Orange Raspberry Bundt Cake
Light, moist, delicious bundt cake from scratch with orange and raspberries.
Servings: 8 slices
Calories: 515kcal
Equipment
Ingredients
- 1 ½ cups white granulated sugar
- ½ cup salted butter softened
- 4 large eggs
- ⅔ cup orange juice
- ¼ cup whole milk
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups cake flour
- 1 ½ cups raspberries
- Pre-made Vanilla Frosting optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and cream the butter and sugar together in a large mixing bowl.
- In a medium bowl sift together the baking soda, baking powder, and flour, set aside.
- Whisk in the eggs, orange juice, and milk until the cake batter is homogenous and runny.
- Gently fold in the dry ingredients until no clumps of dry flour remain in the cake batter.
- Once the dry ingredients have been fully incorporated into the batter, gently fold in the raspberries until they are evenly distributed throughout the mixture.
- Pour the cake batter into a 10-inch Bundt pan coated in butter and flour. Bake the cake for 45 minutes and allow it cool before frosting.
- Frost the cake as desired, serve, and enjoy!
Notes
- You can store this cake in the fridge or in the for up to five days.
- I enjoy frosting this cake with a simple buttercream or cream cheese frosting.
- For some extra orange flavor, you can add the zest of one orange to the cake batter.
- The raspberries may break apart a little bit as you fold them into the cake batter, but that is okay.
- II prefer using fresh raspberries in this cake, but you can use frozen ones too if you allow them to thaw in the fridge before folding them into the cake batter.
Nutrition
Serving: 1g | Calories: 515kcal | Carbohydrates: 86g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 359mg | Fiber: 2g | Sugar: 44g