Sweet Raspberry Bundt Cake

I’ve been making this raspberry bundt cake on repeat lately, and I can’t get enough of how the fresh raspberries and orange zest work together to create the most amazing flavor combination. There’s something special about using really good butter (I’m a Kerrygold fan for life) that makes this cake incredibly tender and rich. Trust me, once you try this recipe, it’ll become your go-to when you need something impressive but not too fussy!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4500
• Protein: 48-56 g
• Fat: 160-180 g
• Carbohydrates: 620-680 g

Ingredients

For the raspberry sauce:

• 12 oz raspberries
• 1/4 cup sugar
• 1 tbsp orange juice

For the cake:

• 1 cup butter (I like Kerrygold unsalted butter for this)
• 2 cups sugar
• 1 tbsp orange zest
• 4 eggs (room temperature, about 70°F)
• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 3 tbsp cornstarch (sifted to remove lumps)
• 3/4 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 1 1/2 tsp vanilla
• 1/4 tsp almond extract
• 5 tbsp sour cream (gives better texture and moisture)
• 1/3 cup raspberry sauce
• 4 tbsp raspberries
• 3 drops food coloring

For the glaze:

• 3 tbsp raspberry sauce
• 2 cups icing sugar
• 4 tsp orange juice (freshly squeezed for best flavor and aroma)
• 1 pinch fine sea salt

Step 1: Prepare Raspberry Sauce

• 12 oz raspberries
• 1/4 cup sugar
• 1 tbsp orange juice

Combine 12 oz raspberries, 1/4 cup sugar, and 1 tbsp orange juice in a saucepan and bring to a boil over medium-high heat, stirring occasionally.

Once boiling, reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and reduces by about half.

You'll know it's ready when it coats the back of a spoon.

If desired, strain through a fine-mesh sieve to remove seeds, though I prefer leaving them in for more texture and flavor.

Set aside to cool completely—this can be done while you prepare the cake batter.

Step 2: Prep Dry and Wet Ingredients

• 2 3/4 cups flour
• 3 tbsp cornstarch
• 3/4 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 1 1/2 tsp vanilla
• 1/4 tsp almond extract

In one bowl, whisk together 2 3/4 cups flour, 3 tbsp cornstarch (sifted first to remove lumps), 3/4 tsp salt, and 2 tsp baking powder.

Set aside.

In another bowl, whisk together 1/2 cup milk, 1 1/2 tsp vanilla, and 1/4 tsp almond extract.

Having these prepared separately ensures smooth incorporation into the butter mixture and prevents overmixing.

Preheat your oven to 350°F and generously grease a Bundt pan (about 12-cup capacity) with butter or cooking spray.

Step 3: Cream Butter and Build the Base

• 1 cup butter
• 2 cups sugar
• 1 tbsp orange zest
• 4 eggs

Using an electric mixer on medium speed, beat 1 cup butter (I always use Kerrygold unsalted butter for its rich flavor) for about 1 minute until it's light and fluffy.

Add 2 cups sugar and 1 tbsp orange zest, and continue beating for 2-3 minutes until the mixture is pale and creamy—this creates air pockets that give the cake a tender crumb.

Add 4 room-temperature eggs one at a time, beating well after each addition to ensure proper emulsification.

If the mixture looks slightly curdled, don't worry; it will come together once you add the dry ingredients.

Step 4: Combine Wet and Dry into Batter

• dry ingredient mixture from Step 2
• milk mixture from Step 2
• 5 tbsp sour cream
• 1/3 cup raspberry sauce from Step 1
• 4 tbsp raspberries
• 3 drops food coloring

Reduce mixer speed to low and add the dry ingredient mixture from Step 2 and the milk mixture from Step 2 alternately, starting and ending with the dry mixture (dry, wet, dry, wet, dry).

Mix until just combined after each addition—overmixing develops gluten and makes the cake tough.

After the last dry addition, add 5 tbsp sour cream, which gives the cake better texture and keeps it incredibly moist.

Fold in 1/3 cup of the cooled raspberry sauce from Step 1, 4 tbsp raspberries, and 3 drops food coloring (optional, for a prettier hue) until just barely streaked through—some sauce should remain visible for visual appeal.

Step 5: Bake the Cake

Pour the batter into your prepared Bundt pan, smoothing the top gently.

Bake at 350°F for 50-55 minutes, until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (not wet batter).

