Raspberry Butter Bundt Cake
Indulge in the perfect balance of richness and fruity sweetness with this Raspberry Butter Bundt Cake, an ideal treat for any occasion. This show-stopping dessert combines a buttery, tender crumb with bursts of fresh raspberries, creating a dessert that's as visually stunning as it is delicious. Infused with a touch of pure vanilla and made extra moist with whole milk, this cake is easy to prepare in just 20 minutes before baking to golden perfection. A light dusting of powdered sugar adds an elegant finishing touch, making it a crowd-pleasing centerpiece for brunches, holidays, or teatime. Whether served as-is or paired with a dollop of whipped cream, this classic bundt cake is sure to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan, ensuring all crevices are coated. Optionally, dust with flour for extra non-stick protection.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is well-combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Stir in the vanilla extract until fully incorporated.
Gently fold in the fresh raspberries, being careful not to crush them, to ensure swirls of raspberry goodness throughout the cake.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack and let it cool completely.
Once cooled, dust the top with powdered sugar for a decorative finish, if desired. Slice and serve!
Nutrition Facts
Calories |
5101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 715.0 g | 260% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 421.6 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 558 mg | 43% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
