Sweet Pick: White Chocolate Bundt Cake at Nothing Bundt Cakes
Nothing Bundt Cakes is relatively new to Lakeland, and I think you should give them a try. Started in 1997 by Dena Tripp and Debbie Shwetz in their home kitchens in Las Vagas, Noting Bundt Cakes has grown to over 430 bakeries in the U.S. and Cananda. The cakes are baked daily on-site while the ingredients are shipped in from corporate to maintain product quality and consistency.
When visiting Nothing Bundt Cakes’ locally owned franchise bakery in the Lake Miriam Plaza in South Lakeland, the White Chocolate Raspberry Bundtlet caught my eye. Their single serving cakes are called Bundtlets, and they are just the perfect size for those who want to indulge, but not eat the whole cake.
What I like about the cake itself was that the white chocolate was not overpoweringly sweet, and had a nice vanilla base. The raspberry puree truly hit the mark. Swirled within the cake, the puree was sweet, but not candy-like sweet, and had just enough tartness to it that made each bite not so rich you dare not eat any more. The raspberry puree made the cake even more moist without having that sogginess from the berries if not prepared properly.
For many, when your grandmother made a bundt cake, the frosting was more likely a drizzled glaze icing that sporadically covered the cake. Nothing Bundt Cakes pipes frosting on the cake. The piping is thicker, and lines the cake from the open interior down the sides. The cream cheese frosting was plentiful and velvety smooth.
What I liked the most about the white chocolate raspberry bundt cake is that you get the richness of white chocolate, and then the crispness of raspberries. The White Chocolate Raspberry Bundt Cake at Nothing Bundt Cakes is a decadent treat, and it is oh so yummy!