Orange Raspberry Bundt Cake with Vanilla Frosting
A bright citrus-forward bundt cake with tart raspberries throughout, enriched with orange juice and topped with vanilla frosting. The tender crumb comes from cake flour and a balanced ratio of butter and eggs. Perfect for afternoon tea, dessert tables, or when you want an elegant but straightforward cake that feels special without excessive fuss.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Cream butter and sugar together until light and fluffy.
- 3
Sift baking soda, baking powder, and flour into a separate bowl.
- 4
Whisk eggs, orange juice, and milk into the butter mixture until combined and smooth.
- 5
Gently fold dry ingredients into wet mixture until no lumps remain.
- 6
Fold raspberries evenly throughout batter.
- 7
Pour into buttered and floured 10-inch Bundt pan.
- 8
Bake 45 minutes until a skewer inserted in center comes out clean.
- 9
Cool completely before frosting.
- 10
Frost as desired and serve.
Tips
Fold raspberries in at the very end and handle gently to prevent them from breaking apart and releasing excess moisture, which can affect texture.
Let the cooled cake sit in the pan for 10 minutes before inverting onto a wire rack so the structure sets and releases cleanly.
Room-temperature ingredients emulsify better; take eggs, butter, and milk out 30 minutes before baking for a smoother batter.
Good to Know
Cover tightly at room temperature up to 2 days, or refrigerate up to 4 days. Unfrosted cake freezes well for up to 3 months wrapped in plastic and foil.
Bake cake 1 day ahead and cool completely before frosting. Frost on the day of serving for best texture. Unfrosted cake holds 2 days at room temperature.
Serve at room temperature or slightly chilled. Pairs well with tea, coffee, or a light dessert wine. Slice with a warm, damp knife for clean cuts.
Common Mistakes
Overmix batter after adding flour to avoid a tough, dense crumb
Don't skip cooling before frosting to prevent frosting melting into cake
Fold raspberries gently to avoid breaking them and creating wet patches
Substitutions
high
FAQ
Can I use frozen raspberries?
Yes, but do not thaw them. Toss frozen berries lightly in a bit of flour before folding to prevent them sinking. They may release slightly more liquid.
What if I don't have a Bundt pan?
Use a 9-inch round or 8x8-inch square cake pan. Reduce bake time by 5-10 minutes, checking with a skewer at 35 minutes. A loaf pan works too but requires monitoring.
How long can I keep this cake?
Unfrosted, 2 days at room temperature in an airtight container. Frosted, 2-3 days refrigerated. Freeze unfrosted, wrapped well, for 3 months. Thaw at room temperature 2-3 hours.