Blackberry White Chocolate Bundt Cake With Cream Cheese Frosting
By: Amber Grangroth
Blackberry White Chocolate Bundt Cake is beautiful and delicious to add to any table this holiday season!
This recipe uses a box cake mix and pudding mix and all sorts of other delicious goodness. You can easily make this a gluten free cake by using a gluten free cake mix and it still turns out amazing!
I used homemade blackberry jam to make this cake, but you can use store-bought blackberry or raspberry jam or pie filling will work as well. The white chocolate chips and cream cheese frosting really brings this cake together.
Add half of the cake batter to the greased bundt pan and gently stir in half the white chocolate chips. This helps prevent them from sticking to the bundt pan and making it difficult to remove from the pan. Then scoop half of the jam or pie filling and gently swirl then repeat steps with the second half of the cake batter, white chocolate and jam.
After the cake has cooled completely frost with the cream cheese frosting. Serve immediately or refrigerate lightly covered in plastic wrap until ready to serve.
Blackberry White Chocolate Bundt Cake With Cream Cheese Frosting Recipe
1 box white cake mix (15.25 oz)
1 box instant vanilla pudding (3.4oz)
1 c sour cream
4 lg eggs
1/4 c water
1/2 c oil
1 c white chocolate chips
2/3 c blackberry jam
1. Preheat oven to 350°F. Grease bundt pan and set aside.
2. In a large bowl or stand mixer, mix together box cake mix, pudding mix, sourcream, eggs, water, and oil until smooth.
3. Scoop half of the cake batter into the bundt pan. Add half of the white chocolate chips and gently stir. Mix the jam well and spoon half of the jam mixture on top of the cake batter and use a knife to gently swirl. Repeat with second half of cake batter, white chocolate chips and jam.
4. Bake at 350°F for 45-50 minutes. Remove from oven and let cool for 20 minutes. Flip onto cooling rack and gently remove bundt pan. Let cool completely.
Note: If making in advance, wrap cake in plastic wrap and freeze until ready to use.
Cream Cheese Frosting
8 oz cream cheese at room temp
1/4 c butter at room temp
2 c powdered sugar
1 t vanilla extract
Combine all ingredients in a mixing bowl and mix until smooth. Scoop into a plastic bag and refrigerate for 30 minutes before frosting. Cut the corner of the bag and pipe onto the cake from the outside in.
Enjoy!
Always find the beauty in life!
Love, Amber
Blackberry White Chocolate Bundt Cake With Cream Cheese Frosting
Ingredients
- 1 box white cake mix 15.25 oz
- 1 box instant vanilla pudding 3.4oz
- 1 cup sour cream
- 4 lg eggs
- 1/4 cup water
- 1/2 cup oil
- 1 cup white chocolate chips
- 2/3 cup blackberry jam
Instructions
- Preheat oven to 350°F. Grease bundt pan and set aside.
- In a large bowl or stand mixer, mix together box cake mix, pudding mix, sour cream, eggs, water, and oil until smooth.
- Scoop half of the cake batter into the bundt pan. Add half of the white chocolate chips and gently stir. Mix the jam well and spoon half of the jam mixture on top of the cake batter and use a knife to gently swirl. Repeat with second half of cake batter, white chocolate chips and jam.
- Bake at 350°F for 45-50 minutes. Remove from oven and let cool for 20 minutes. Flip onto cooling rack and gently remove bundt pan. Let cool completely.
- Note: If making in advance, wrap cake in plastic wrap and freeze until ready to use.
Notes
1/4 cup butter at room temp
2 cup powdered sugar
1 tsp vanilla extract Combine all ingredients in a mixing bowl and mix until smooth. Scoop into a plastic bag and refrigerate for 30 minutes before frosting. Cut the corner of the bag and pipe onto the cake from the outside in.