This raspberry red velvet Bundt cake with its lemony cream cheese glaze looks impressive on any table and suits all occasions, from a treat with a cup of tea to party time. This tall, red cake with white icing looks gorgeous but is easier to make than it looks and takes just 20 minutes to put together and an hour to bake.
The soft chocolate sponge has a layer of tasty raspberries running through the center making this a delicate and moist cake. Whip one up and watch it disappear.
- For the Cake:
- 8 ounces soft butter plus 1 tablespoon for greasing
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 lemon (zest only)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon red food coloring
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons dark cocoa powder
- 1 teaspoon salt
- 3/4 cup sour cream or buttermilk
- 1 cup frozen raspberries
- For the Glaze:
- 4 ounces full-fat cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 2 to 3 tablespoons milk
Gather your ingredients and preheat oven to 350 F. Grease a ten-cup Bundt pan with butter and set aside. Cream together the butter and sugar in a stand mixer using a paddle beater. If you don’t have a mixer, use a wooden spoon and beat together in a mixing bowl. Beat until the butter and sugar turn pale in color and smooth in texture.
With the mixer running (or continuously beating by hand), add the eggs one at a time and beat into the mixture until fully incorporated before adding the next. Add all but 1 teaspoon of the lemon zest, vanilla extract, and the food coloring. Mix again.
In another bowl, lightly whisk together the flour, baking powder, cocoa powder, and salt. Tip one-third of the flour mixture and one-third of the sour cream into the butter mixture and mix briefly. Repeat twice more.
Half fill the greased Bundt tin with the batter, carefully lay the raspberries on the surface in an even layer. Cover with the remaining mixture and cook in the center of the preheated oven for 1 hour. Check from time to time that the cake is not browning too quickly, if it is, lower the heat slightly. The cake is ready when a skewer inserted into the center comes out clean.
Remove the cake from the oven and leave to cool for 15 minutes. Turn the cake upside down onto a cooling rack and let the cake gently ease out of the pan, letting it fall and not forcing it. Remove the tin, turn the cake right-side up and let it cool.
Make the glaze: Whisk the cream cheese to create a light cream with either an electric or hand whisk. Add the powdered sugar and whisk again. Then whisk in the lemon juice and zest. Whisk in the milk a little at a time until you get a thick but pourable consistency. Slowly pour the glaze from the center of the cake and allow it to trickle down the sides and the center opening.
The cake is delicious the day it is made, but will keep for a two to three days in an airtight tin and also freezes well for up to a month if unglazed.