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, and 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. Birthdays, Easter, Mother’s Day - this cake will always be a tasty (and beautiful!) crowd-pleaser. 

It can be a bit tricky to make sure it all comes together, but when it does it will quickly become a fan-favorite in your house.

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 8oz 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 would recommend giving yourself plenty of time to get this cake cooked, cooled and frosted. It will reduce your stress levels and give you the perfect spring dessert at the end.

Make the cake:

1. Preheat your oven to 350*.

2. Grease your bundt pan. My favorite thing to use to grease a bundt pan is crisco, but cooking spray or butter can work too.

3. Beat your cake mix, instant pudding, sour cream, eggs, water and oil together in a large bowl.

4. Fold in your white chocolate chips. 

5. Fill your bundt pan with HALF the batter.

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

7. Use a knife to swirl your filling through the cake. 

8. Pour remaining batter in your pan and then repeat raspberry swirling process with the rest of your raspberry filling.

9. Bake your cake for 45-50 mins (sometimes even longer). Do the knife test to help you tell if the cake is cooked through. If the knife doesn’t come out clean, keep cake in oven for 3-5 more minutes at a time until it does. Bundt cakes are thick, so it’s important to make sure it is cooked through (ask me how I know!)

Make the frosting:

Beat cream cheese, butter, lemon juice, lemon zest (optional), and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

You can either frost this bundt like a ‘normal’ cake or do the signature bundt stripes. To do the stripes, get a gallon ziplock bag, fill it with your frosting, chill for 30 mins in fridge. Once chilled, cut a corner off the bag and use it to pipe the frosting on (I’d recommend doing a test patch on a plate - ask me how I know!) 

Pro tip: I’d recommend baking this cake the night before and frosting it in the morning. Bundt cakes hold a lot of heat, so making sure it’s fully cooled before you frost it is key to avoid melty frosting. 

I hope you're having a happy spring! Let us know how this recipe goes - we'd love to hear from you!