Very Berry Bundt Cake Recipe

Name: Very Berry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter softened at room temperature; 1 1/2 cups white granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup milk; 2 cups all purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup white chocolate chips; 2 cups Fresh berries; 2 tablespoons flour; 3 tablespoons cream; 1 tablespoon lemon juice or zest from 1 lemon; 3 cups confectioner's sugar

Servings: persons

1 cup butter softened at room temperature
1 1/2 cups white granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup white chocolate chips
2 cups Fresh berries
2 tablespoons flour
3 tablespoons cream
1 tablespoon lemon juice or zest from 1 lemon
3 cups confectioner's sugar

1
Preheat oven to 350F. Butter and flour a 9 or 10-inch bundt cake pan; set aside.
2
Prepare the cake batter. Using a mixer, cream together the sugar and butter until light and fluffy. Add the vanilla and eggs and mix until well combined. Pour in the milk and mix again.
3
Combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter using a fine mesh sifter. Whisk the flour into the batter by hand.
4
Melt the white chocolate until smooth, using a double boiler or in the microwave. Add the melted white chocolate and whisk until well combined. Toss the fresh berries in the 2 tablespoons flour to coat. Fold into the batter.
5
Pour cake batter into prepared pan. Bake in preheated oven for 1 hour, or until toothpick inserted into the center comes out clean. Take out of oven and immediately invert onto cake platter. Cake should drop right out of pan. Remove the pan to avoid sweating the cake. Allow the cake to cool.
6
Optional glaze: whisk together the cream, lemon juice or lemon zest and confectioner's sugar until smooth. Pour over the cake. Garnish with more fresh berries.

1984

kcal

Calories

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 cup butter softened at room temperature, 1 1/2 cups white granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Very Berry 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.

Very Berry Bundt Cake

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