Satisfy your sweet tooth with this Gluten-Free White Chocolate Raspberry Bundt Cake, a delicious Nothing Bundt Cakes copycat recipe! The white chocolate cake has a swirl of raspberry filling which is topped with the iconic tangy cream cheese icing. The perfect cake for any occasion!
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Are you ready to elevate your dessert game and impress your guests? Look no further than this delicious Gluten-Free White Chocolate Raspberry Bundt Cake, a copycat recipe of the popular Nothing Bundt Cakes.
There is white chocolate pudding mix and sour cream make in the batter, which make this bundt cake extra moist and tender. A tart raspberry swirl adds the perfect pop of flavor. This delicious cake is made from scratch with only a few simple ingredients, no need for a gluten-free cake mix!
No matter the occasion, this cake is sure to make it unforgettable! Whether you're serving it for a birthday, bridal shower, Mother's Day, or a casual get-together with friends, this cake will satisfy any sweet tooth and add a touch of indulgence.
This post will cover the Nothing Bundt Cakes frosting and how to achieve the iconic look, but if you really want a deep dive into the process, be sure to check out this full post dedicated to the Nothing Bundt Cakes frosting recipe and technique!
And speaking of special occasions, my daughter was the inspiration for this recipe. She loves the Nothing Bundt Cakes White Chocolate Raspberry Cake and often requests it for her birthday. Which I oblige, but seeing as I have Celiac disease, I've sadly never been able to enjoy it with her. When I made this copycat version, both of my daughters exclaimed it was even better than Nothing Bundt Cakes... 10 times better, actually! Their words, not mine. And believe me, they would tell me if they disliked it. So I hope you enjoy this bundt cake recipe as much as we all do!
Ingredients Needed
- Gluten-Free Flour Blend: I used King Arthur Measure for Measure in this recipe. I have not yet tested other flours, but will update as I do. Other flours will likely work, but this is my go-to for most baking.
- Neutral Oil: Such as canola oil or vegetable oil. Any neutral, liquid oil will work. Oil is what makes the cake moist and tender. I have not tested this recipe with butter.
- Raspberry Pie Filling: I used Duncan Hines Simply Pie Filling which I found at my local WalMart. The ingredients are: red raspberries, sugar, water, corn starch, and citric acid.
I have not prepared this with raspberry preserves or fresh raspberries because as I was doing some internet sleuthing to research how to make good copycat version, I was able to determine that they use raspberry pie filling in the original recipe. - Jello White Chocolate Instant Pudding Mix: Instant pudding mix adds the white chocolate flavor to the cake. If your store does not carry the white chocolate flavor, you can substitute with the vanilla pudding flavor.
Jello pudding mix is not labeled gluten-free but does not contain gluten ingredients. It is considered safe for a gluten-free diet. The ingredients are: sugar, modified cornstarch, contains less than 2% of natural and artificial flavor, disodium phosphate, tetrasodium pyrophosphate, salt, mono- and diglycerides, artificial color, yellow 5, yellow 6, caramel color. - Vanilla Extract: If you would like, you could substitute half of the vanilla with almond extract, especially if you love that flavor. Otherwise, just stick with vanilla extract.
- Cream Cheese Icing: For the icing you'll need cream cheese, powdered sugar, butter, vanilla, and heavy cream.
Equipment Needed
- Bundt Cake Pan: A 12-cup bundt cake pan was used in this recipe.
- Hand or Stand Mixer: A hand mixer or stand mixer isn't absolutely necessary but it does help you mix with ease.
- Piping tip: For the iconic Nothing Bundt Cakes icing look, you will need a 1A piping tip and a 16-inch piping bag. A large zip-top bag with a hole cut in the corner will also work, but the lines likely won't be as neat.
- Icing Spatula: An icing spatula will help smooth the inside circle of the cake. A butter knife would also work.
How to Make White Chocolate Raspberry Cake
1. Make the cake batter
- Whisk the gluten-free flour, pudding mix, baking powder and salt together.
- Blend the granulated sugar, oil, sour cream, eggs, and vanilla.
- Add the dry ingredients into the wet ingredients.
- Blend for a minute, just until the batter is well combined. Don't over mix.
2. Prepare the bundt and bake the cake
- Properly prepare the bundt cake pan. Brush the pan with shortening or butter and a light dusting of flour. Avoid using non-stick sprays.
- Smooth about ⅓ of the batter in the bottom of the pan. Then dollop the raspberry pie filling on top of the cake batter. Swirl gently with a butter knife.
- Layer the rest of the batter on top of the raspberry filling and smooth the top.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan and then flip it out onto a wire rack.
3. Frost the cake with cream cheese icing
- Make the cream cheese frosting. If you have a stand mixer, blend the ingredients at medium speed with the paddle attachment until the frosting is smooth.
- Place the frosting in a piping bag fitted with a 1A piping tip.
- To get the iconic Nothing Bundt Cakes look, start piping lines of frosting from the outside and work into the center. Continue to pipe lines of frosting around the perimeter of the cake, until it is mostly covered with some bits of cake peeking through.
- Use a metal spatula to smooth the center ring of the cake.
How to Properly Prepare a Bundt Cake Pan
There is nothing worse than putting time, money, and effort into baking a Bundt Cake, only to have it stick to the pan when you go to flip it out. Here are the steps you should take to prepare a bundt pan so that it will release with ease each and every time!
- Apply a thin coating of solid vegetable shortening or softened butter to the interior of the pan. Avoid using cooking sprays if possible. Also be aware that sprays like "Bakers Joy" are not gluten-free, as they contain wheat flour.
