Indulge your senses in the heavenly combination of moist vanilla bundt cake, refreshing raspberry swirls, and fresh raspberries. This Raspberry Swirl Cake is a showstopper bundt dessert that will leave you craving more. Discover how to create this delightful treat that’s perfect for any occasion.
Trending now: Black Forest Bundt Cake
Table of Contents
- Discover the Perfect Dessert: Raspberry Swirl Cake
- Ingredients in Raspberry Swirl Love Cake
- For the Pink Vanilla Glaze
- How to Make Raspberry Swirl Cake
- Equipment You’ll Need to Make Raspberry Swirl Cake
- How to Store Raspberry Swirl Cake
- Ever Wondered about the History of Bundt Cakes and Pans? Read on for a Brief History of Bundt Cakes in the US
- Recipe Card
Discover the Perfect Dessert: Raspberry Swirl Cake
A Raspberry Swirl Bundt Cake is a delicious marble cake to enjoy year-round in any large bundt pan. But Valentine’s Day is around the corner. So, it’s time to put my Tiered-Heart Bundt Pan to use, a 12-cup beauty made by Nordic Ware. Bursting with aromas of vanilla, almond and raspberry, and enough batter to show off the full beauty of the pan’s design, I decided to make a very pink, tiered-heart Raspberry Swirl Bundt Cake.
Popular now: German Bee Sting Cake
Ingredients in Raspberry Swirl Love Cake
For the Cake
- 3½ cups sifted, all-purpose flour (420 grams) – I’ve made this cake several times and find that I need this much flour to fully fill the 12-cup bundt pan. After all, we want the beautiful design of the bundt pan to shine in all its glory.
- 4 teaspoons baking powder (16 grams)
- 1½ teaspoons salt (4 grams)
- 1½ cups unsalted butter (170 grams) – softened. Set the butter out a few hours before you start baking. Don’t melt the butter in the microwave, because if any butter is melted you might end up with a dense cake.
- 8 ounces cream cheese (226 grams) – softened. Set it out an hour before baking.
- 2 cups granulated sweetener of choice (400 grams) – To keep the carbs and calories down, try making this Raspberry Swirl Love Cake with a zero-calorie sugar substitute such as monk fruit.
- 4 large eggs
- 3 teaspoons vanilla extract (12 grams)
- 1 teaspoon almond extract (4 grams) – Almond pairs exceptionally well with raspberries and above all augments the flavor profile, adding excitement and complexity.
- 1 cup lowfat buttermilk (224 grams)
You might also like: Keto Chocolate Raspberry Cake
To Make the Raspberry Filling
Raspberry swirl cake recipes often use raspberry jam. I initially tried Nordic Ware’s Tiered-Heart Bundt Cake Recipe which uses jam. Unfortunately, most of the marmalade evaporated in the baking process, leaving barely any raspberry in my cake. So, I decided to make a homemade raspberry filling and to add a layer of fresh raspberries. The result: a delicious, refreshing raspberry filling for the bundt cake.
- 6 ounces raspberries (170 grams)
- 2 tablespoons granulated sweetener of choice (24 grams)
- 1 tablespoon cornstarch (10 grams)
Add a Layer of Fresh Raspberries to the Raspberry Swirl Cake Batter
- 3 ounces raspberries (85 grams) – Cut them in half and simply place them on top of the swirled dough for an added berry blast.
For the Pink Vanilla Glaze
- 1 cup powdered sweetener (100 grams) – more to thicken the icing, if necessary. To keep the carbs and calories down, try making the glaze for this Raspberry Swirl Love Cake with a zero-calorie, powdered sugar substitute such as powdered monk fruit.
- 1 tablespoon milk (15 grams) – Gradually add a few more drops as you mix the icing. Remember: The glaze needs to be thick enough so the icing rests on the bundt cake and gently drips down.
- ½ teaspoon vanilla
- 1 drop red food coloring – That’s all you need to make the shimmering pink glaze of this Raspberry Swirl Bundt Cake.
- Cake sprinkles (optional) – Lastly, give the cake some love and personalize it with your favorite sprinkles.
Or try: Keto Lemon Poppy Seed Cake
How to Make Raspberry Swirl Cake
Make the Raspberry Swirl Mixture: You Can Even Make It the Night Before
1. Put 6 ounces of raspberries in a saucepan on the stove. Gently heat and stir until raspberries break down and release their juices. Then, puree with an immersion blender or regular blender.
2. With a spoon, push the mixture through a sieve to remove the seeds.
3. Then, return to saucepan.
4. Add granulated sweetener and stir to dissolve.
5. Put the cornstarch in a small bowl. Then, add a few drops of water, enough to make cornstarch slurry.
6. Stir the cornstarch slurry into the raspberry puree. Boil and stir for one minute. It will thicken quickly. Then remove from stove and let it cool. You can refrigerate it the night before you make the Raspberry Swirl Cake.
