White chocolate pudding & white chocolate chips are added to white cake with a swirl of raspberry filling, then topped with a creamy white chocolate frosting! This cake is a must try!
Lets talk about this cake! It actually starts with a cake mix but tastes far from a “box cake”! It is seriously good. When my husband can eat 2 big pieces in less than 5 minutes you know it’s good cause he actually has some self control when it comes to sweets :). He was joking that he was acting like his brother Tanner (who has a major sweet tooth!) The cake has white chocolate pudding & white chocolate chips in it. Then it’s swirled with raspberry filling and finally topped off with a creamy white chocolate frosting. Wow. I asked my son what he liked best about the cake and he said the filling & the frosting. He is so like is mama! And I’ve got the perfect reason for you to make this cake, Mother’s Day! Either make it for yourself, make it for your mom, or make it cause I said so 😉 Then let me know what you think!
- FOR THE CAKE:
- 1 16.5 ounce package white cake mix (I like Duncan Hines)
- 1 (3.3 ounce) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*
- 1 c. sour cream
- 4 large eggs
- ½ c. water
- ½ c. oil
- 1½ c. white chocolate chips, chopped into smaller pieces
- 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
- FOR THE FROSTING:
- ½ cup white chocolate chips
- 4 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- ½ tsp. vanilla
- 1 cup powdered sugar
- FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).
- Preheat your oven to 350 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.
- Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.
- Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
- Cook for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).
- Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.
- FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.
- Slowly add the powdered sugar and beat well.
- You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂 Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.
- Enjoy!
-A reader had better success baking this cake at 325 for 1 hour and 15 minutes. I have not tried this yet, but wanted to let you know. She said that it made it so it wasted too brown on the outside.
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Recipe Source: emailed to me from my mother-in-law, original recipe comes from Favorite Family Recipes. Frosting recipe adapted from White Chocolate Cupcakes.
Looking for more recipes with white chocolate? Here ya go:
White Chocolate Rice Crispy Treats
White Chocolate Peanut Butter Cookies
Here is a picture of the cake with just a white chocolate glaze. It was good this way, but not good enough (in my opinion). So I made the white chocolate frosting and it was perfect. But if you are a simple dessert person and don’t want it too sweet, try the glaze. It was very good. I recommend the frosting cause I love frosting and I like things rich. My husband who is usually a more simple dessert kinda guy even said he liked it better with the frosting (he usually says less is more, and even said don’t add frosting to the cake). I did anyways (hehe) & he loved it. Anyways, if you wanna do a glaze, I just heated 1/4 cup whipping cream in the microwave then added 1/2 cup white chocolate chips & whisked it till smooth.
This cake! Oh, this cake!! I can’t tell you how much I loved it. I’m dreaming about it, and can’t wait to make it again. I just found your blog and I’m so glad I did. I’ve tried a bunch of your recipes, and have loved each one of them. So excited to see what else you post!
THANKYOU!!! So glad you loved this cake and other recipes! Now you’ve got me craving this cake 😉 Probably time I made this again. Thanks again!
This cake is delicious. I’ve made it twice now. And it’s already getting a lot of requests. I have a few suggestions though:
1. lower the oven temperature to 325 and bake for one hour and 10-15 minutes. The first time I made it the outer part of the cake got a little too brown for me. The 2nd time I lowered the oven temp to 325 and baked for an hour and 15 minutes and it was perfect.
2. The first time I used seedless raspberry preserves for the filling and it was a huge hit. The 2nd time I used the Solo pasty filling and even though the taste is not much different I think the color of the Solo filling gives the cake look more festive because the Solo is a brighter red.
3. I have a non stick bundt pan and I don’t usually need to butter and flour the pan. But with this cake you definitely need to butter and flour the pan. The first cake stuck to the pan along the middle core slightly and the second time it did not stick at all.
Thank you for the feedback, I will add your notes to the recipe! I am so glad you loved this cake and appreciate the tips!
This might be a stupid question but when you say instant pudding, you mean adding the powder right? You don’t make the pudding first. I’m also from Canada so the box of instant pudding mix I found is 32 grams. That is only about 1 ounce, so I will need 3 or 4 boxes I assume. Just checking. Thanks.
Yes, you just add the pudding powder! 🙂 yes, 3 boxes should do it cause a small box is about 99 grams (in the US) Thanks, and I hope you enjoy!
Sure glad I read the commentry before attempting this! I’m from Canada too and just went out to buy all the ingredients but only grabbed one package of white chocolate pudding. Back to the store it is! I’m really excited to try this recipe out.
