Happy Fat Tuesday!!
Since we made a Cinnamon Roll King Cake last week
Let’s celebrate today with a White Chocolate Raspberry Bundt cake!
Do you have a Nothing But Bundt cake store in your area? One opened in Birmingham last fall, and I thought, well, anyone can make a bundt cake…
But I had a coupon so I was motivated to check it out
I was very impressed with their storefront, the presentation, the packaging, not to mention the 3 different sizes of bundt cakes available
One of my BFFs, {thank you Vicki!!} gave me a white chocolate raspberry bundtlette for my birthday in December and since then that cake keeps calling my name…
I adapted my recipe from a knock off recipe I found here
Butter, buttermilk, sour cream, pudding mix, white chocolate chips, raspberry pie filling…
How can this not be a sin??
Perfect for Mardi Gras feasting!
the raspberry pie filling gets lightly swirled into the batter before baking
What a beauty!
Now don’t get your knickers in a twist if you have some trouble spots…
Mine stuck to the pan in a few places, but that just gave me a chance to have a little tasting 😋
The trouble spots are perfect for soaking up the white chocolate ganache
I made the ganache with 1/2 and 1/2 to lighten things up 😂
Not that that really mattered at this point, I just didn’t have any heavy cream…
Next came a simple buttercream frosting
and a little raspberry topping
My cake may not be as pretty as the bakery version, but it sure is Mmm Mmm Good!
White Chocolate Raspberry Bundt
Equipment
- Bundt cake pan
Ingredients
- 1 box super moist white cake mix
- 1 regular size box white chocolate instant Jello pudding
- 1 cup sour cream
- 1/2 cup or 1 stick butter, melted
- 4 eggs room temperature
- 1/2 cup buttermilk
- 2 cups white chocolate chips divided
- 1 1/4 cups raspberry pie filling divided
- 1 stick or 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla
- 3-4 T milk or half and half
- 1/4-1/3 cup half and half
Instructions
- Combine the cake mix, sour cream, pudding, butter, eggs and buttermilk in a large mixing bowl. Beat 2 minutes or until batter is smooth.
- Fold in chocolate chips. Pour 1/2 of batter into a well greased and floured bundt pan.
- Add 1/2 cup raspberry filling by dropping it onto batter in large spoonfuls.
- Swirl 2-3 times with the tip of a sharp knife into a marble pattern. Repeat layers, saving the last 1/4 cup raspberry filling for topping.
- Bake cake, check cake mix box for baking directions, until just done, 35-40 minutes, checking near the end of baking time. I used a coated thin metal bundt pan and baked my cake at 350 for 33 minutes. Remove from oven and cool on wire rack.
- While cake is baking, make ganache. Heat half and half until very hot but not boiling. Slowly pour over chocolate chips in a measuring cup and stir quickly to melt chocolate. Let ganache cool slightly, but don’t let it set up.
- When cake has cooled for an hour, {don’t worry if the middle sinks a bit} invert onto plate. Poke with a long pick and pour ganache slowly over cake. Let cake sit a few minutes and repeat if desired.
- Beat powdered sugar with 1/2 cup softened butter, vanilla and 3-4 T milk or half and half until the icing is a desired consistency. Spread over cake. Top with reserved raspberry pie filling and store cake covered at room temperature or in refrigerator.
Psst, by the way…
I now have 2 versions of the Jester available at my Society6 Shop,
Jester is available on art prints, cards, iPhone cases and a rug
and the Court Jester, who is slightly different, is available on the same items, plus pillows, clocks, travel mugs and totes
So even though he’s a little late to the party this year, he will be ready to join the celebrations with you next year!
Juicy Details
forks, dessert server/Mud Pie
red trim aqua plate, stripe runner/Pioneer Woman collection at Walmart
Jester/ tutorial here
patterned glasses/tutorial here
Celebrate & Eat Cake!
👑 🍰 🎭 🍰 👑
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, The Blended Blog Full Plate Thursday Share it One More Time