Description
A delightful Red Velvet Raspberry Bundt Cake that combines the rich flavors of red velvet with the tartness of fresh raspberries, topped with a creamy glaze and whipped cream cheese.
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 2 large eggs, room temp
- 1 cup (240 ml) buttermilk, room temp
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring (liquid or gel)
- 1 cup fresh raspberries (lightly tossed in 1 tbsp flour to prevent sinking)
- 1 cup (120 g) raspberries (for glaze)
- ½ cup (100 g) granulated sugar (for glaze)
- 2 tsp cornstarch + 2 tbsp water (for glaze)
- 8 oz (225 g) cream cheese, softened (for topping)
- ½ cup (115 g) unsalted butter, softened (for topping)
- 2 cups (250 g) powdered sugar (for topping)
- 1 tsp vanilla extract (for topping)
- 3–4 tbsp heavy cream (to adjust consistency for topping)
- Fresh raspberries (for garnish)
- Light dusting of powdered sugar (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, beat sugar and oil until combined. Add eggs one at a time.
- Mix in buttermilk, vanilla, vinegar, and red food coloring.
- Gradually fold in dry mixture until smooth.
- Gently fold in floured raspberries.
- Pour into bundt pan and bake 45–50 minutes, or until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
- In a saucepan, cook raspberries and sugar over medium heat until berries soften.
- Strain seeds if desired.
- Return to pan, add cornstarch slurry, and simmer until thickened. Cool slightly.
- Beat cream cheese and butter until fluffy.
- Add powdered sugar and vanilla.
- Mix in cream until smooth and pipeable.
- Drizzle cooled cake with raspberry glaze.
- Pipe swirls of cream cheese topping around the top.
- Garnish with fresh raspberries and dust with powdered sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- Flouring the raspberries helps prevent them from sinking in the batter.
- Adjust the consistency of the cream cheese topping with heavy cream as needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg