Let me introduce you to The Best Raspberry Bundt Cake—a vibrant showstopper that’s as lovely to look at as it is irresistible to eat. This cake is what dessert dreams are made of: impossibly moist, swirled with fresh raspberries, and draped in a tangy-sweet pink glaze that practically glows with berry flavor. It’s truly my go-to treat for spring brunches, Valentine gatherings, and anytime I want to impress guests with something that tastes like sunshine on a plate. Whether you’re a bundt cake beginner or a seasoned baker, I’m excited to walk you through why this just might be the ultimate berry cake experience!

The Best Raspberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind The Best Raspberry Bundt Cake is its straightforward, classic ingredients, each picked for flavor and texture. These basics come together to create a plush crumb, a rich but fresh taste, and a color that never fails to catch the eye. Here’s what you’ll need—and why every ingredient matters:

All-purpose flour: Gives the cake structure while keeping the crumb fluffy and light.
Baking powder: Lends the cake its perfect lift for a beautifully domed bundt.
Baking soda: Works with the acidic sour cream and raspberry purée to tenderize the crumb.
Salt: Just a pinch intensifies the raspberry and vanilla flavors throughout.
Unsalted butter: Essential for richness and that classic tender, melt-in-your-mouth texture.
Granulated sugar: Brings the right level of sweetness and helps to cream the butter for fluffiness.
Eggs: Bind everything together and provide structure, with a little help for the cake’s rise.
Vanilla extract: Backs up the raspberry flavor with aromatic warmth.
Sour cream: Makes the cake ultra-moist, tangy, and perfectly soft.
Fresh raspberry purée (strained): Adds real berry brightness and keeps the crumb wonderfully pink.
Fresh raspberries (dusted with flour): Provide burts of tart fruit in every bite—flouring them helps prevent sinking!
Powdered sugar: The base for a lusciously smooth, picture-perfect glaze.
Extra raspberry purée (for glaze): Infuses your icing with that unmistakable natural color and zing.
Lemon juice: Brings balance, a citrus pop, and a touch of elegance to the glaze.
Optional pinch of salt: If you want to cut the sweetness and make each flavor shine even more.

How to Make The Best Raspberry Bundt Cake

Step 1: Prep Your Pan and Oven

Start by setting your oven to 350°F (175°C) and letting it fully preheat. Meanwhile, grab your favorite bundt pan and give it a truly thorough greasing—get into every ridge and corner—then dust generously with flour. The extra care now guarantees your finished cake slips out effortlessly and looks flawless.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This light mixing helps distribute the leavening evenly and prevents lumps, setting you up for a tender, evenly risen cake every time.

Step 3: Cream Butter and Sugar

Using a stand or hand mixer, beat the softened butter with the sugar until pale and fluffy—about three to four minutes. This step creates air pockets for a cloudlike texture. Don’t rush it! Proper creaming is key to The Best Raspberry Bundt Cake having that bakery-fresh crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, allowing each yolk and white to incorporate fully before adding the next. The mixture will look silky and slightly thick. Blend in the vanilla extract to deepen the cake’s cozy, aromatic backdrop.

Step 5: Incorporate Sour Cream and Raspberry Purée

Mix in the sour cream and fresh raspberry purée until just blended. This not only tints the batter a pretty blush, but ensures every bite will be tangy, moist, and undeniably berry-forward.

Step 6: Combine Wet and Dry Ingredients

Add the dry flour mixture to your wet batter gradually, mixing on low just until combined—don’t overwork it. Finally, gently fold in the flour-dusted whole raspberries so they’re evenly scattered.

Step 7: Bake

Pour the batter into the prepared bundt pan, smoothing the top gently to even it out. Bake for 45 to 55 minutes or until a toothpick inserted deep into the cake comes out mostly clean (a few moist crumbs are fine). Your kitchen will smell absolutely divine! Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

Step 8: Mix and Apply the Raspberry Glaze

In a small bowl, whisk together powdered sugar, raspberry purée, lemon juice, and a pinch of salt if desired. Adjust with more purée or sugar until pourable but thick enough to hold gorgeous drips over the cake. Once the bundt is fully cool, drizzle generously and top with extra fresh raspberries.

How to Serve The Best Raspberry Bundt Cake

Garnishes

A scattering of fresh raspberries gives the cake a pop of juicy red and makes it look simply irresistible. If you’re feeling fancy, add a dusting of powdered sugar or scatter tiny edible flowers for something extra special.

Side Dishes

This berry-studded cake shines at a brunch table alongside a fruit salad, a cup of strong coffee, or a crisp sparkling wine. For a summery picnic, try serving it with whipped cream and a handful of blueberries for red, white, and blue flair.

Creative Ways to Present

The Best Raspberry Bundt Cake is showy by itself, but for parties, try slicing it and arranging wedges in a spiral, or layering slices with vanilla ice cream for a beautiful dessert trifle. Alternatively, offer guests small cake squares as “tea cakes” for a sweet afternoon treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake slices tightly in plastic wrap and keep them at room temperature for up to two days, or refrigerate for up to five days. Refrigeration keeps the berries fresh, but allow the cake to come back to room temperature for the best flavor and texture.

Freezing

You can freeze The Best Raspberry Bundt Cake, either whole or sliced, without the glaze for up to two months. Just wrap well in plastic and then foil for protection from freezer burn. Thaw overnight in the refrigerator before bringing to room temperature and glazing.

Reheating

If you’d like to gently rewarm your cake for that just-baked softness, microwave slices for about 10 seconds or place the unglazed cake in a low (300°F) oven for a few minutes. Add the glaze after reheating, not before.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen berries, don’t thaw them before folding into the batter. Toss with flour as you would with fresh to prevent sinking, and note that baking time may be a few minutes longer due to extra moisture.

What’s the best way to make raspberry purée?

Simply blend fresh or thawed raspberries, then push through a fine mesh strainer to remove the seeds. You’ll get a smooth, intensely berry-forward purée perfect for both the batter and glaze.

How do I avoid the cake sticking to the bundt pan?

Be generous with greasing—even use a pastry brush to get into all the crevices—then dust the pan with flour, tapping out any excess. Nonstick pans produce the best results, and cooling the cake only 10 minutes before inverting prevents sticking.

Can I make The Best Raspberry Bundt Cake gluten-free?

Yes! Substitute your favorite cup-for-cup gluten-free baking blend for the flour, and check that your baking powder and all other ingredients are safe for your dietary needs. The cake’s texture may be a bit more delicate but still delicious.

How do I keep the raspberries from sinking to the bottom?

Dust them lightly in flour before folding into the batter. This helps suspend the berries, ensuring you get perfect pockets of fruit throughout every slice.

Final Thoughts

If you’re looking to whip up something equal parts gorgeous and scrumptious, The Best Raspberry Bundt Cake is the one. It’s become a favorite in my kitchen, and I’m sure it’ll earn a regular spot on your table too. Whip it up, let that berry aroma fill your home, and prepare for rave reviews—because this cake never disappoints!