I hope you love it! Enjoy 🙂
This cake looks and sounds absolutely divine! I have been looking for a recipe like this for a long time and yours is a must try on my list 🙂 . I’m making one tomorrow. Thanks for posting your recipe!
YAY! I hope you love it as much as I do 🙂 Thanks for trying out the recipe!
Have you had any issues now that the cake boxes are smaller sizes? They used to be 18.25 oz and are now 15.25 oz. I found a Pillsbury simply natural box that was 17 oz so I may try with that. I would think using more then a cup of filling, less pudding and a smaller cake mix would result in a overly moist like undone or gummy way??
I haven’t had any issues with it. I know the mixes are a bit smaller now. The Duncan Hines mixes are a favorite and I believe they are a bit bigger. Hope that helps!
This is the best cake I have ever tasted! Thank you so much for the recipe. I will be baking this again and again.
this makes my day! SO happy you love it! Thanks for the feedback, have a great week!
Hi, so I’m in England and I really want to make this cake but what would I use instead of a White chocolate pudding because I’ve never heard of something like that over here!! Please help xx
You could use vanilla pudding (it needs to be instant). Can you get that there?
Oh also could I just use fresh raspberries as the raspberry filling? I’m so excited to fast this cake!!! Xx
I am not sure about fresh raspberries. They may be too wet and make the cake soggy. The raspberry filling is more like a gel so it’s kinda thick. If you try it with fresh, let me know how it works out! Wish I had a better answer for you.
This recipe uses cake mix. Can you please give me a version of this recipe that involves making this cake from scratch?
I’m sorry I don’t have a version for that. But you could try making it with a white cake recipe and adding the raspberry to that but I have never tried that before.
Maybe I missed it, but what size bundt cake pan is this for?
I used a 15 cup capacity bundt pan. I believe that is a standard size. Hope that helps!
Does this need to be refrigerated before adding the frosting?
No, but let it cool. If it is still too warm the frosting will just melt (it will still taste good, just have a different look).
Hi. I just stumbled across this recipe and it looks amazing! I love white chocolate and raspberry combinations. I have seen raspberry pastry / pie filling before, but I have never used any. Can you tell me if it is seedless? Thank you 🙂
The brand I used (Solo) had seeds in it. I’m not sure if there is a seedless pie filling. But if you find one, I’m sure that would work too 🙂
I made this cake and my dad’s response was “forget everything else in life except making this cake”
YES! I love this. So happy to hear you and your Dad loved that cake 🙂 That is why I love baking so much. It’s so rewarding to make good food for people we love.
I made this last weekend for company. DELICIOUS and easy!! I’m hoarding the last piece!!?
I am so glad! I am glad I’m not the only one that hides the last piece for myself :)!
I made this cake and it fell apart and it wasn’t white…your recipe says eggs should it have been egg whites? It was moist though and my husband enjoyed it.
Did you use a white cake mix? It won’t be pure white, but should not be yellow either. Did you use white chocolate pudding or vanilla pudding? If you used vanilla that could have mode the cake more yellow. Sometimes the raspberry will go near the top while baking and that is why it is important to grease and flour your pan really well. If you make it again, make sure you add plenty of batter before add the first layer of raspberry filling. Glad you husband still enjoyed it!
Made this yesterday go a co-worker’s birthday. It was a huge hit. Delicious. Thanks!
I am so happy it was a hit! Thanks for the feedback, have a great week!
My all time favorite. Awesome recipe. Thanks for sharing this.
Simon
You are so welcome! Glad you enjoyed it 🙂
Want to make this cake but was wondering if you could do it in 2 loaf pans instead of the bundt pan
I think that would work just fine. I haven’t tried it myself, let me know if you do and how you liked it!
I wish I had put in half the amount of raspberry filling. As per directions it was a little too sweet. Next time I will make it as it appears in the picture with one layer of filling and I’m sure it will be 5 stars!!!!
Forget this post!!!! I just realized I used the whole can of pie filling instead of 1 cup!
good to know, thanks!
This is a beautiful cake. Have you ever made it with anything besides the raspberry? Mixed berry? BlackBerry? I am excited to try this one!
I haven’t tried those but sounds wonderful. let me know if you do!
My gosh. I wish I could give you TEN stars. This was amazing. I made it exactly as written. Shared it with our 2 grown kids and their families and every single person LOVED it! Thank you. Can not WAIT to make it again:)
Yay! I am so happy you loved it! It’s the best sharing with our family and loved ones yummy baked goods. My favorite love language 🙂
Omg….just added too much raspberry filling! INSTEAD OF 1 CUP I almost used a whole CAN! MISREAD 1C. for 1 CAN 🙂 I hope it comes out if the pan! I will let you know!
