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5 from 2 votes

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.
Prep Time1 hour
Cook Time55 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: raspberry bundt cake
Servings: 10 slices
Author: Michelle

Ingredients

Raspberry Sauce:

  • 12 oz fresh raspberries
  • 3 Tbsp granulated sugar
  • 1 Tbsp orange juice, fresh

Raspberry Cake Batter:

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 2 tsp orange zest
  • 4 large eggs
  • 2 3/4 cups all purpose flour
  • 3 Tbsp cornstarch
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup milk, whole or 2%
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 4 Tbsp sour cream (full fat is best)
  • 1/3 cup raspberry sauce (from the above recipe)
  • 4 Tbsp freeze dried raspberries, crushed into crumbs
  • 2-3 drops gel food coloring, red or pink

Raspberry Glaze:

  • 2-3 Tbsp raspberry sauce (from the above recipe)
  • 1-2 cups powdered sugar
  • 3-4 tsp orange juice, fresh

Instructions

Raspberry Sauce:

  • 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.

Raspberry Cake:

  • 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.

Glaze:

  • 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!