White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes Copycat)
, 1 h 10 min + overnight chill, Makes 16 servings
A doctored cake-mix Bundt with white chocolate chips and raspberry swirls, chilled overnight, then striped with cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepGrease a Bundt pan with cooking spray | |||||||
| 1 (430 g) box white cake mix | Mix cake mix, pudding, sour cream, eggs, water, oil | Fold in white chocolate chips | Fill pan halfway, swirl in preserves | Add rest of batter, swirl in preserves | Bake 350°F / 175°C, 45-50 min | Cool 10 min, unmold, chill overnight | Pipe frosting in strips over cake |
| 1 (96 g) package instant white chocolate pudding mix | |||||||
| 240 g sour cream | |||||||
| 4 large eggs | |||||||
| 60 ml water | |||||||
| 120 ml oil | |||||||
| 175 g white chocolate chips, chopped smaller | |||||||
| 80 g red raspberry preserves (for the first layer) | |||||||
| 80 g red raspberry preserves (for the second layer) | |||||||
| 450 g cream cheese, softened | Cream cream cheese & butter | Mix in vanilla | Stir in powdered sugar until thick | ||||
| 115 g butter, softened | |||||||
| 2 tsp vanilla | |||||||
| 3-4 cups / 360-480 g powdered sugar | |||||||
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