Raspberry White Chocolate Bundt Cake

I’m rounding out this Valentine’s Day 14 days of baking with my piece de resistance. Not to brag, but I think this bundt cake is even better than Nothing Bundt Cakes version.

Using the pudding mix and the greek yogurt gives the batter a soft yet light texture. Also, the pudding mix MUST be the Godiva White Chocolate flavor. No substitutions! OK, it isn’t a must, but it amps up the white chocolate flavor without overpowering it.

Raspberry White Chocolate Bundt Cake

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24 servings
Calories 232 kcal


  • bundt cake pan


  • 15.25 oz white cake mix
  • 3.9 oz white chocolate instant pudding
  • 1 cup vanilla greek yogurt low fat
  • 4 large eggs
  • ¼ cup half-and-half
  • 1 tsp vanilla extract
  • ½ cup avocado oil
  • cups raspberries rinsed and patted dry
  • 2 cups white chocolate chips plus more to top the cake
  • marshmallow buttercream


  • Add the cake mix, pudding mix, greek yogurt, avocado oil, vanilla extract, eggs, and half-and-half in a large mixing bowl.
  • Beat the cake mix batter with an electric mixer and then add in white chocolate chips. Beat on low again to combine the chips in with the batter.
  • In a bundt cake pan that has been greased with crisco and then floured, pour half of the batter into the prepared Bundt cake pan then add in 2 cups of raspberries. Pour the rest of the batter over the raspberries and gently smooth the top to make even. Bake in a 350°F oven for 45 minutes or until the top is brown and a tooth pick comes out clean when inserted. When finished baking, let stand for 10 minutes and then turn over onto a plate or cardboard cake server. Let cool completely.
  • To decorate, use the marshmallow buttercream (recipe linked below), and frost in desired design on the top of the bundt cake. Sprinkle with Valentine's sprinkles then top with fresh raspberries and white chocolate chips in the center. Serve immediately or store covered in a refrigerator for up to a week.


Serving: 1servingCalories: 232kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 333mgPotassium: 96mgFiber: 1gSugar: 18gVitamin A: 63IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Keyword bundt cake, marshmallow buttercream, raspberry, Valentine’s Day, white chocolate
Tried this recipe?Let us know how it was!

Have you tried the Nothing Bundt Cake version of raspberry white chocolate? Please tell me if you make this and you still prefer the Nothing Bundt Cake kind or if you’ve been converted to this one.

Hope y’all are having an amazing week. Happiest of Valentine’s Days and remember to thank your loved ones for being in your life. Stay safe, be kind, and hug your loved ones.

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