Raspberry Pink Bundt Cake Recipe

Name: Raspberry Pink Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/8 cups unsalted butter; 1 1/8 cups sugar golden castor; 4 large eggs; 1 teaspoon vanilla bean paste; 2 cups plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 8 tablespoons raspberry jam; 1 cup cream; 3/4 cup raspberries; 1 lemon; 2 tablespoons plain yogurt Greek; 1/2 lemon; 3/4 cup fresh raspberries; 2 1/16 cups icing sugar; 1 tablespoon melted butter; 1 tablespoon hot water

Servings: persons

1 1/8 cups unsalted butter
1 1/8 cups sugar golden castor
4 large eggs
1 teaspoon vanilla bean paste
2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons raspberry jam
1 cup cream
3/4 cup raspberries
1 lemon
2 tablespoons plain yogurt Greek
1/2 lemon
3/4 cup fresh raspberries
2 1/16 cups icing sugar
1 tablespoon melted butter
1 tablespoon hot water

1
Preheat the oven to 180C/350F
2
Brush some melted butter allover the Bundt Tin, or use a spray.
3
Cream the butter and sugar until pale and fluffy.
4
Add the eggs one by one, lemon zest and the vanilla bean paste.
5
Sift the plain flour with salt and baking powder.
6
Add the lemon juice and yogurt into the batter, alternating with flour mix until all is incorporated.
7
Gently pour the batter into the prepared bundt pan.
8
Bake for 35-40 minutes until the top is springy to touch.
9
Let the bundt cool completely for an hour, until the pan is only slightly warm to touch.
10
Invert/ unmould the bundt onto a plate, split in half and fill with jam and cream.
11
!Raspberry Pink Glaze
12
Puree raspberries.. leave a few for decoration.
13
Strain the raspberry puree through a fine mesh sieve to remove the seeds into a bowl. Sift icing sugar into bowl, 125g at a time, stir in melted butter enough to make a thick paste. Place bowl over pan of hot water and stir until icing thins out a bit
14
Spoon onto top of cake and allow to drip down. Top off with some fresh raspberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/8 cups unsalted butter, 1 1/8 cups sugar golden castor, 4 large eggs, 1 teaspoon vanilla bean paste, and more.

Yes, Raspberry Pink Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Pink Bundt Cake

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