Orange Raspberry Bundt Cake

Savor the delightful combination of citrus and berries in this Orange Raspberry Bundt Cake – solid any time of year, from warm summery nights, to festive Christmas celebrations!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Bundt Cake with Raspberry and Orange

This recipe transforms simple ingredients into a moist, flavorful cake that's suited to any occasion – and truly a show-stopping dessert any time of year. We love the flavor combination of orange and raspberry in summer, winter, spring, and fall. You can add notes of cinnamon and nutmeg, mulling spices, and even chocolate to dress this recipe up – or use blood orange in summer for a light, sweet twist!

The sweetness of the raspberries perfectly complements the tartness of the oranges, resulting in a beautifully balanced flavor profile.

Topped with a tangy orange glaze, or cream cheese icing, this bundt cake is a showstopper that's as pleasing to the eye as it is to the palate. Whether you're planning a special brunch or looking for the solid dessert to round out a meal, this Orange Raspberry Bundt Cake is sure to impress.

How to Make Orange Raspberry Bundt Cake

To make this recipe, we will use the following ingredients:

• White Granulated Sugar (1 ½ cups): This is the primary sweetener in the cake, creating a pleasing balance with the tartness of the orange and raspberries.
• Salted Butter (½ cup, softened): The butter adds richness and moisture to the cake, while the salt enhances the flavors of the other ingredients.
• Large Eggs (4): Eggs provide structure and help to bind the cake ingredients together. They also contribute to the cake's moistness.
• Orange Juice (2/3 cup): Orange juice gives the cake a bright, citrusy flavor and additional moisture, and its acidity reacts with the baking soda and baking powder to help the cake rise.
• Whole Milk (¼ cup): Milk adds moisture and helps create a tender crumb in the cake.
• Baking Soda (1 tsp) and Baking Powder (1 tsp): These are leavening agents that help the cake rise, making it light and fluffy.
• White Flour (3 cups): Flour provides the structure for the cake, allowing it to hold together while also staying soft and moist.
• Raspberries (1 ½ cups): Raspberries bring a burst of sweet-tart flavor that complements the orange beautifully. They also add lovely pockets of moisture and color throughout the cake.

Once you've gathered ingredients, we will use the following process:

• Preheat your oven to 350 degrees Fahrenheit and cream the butter and sugar together in a large mixing bowl.
• Whisk in the eggs, orange juice, and milk until the cake batter is homogenous and runny.
• Gently fold in the baking soda, baking powder, and flour 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!

Kitchen notes

Prep the Bundt Pan Properly: Even non-stick Bundt pans can be tricky. thoroughly grease and flour your Bundt pan, or use a baking spray that includes flour, to ensure your cake comes out cleanly.

Room Temperature Ingredients: Allow your butter, eggs, and milk to reach room temperature before using. This helps the ingredients blend together more smoothly, creating a better texture in your cake.

Properly Measure Flour: When measuring the flour, avoid scooping directly from the bag as this can compact the flour and lead to too much being added. Instead, spoon the flour into your measuring cup and then level it off with the back of a knife.

Don't Overmix: When you add the flour to the wet ingredients, mix until combined. Overmixing can lead to a dense, tough cake.

Use Fresh Baking Soda and Powder: Ensure your baking soda and baking powder are fresh for optimal rise.

Check for Doneness: Every oven is different, so start checking for doneness a bit earlier than the recipe suggests. A skewer inserted into the cake should come out clean or with a few moist crumbs clinging to it.

Cool Before Removing from Pan: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. This helps it hold its shape.

Fresh or Frozen Raspberries: You can use either, but if you're using frozen, do not thaw them before adding to the batter to prevent bleeding.

Dust with Powdered Sugar or Glaze: For added flavor and presentation, consider dusting the cooled cake with powdered sugar or a glaze made from powdered sugar and a little orange juice.

Store Properly: Keep the cake covered at room temperature. It should stay fresh for about 2-3 days.

A few answers

Can we substitute the orange juice with orange extract?

While you can use orange extract for a more intense orange flavor, keep in mind that it's much more concentrated than orange juice. You'll want to use much less – start with a teaspoon and adjust to taste. Also, you'll need to replace the lost liquid with another liquid (like milk or additional yogurt) to keep the batter consistency correct.

Can we use frozen raspberries instead of fresh?

Absolutely, you can use frozen raspberries. remember not to thaw them before adding them to the batter to minimize bleeding.

How long should we cool the cake before removing it from the bundt pan?

Allow the cake to cool in the bundt pan for about 10-15 minutes. This helps the cake firm up a bit and makes it easier to remove without breaking.

What if we don't have a bundt pan?

If you don't have a bundt pan, you can use two loaf pans or a 9×13 inch pan instead. be aware that the baking time may need to be adjusted.

Can we make this cake ahead of time?

Yes, the Orange Raspberry Bundt Cake can be made a day ahead. After it cools, wrap it well to keep it fresh, and then add the glaze before serving.

How do we store the leftover cake?

Store any leftover cake in an airtight container at room temperature. It should stay fresh for about 3 days. You can also freeze it for longer storage.

Can we use other berries instead of raspberries?

Yes, other berries like blueberries, strawberries, or blackberries would work well. cut larger berries into smaller pieces.

Can we use a different type of citrus?

Certainly! Lemons, limes, or grapefruits could all be used in place of the orange for a different flavor profile.

Serve it with

Coffee or Tea: Bundt cakes are often enjoyed with a cup of coffee or tea. The warm drink complements the sweet and tangy flavors of the cake.

Ice Cream or Whipped Cream: A scoop of vanilla ice cream or a dollop of whipped cream can add a delightful creaminess to the cake.

Fruit Compote or Fresh Berries: A side of mixed berry compote, raspberry sauce, or fresh berries can complement the raspberry flavor in the cake and add a nice contrast in textures.

Mimosa or Prosecco: If you're serving the cake as part of a brunch, a mimosa or a glass of prosecco can make the meal feel extra special.

Orange Liqueur: If serving this cake as dessert at a dinner party, an orange liqueur could be an excellent pairing to enhance the citrus notes in the cake.

Try our simple Dia De Los Muertos Confetti CakesEasy Poured Frostingand Peanut Butter Cake next!

Orange Raspberry Bundt Cake

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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

Method

1. Preheat your oven to 350 degrees Fahrenheit and cream the butter and sugar together in a large mixing bowl.
2. In a medium bowl sift together the baking soda, baking powder, and flour, set aside.
3. Whisk in the eggs, orange juice, and milk until the cake batter is homogenous and runny.
4. Gently fold in the dry ingredients until no clumps of dry flour remain in the cake batter.
5. Once the dry ingredients have been fully incorporated into the batter, gently fold in the raspberries until they are evenly distributed throughout the mixture.
6. 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.
7. Frost the cake as desired, serve, and enjoy!