Raspberry White Chocolate Bundt Cake with Lemon Cream Cheese Frosting

Every Easter, I get excited to bake. We run around like crazy during planting season. So, it’s always nice to have a mid-spring excuse to bake one last glorious dessert before the craziness of May arrives. At that point, all I can find time to eat is granola bars.

This Raspberry White Chocolate Bundt Cake is always my go-to recipe for spring occasions. Pair it with a lemon cream cheese frosting, and it quickly becomes your favorite spring dessert. Whether for birthdays, Easter, or Mother’s Day, this cake is a tasty and beautiful crowd-pleaser.

Though it can be tricky to make sure it all comes together, once you master it, this cake will quickly become a fan-favorite in your household.

Raspberry White Chocolate Bundt Cake with Lemon Cream Cheese Frosting

Cake Ingredients

• 1 (15.25-ounce) box white or vanilla cake mix

• 1 (3.4-ounce) package instant white chocolate pudding mix

• 1 cup sour cream

• 4 large eggs

• ¼ cup water

• ½ cup oil

• 1 cup white chocolate chips

• 1/2 cup raspberry jam (or 1 cup fresh raspberries dusted with 1 tbsp flour and then smashed)

  
  

Lemon Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened

• ¼ cup butter

• 2 tablespoons lemon juice

• 2 teaspoons lemon zest (optional but nice if you own a zester)

• 1 teaspoon vanilla extract

• 5 cups confectioners' sugar, or as needed

  
  

Directions

Note: I recommend setting aside ample time to cook, cool, and frost this cake. This way, you can reduce stress and have the perfect spring dessert ready at the end.

Make the Cake

1. Preheat your oven to 350°F.

2. Grease your bundt pan. My favorite greasing option is Crisco, but cooking spray or butter works, too.

3. In a large bowl, beat together the cake mix, instant pudding, sour cream, eggs, water, and oil.

4. Gently fold in the white chocolate chips.

5. Fill your bundt pan with HALF of the batter.

6. Use HALF of your raspberry jam (or smashed raspberries) to create 5-6 dollops of raspberry evenly spaced in your bundt pan.

7. With a knife, swirl your raspberry filling through the cake.

8. Pour the remaining batter into your pan, then repeat the raspberry swirling process with the leftover filling.

9. Bake your cake for 45-50 minutes (sometimes even longer). Use the knife test to check if the cake is cooked through. If the knife doesn’t come out clean, keep the cake in the oven for 3-5 more minutes at a time until it does. Remember, bundt cakes are thick, so ensuring it is fully cooked is key!

   
   

Make the Frosting

In a large bowl, beat the cream cheese, butter, lemon juice, lemon zest (optional), and vanilla together using an electric mixer until smooth and fluffy. Gradually beat in the confectioners' sugar, 1 cup at a time, until you reach your desired consistency.

You can frost this bundt cake like a traditional cake or opt for the signature bundt stripes. To achieve the stripes, fill a gallon-sized ziplock bag with your frosting. Chill it in the fridge for 30 minutes. Once chilled, cut a corner off the bag and use it to pipe the frosting onto the cake. I recommend doing a test patch on a plate first—trust me, that’s a good idea!

Pro Tip:

I highly recommend baking this cake the night before and frosting it in the morning. Bundt cakes hold a lot of heat. Ensuring that the cake is completely cooled before you frost it is crucial to avoid melting frosting.

Enjoying Your Spring Treat

I hope you’re having a happy spring! With the arrival of warmer weather and blooming flowers, this cake is perfect for celebrating the season. Let us know how this recipe goes—we’d love to hear from you!