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Homemade Raspberry Bundt Cake
Easy Raspberry Bundt Cake with white chocolate chips and drizzled with vanilla icing. It's the perfect cake any time of year - use fresh raspberries when they're in season or frozen raspberries when they're not!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10 servings
Calories: 563 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
FOR THE CAKE
- 1¼ cup granulated sugar
- 1½-2 tablespoons zest from 1 1/2 lemons
- 2¾ cups + 2 tablespoons all purpose flour (or cake/pastry flour if you prefer) (358 grams total)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 cup milk (whole or 2% - room temperature)
- 1 cup vegetable oil (I use sunflower or corn oil)
- ¾-1 cup fresh raspberries (halved tossed with 2 teaspoons of flour)
- ½ cup white chocolate chips
For room temperature ingredient be sure to remove them from the fridge at least 1 hour before using, even longer if you have a cooler home.
FOR THE VANILLA GLAZE
- 1 cup powdered/icing sugar (sifted)
- 2 tablespoons cream (any type)
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350F. Grease and flour a 10 inch bundt pan.
Cup of Yum
FOR THE CAKE
- In a medium bowl whisk together the sugar and zest, set aside.
- In large bowl sift the flour, baking powder and salt. Set aside.
- In a large bowl whisk the eggs until combined, add the milk and whisk together, add the oil slowly while whisking, then add the sugar and combine well, add the flour and mix together until smooth with a wooden spoon or spatula. Fold in the chocolate chips and raspberry halves. Don’t over mix.
- Transfer the batter to the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15 minutes in the pan then remove and let cool completely on a wire rack, once cooled then drizzle with the vanilla glaze. Enjoy!
Cup of Yum
FOR THE VANILLA GLAZE
- In a medium bowl mix the ingredients together, add more powdered sugar or cream as necessary for a thickish glaze.
Notes
- You can make your own cake/pastry flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of corn starch, sift together to remove any lumps.
- You could also substitute blueberries, blackberries, or strawberries for the raspberries. And frozen will work also, do not thaw the berries.
- The cake can also be made in a 9 inch cake pan.
- Store leftovers in the fridge covered well for up to 2-3 days.
- Be sure to cool the cake completely before freezing, wrap it well in plastic wrap then again in foil. Place it in a freezer safe bag, removing as much air as possible or freezer safe container. It will keep in the freezer for approximately 3 months.
- It is best to freeze the cake without the glaze. Once the cake has thawed, then glaze before serving.
- Thaw the frozen cake still wrapped, you can remove it from the container or the bag but do not unwrap in the fridge overnight. It will take at least 8 hours to thaw completely.
Nutrition Information
Calories
563kcal
(28%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
64mg
(21%)
Sodium
100mg
(4%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
171IU
(3%)
Vitamin C
4mg
(4%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 563
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 100mg | 4% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.