I hope it worked out for you! I love this cake!
Hey, how do you think these would fair as cupcakes?
I am not sure, I haven’t tried that before. Only in a bundt pan.
Does this need to be refrigerated?
No but I do keep it in the fridge. I liked it cold.
I made this yesterday for my little girls third birthday and it was a huge hit!!! I’m so glad I found your recipe. My husband even took a slice with him to work today!Can’t wait to make this cake again. Thank you .
Yay! It’s such a yummy cake 🙂 So happy you liked it.
I made this Bundt cake for my brother’s 60th birthday (no candles required) and took it to the family dinner. Everybody LOVED this cake and I only managed to save one piece to take home. After using the baking spray and flouring the pan, I took the lowered temperature and longer oven time hint and this cake turned out without breakage. Also, I filled the Bundt pan almost a 1/3 with batter before adding the raspberries. The frosting is really good for almost any cake. This one is going in the go-to file.
So glad it was a success! I will have to make note of the lower temp, longer baking time in the recipe. Thanks!
I just made the cake, not sure what I did wrong, but when I pulled the cake out of the oven and let it cool, it deflated! Still tastes good though!
I am not a cake expert at all. Did you happen to open the oven while it was baking? sometimes that will cause the cake to fall. I’m sorry, but glad it still tasted good!
I was nervous to bake my first bundt cake, and it was for my husbands birthday, so the pressure was on to get it right. Everything was going very good, the icing was a breeze to make and the cake smelled divine. Shortly after I iced the cake though, my German short haired pointer licked about half of the icing off the cake before I caught him. My husband thoroughly enjoyed his half of the cake, and the pup is not sick. Going to have to try this one again, with the dog put up.
haha! Glad he got to enjoy some of it! My brother had a German short haired pointer! Glad he didn’t get sick.
Have you tried using rasberry jam instead of the canned pie filling, and would it be the same consistency?
No I haven’t. I don’t know if it would work the same since pie filling is thicker. The jam might not bake up as well in the cake.
I have fresh frozen raspberries, could I just make like a cornstarch and sugar to thicken the thawed raspberries, similar to making a strawberry pie filling.
I think you could. I have never done that before. If you try it, please report back how it worked for you!
Thank you for such a Great recipe! I made this for our 25th wedding anniversary and my husband and I both loved it!
I make a cake pan release of 1/2 cup Crisco solid shortening and 1/4 cup of flour. Mix with a hand mixer. I coat pans with this and have never had a problem with cakes sticking. What you don’t use can be refrigerated for up to 6 months. I used with this recipe and my cake slid out of the bundt pan..
Happy Anniversary! 25 years! Awesome 🙂 I am so glad you loved it. That pan release sounds great, I’ll have to make some of this next time I bake a cake for sure. Thanks for sharing!
Absolutely love this cake. I was wondering if I did the same steps, could I make these in cupcakes? Wondering what you think.
I bet you could. Maybe just swirl the raspberry filling into each cupcake? If you try it, let us know how it worked!
Could this cake be made ahead of time and frozen? I’m wanting it for a party in mid March but like to get things done early.
I think you could. I have never frozen this cake before but I think it would work well.
Just made this for Thanksgiving & added a 1/2 cup of Chambord, it was simply devine! Will definitely be making this again.
Yum! I am so glad you enjoyed it! Thanks for the feedback. Happy Holidays!
I found your recipe when I went on a search to locate a recipe for a white chocolate raspberry cake. I usually purchase one for our daughter-in-law for her birthday at a local cake shop in their home town. When I found your recipe, I decided to make it myself instead. This cake is absolutely wonderful! In fact, we won’t tell, but this one was better than the ones I had purchased in the past. I made two small bundt cakes and had enough batter to make some cupcakes, too. I served them at a family dinner where we celebrated the birthday. I sent one of the small cakes home with our daughter-in-law (the “birthday girl”). Everyone loved the cake. My niece said it was outstanding! Thank you for sharing the recipe. It will be one I do over and over again.
I am so glad you found the recipe and that you will be making it again! So happy everyone loved it. And happy birthday to your daughter in law!
Just made this today! AMAZING!! I baked it at. 325 for 70 min. perfect! Huge hit with the family
YAY! I am so happy you all loved it! It’s such a delicious cake!
This cake is just “The Bomb”!! LOVE IT! It looks so “impressively dressy” like it came from a specialty bakery and tastes as good as it looks… A big favorite for our house.
Made this cake today…local grocery did not have pie filling so used jam. Wonder if this is reason cake didn’t release from pan completely? Ugh! Hopefully frosting will cover the mess on top!