You might also like: Keto Chocolate Raspberry Cake
Make the Cake Batter for Raspberry Swirl Bundt
1. Prepare oven and bundt pan. Preheat oven to 350°F (180°C). Grease a bundt pan generously with butter or baking spray that contains flour. Use a baking brush to make sure you fill every crevice.
2. Combine dry ingredients. In a medium-sized bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
3. Beat butter and cream cheese. Using a stand mixer or electric mixer on medium speed, beat together softened butter and cream cheese (1-2 minutes).
4. Add Sugar. Beat until light and fluffy on medium speed. This should take 1-2 minutes.
5. Add Eggs. Add eggs one at a time, beating well after each addition.
6. Scrape down bowl and add vanilla extract. With your spatula, scrape down bowl. Briefly mix the ingredients again. Then stir in vanilla extract until fully incorporated.
7. Alternate adding buttermilk and flour mixture. Gradually add some buttermilk, then some flour mixture, alternating until both are just combined, being careful not to overmix.
Also be sure to make: Keto Chocolate Bundt Cake
Assemble the Raspberry Swirl Cake
1. Pour half of the cake batter into the prepared bundt pan. Then sprinkle the raspberry swirl mixture over the batter. Next, use a knife to swirl the raspberry mixture into the batter.
2. Place the halved raspberries on top of the swirled dough.
3. Add the remaining dough and bake until dark brown. After adding the remaining dough, tap bundt pan on your work surface to release air bubbles.
Note: This Raspberry Swirl Cake is a big cake and will take anywhere from 55 minutes to a little over 1 hour to bake, depending on your oven. So, be sure to check the cake with a toothpick, knife or bundt thermometer. It’s okay if the outside looks very dark. What’s important is that the inside is baked properly.
Remove from Oven, Cool and Decorate with Pink Icing and Sprinkles
1. Remove from oven and cool in pan for 10 minutes before flipping. After releasing the bundt cake, let it cool fully.
2. Make pink vanilla icing. Combine ingredients for the glaze, adding milk very slowly. After all, the glaze should not be thin but thick enough so the icing rests on the bundt cake and gently drips down.
3. Drizzle icing on cake and top with sprinkles, if desired.
Equipment You’ll Need to Make Raspberry Swirl Cake
- 12-cup bundt cake pan – I use the Nordic Ware Tiered-Heart Bundt Pan but any 12-cup bundt pan will do
- Electric mixer or stand mixer
- Saucepan
- Immersion blender – or a regular blender
- Sieve
How to Store Raspberry Swirl Cake
To store: Store the cake for 3 days covered at room temperature. Otherwise, refrigerate for up to 5 days. I especially recommend using a special cake storage container that clicks shut – or an airtight plastic container or plastic bag.
To freeze: Freeze in a sealed container or bag for up to 1 month. This cake freezes well.
Ever Wondered about the History of Bundt Cakes and Pans? Read on for a Brief History of Bundt Cakes in the US
Bundt cakes have become a beloved dessert worldwide, with their distinctive ring shape and delectable taste. But do you know the intriguing history behind this iconic cake? Join us on a journey through time as we explore the origins and evolution of bundt cakes.
The Birth of the Bundt Pan
In the early 1950s, Nordic Ware, a Minnesota-based kitchenware company, introduced a new type of baking pan known as the “bundt pan.” Inspired by traditional European kugelhopf molds, which were typically used for yeast-based cakes, founder Henry David Dalquist designed a similar pan that was, in fact, perfect for American-style butter or pound cakes.
The Creation of an Iconic Recipe
As Nordic Ware began to market its innovative pans across America, it became clear that they needed an equally impressive recipe to showcase their product’s potential. That’s when Ella Helfrich submitted her recipe for “Tunnel of Fudge Cake” to the Pillsbury Bake-Off contest in 1966. This rich chocolate cake basically featured a gooey fudge-filled center that quickly became synonymous with bundt cakes.
Popularity Soars
Thanks to Ella Helfrich’s Tunnel of Fudge Cake winning second place in the prestigious baking contest, bundt cakes gained national recognition and soared in popularity during the late 1960s and ’70s. Home bakers embraced these versatile pans and experimented with various flavors and designs, further establishing them as must-have items in every baker’s kitchen.
Cultural Impact on Celebrations
The unique shape of bundt cakes lends itself well to festive occasions such as birthdays, anniversaries, and holidays like Valentine’s Day, Easter and Christmas. Families, above all, cherish their heirloom recipes passed down from generation to generation. Bundts have become symbolic desserts at special gatherings all over the United States.
Bundts Go Global
As the popularity of bundt cakes grew, so did their global reach. The versatile shape and ease of baking above all made them a hit in countless countries worldwide. Each region put its own twist on traditional recipes, resulting in delightful variations such as Germany’s Gugelhupf, Mexico’s Rosca de Reyes, and England’s Savarin cake.
