Raspberry Swirl Bundt Cake with Real Raspberries

This Raspberry Swirl Bundt Cake is absolutely delicious anytime. Easy to make and bursting with flavor, this stunning bundt cake is irresistibly soft, moist, and tender. It’s packed with fresh raspberries, raspberry puree, and the delicate warmth of almond and vanilla. A true must-try, this delicious raspberry marble cake will have everybody coming back for seconds.

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Discover the Perfect Dessert: Raspberry Swirl Bundt Cake

Imagine a raspberry Danish pastry with sweet, delicate frangipane almond paste. That’s the essence this cake brings to life.

Swirling the batter together to create a beautiful marbled pattern is not only fun but also a simple way to add visual charm and enhance the flavor of the cake.

Infused with the irresistible aromas of vanilla, almond, and raspberry, and above all filled with enough batter to showcase the stunning design of the pan, I’ve created a vibrant, pink tiered-heart Raspberry Swirl Bundt Cake.

With Valentine’s Day around the corner, I chose Nordic Ware’s gorgeous 12-cup Tiered-Heart Bundt Pan, but you can enjoy this delightful raspberry swirl bundt cake year-round in any large bundt pan.

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Ingredients in Raspberry Swirl Bundt Cake

These are the simple ingredients to make this almond raspberry cake.

You’ll find the full list of ingredients with measurements in the Recipe Card below. For best results, use a kitchen scale to measure the ingredients.

The Cake Batter

Dry Ingredients

• Sifted, all-purpose flour – This amount perfectly fills a 12-cup bunt pan, basically allowing the intricate design of the pan to shine beautifully.
• Granulated sweetener of choice – To reduce carbs and calories, try making this raspberry swirl bundt cake with a zero-calorie sugar substitute such as monk fruit.
• Baking powder – gives the raspberry marble cake a particularly soft, airy crumb.
• Salt – intensifies and balances the sweetness, above all allowing the vanilla and other different flavors to shine through more vividly.

Wet Ingredients

• Unsalted butter – softened. Set the butter out a few hours before you start baking to let it soften naturally. Avoid melting it in the microwave, since even partially melted butter can lead to a dense cake.
• Cream cheese – softened. Set it out an hour before baking.
• Large eggs – generally add structure and contribute to the soft texture of the moist cake.
• Pure vanilla extract – enhances the flavor of this almond raspberry swirl bundt cake.
• Almond extract – Almonds pair exceptionally well with raspberries, enhancing the overall flavor profile while adding depth and a touch of complexity.
• Lowfat buttermilk – makes the cake incredibly moist and tender.

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To Make the Raspberry Filling

Many raspberry swirl bundt cake recipes call for raspberry jam or raspberry preserves. I first tried Nordic Ware’s Tiered-Heart Bundt Cake Recipe, which uses jam, but most of the marmalade evaporated during baking, leaving hardly any raspberry flavor in the cake.

That’s when I decided to make a homemade raspberry filling and add a layer of fresh raspberries. The result? An absolutely AMAZING raspberry filling that pairs perfectly with the delicious vanilla-almond bundt cake.

Here are the ingredients to make the filling:

• Fresh or frozen raspberries
• Granulated sweetener of choice
• Cornstarch

Add a Layer of Fresh Raspberries to the Almond Raspberry Swirl Cake Batter

Fresh raspberries elevate this cake, making the raspberry marble cake burst with vibrant flavor.

• Fresh raspberries – Cut them in half and place the fresh berries on top of the swirled dough for an extra burst of berry flavor.

For the Pink Vanilla Glaze

Here’s how to make the INCREDIBLE pink glaze.

• Powdered sugar – add more if needed to thicken the icing. For a lower-carb, lower-calorie option, try making the glaze for this raspberry swirl bundt cake with a zero-calorie powdered sweetener like monk fruit.
• Milk – Gradually add a few more drops as you mix the icing. The glaze should be thick enough to rest on top of the bundt cake while gently dripping down the sides of the cake.
• Vanilla extract – adds depth and warmth to icing, enhancing the overall flavor.
• Red food coloring – One drop is all it takes to create the beautiful pink glaze for this Raspberry Swirl Bundt Cake.
• Cake sprinkles (optional) – Finally, add a personal touch by decorating the cake with your favorite sprinkles.

Or try: Keto Lemon Poppy Seed Cake

How to Make Raspberry Marble Cake

Here’s how to make this delicious marbled raspberry bundt cake that bursts with flavors of vanilla, almond and refreshing, fresh raspberries.

Make the Raspberry Swirl Mixture

First, make the raspberry swirl mixture:

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, basically 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. Lastly, 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.

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Make the Cake Batter for Raspberry Swirl Bundt Cake

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 bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
3. Beat butter and cream cheese in a large bowl. Using a stand mixer or electric hand 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 (1-2 minutes).
5. Add Eggs. Add eggs one at a time, beating well after each addition.
6. Scrape down the bowl and add vanilla extract and almond extract. Briefly mix the ingredients again. Then, stir in vanilla and almond extracts 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

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 on a wire rack.
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 top of the cake, and, for example, add your favorite sprinkles, if desired.

Equipment Needed to Make This Raspberry Swirl Bundt Cake Recipe

• 12-cup bundt cake pan – For example, I use the Nordic Ware Tiered-Heart Bundt Pan but any 12-cup bundt pan will do.
• Electric mixer or stand mixer with paddle attachment
• Large bowl or bowl of a stand mixer
• Saucepan
• Immersion blender or regular blender
• Sieve

How to Store Raspberry Swirl Bundt Cake

You can generally store the cake for 3 days covered at room temperature.

Refrigerate Raspberry Swirl Bundt Cake

Refrigerate covered, for example, in an airtight container for up to 5 days.

Freeze Raspberry Swirl Bundt Cake

You can also freeze raspberry marble cake in an airtight container for up to 1 month.

In conclusion, that’s everything you need to know to make amazing raspberry swirl bundt cake. So, if you love raspberries, I definitely recommend giving this “berry” scrumptious cake a whirl.

Happy Baking!

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Want More Yummy Dessert Recipes?

Here are more healthy desserts to enjoy:

• Avocado Desserts
• Black Forest Bundt Cake
• Keto Chocolate Bundt Cake
• Keto Chocolate Raspberry Cake
• Keto Lemon Poppy Seed Cake

Scroll Down for the Recipe Card