- Lightly dust the surface of the pan with gluten-free flour. You can simply use more of the flour blend you used in the recipe.
- Turn the pan upside down and tap the pan on the edge of the sink to remove excess flour. You don't want to leave too much flour on the pan or it will leave the exterior of your cake coated in flour after it bakes. This doesn't look or taste all that great.
For the best results, it is advised that you do not use cooking spray to prepare bundt cake pans. It can leave a sticky residue and the cake might actually stick rather than release from the pan. The residue may also be difficult to clean causing future cakes baked in the pan to stick as well.
More Recipe Tips
Aside from properly preparing the bundt cake pan, as noted in the section above, here are a few more tips to successfully make this recipe.
- Make sure the cake is fully baked before taking it out of the oven. Sometimes it's hard to tell when a bundt cake is fully cooked, especially for a gluten-free cake where this is even more important. Even if the cake is already golden brown on top, it may not be fully cooked in the center. Sometimes even if a toothpick is coming out clean, I will let it go for another 5 minutes or so just to be sure. This such a moist cake that it is not affected by the few minutes of extra baking time to ensure it's fully cooked.
- Check the temperature. Continuing on the same note, I often check the temperature of my cakes to ensure they are fully cooked through. I love the Thermoworks executive series digital thermometer for this because it has a thin probe that doesn't leave a large hole in your baked goods. Look for a temperature of at least 205°F.
- Cool 10 minutes: Cool the cake for ten minutes in the pan. Then remove it from the pan onto a wire rack to finish cooking. It is best to remove a bundt cake from the pan while it is still somewhat warm. This reduces the chances of the cake sticking to the pan.
- Cool completely before frosting: The cake must be completely cool before you put the icing on or it will melt and run off of the cake. If you need to speed up the process, refrigerate or freeze the cake.
No-Frosting Variation
Feel free to omit the frosting and simply dust the top of the cake with powdered sugar. This is a perfect option if you don't like overly sweet cakes or frosting. When I first tested this cake, that's what I did and thought it was perfect, even without the frosting! The cake had plenty of sweetness and the texture was fabulous!
Storage
Store the cake tightly covered in the refrigerator. It will keep fresh for about 5 days if tightly wrapped.
If you don't put cream cheese frosting on the cake, you may store the cake at room temperature instead. The cake will keep about 3 days at room temperature.
FAQ
The gluten-free chocolate chip cakes from Nothing Bundt Cakes are made with rice flour and also contain dairy, eggs, and soy.
Nothing Bundt Cakes makes one flavor of gluten-free cake, the Chocolate Chip Cookie Bundt Cake. According to the company, the gluten-free cakes are baked with shared equipment and while they take many precautions during the baking process, they may still contain traces of gluten.
While most sour cream is gluten-free, the best sour creams are ones made with only cultured milk or cream and enzymes. Some brands will add fillers, like modified corn starch, guar gum, and carrageenan, to make the sour cream thick. These ingredients are not needed to make a good sour cream. The best brands of gluten-free sour cream are Daisy, Cabot, and Organic Valley.
Yes, most cakes are made with wheat flour. Unless it is explicitly specified that the cake is gluten-free, you can assume a bundt cake has gluten.
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Recipe
Gluten-Free White Chocolate Raspberry Bundt Cake
Equipment
- 12-cup bundt cake pan
- 1A piping tip
- 16-inch piping bag
Ingredients
White Chocolate Raspberry Bundt Cake
- 2 cups gluten-free 1:1 flour, King Arthur Measure for Measure
- 3.3 ounces white chocolate instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup canola oil, or other neutral oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup raspberry pie filling
Cream Cheese Icing
- 4 ounces cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- 1 Tablespoon heavy cream, or milk
Instructions
White Chocolate Raspberry Cake
- Preheat the oven to 350°F.
- Prepare the 12-cup bundt cake pan by greasing it lightly with shortening and dusting with gluten-free flour.
- In a small bowl, whisk together the gluten-free flour, pudding mix, baking powder, and salt. Set aside.
- In a larger mixing bowl, beat together the sugar, sour cream, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet mixture and beat on medium speed for 1 minute, scraping the sides of the bowl occasionally. Do not overmix.
- Spread ⅓ of the cake batter in the bottom of the prepared bundt pan.
- Dollop the raspberry pie filling evenly on top of the cake batter. Use a butter knife to gently swirl it into the batter.
- Spread the remaining cake batter evenly in the pan.
- Bake at 350°F for 50-55 minutes on the center rack of the oven. To check for doneness, insert a toothpick in the center of the cake, it should come out clean and the temperature in the center of the cake should be at least 205°F.
- Let the cake cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
Cream Cheese Icing
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and mix until combined. Mix in the vanilla extract and heavy cream until the frosting is smooth and fluffy, for about 1-2 minutes.
- Transfer the icing to a piping bag fitted with a 1A tip.
- Starting from the outside of the cake, pipe a straight line of icing up and over the cake. Repeat by piping lines all around the cake. Use a spatula to smooth the icing around the inner circle of the cake.
- Serve the cake or refrigerate it to enjoy later.
Notes
- For metric measurements (in grams), click the metric button at the top of the ingredients.
- If you use cream cheese frosting, keep the cake refrigerated until serving. The cake will keep up to 5 days refrigerated.
- You can skip the frosting and dust the cake with powdered sugar. The cake will keep 2-3 days at room temperature.
Penny
This was absolutely delicious with a beautiful soft, moist texture. The instructions are clear and easy to follow. Thank you!
Katie | Wheat by the Wayside
So happy you enjoyed it Penny! Thanks for sharing!