Best 4 Raspberry Bundt Cake Recipes

CHOCOLATE RASPBERRY BUNDT CAKE

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.

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
• Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
• Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Grease and flour a bundt pan. Mix first six ingredients, cake mix, pudding, sour cream, eggs, water and oil together with a beater. Fold in white chocolate chips until incorporated. Fill the prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it! Only swirl around 2 to 3 times. Pour remaining batter in evenly and spoon in pie filling, repeating the "swirling" process above. Bake for 45 to 50 minutes, checking for doneness with a knife. If the knife does not come out clean, keep placing back in the oven for 3 to 5 minutes at a time until it done and remove from oven. Let cool for 20 minutes. Remove from pan. Tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving. Frosting: In a medium bowl, cream together the cream cheese and butter until a creamy texture is achieved. Mix in the vanilla, then gradually stir in the powdered sugar, starting with 2 cups then keep adding more until it is nice and thick. Note: To get the frosting like in the picture. Fill a Ziplog bag with the frosting and cut off the bottom corner depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.

RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine. Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl. Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined. Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping. Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.