Raspberry Swirl Bundt Cake
Okay, friends, I have to tell you about this raspberry swirl bundt cake that’s like a little party in your mouth—imagine tangy raspberry ribbons weaving through soft, buttery cake! The moment it bakes, your kitchen fills with this dreamy aroma of warm vanilla and fresh berries, and if you’re anything like me, you’ll be sneaking bites while it cools (oops!). What I love most is how the raspberry jam creates these beautiful swirls that aren’t just pretty but add a perfect burst of flavor and moistness. Whether you’re a bundt beginner or a swirling pro, I’ve got some tips to make sure your cake looks stunning and tastes even better. Ready to bring a slice of berry bliss to your next coffee break? Let’s get baking!
Quick Facts
- Yield: Serves 12
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Main Dish:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¾ cup raspberry jam (seedless preferred)
How I Make It
Step 1:
First, preheat your oven to 350°F and grease a bundt pan very well—this cake loves to cling! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside.
Step 2:
In a large bowl, beat the butter and sugar until light and fluffy—this should take about 3-4 minutes and will give your cake that tender crumb.
Step 3:
Add the eggs one at a time, beating well after each addition to keep the batter smooth and silky. Stir in the vanilla extract.
Step 4:
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry. Mix until just combined—overmixing can make the cake dense, so be gentle!
Step 5:
Pour about half the batter into the prepared pan. Dollop half the raspberry jam over the batter in spoonfuls. Then pour the remaining batter on top, followed by the rest of the jam.
Step 6:
Grab a butter knife and gently swirl through the batter and jam to create beautiful ribbons—don’t overdo it, or you lose the swirl effect. Bake for about 50 minutes or until a toothpick inserted into the thickest part comes out clean. Let it cool in the pan for 15 minutes before turning it out onto a wire rack.
Variations & Tips
- Use fresh mashed raspberries or blueberry jam for a different fruit twist.
- If raspberry jam is too sweet, try mixing it with a teaspoon of lemon juice for a tangy punch.
- For an added crunch, sprinkle chopped toasted almonds on the top before baking.
- Make sure your butter is softened, not melted, to keep the batter airy.
- If your bundt pan is sticking, try dusting it lightly with flour after greasing.
How I Like to Serve It
This cake is perfect for lazy weekend brunches, paired with a hot cup of coffee or tea. It’s also a beautiful addition to springtime gatherings when fresh berries are in season. And, if you’re feeling indulgent, a scoop of vanilla ice cream and a few fresh raspberries on the side never hurt anyone!
Notes
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave for 10-15 seconds to bring back that fresh-baked warmth.
Closing: This raspberry swirl bundt cake always steals the show, thanks to its perfect balance of sweet, tangy, and buttery goodness that’s just right every time.
