Easy Vanilla Bundt Cake with Raspberries (2024)

Some people think that bundt cakes are boring, I have the feeling. I can not agree with that, of course. If I had the same opinion there would not be that many bundt cake recipes here on the blog ;P I love bundt cakes aka. Gugelhupf. They are usually quite easy to prepare and easy to decorate. A nice glaze and something sprinkled on top is all you have to do to get a good-looking cake ;) Or do you want to say something different about this Simple & Easy Vanilla Bundt Cake with Raspberries? If you got something to say, take a step forward… I have a big wooden spoon ready. Just saying ;P

Easy Vanilla Bundt Cake with Raspberries (1)

I am kidding, of course! Not every cake can please everyone. However, anyone who does not think this cake here is beautiful definitely has no taste. End of discussion ;P

Just kidding. Again. Appearance is not everything, of course. As always: inner values count! In this case here it’s the delicious fresh raspberries from the farmer’s market that make this cake so good. Small explosions of flavors in the otherwise rather plain cake. Plain does not mean bad or boring here. The cake would be nice even without raspberries. Just saying ;)

Easy Vanilla Bundt Cake with Raspberries (2)

Cookbooks and recipe websites are full of bundt cake recipes. Pretty much every regular cake has been turned into a bundt cake it seems. Simple marble cakes, chocolate cakes, carrot cakes, and many others. I can’t think of anything that hasn’t been turned into a bundt cake aka. Gugelhupf already ;)

Delicious Gugelhupf recipes

Spiced Apple Bundt Cake
Banana Peanut Butter Bundt Cake

Apple Cider Donut Cake
Oreo Stuffed Chocolate Bundt Cake
Banana Rum Bundt Cakes

Easy Vanilla Bundt Cake with Raspberries (3)

In order to get a nice-looking bundt cake you need a nice bundt cake mold. The selection of different shapes and sizes is here probably as big as the number of recipes you can find for bundt cakes. However, not all molds are equally good. If you buy one and use it for the first time, they are normally all good. The more cakes you bake with it the more you will find out about the quality. If your cake still comes out in once piece after the tenth use, the mold is probably good ;P The bad ones probably give you a hard time after the second usage already.

From experience, the molds from Nordic Ware* are pretty good and also look great ;P This cake here was also baked in a bundt cake mold from Nordic Ware. A link to that one can be found in the recipe below if you are interested.

Apple Cider (Donut) Cake

Oreo Stuffed Chocolate Bundt Cake

INGREDIENTS / ZUTATEN

English
Deutsch

For the cake:
1 cup (230g) margarine, at room temperature
1 1/2 cups (300g) sugar (or xylitol*)
3 large eggs
2 tsp. vanilla extract
3 1/2 cups (450g) spelt flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (120g) sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature
1/2 cup (120ml) sunflower oil
1 handful frozen raspberries

DIRECTIONS / ZUBEREITUNG

English
Deutsch

1. Preheat the oven to 350°F (180°C). Grease a large bundt pan* and dust with some flour. Set aside. Let all the ingredients come to room temperature.

2. Add the margarine and sugar to a large bowl and mix until light and fluffy. Next, add the eggs one by one and mix well after each addition. Add vanilla extract and mix in. In a separate bowl mix spelt flour with baking powder, baking soda, and salt. In another bowl mix sour cream with buttermilk and sunflower oil. Add the flour in two batches, alternating with the buttermilk mixture to the bowl, and mix to combine – do not overmix the batter. Pour about 1/3 of the batter into the prepared bundt pan, place some raspberries on top, cover them with some more batter and repeat with more frozen raspberries. Finish with batter and smooth out the top. Bake in the preheated oven for about 55-60 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down inside the bundt pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.

3. For the glaze mix the confectioners’ sugar with vanilla extract and heavy cream to get a thick glaze – adjust with more heavy cream/more confectioners’ sugar if the glaze is too thick or too runny. Decorate the cooled cake with the glaze and sprinkle with some freeze-dried raspberries.

1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine große Gugelhupfform* einfetten und mit etwas Mehl ausstauben. Zur Seite stellen. Alle Zutaten auf Zimmertemperatur kommen lassen.

2. Margarine und Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. Mehl, Backpulver, Natron und Salz in einer separaten Schüssel vermischen. In einer weiteren Schüssel Schmand, Buttermilch und Öl verrühren. Mehlmischung in zwei Portionen, abwechselnd mit der Buttermilchmischung zur großen Schüssel dazugeben und alles gut verrühren. Etwa 1/3 des Teiges in die vorbereitete Form füllen, einige Himbeeren darauf verteilen, mehr Teig dazugeben und die Himbeeren damit abdecken. Noch einige Himbeeren in den Teig drücken und mit dem restlichen Teig abschließen und alles glatt streichen. Im vorgeheizten Backofen etwa 55-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Gugelhupf aus dem Ofen nehmen und etwa 15-20 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter vollständig auskühlen lassen.

3. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne zu einem dicken Guss verrühren – mit zusätzlicher Sahne bzw. mehr Puderzucker die Konsistenz anpassen, falls der Guss zu dick oder zu flüssig ist. Den abgekühlten Gugelhupf mit der Glasur verzieren und mit einigen gefriergetrockneten Himbeeren bestreuen.

Easy Vanilla Bundt Cake with Raspberries (6)

Easy Vanilla Bundt Cake with Raspberries (7)

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Description

Delicious and super easy to prepare – this Vanilla Bundt Cake with Raspberries has a great texture, is not too sweet, and stays fresh for days… all you want from the perfect cake ;)

Ingredients

Scale

For the glaze/decorations:
1 1/4 cups (160g) confectioners’ sugar
1/2 tsp. vanilla extract
2–3 tbsp. heavy cream
some freeze-dried raspberries

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Instructions

1. Preheat the oven to 350°F (180°C). Grease a large bundt pan* and dust with some flour. Set aside. Let all the ingredients come to room temperature.

2. Add the margarine and sugar to a large bowl and mix until light and fluffy. Next, add the eggs one by one and mix well after each addition. Add vanilla extract and mix in. In a separate bowl mix spelt flour with baking powder, baking soda, and salt. In another bowl mix sour cream with buttermilk and sunflower oil. Add the flour in two batches, alternating with the buttermilk mixture to the bowl and mix to combine – do not overmix the batter. Pour about 1/3 of the batter into the prepared bundt pan, place some raspberries on top, cover them with some more batter and repeat with more frozen raspberries. Finish with batter and smooth out the top. Bake in the preheated oven for about 55-60 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down inside the bundt pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.

Notes

Let’s get baking!

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Tags:bundt cake cake raspberry vanilla