Sunshine Bundt Cake
Soft and tender vanilla bundt cake marbled with fresh lemon and raspberry batter, topped with a lemon vanilla cream cheese glaze
Ingredients
Raspberry Reduction
- 150 g frozen raspberries
- 50 g granulated sugar
Vanilla Cake Batter
- 405 g all purpose flour
- 4 tsp. baking powder
- ¾ tsp. salt
- 170 g unsalted butter room temperature
- 110 g vegetable oil
- 360 g granulated sugar
- 2 eggs + 3 egg whites room temperature
- 4 tsp. rodelle vanilla bean paste
- 340 g buttermilk room temperature
- zest of 2 lemons
- yellow and red food dye
Vanilla Lemon Cream Cheese Frosting
- 113 g cream cheese room temperature
- zest of 1 lemon
- 120 g powdered sugar
- 1 tsp. vanilla bean paste
- 1 ½ tsp. freshly squeezed lemon juice
Instructions
Raspberry Reduction
- Place the frozen raspberries and sugar in a saucepan set over medium heat. Stir the mixture ocasionally until the berries begin to soften. Smoosh down the raspberries as best as you can, and then strain the mixture to remove the seeds. Return the mixture to the heat and stir often until the mixture has been reduced to ~40g. Remove from the heat and set aside.
Vanilla Cake Batter
- Preheat the oven to 350°F / 175°C. Butter and generously flour a 12 cup capacity bundt pan.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- Weigh your mixing bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
- Scrape down the sides of the bowl, and add in one egg at a time, beating for 20 seconds between each addition. With the last egg, beat in the vanilla bean paste.
- Alternate between adding the flour mixture and the buttermilk. Fold in 1/3 of the flour mixture, then 1/2 of the buttermilk, 1/3 of the flour, the remaining 1/2 of the buttermilk, and the remaining 1/3 of the flour.
- Take the weight of the batter and divide it by 5. It should be ~1,625g total, 325g when divided by 5. Place 325g of batter into a medium sized bowl, and another 325g of batter into another medium sized bowl.
- For the lemon batter: add in the zest of 2 lemons to one of the bowls, along with yellow food coloring. Stir just until combined, adjusting the color if needed.
- For the raspberry batter: add in the raspberry reduction to the other bowl, along with red food coloring. Stir just until combined, adjusting the color if needed.
- Scoop ~325g of batter into the bottom of the bundt pan and spread it around evenly. Carefully scoop the lemon batter over the vanilla batter, and spread it around evenly. Top again with some vanilla batter, followed by the raspberry batter, and finally finish it off with the vanilla batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center of the bundt pan comes out clean.
Vanilla Lemon Cream Cheese Frosting
- In a medium sized bowl by hand or with a hand mixer, beat the cream cheese with the lemon zest until the mixture is smooth.
- Slowly beat in the powdered sugar until it has all been incorporated.
- Add in the vanilla bean paste and lemon juice, and beat for an additional minute until the mixture is glossy and smooth.
Assembling the Cake
- Once the cake has slightly cooled, turn it out onto a clean surface.
- Once the cake has completely cooled, frost it with the vanilla lemon cream cheese frosting. Top with fresh raspberries and lemons if desired. Serve and enjoy!
Notes
Because the frosting contains cream cheese, it does need to be placed in the fridge. I recommend only frosting the cake once you are going to serve it so that the cake can stay out at room temperature while the cream cheese stays in the fridge.