An easy, absolutely DELICIOUS recipe for tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake.
INGREDIENTS
Bundt Cake
1 box white cake mix
1 small box instant white chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 cup sour cream
2 cups chopped white chocolate chips (divided)
1 1/2 cups berry pie filling
Cream Cheese Frosting
2 packs Neufchatel cheese (lower fat cream cheese)
1/4 cup (half stick) real butter
Pinch of salt
1 teaspoon vanilla extract
4 cups powdered sugar (approximately)
INSTRUCTIONS
Bundt Cake
Preheat oven to 350 degrees. Grease and flour a bundt pan (or coat pan with cake pan release – see notes). Set the Neufchatel cheese and butter (for frosting) out to come to room temp.
Mix eggs, water, oil and sour cream with an electric mixer until completely smooth.
Add cake mix and pudding mix (do not prepare either – just dump in the dry mixes) then mix for 2 minutes.
Stir in 1 1/4 cups chopped white chocolate (saving 3/4 cup to garnish cake with later).
Pour two-thirds of the batter into prepared bundt pan. Using the back of a spoon, create a shallow indentation through the center of the batter to make little moat for the pie filling.
Spoon half of the pie filling into the shallow ring in the batter. Do not let the pie filling touch the pan.
Repeat Steps 5 and 6, using the remaining cake batter and pie filling.
Using a rubber spatula or tablespoon, taking care not to touch the sides or bottom of the pan, gently swirl through the pie filling, circling the pan twice.
Bake in the center of the oven at 350 degrees for 45-55 minutes or until cake is cooked through.
Cool in the pan for 30 minutes only then invert onto a serving plate. Cool cake completely (room temp or refrigerated is fine) then proceed to frosting.
Cream Cheese Frosting
Beat Neufchatel cheese, butter, salt and vanilla with an electric mixer on medium speed until completely smooth.
Add 2 cups powdered sugar then continue mixing until smooth.
Continue adding powdered sugar, 1/2 cup at a time, until frosting is soft enough to pipe but firm enough to hold its shape. TIP: when you think it’s ready, scoop up a big spoon full then thwack it on the inside of the bowl. If it comes off the spoon easily but doesn’t run all the way down the side of the bowl, you’re there! You want it somewhat thinner than traditional buttercream but thick enough not to run off the sides of the cake.
Spoon frosting into a quart-sized zip-top bag then cut off about 1/2-inch of one corner. Pipe stripes of frosting over the cake as pictured above. Garnish with reserved chopped white chocolate.
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