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.
-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.
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:
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.