RASPBERRY BUNDT CAKE RECIPE
This fresh Raspberry Bundt Cake Recipe is made completely from scratch, and it uses both fresh raspberries and freeze dried raspberries. The raspberry glaze on top adds an extra layer of flavor to this raspberry cake.
Provided by Michelle
Categories Dessert
Time 1h55m
Number Of Ingredients 21
Steps:
- In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.
- Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.
- Allow the sauce to cool to room temperature (it will continue to thicken as it cools).
- If desired, strain the sauce through a mesh sieve to remove seeds (this is optional).
- *You will only use 1/3 cup of the sauce for the bundt cake, and about 2-3 Tbsp for the glaze. You might have a little bit left over.
- Preheat oven to 350 degrees.
- Using a hand mixer or standing mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sugar and orange zest. Cream the mixture until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl sift flour, cornstarch, salt, and baking powder together. Set aside.
- In a small bowl whisk milk, vanilla extract, and almond extract.
- Alternately add the dry ingredients (the flour mixture) and the wet ingredients (milk and extracts) to the butter mixture (beginning and ending with the dry ingredients), gently mixing after each addition until the batter is just combined.
- Add in the sour cream, 1/3 cup raspberry sauce, and crushed freeze dried raspberries. Mix until just combined.
- If using red or pink gel food coloring, add 2-3 drops into the batter and gently stir until combined.
- Grease a 12-cup bundt cake pan very well, then pour the batter into the cake pan. Spread batter in an even layer.
- Bake 50-55 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it (mine took exactly 53 minutes).
- Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.
- Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.
- Drizzle the glaze over the cake and allow it to set before slicing and serving. If desired, top with fresh raspberries.
- Enjoy!
RASPBERRY BUTTER BUNDT CAKE
A dense, rich, moist cake for a special occasion. I made this for Mother's Day one year in a 10-cup Rose Bundt Pan, and it looked and tasted beautiful. I have never had any difficulty removing the cake from the pan, but one trick is to place a folded bath towel in the sink just before the cake is ready, and saturate it with steaming hot water. On taking the cake out of the oven, immediately set it on top of the towel, pan side down, and leave it for ten seconds. Then invert the cake onto a cooling rack and it should come out easily without sticking.
Provided by Daydream
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
- Grease and flour a 10-cup bundt pan.
- Sift the flour, baking powder and salt into a medium bowl and set aside.
- Stir the milk and vanilla extract together in a small bowl, and also set aside.
- Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
- Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
- With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
- Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
- Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
- Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
- Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
- Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
- Turn cake out onto a cake rack to cool.
- Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
- Serve with clotted cream.
Nutrition Facts : Calories 4351.2, Fat 230.3, SaturatedFat 139.1, Cholesterol 1206.2, Sodium 1308.8, Carbohydrate 527.2, Fiber 18.8, Sugar 310.5, Protein 57
CHOCOLATE RASPBERRY BUNDT CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
- In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
- Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
- Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.
RASPBERRY NUT BUTTER CAKE
This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g
DARK CHOCOLATE-RASPBERRY CAKE
This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.
Provided by KEN-N-STEPH
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
- For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
- Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
RASPBERRY MARBLE POUND CAKE RECIPE BY TASTY
Here's a fruity twist on classic pound cake! Filled with a swirled raspberry layer and topped with a smooth and sweet cream cheese frosting and fresh raspberries, you'll definitely want to go back for another slice. Slice the cake in front of your crew to reveal the fun surprise inside.
Provided by Shelby Barnett
Categories Desserts
Time 2h35m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325°F (160°C).
- In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
- Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
- Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
- Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
- Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
- While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
- Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 92 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, Sugar 61 grams
More about "raspberry butter bundt cake recipes"
10 BEST RASPBERRY BUNDT CAKE RECIPES | YUMMLY
From yummly.com
CONFETTI BUNDT CAKE RECIPES - THERESCIPES.INFO
From therecipes.info
EASY WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE
From practicallyhomemade.com
WHITE CHOCOLATE RASPBERRY BUNDT CAKE (NOTHING BUNDT CAKES …
From 5boysbaker.com
LEMON RASPBERRY BUNDT CAKE WITH LEMON GLAZE | BONNI BAKERY
From bonnibakery.com
LEMON RASPBERRY BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
WHITE CHOCOLATE RASPBERRY BUNDT CAKE - ENTIRELY ELIZABETH
From entirelyelizabeth.com
RASPBERRY BLUEBERRY BUNDT CAKE - DESSERTS REQUIRED
From dessertsrequired.com
30 BEST BUNDT CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LEMON RASPBERRY BUNDT CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
RASPBERRY BUTTERMILK BUNDT CAKE RECIPE | SUR LA TABLE
From surlatable.com
RASPBERRY SWIRL BUNDT CAKE - NORDIC WARE
From nordicware.com
RASPBERRY BUTTERMILK BUNDT CAKE – CRUNCHY SALTY SWEET
From crunchysaltysweet.com
LEMON RASPBERRY MINI BUNDT CAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY SWIRL BUNDT CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
RASPBERRY BUNDT COFFEE CAKE • WWW.KNIFEANDPADDLE.COM
From knifeandpaddle.com
RASPBERRY CHOCOLATE CHIP BUNDT CAKE | CANADIAN LIVING
From canadianliving.com
BEST WHITE CHOCOLATE RASPBERRY BUNDT CAKE {NOTHING BUNDT CAKE …
From thefreshcooky.com
RASPBERRY BUTTER BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST BUNDT CAKE RECIPES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
EASY CHOCOLATE RASPBERRY CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE CHOCOLATE RASPBERRY BUNDT CAKE - WHISKING WOLF
From whiskingwolf.com
ULTIMATE WHITE CHOCOLATE RASPBERRY BUNDT CAKE - BORROWED BITES
From borrowedbites.com
BUTTER BUNDT CAKE | TRY OUR SAVOURY RECIPE | LURPAK | LURPAK
From lurpak.com
RASPBERRY CINNAMON BUNDT CAKE - DAD WITH A PAN
From dadwithapan.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LEMON RASPBERRY BUNDT CAKE RECIPE - NOTHING BUNDT CAKES
From nothing-bundtcakes.com
STRAWBERRY BUNDT CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
EASY BUCKEYE BUNDT CAKE - THERESCIPES.INFO
From therecipes.info
RASPBERRY BUTTER BUNDT CAKE RECIPE - FOOD.COM
From pinterest.com
CHOCOLATE RASPBERRY BUNDT CAKE - NOTHING BUNDT CAKES
From nothing-bundtcakes.com
RASPBERRY LEMON BUNDT CAKE | HANDMADE CHARLOTTE
From handmadecharlotte.com
LEMON RASPBERRY BUNDT CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
NOTHING BUNDT CAKES LEMON RASPBERRY RECIPE - CAKENATION.NET
From cakenation.net
CHOCOLATE RASPBERRY BUNDT CAKE RECIPE - PIP AND EBBY
From pipandebby.com
RASPBERRY LEMON BUNDT CAKE - BEEYONDCEREAL
From beeyondcereal.com
RASPBERRY ALMOND BUNDT CAKE - TUTTI DOLCI
From tutti-dolci.com
WHITE CHOCOLATE RASPBERRY CAKE (COPYCAT) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
NOTHING BUNDT CAKE WHITE CHOCOLATE RASPBERRY BUNDT CAKE …
From funhappyhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #oven #holiday-event #romantic #cakes #dietary #low-sodium #low-in-something #taste-mood #sweet #equipment #4-hours-or-less
You'll also love