The cake should be golden brown and spring back when lightly touched.

Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely—this allows the bottom to set and prevents sticking.

Step 6: Prepare Glaze and Finish

• 2 cups icing sugar
• 3 tbsp raspberry sauce from Step 1
• 4 tsp orange juice
• 1 pinch fine sea salt

While the cake cools, make the glaze by whisking together 2 cups icing sugar, 3 tbsp raspberry sauce from Step 1, 4 tsp freshly squeezed orange juice (I find fresh juice makes a real difference in both flavor and aroma), and 1 pinch fine sea salt.

Whisk until smooth and pourable—if it's too thick, add a few more drops of juice; too thin, add more powdered sugar.

Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides.

Serve with fresh berries on the side or arranged on top for garnish.

Sweet Raspberry Bundt Cake

Delicious Sweet Raspberry Bundt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 10 slices

Calories: 4350

Ingredients Method

Ingredients

  

For the raspberry sauce:

• 12 oz raspberries
• 1/4 cup sugar
• 1 tbsp orange juice

For the cake:

• 1 cup butter (I like Kerrygold unsalted butter for this)
• 2 cups sugar
• 1 tbsp orange zest
• 4 eggs (room temperature, about 70°F)
• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 3 tbsp cornstarch (sifted to remove lumps)
• 3/4 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 1 1/2 tsp vanilla
• 1/4 tsp almond extract
• 5 tbsp sour cream (gives better texture and moisture)
• 1/3 cup raspberry sauce
• 4 tbsp raspberries
• 3 drops food coloring

For the glaze:

• 3 tbsp raspberry sauce
• 2 cups icing sugar
• 4 tsp orange juice (freshly squeezed for best flavor and aroma)
• 1 pinch fine sea salt

Method

 

1. Combine 12 oz raspberries, 1/4 cup sugar, and 1 tbsp orange juice in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and reduces by about half. You'll know it's ready when it coats the back of a spoon. If desired, strain through a fine-mesh sieve to remove seeds, though I prefer leaving them in for more texture and flavor. Set aside to cool completely—this can be done while you prepare the cake batter.
2. In one bowl, whisk together 2 3/4 cups flour, 3 tbsp cornstarch (sifted first to remove lumps), 3/4 tsp salt, and 2 tsp baking powder. Set aside. In another bowl, whisk together 1/2 cup milk, 1 1/2 tsp vanilla, and 1/4 tsp almond extract. Having these prepared separately ensures smooth incorporation into the butter mixture and prevents overmixing. Preheat your oven to 350°F and generously grease a Bundt pan (about 12-cup capacity) with butter or cooking spray.
3. Using an electric mixer on medium speed, beat 1 cup butter (I always use Kerrygold unsalted butter for its rich flavor) for about 1 minute until it's light and fluffy. Add 2 cups sugar and 1 tbsp orange zest, and continue beating for 2-3 minutes until the mixture is pale and creamy—this creates air pockets that give the cake a tender crumb. Add 4 room-temperature eggs one at a time, beating well after each addition to ensure proper emulsification. If the mixture looks slightly curdled, don't worry; it will come together once you add the dry ingredients.
4. Reduce mixer speed to low and add the dry ingredient mixture from Step 2 and the milk mixture from Step 2 alternately, starting and ending with the dry mixture (dry, wet, dry, wet, dry). Mix until just combined after each addition—overmixing develops gluten and makes the cake tough. After the last dry addition, add 5 tbsp sour cream, which gives the cake better texture and keeps it incredibly moist. Fold in 1/3 cup of the cooled raspberry sauce from Step 1, 4 tbsp raspberries, and 3 drops food coloring (optional, for a prettier hue) until just barely streaked through—some sauce should remain visible for visual appeal.
5. Pour the batter into your prepared Bundt pan, smoothing the top gently. Bake at 350°F for 50-55 minutes, until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (not wet batter). The cake should be golden brown and spring back when lightly touched. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely—this allows the bottom to set and prevents sticking.
6. While the cake cools, make the glaze by whisking together 2 cups icing sugar, 3 tbsp raspberry sauce from Step 1, 4 tsp freshly squeezed orange juice (I find fresh juice makes a real difference in both flavor and aroma), and 1 pinch fine sea salt. Whisk until smooth and pourable—if it's too thick, add a few more drops of juice; too thin, add more powdered sugar. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Serve with fresh berries on the side or arranged on top for garnish.