Darn! That could be the reason. The filling is a thicker consistency. Hopefully it still tasted great all the same 🙂 But I do recommend using pie filling if at all possible. Hope you enjoyed!
This cake was absolutely amazing! I’m planning to make it again for a large crowd and want to bake in advance. How early can I bake it and how does it need to be stored? Thank you
If you freeze it (wrap tightly first) you could do it a week or so in advance. Then just let thaw and frost when needed! I have never tried this from frozen, but you could also make 2 days in advance and keep in the fridge. Let me know how it works for you!
If i cant find raspberry pastry or pie filling in my store is there something I can subsitute it with?
I am not sure what you could sub this with besides a homemade version of pie filling. I think a raspberry jam would be too runny. I haven’t tried it with anything but the pie filling.
Do you use instant pudding or the cook and serve pudding??
use instant pudding 🙂
I will definitely need to make this recipe, I only have it pinned 4 times! LOL! I was writing down all the ingredients just now, when I noticed that I had it pinned already!
Yes you need to make this cake! It is so yummy and has wonderful reviews too 🙂
xo,
Adell
Made this cake for my Dad’s 82nd b-day. It got great reviews.I normally would not make a recipe that starts with a cake mix but I am glad I tried this one. Next time I will pour half the batter in because my filling did sink to the bottom, despite trying to divide the batter into thirds. I couldn’t find raspberry so I used cherry pie filling. Thanks for the great recipe.
I am the same way about a cake mix but this is so good you don’t even realize it starts with a cake mix! Happy Birthday to your Dad! Wow, 82! Amazing!
xo,
Adell
I’ve made this cake 4 times now and it is a hit each time! Thanks for the recipe.
That makes me so happy!!! Thanks for the comment and I’m so glad you love this cake 🙂
xo,
Adell
Cake sounds divine. Can I use a yellow cake mix or even a sugar free cake mix?
I think you could use yellow cake mix. It would have a slightly different flavor. I haven’t tried it with this recipe. I also haven’t baked with a sugar free version so I can’t say how that would work out. If you try them, let me know!
xo,
Adell
I’m having a problem with the pie filling or jam sinking to the bottom of the pan (top of cake). I’m not able to frost or serve it because it’s all slimy….but delicious. Do you have any suggestions to help prevent this?
Are you using pie filling or raspberry jam? Maybe add more of the cake batter first, then add the pie filling on top of about 3/4 of the cake mix and cover with the remaining 1/4. Hope that help!
xo,
Adell
So you DO use whole eggs and not the whites only as the directions on the Duncan Hines specify? Your recipe sounds and looks divine and I’m prepping ingredients to bake it tonight. It’ll be for the birthday of a gal in my book club tomorrow evening! So eagerly anticipating the flavors! Thanks for sharing!
Yes. Use the whole eggs. You don’t follow the directions on the back of the cake mix. Disregard those :). I hope you love the cake! And happy birthday to your friend!
xo,
Adell
I would like to do this as a layer cake with 3 6in round pans. What changes would I need to make?
I would just bake for less time! And add the raspberry and swirl it around. If you try it, let us know how it turns out for you!
Have made this cake several times. It’s delicious and beautiful. I always bake at 325 for 60-65 min otherwise it does get too brown. I decorated with fresh raspberries on top of the icing and added sugar pearls inside each raspberry; added the sugar pearls as a bottom border. So pretty. Thank you for such a delicious cake!
that sounds beautiful! Love the added detail. Thanks for the comment!
My go-to cake for parties!
A friend made this a few years ago for her daughter’s birthday party and it was so delicious I had to get the recipe. I’ve been making it ever since and it’s always a hit and I’m constantly sharing the recipe!
Sometimes I strain the larger berry pieces and sometimes I substitute strawberry filling if I can’t find raspberry.
So grateful I have this in my recipe log! It’s an easy crowd pleaser!
Glad to know you have used strawberry filling and liked it. I know raspberry can be hard to find at times. Thanks for the review. Glad this is a go-to for you! It’s a favorite of mine as well.
I’ve made a lot of desserts over the years but I wanted to try something new for my soon to be daughter-in-law at her bridal shower. This looked like it would be a good one, so I tried it. It was a huge success! Not only that, it’s one of the most requested desserts I’ve made. I’m actually making it right now per request as a birthday treat.
Thanks for posting this recipe. I’m sorry I didn’t comment earlier, but I don’t usually leave comments. This one is definitely noteworthy!!
Thank you so much! How exciting for a new daughter-in-law! I am so glad you liked this recipe, thank you again!