Ingredients for Raspberry Butter Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs, separated
- 1 cup fresh raspberries
- 1/2 teaspoon lemon juice
- powdered sugar, for dusting
- fresh raspberries, for garnish (optional)
- rose petals, for garnish (optional)
- clotted cream, for serving (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Butter Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raspberry Butter Bundt Cake
- Preheat oven to 350°F (175°C) and position rack in the center.
- Grease and flour a 10-cup bundt pan.
- In a medium bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a small bowl, whisk together 1 cup milk and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy (2-3 minutes).
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- With the mixer on low speed, alternately add the dry ingredients and the wet ingredients in four additions, beginning and ending with the dry ingredients. Mix until just combined.
- Transfer the batter to a separate, larger bowl.
- Wash and dry the mixer bowl. Add 1/2 teaspoon lemon juice and swirl around.
- In the clean mixer bowl, beat 4 large egg whites until stiff peaks form (about 2 minutes). Gradually add 1/2 cup granulated sugar and beat until glossy.
- Gently fold the egg white mixture into the cake batter.
- Gently fold in 1 cup fresh raspberries.
- Pour batter into the prepared bundt pan. Run a knife through the batter to remove any air pockets.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will be golden brown.
- Prepare a folded bath towel saturated with steaming hot water. Once the cake is out of the oven, immediately invert the pan onto the towel for 10 seconds. Invert onto a wire rack to cool completely.
- Dust with powdered sugar. Decorate with fresh raspberries and rose petals (optional).
- Serve with clotted cream (optional).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
1241g
Fat
695g
Carbs
175g