Valentine’s Day Tiered-Heart Bundt Pan
That brings us to today’s Raspberry Swirl Cake in a Nordic Ware Tiered-Heart Bundt Pan. With fresh raspberries, this Valentine’s Day bundt cake is a delightful and visually stunning dessert that is sure to impress. The combination of moist cake infused with raspberry flavor, swirls of raspberry puree, and the burst of freshness from fresh raspberries creates a taste sensation that is hard to resist. Whether served as a centerpiece at special occasions or enjoyed as an everyday treat, this cake is guaranteed to please both the eyes and taste buds. So go ahead and indulge in this delectable creation – your sweet tooth will thank you!
Recipe Card
Raspberry Swirl Cake Recipe
Equipment
- 1 12-cup bundt cake pan
- 1 Electric mixer or stand mixer
- 1 Saucepan
- 1 Immersion blender or regular blender
- 1 sieve
Ingredients
For the Cake Batter
- 3½ cups sifted, all-purpose flour (420 grams)
- 4 teaspoons baking powder (16 grams)
- 1½ teaspoons salt (4 grams)
- 1½ cups unsalted butter, softened (170 grams)
- 8 ounces cream cheese, softened (226 grams)
- 2 cups granulated sweetener of choice (400 grams)
- 4 large eggs
- 3 teaspoons vanilla extract (12 grams)
- 1 teaspoon almond extract (4 grams)
- 1 cup lowfat buttermilk (224 grams)
The Raspberry Filling
- 6 ounces raspberries (170 grams)
- 2 tablespoons granulated sweetener of choice
- 1 tablespoon cornstarch
Add a Layer of Fresh Raspberries to Batter
- 3 ounces raspberries, cut in half (85 grams)
For the Pink Vanilla Glaze
- 1 cup powdered sweetener (100 grams)
- 1 tablespoon milk (15 grams), more if needed
- ½ teaspoon vanilla
- 1 drop red food coloring
- cake sprinkles, if desired
Instructions
Make the Raspberry Swirl Mixture
- Put 6 ounces of raspberries in a saucepan on the stove. Gently heat and stir until raspberries break down and release their juices. Puree with an immersion blender or use a blender.
- With a spoon, push the mixture through a sieve to remove the seeds.
- Return to saucepan.
- Add granulated sweetener and stir to dissolve.
- Put the cornstarch in a small bowl. Then, add a few drops of water, enough to dissolve the cornstarch and to make cornstarch slurry.
- Stir the cornstarch slurry into the raspberry puree. Boil and stir for one minute. It will thicken quickly. Then remove from stove and let it cool.
Make the cake batter
- Prepare oven and bundt pan. Preheat oven to 350°F (180°C). Grease a bundt pan generously with butter or baking spray that contains flour. Use a baking brush to make sure you fill every crevice.
- Combine dry ingredients. In a medium-sized bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- Beat butter and cream cheese. Using a stand mixer or electric mixer on medium speed, beat together softened butter and cream cheese (1-2 minutes).4. Add Sugar. Beat until light and fluffy on medium speed. This should take 1-2 minutes.
- Add Sugar. Beat until light and fluffy on medium speed. This should take 1-2 minutes.
- Add Eggs. Add eggs one at a time, beating well after each addition.
- Scrape down bowl and add vanilla extract. With your spatula, scrape down the bowl. Briefly mix the ingredients again. Then stir in vanilla extract until fully incorporated.
- Alternate adding buttermilk and flour mixture. Gradually add some buttermilk, then some flour mixture, alternating until both are just combined, being careful not to overmix.
Assemble the Cake
- Pour half of the cake batter into the prepared bundt pan. Then sprinkle the raspberry swirl mixture over the batter. Next, use a knife to swirl the raspberry mixture into the batter.
- Place the halved raspberries on top of the swirled dough. Cover the batter with a layer of halved raspberries.
- Add the remaining dough. After adding the remaining dough, tap bundt pan on your work surface to release air bubbles.
- Bake in preheated oven until dark brown, usually 55 minutes to a little over 1 hour. Be sure to check the cake with a toothpick, knife or bundt thermometer.
Remove from Oven, Cool & Decorate
- Remove from oven and cool in pan for 10 minutes before flipping. After releasing the cake, let it cool fully.
- Make pink vanilla icing. Combine ingredients for the glaze, adding milk very slowly. The glaze should not be thin but thick enough so the icing rests on the bundt cake and gently drips down.
- Drizzle icing on cake and top with sprinkles, if desired.
Anne says
This cake turned out great, so delicious and great idea to make a raspberry filling from scratch. I’ll definitely make it again.
Cathy @ Cathy's Cake Salon says
Thanks for letting me know. Glad you enjoyed it!