Skip to Content

White Chocolate Raspberry Drizzle Cake

This White Chocolate Raspberry Drizzle Cake is going to rock your world! It’s a fluffy cake that looks like it was prepared in a fancy bakery. Every decadent bite is going to leave you yearning for the next. Homemade raspberry sauce, white chocolate chips, and delicious cake is calling your name.

White Chocolate Raspberry Drizzle Cake 5

During this holiday season, give our White Chocolate Raspberry Drizzle Cake a try!  This decadent cake is easy and is completely baked in 50 minutes.  Everyone will be shocked you didn’t order it from a local bakery.

What do you need to make White Chocolate Raspberry Drizzle Cake?

White Cake Mix – The base of the cake is a boxed cake mix, and it turns out beautifully.

Flour – A little bit of extra flour gives the cake the perfect texture.

Instant Vanilla Pudding – The pudding makes the cake extra moist and irresistible.

Sour Cream – Another important ingredient to keep the cake the best texture.

Crisco – You may not realize it but adding Crisco makes the cake extra fluffy.

White Chocolate Chips – They are so incredible with the other ingredients.

Water – You will need a little bit of water to thin out the other ingredients. You will need it for both the cake and the raspberry sauce.

Eggs – The eggs will help bind all the ingredients together and give you such a tasty consistency.

Powdered Sugar – Add a touch of sweetness by mixing in some powdered sugar.

Freeze Dried Raspberries – They take the cake to the next level of good.

Raspberries – Fresh raspberries are the key ingredient to the homemade raspberry drizzle.

Sugar – To make the raspberry sauce sweet, you will need some sugar.

Lemon Juice – The tanginess of the lemon juice counteracts with the sweetness to give you a mouthwatering result.

Cornstarch – The cornstarch is to help thicken the sauce.

White Chocolate Raspberry Drizzle Cake 4

How To Make White Chocolate Raspberry Drizzle Cake

Heat up the oven to 350 degrees.

Combine the cake mix, flour, pudding mix, sour cream, Crisco, white chocolate chips, water, eggs, powdered sugar, and dried raspberries in a medium bowl. Mix until smooth.

Add non stick spray to a bundt pan.

Pour the cake batter into the bundt pan—Bake in the oven for 40 minutes or until you insert a toothpick and it comes out clean.

Make sure not to overbake the cake.

During the time that the cake is baking, get the ingredients ready for the raspberry drizzle.

Invert the cake onto a serving plate and let it cool completely.

After it’s cooled, drizzle on the raspberry sauce, sprinkle some powdered sugar and add some raspberries.

To make the raspberry sauce, you will need to add raspberries, water, sugar, and lemon juice together in a small saucepan.

Let the sauce begin to boil and lower the heat to medium-low.

Use a spoon to help break up the raspberries. Be sure to stir on occasion for the next 8-10 minutes.

Remove the seeds or leave them in the sauce, depending on your preference. To remove the seeds, run the sauce through a fine-mesh strainer.

Combine the cool water and the cornstarch together until combined.

Put the cornstarch and the raspberry mixture in the pan and stir until the sauce has thickened.

White Chocolate Raspberry Drizzle Cake 3

Could I Use The Raspberry Drizzle For Other Recipes?

Of course! The options are endless as to what you could use it for. Donuts, drizzling on muffins, adding to cheesecake, mixing in your oatmeal, or enjoying on a big bowl of ice cream are all fabulous ideas. Go wild and add it to anything that you enjoy.

White Chocolate Raspberry Drizzle Cake 2

Can This Recipe Be Made In a Loaf Pan Or Loaf Pans?

Yes!  This recipe can be made in a loaf pan. Heck, you could even use a cupcake pan if you wanted.   Let me know if you try it in either of these ways.  Now, I curious about it in cupcake form!

How Do I Store The Bundt Cake?

I recommend storing any leftover cake in the refrigerator. It will make it last much longer than at room temperature. Keep the cake airtight, and it will last around 5 days, or you can keep it at room temp for 1 day.

You can also make a batch of the raspberry sauce and store it in the fridge in a glass jar for up to 5 days. Then you can have it on hand for all your favorite treats.

White Chocolate Raspberry Drizzle Cake-1



Try another awesome bundt cake from The Wooden Spoon Effect

The Best Pumpkin Bundt Cake

White Chocolate Drizzle Cake

White Chocolate Raspberry Drizzle Cake

Yield: 1 cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This decadent cake is easy and is completely baked in 50 minutes.  Everyone will be shocked you didn’t order it from a local bakery.


  • 1 package white cake mix
  • ¼ cup flour
  • 1 package instant vanilla pudding
  • 1 cup sour cream
  • ½ cup Crisco
  • 1½ cups white chocolate chips
  • ½ cup water (warm to hot)
  • 4 eggs
  • ¾ cup powdered sugar
  • ¾ cup freeze dried raspberries
  • For the Raspberry Sauce:1½ cup raspberries
  • ⅔ cup water (warm)
  • ⅔ cup sugar
  • 2 Tbs lemon juice
  • 1 Tbs cornstarch
  • 3 Tbs water


  1. Preheat oven to 350 degrees.
  2. In a medium sized dish, combine ingredients in order until smooth.
  3. Spray a bundt cake pan with cooking spray.
  4. Pour mixture in bundt pans and bake for 40 minutes or until toothpick comes out clean.
  5. Don’t overbake.
  6. While cake is baking, assemble ingredients for raspberry sauce.
  7. Release cake from pan, and cool cake completely.
  8. Once cooled, add raspberry sauce, powdered sugar, and freeze-dried or fresh raspberries.

For the Raspberry Drizzle

  1. In a small saucepan, combine raspberries, water, sugar, and lime juice together.
  2. Bring mixture to boil.
  3. Once boiling, turn down heat to medium-low.
  4. Break up raspberries with a spoon and stir occasionally for the next 8-10 minutes.
  5. At this point you can either choose to keep the seeds in raspberries or leave them in. 
  6. If you choose to take out the seeds, take raspberry mixture off the heat and pour through a strainer.
  7. Combine cornstarch and water until well combined.
  8. Add strained raspberry mixture and cornstarch to the pan and return to heat. Stir continually until mixture thickens.


  • For a thicker mixture, you may choose to add 2 Tbs of cornstarch and 6 Tbs of water. 
  • Bake times for:

    • 2 sm. Bundt cake pans = 30 min
    • 4 small loaf pans = 35 min
    • The raspberry sauce can be used for more than just this cake! It is perfect for an ice cream or cream cheese topping 



    PIN ME!


    Bundt Cake

    Skip to Recipe