White Cake Mix Bundt Cake with Raspberry Buttercream
White Cake Mix Bundt Cake with Raspberry Buttercream
Ingredients
For the White Bundt Cake
- 1 box white cake mix, 15.25 ounce
- 1 box instant vanilla pudding mix, 3.4 ounce
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 cup water
- as needed canola oil spray, for greasing the pan
For the Raspberry Buttercream
- 1.2 ounces freeze-dried raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, plus more as needed
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. In a large mixing bowl, combine the white cake mix and instant vanilla pudding mix.
⏱️ 5 min•🌡️ 325
- 2
Add the softened unsalted butter, sour cream, large eggs, and water to the dry ingredients. Using a hand mixer, beat all ingredients until a thick, smooth batter forms, about 2-3 minutes. The batter will be quite thick.
⏱️ 5 min
- 3
Thoroughly spray a Bundt pan with canola oil spray, ensuring all crevices are coated to prevent sticking.
⏱️ 2 min
- 4
Pour the cake batter into the prepared Bundt pan. Use a spatula to spread the batter evenly around the pan.
⏱️ 3 min
- 5
Bake the cake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 45 min•🌡️ 325
- 6
While the cake cools, prepare the raspberry buttercream. Pour the freeze-dried raspberries into a small food processor or blender. Process until they are ground into a fine powder.
⏱️ 5 min
- 7
In the bowl of a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat the butter on medium speed until it is light and creamy, about 2-3 minutes.
⏱️ 3 min
- 8
Place a fine-mesh sieve over the stand mixer bowl. Add 4 cups of powdered sugar and the powdered freeze-dried raspberries to the sieve. Sift these ingredients into the creamed butter, discarding any remaining raspberry seeds or lumps caught in the sieve. Add the vanilla extract.
⏱️ 5 min
- 9
Begin mixing on low speed to incorporate the dry ingredients with the butter. Once combined, increase the speed to medium-high and beat the frosting for about 3 to 5 minutes until it becomes smooth, creamy, and light pink. Add more powdered sugar, 1/4 cup at a time, if a thicker consistency is desired.
⏱️ 5 min
- 10
Once the Bundt cake has completely cooled (this can take up to an hour), transfer the raspberry buttercream into a piping bag (or a large Ziploc bag with a corner snipped off).
⏱️ 5 min
- 11
Pipe the frosting onto the cooled Bundt cake. To create a decorative, ribbed pattern, pipe from the outside edge of the cake, lifting the piping bag directly upwards towards the center hole of the cake. Continue this around the entire cake.
⏱️ 5 min
- 12
Use a spoon or spatula to spread any remaining frosting into the center hole of the Bundt cake. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Cake Mix Bundt Cake with Raspberry Buttercream
For the White Bundt Cake
- 1 box white cake mix, 15.25 ounce
- 1 box instant vanilla pudding mix, 3.4 ounce
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 cup water
- as needed canola oil spray, for greasing the pan
For the Raspberry Buttercream
- 1.2 ounces freeze-dried raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, plus more as needed
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. In a large mixing bowl, combine the white cake mix and instant vanilla pudding mix.
⏱️ 5 min•🌡️ 325 - 2
Add the softened unsalted butter, sour cream, large eggs, and water to the dry ingredients. Using a hand mixer, beat all ingredients until a thick, smooth batter forms, about 2-3 minutes. The batter will be quite thick.
⏱️ 5 min - 3
Thoroughly spray a Bundt pan with canola oil spray, ensuring all crevices are coated to prevent sticking.
⏱️ 2 min - 4
Pour the cake batter into the prepared Bundt pan. Use a spatula to spread the batter evenly around the pan.
⏱️ 3 min - 5
Bake the cake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 45 min•🌡️ 325 - 6
While the cake cools, prepare the raspberry buttercream. Pour the freeze-dried raspberries into a small food processor or blender. Process until they are ground into a fine powder.
⏱️ 5 min - 7
In the bowl of a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat the butter on medium speed until it is light and creamy, about 2-3 minutes.
⏱️ 3 min - 8
Place a fine-mesh sieve over the stand mixer bowl. Add 4 cups of powdered sugar and the powdered freeze-dried raspberries to the sieve. Sift these ingredients into the creamed butter, discarding any remaining raspberry seeds or lumps caught in the sieve. Add the vanilla extract.
⏱️ 5 min - 9
Begin mixing on low speed to incorporate the dry ingredients with the butter. Once combined, increase the speed to medium-high and beat the frosting for about 3 to 5 minutes until it becomes smooth, creamy, and light pink. Add more powdered sugar, 1/4 cup at a time, if a thicker consistency is desired.
⏱️ 5 min - 10
Once the Bundt cake has completely cooled (this can take up to an hour), transfer the raspberry buttercream into a piping bag (or a large Ziploc bag with a corner snipped off).
⏱️ 5 min - 11
Pipe the frosting onto the cooled Bundt cake. To create a decorative, ribbed pattern, pipe from the outside edge of the cake, lifting the piping bag directly upwards towards the center hole of the cake. Continue this around the entire cake.
⏱️ 5 min - 12
Use a spoon or spatula to spread any remaining frosting into the center hole of the Bundt cake. Serve and enjoy!
⏱️ 2 min