutes, then place wire rack over the top of the bundt pan and using oven mitts or a kitchen towel, invert the bundt cake onto the wire rack. Cool completely. Keeping the hot bundt pan inverted on the cake while it cools, ensures moisture in your cake.
• Troubleshooting | If your cake is sticking, turn it back over into the pan and give the pan a couple of gentle shakes, using a butter knife to loosen the edges, then try inverting once again.
• Sometimes if the cake cools too long, it will stick, try popping it back in a 350 degree oven for 5 minutes, then try inverting once again.
• Beat butter and cream cheese 2-3 minutes on medium-high speed; until light, creamy and fluffy. Scrape down sides of bowl, mix in vanilla extract and a pinch of salt, if adding lemon zest, add now.
• With mixer on low speed slowly add the powdered sugar alternately adding a little milk or cream, whip on high for 2-3 minutes until light and fluffy, if mixture seems too stiff, keep whipping and add a few drops of milk at a time until desired consistency. Alternately, if too runny, add ¼ cup additional powdered sugar at a time.
• Spoon frosting into a piping bag and fit with a round tip or snip off ½-¾ inch of the plastic bag and pipe.
• For pretty "fingers" of frosting, frost from the outside of the bundt cake, up and over, for a nice thick finger of frosting.
• If desired, decorate the cake with some chopped white chocolate and fresh raspberries (or frozen). If using frozen on top, wait until the last minute to add as they thaw they will bleed onto the cake.