Bundt Cake with Berry Glaze

Everyday Bundt Cake with Berry Glaze is the kind of cake that brings warmth and joy to any occasion, whether it’s a casual weekday dessert or a weekend brunch centerpiece. With a soft, buttery crumb and a naturally vibrant berry glaze, this cake offers timeless flavor and eye-catching beauty. It’s uncomplicated yet impressive—a true go-to recipe for home bakers of all levels.

Why You’ll Love This Recipe

This bundt cake has all the hallmarks of a reliable, crowd-pleasing dessert: a rich, moist texture, a golden crust, and a flavor that’s perfectly sweet without being overwhelming. The tangy-sweet berry glaze, made from fresh or frozen berries, provides a beautiful contrast and a splash of color that turns this everyday cake into something extraordinary. It’s easy to prepare, adaptable to the seasons, and delicious with a cup of tea or coffee.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the bundt cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup sour cream or plain yogurt

For the berry glaze:

• 1 cup fresh or frozen mixed berries (such as blueberries, raspberries, blackberries)
• 1 tablespoon lemon juice
• 1 cup powdered sugar
• 1–2 tablespoons milk (to adjust consistency)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and sour cream. Mix just until the batter is smooth and well combined—do not overmix.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
9. For the glaze, heat the berries and lemon juice in a small saucepan over medium heat until the berries break down and release their juices.
10. Strain the mixture through a fine mesh sieve to remove seeds and skins.
11. Whisk the berry juice with powdered sugar and enough milk to achieve a pourable consistency.
12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Servings and timing

Servings: 10–12 slices
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories per serving: Approximately 375 kcal

Variations

• Citrus Boost: Add lemon or orange zest to the batter for a bright citrus note.
• Berry Mix: Use all of one berry type or switch to strawberries, cherries, or cranberries depending on the season.
• Nutty Addition: Fold in chopped pecans or almonds for added texture.
• Spiced Cake: Add a pinch of cinnamon or nutmeg for a warmer flavor profile.
• Mini Bundts: Divide the batter among mini bundt pans for individual servings—adjust baking time accordingly.

Storage/Reheating

Storage:
Keep the cake covered at room temperature for up to 3 days. If glazed, consider refrigerating to prevent the topping from softening too much in warm conditions.

Freezing:
The unglazed cake can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature and glaze before serving.

Reheating:
Sliced pieces can be gently warmed in the microwave for a few seconds, though this cake is best enjoyed at room temperature.

FAQs

Can I use frozen berries for the glaze?

Yes, frozen berries work just as well as fresh ones. Thaw them first for easier handling and straining.

Why do I need to alternate the flour and milk mixtures?

Alternating helps maintain the batter’s structure and prevents overmixing, resulting in a more tender crumb.

Can I make this cake in a loaf pan?

Yes, but divide the batter between two loaf pans and adjust the baking time accordingly.

How do I prevent the cake from sticking to the pan?

Thoroughly grease and flour the pan, making sure to reach all the crevices, or use a baking spray with flour.

Can I skip the glaze?

You can, though the glaze adds flavor and a stunning finish. A dusting of powdered sugar is a good alternative.

What’s the best way to strain the berry glaze?

Use a fine mesh sieve and press gently with a spoon to extract as much juice as possible without seeds or skins.

Is sour cream or yogurt better?

Either works well. Sour cream offers slightly richer flavor, while yogurt gives a lighter tang.

Can I prepare the cake ahead of time?

Yes, the cake can be baked a day ahead and glazed just before serving for maximum freshness.

How do I get a smooth glaze consistency?

Start with the berry juice and powdered sugar, then add milk gradually until you reach the desired texture.

Will this cake rise a lot?

It will rise moderately. Ensure your baking powder is fresh for the best lift.

Conclusion

Everyday Bundt Cake with Berry Glaze is a versatile, delightful dessert that fits effortlessly into any part of your week. Whether you’re looking to elevate an afternoon coffee break or impress guests with minimal effort, this cake delivers in both flavor and presentation. With its soft, buttery crumb and vibrant berry finish, it’s a beautiful and dependable recipe you’ll reach for again and again.

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