glazed raspberry cake

Easy Raspberry Bundt Cake with white chocolate chips and drizzled with vanilla icing. It&#039;s the perfect cake any time of year - use fresh raspberries when they&#039;re in season or frozen raspberries when they&#039;re not!

Homemade Raspberry Bundt Cake

sugar

lemons

baking powder

salt

eggs (room temperature)

milk (whole

vegetable oil (I use sunflower or corn oil)

raspberries

white chocolate chips

powdered/icing sugar (sifted)

cream (any type)

vanilla

Pre-heat oven to 350F. Grease and flour a 10 inch bundt pan.

In a medium bowl whisk together the sugar and zest, set aside.

In large bowl sift the flour, baking powder and salt. Set aside.

In a large bowl whisk the eggs until combined, add the milk and whisk together, add the oil slowly while whisking, then add the sugar and combine well, add the flour and mix together until smooth with a wooden spoon or spatula. Fold in the chocolate chips and raspberry halves. Don’t over mix. 

Transfer the batter to the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15 minutes in the pan then remove and let cool completely on a wire rack, once cooled then drizzle with the vanilla glaze. Enjoy!

FOR THE CAKE

In a medium bowl mix the ingredients together, add more powdered sugar or cream as necessary for a thickish glaze.

FOR THE VANILLA GLAZE

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Top 1 glazed raspberry cake recipes from across the web

The most viewed glazed raspberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Raspberry Bundt Cake

The most viewed glazed raspberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine