This raspberry bundt cake is full of raspberry flavor! Raspberries are one of my favorite berries to use in desserts as they bring so much flavor! It is filled with raspberries in the soft and fluffy bundt cake and topped with a delicious raspberry glaze.
This raspberry bundt cake is super easy to put together. It is so fresh and delicious with all of the raspberry flavor. The great thing about this recipes is that you can switch out the raspberry for any kind of berry you'd like.
For more recipes, try Nutella Loaf Cake, Lemon Pistachio Cake and Chocolate Mascarpone Cake.
STEP-BY-STEP INSTRUCTIONS
For the full recipe, see recipe further below.
RASPBERRY BUNDT CAKE
Preheat the oven at 175ºC.
In a bowl, mix together the flour, baking powder, baking soda and salt. In a measuring cup, combine milk, and vanilla extract.
Add the oil and sugar to your stand mixer and mix for 1-2 mins on high speed.
Scrape down the sides of the bowl and add one egg at a time and mix until combined on low speed.
Continue on low speed, alternate between adding the flour mixture and the wet mixture, starting and ending on the flour mixture, and mix until just combined.
Melt 10 g of butter and generously brush the bundt cake pan with the melted butter so it’s well covered.
Pour a little bit of the batter into the bundt cake to cover the bottom of the pan,
Add the frozen raspberries to a bowl with 1 teaspoon of flour and mix it together so the raspberries is covered in the flour.
Add the raspberries to the remaining batter in the mixing bowl and gently with a spatula fold it together. Then pour the remaining batter into the bundt cake pan and bake for 45-50 min or until a cake tester comes out clean.
Remove from the oven and let it cool down for 10 min. Then flip the bundt cake pan over on a cooling rack and lift the pan of the cake. Let the cake cool down completely on the cooling rack.
RASPBERRY GLAZE
Blend raspberries and sieve the kernels from the raspberry purée and weigh out 20 g of raspberry purée.
Mix all of the ingredients together in a bowl. Pour the glaze over the bundt cake and it’s ready to be enjoyed.
STORAGE
Store the raspberry bundt cake in an airtight container at room temperature. It's best enjoyed within a few days.
Other Easy Recipes To Try
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Raspberry Bundt Cake
Equipment
- Bundt cake pan
Ingredients
RASPBERRY BUNDT CAKE
- 100 g vegetable oil or canola oil
- 200 g granulated sugar
- 3 eggs room temperature
- 215 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g sour cream room temperature
- 1 ½ teaspoon vanilla extract
- 10 g butter melted, for brushing the bundt pan
- 100 g frozen raspberries
- 1 teaspoon flour
RASPBERRY GLAZE
- 20 g raspberry purée
- 200 g powdered sugar
- 3-4 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
RASPBERRY BUNDT CAKE
- Preheat the oven at 175ºC.
- In a bowl, mix together the flour, baking powder, baking soda and salt.
- In a measuring cup, combine milk, and vanilla extract.
- In the bowl of a stand mixer add the oil and sugar and mix for 1-2 mins on high speed.
- Scrape down the sides of the bowl and add one egg at a time and mix until combined on low speed.
- Continue on low speed, alternate between adding the flour mixture and the wet mixture, starting and ending on the flour mixture, and mix until just combined.
- Melt 10 g of butter and generously brush the bundt cake pan with the melted butter so it’s well covered.
- Pour a little bit of the batter into the bundt cake to cover the bottom of the pan,
- Add the frozen raspberries to a bowl with 1 teaspoon of flour and mix it together so the raspberries is covered in the flour.
- Add the raspberries to the remaining batter in the mixing bowl and gently with a spatula fold it together. Then pour the remaining batter into the bundt cake pan and bake for 45-50 min or until a cake tester comes out clean.
- Remove from the oven and let it cool down for 10 min. Then flip the bundt cake pan over on a cooling rack and lift the pan of the cake. Let the cake cool down completely on the cooling rack.
RASPBERRY GLAZE
- Blend raspberries and sieve the kernels from the raspberry purée and weigh out 20 g of raspberry purée.
- Mix all of the ingredients together in a bowl. Pour the glaze over the bundt cake and it’s ready to be enjoyed.
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