Step by Step Guide for Raspberry Bundt Cake Recipe: This raspberry bundt cake is bursting with fresh raspberry flavor, making it the perfect dessert for berry lovers!
Step by Step Guide for Raspberry Bundt Cake Recipe
The soft and fluffy cake is filled with juicy raspberries and topped with a sweet and tangy raspberry glaze, making each bite a fruity delight. It’s easy to prepare and can be adapted to use other berries if desired.
Why You’ll Love This Raspberry Bundt Cake
- Bursting with flavor: Fresh or frozen raspberries add a tangy and sweet bite to every slice.
- Simple preparation: No complicated steps, making it easy for beginner bakers.
- Customizable: Swap out raspberries for blueberries, blackberries, or strawberries for a fun twist.
Ingredients You’ll Need
For the Bundt Cake
- 250 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream
- 1 teaspoon vanilla extract
- 180 g granulated sugar
- 100 g vegetable oil
- 3 large eggs
- 150 g frozen raspberries
- 1 teaspoon flour (for coating the raspberries)
- 10 g melted butter (for greasing the bundt pan)
For the Raspberry Glaze
- 20 g raspberry purée (from blended and strained raspberries)
- 150 g powdered sugar
- 1-2 teaspoons milk or water (to adjust consistency)
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat the oven to 175°C (350°F). In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a measuring cup, combine the sour cream and vanilla extract.
In the bowl of a stand mixer, beat the sugar and oil on high speed for 1-2 minutes until light and well combined. Scrape down the sides of the bowl, then add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
On low speed, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour mixture. Mix until just combined—be careful not to overmix.
2. Prepare the Bundt Pan and Batter
Melt 10 g of butter and generously brush it inside the bundt pan, making sure all areas are well coated to prevent sticking.
Pour a small amount of batter into the bundt pan to cover the bottom. In a separate bowl, toss the frozen raspberries with 1 teaspoon of flour to prevent them from sinking in the batter. Gently fold the raspberries into the remaining batter using a spatula. Pour the batter into the bundt pan, spreading it evenly.
3. Bake the Cake
Bake the bundt cake in the preheated oven for 45-50 minutes or until a cake tester inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully flip the pan onto a cooling rack and gently lift it off the cake. Let the cake cool completely before adding the glaze.
4. Make the Raspberry Glaze
Blend fresh or frozen raspberries to make a smooth purée. Strain the purée through a sieve to remove the seeds and weigh out 20 g of the purée. In a bowl, mix the purée with powdered sugar and a small amount of milk or water until you achieve the desired glaze consistency.
5. Glaze and Serve
Once the cake has cooled, pour the raspberry glaze evenly over the top, letting it drip down the sides. Slice, serve, and enjoy!
Storage Tips
Store the raspberry bundt cake in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for up to 5 days. Bring it to room temperature before serving.
Tips for Success
- Coat the raspberries in flour: This prevents them from sinking to the bottom of the cake.
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Grease the bundt pan well: Use melted butter and ensure all areas of the pan are well-coated to prevent sticking.
Nutrition
- Carbohydrates: 59g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 4g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 0.04g
- Cholesterol: 66mg
- Sodium: 245mg
- Potassium: 90mg
- Fiber: 1g
- Sugar: 41g
- Vitamin A: 267IU
- Vitamin C: 3mg
- Calcium: 62mg
- Iron: 1mg
This raspberry bundt cake is the perfect balance of tangy and sweet, making it ideal for spring gatherings, summer picnics, or any occasion that calls for a fruity dessert. The soft, fluffy texture paired with the fresh raspberry glaze will leave everyone asking for seconds!
FAQ’s
Q1: Can I use fresh raspberries instead of frozen ones?
Yes, you can use fresh raspberries instead of frozen. However, frozen raspberries are recommended because they hold their shape better when mixed into the batter. If using fresh ones, gently fold them in to avoid breaking them.
Q2: Why do I need to coat the raspberries in flour?
Coating the raspberries in flour helps prevent them from sinking to the bottom of the cake during baking. This ensures that the berries are evenly distributed throughout the cake.
Q3: Can I use other berries instead of raspberries?
Absolutely! You can swap raspberries with blueberries, blackberries, strawberries, or even a mix of berries for a delicious twist.
Q4: How do I prevent the bundt cake from sticking to the pan?
Make sure to generously brush the bundt pan with melted butter, covering every corner and crevice. Alternatively, you can use a baking spray with flour for extra assurance.
Q5: How long can I store the raspberry bundt cake?
The cake can be stored at room temperature in an airtight container for 2-3 days. If you need to store it longer, refrigerate it for up to 5 days and bring it to room temperature before serving.