Raspberry Bundt Cake Recipe

Step 1

In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.

Step 2

Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.

Step 3

Allow the sauce to cool to room temperature (it will continue to thicken as it cools).

Step 4

If desired, strain the sauce through a mesh sieve to remove seeds (this is optional).

Step 5

*You will only use 1/3 cup of the sauce for the bundt cake, and about 2-3 Tbsp for the glaze. You might have a little bit left over.

Step 6

Preheat oven to 350 degrees.

Step 7

Using a hand mixer or standing mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sugar and orange zest. Cream the mixture until well combined.

Step 8

Add in the eggs, one at a time, beating well after each addition.

Step 9

In a separate bowl sift flour, cornstarch, salt, and baking powder together. Set aside.

Step 10

In a small bowl whisk milk, vanilla extract, and almond extract.

Step 11

Alternately add the dry ingredients (the flour mixture) and the wet ingredients (milk and extracts) to the butter mixture (beginning and ending with the dry ingredients), gently mixing after each addition until the batter is just combined.

Step 12

Add in the sour cream, 1/3 cup raspberry sauce, and crushed freeze dried raspberries. Mix until just combined.

Step 13

If using red or pink gel food coloring, add 2-3 drops into the batter and gently stir until combined.

Step 14

Grease a 12-cup bundt cake pan very well, then pour the batter into the cake pan. Spread batter in an even layer.

Step 15

Bake 50-55 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it (mine took exactly 53 minutes).

Step 16

Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.

Step 17

Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.

Step 18

Drizzle the glaze over the cake and allow it to set before slicing and serving. If desired, top with fresh raspberries.

Step 19

Enjoy!