Gluten Free White Chocolate Raspberry Bundt Cake

Gluten Free White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat} tastes just like the popular bakery version but without the gluten! Moist, flavorful and easy to make at home!

FOR MORE GLUTEN-FREE RECIPES, TRY THESE TRIED-AND-TRUE RECIPES. FOR GLUTEN-FREE PEANUT BUTTER COOKIES, GLUTEN-FREE FUDGE BROWNIES AND GLUTEN-FREE SUGAR COOKIES. MY CLASSIC GLUTEN-FREE CHOCOLATE CHIP COOKIES ARE ALSO ALWAYS A HIT!

I don’t know about you, but my family loves Nothing Bundt Cakes. In the past, I’ve shared my gluten-free Lemon Bundt cake recipe, you can find that here. Lemon is definitely delicious and my husband’s personal favorite, but my favorite is the White Chocolate Raspberry-SO good. It’s been so long since I’ve been able to have one, until now!

This cake has everything you love about Nothing Bundt Cakes but without the gluten. It’s moist, flavorful, not dry or gritty and the icing is delicious! I hope you enjoy it as much as we have!

INGREDIENTS

For The Cake:

• 2 Cups Gluten-Free Flour 1:1 Blend-I used King Arthur measure for measure Gluten-Free flour. ***Not all gluten-free flours are created equal so results could vary depending on what brand you use.

• 3.4 Ounces Instant White Chocolate Pudding Mix (Dry)-I used Jell-O, but really any brand will work as long as it’s White Chocolate (vanilla flavored will work in a pinch).

• 2 Teaspoons Baking Powder

• 1/2 Teaspoon Salt

• 1 Cup Granulated Sugar

• 1 Cup Sour Cream-I used regular whole fat sour cream. For dairy-free, use your favorite dairy-free sour cream like this kind here.

• 1/2 Cup Melted Butter (1 Stick)-Or oil, if you’re dairy-free, but butter will give you the best flavor

• 4 Large Eggs-I’ve not tried this recipe with an egg substitute so I do not recommend.

• 1 Teaspoon Vanilla Extract-Watkins Pure Vanilla is my favorite.

• Seedless Raspberry Jam-I used this brand here because it is dye free as well. Some enjoy pie filling, fresh raspberries, frozen raspberries so feel free to use whatever version you prefer!

For The Frosting:

• 16 Ounces Softened Cream Cheese

• 1/2 Cup Softened Butter

• 2 Teaspoons Vanilla Extract-Watkins pure vanilla has the best taste in my opinion, but you can use a clear vanilla extract for extra white frosting.

• 3-4 Cups Powdered Sugar

• Raspberries & White Chocolate for garnish-*optional

How To Make Gluten Free White Chocolate Raspberry Bundt Cake

Step 1: Preheat oven to 350 F. Grease a standard Bundt pan with cooking spray and set aside.

Step 2: To a large mixing bowl add the gluten-free flour, pudding mix, baking powder and salt. Set aside.

Step 3: To a mixer, whisk together the sugar and eggs until fluffy. Add butter, sour cream and vanilla. Mix until well combined.

Step 4: Slowly add dry ingredients to wet ingredients. Mix until well combined.

Step 5: Add half the cake batter to greased Bundt pan. Spoon a few dollops of raspberry filling on top and using a butter knife gently swirl in to batter. Add remainder of cake batter.

Step 6: Bake 45-50 minutes or until. Remove from oven. Let cool for 10 minutes.

Step 7: Remove cake from Bundt pan by placing a plate upside down over the cake pan, flip both over so that cake comes out onto plate. Cover the cake with plastic wrap and chill in refrigerator overnight before frosting.

To Make The Frosting:

Step 1: In a medium bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.

Step 2: Mix in the vanilla then gradually add the powdered sugar until frosting is nice and thick.

Step 3: Place in a piping back with a large round tip (can also use a large freezer bag in a pinch!).

Step 4: Frost the cake in thick stripes going from the outside to the middle. Decorate with fresh raspberries and white chocolate chips if desired! Keep cake refrigerated and enjoy!

Happy Baking! 🙂