Raspberry Swirl Cake is a deliciously moist cake with a generous ribbon of raspberry through the middle. Lightly sweet, it works as a bundt cake dessert or coffee cake.
- Why Do You Use Sour Cream in Baking?
- Where to Find Raspberry Filling
- What’s the Difference Between Coffee Cake and Cake?
- Assembling A Swirled Bundt Cake
- Recipe
Ingredients
Almost all the ingredients for this raspberry bundt cake will be found right in your pantry. There are two ingredients you may need to put on your shopping list.
- Sour Cream
- Raspberry Filling
Why Do You Use Sour Cream in Baking?
Sour cream is the best secret for your baking. It adds extra fat, more than milk, which gives the cake more moisture and rich taste.
Be sure to use full fat sour cream. You will thank me later. I love it so much that I’ve used it for these Easy Blueberry Biscuits too.
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Where to Find Raspberry Filling
I’ve used this Raspberry Filling from Henry & Henry (aff link). It’s delicious and I don’t mind telling you that I could eat it with a spoon because I did, in fact, eat it with a spoon.
It’s really a nice gel filling, used by bakeries for filled donuts and other treats, even wedding cakes. You won’t be disappointed.
I could tell there were a few seeds in it but there weren’t as many as you might expect. Mostly just that wonderful raspberry flavor in this one.
You will only use one cup of the filling for this recipe. It will keep in the refrigerator 4-6 months. It doesn’t freeze well, but that’s okay! Because I love it so much, I’ve used it for these recipes as well.
If you’re feeling adventurous, you can make your own raspberry filling. Try this Seedless Raspberry Cake Filling from Cake Boss.
What’s the Difference Between Coffee Cake and Cake?
Usually, coffee cake has streusel and that’s the deciding factor. It’s a lighter cake, without frosting. They may have a swirl of fruit or more streusel.
Because of the definition of coffee cake, this raspberry swirl cake just almost fits, but not quite. Don’t let that stop you from eating it for brunch or breakfast, though!
What is Pound Cake?
Pound cake is also very moist like this bundt cake. Pound cake, though, is made of equal parts of flour, butter, eggs and sugar. It’s moist, but very dense.
This raspberry bundt cake recipe, on the other hand, is different. It has more crumb. I feel like it’s not as sweet as a pound cake.
We can’t call it a pound cake or a coffee cake. Let’s just agree to refer to it as amazing and call it a day!
Assembling A Swirled Bundt Cake
It’s really pretty easy. Start by spraying the bundt pan with a baking spray like Baker’s Joy. Don’t use a COOKING spray, like Pam. I love Pam. I just don’t use it for a bundt cake. After spraying, use a brush to get it into all the crannies.
You will be layering the bundt cake batter and the raspberry filling. With each addition of the filling, swirl it around with a blunt knife. You’re not really mixing it. Just lightly swirl it around.
This seemed like the perfect time to use a spurtle! You may not know about spurtles. I’ll just say here that it’s one of those things that you never knew you needed!
Looking for More Desserts?
Try one of these delicious recipes too or view all our Dessert Recipes.
- Easy Southern Fresh Peach Pie
- Cinnamon Pecan Mini Muffins
- White Chocolate Chip Brownies
- Coffee and Spice Cookie Bars
Recipe
Raspberry Swirl Cake Recipe
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Bundt Pan 10-cup capacity, or other tube pan
Ingredients
- 300 grams All Purpose Flour, (about 2.5 cups spoon and fill)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
- 1 cup Henry & Henry Raspberry Filling, this is about ⅓ bag of filling
- Baking Spray, like Baker's Joy, NOT cooking spray
Instructions
- Preheat oven to 350℉ (325℉ if using a black lined pan). (See note below.)
- In medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- With mixer, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract.
- Add about half flour mixture and half sour cream, alternating and mixing well after each addition.
- Spray baking pan with baking spray. For best results, use a brush to lightly smooth the spray into all the little nooks.
- Using a large spoon, place about ⅓ cake batter evenly distributed in the bottom of the bundt pan. Evenly place half of raspberry filling on top. With a blunt knife, swirl raspberry filling around, without mixing. Add another ⅓ of cake batter then the remaining half of raspberry filling. Swirl with a knife again. Add the remaining cake batter on top.
- Lift the bundt pan about two or three inches above the counter and drop it down on a potholder on the counter. Do this three or four times. It helps to remove any air bubbles and fill in any little crannies in the bundt pan.
- Place in oven and bake 45-55 minutes until golden and toothpick comes out clean. Be sure to test at a cake portion, not a filling portion. Allow to cool completely before serving.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Linda A. Shea says
What amount of ingredients do you use for this cake. None are listed, only the specific ingredients.
Christian Guzman says
Thanks for writing! You’ll find all the specific recipe information in the printable recipe card lower in the post. Enjoy!
Mary says
A great cake with my morning coffee! Thanks
Christian Guzman says
It’s really delicious. I hope you enjoy it. Thank you for visiting!
Amy Liu Dong says
This is easy and delicious!
I am so excited to make this for my kids this weekend. Thank you!
Jamie says
Wow! This cake recipe is just so delicious and yummy! I love the texture; so enticing and tempting!
Tamara Andersen says
I’m not a big cake fan, but I do like bundt cakes. This one with the raspberry swirl looks fantastic!
Gwynn says
This cake is so delicious with my cup of tea today. I’m loving that raspberry swirl! Delicious and pretty too!
Cathleen says
This cake is perfect!! I love raspberry cake, so I knew that I would love this right away. This one is a keeper for sure! Thanks so much for the recipe 😉
Ann says
The sour cream is always a key ingredient when making a bundt cake! This cake sounds delicious with the raspberry!