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- February 17, 2016
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If you’re looking for a simple and delicious cake recipe, this is the one! This moist and fruity berry bundt cake will fit the bill perfectly! It’s so delicious and made with lots of butter, white chocolate and of course, loads of fresh berries! Enjoy a slice of this cake with hot coffee in the morning or a glass of wine after dinner! It’s one of those cakes that you can enjoy all week long. I like to keep mine on a tray wrapped with plastic and reheat a slice in the morning. This cake is so good when enjoyed warm!
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Making the Best Bundt Cake
My secret to creating the most incredible bundt cake? Two ingredients: butter and chocolate! These two combined together create an unforgettable cake that simple melts in your mouth. For this recipe, I used melted white chocolate to add extra moisture to the cake. If you’re concerned about the sweetness, you can reduce the amount of sugar from 1 cup to 3/4 cup or even 1/2 cup. The white chocolate doesn’t add flavor but it does add an incredible amount of moisture!
Tips for Making Bundt Cake
I love bundt cakes because they’re so easy to make and delicious! When making this simple cake, follow these tips for a perfect cake each time!
- Always, ALWAYS flour the cake tin! I like to use a starched baking spray that has either flour or cornstarch. If you don’t have a spray, first butter the pan with softened butter, then add a few tablespoons of flour and turn the pan until it’s well coated. Tap out any excess flour.
- Toss the berries in cornstarch or flour. This will help keep the berries suspended in the cake batter and will also keep the berry juices from running.
- Once the cake is done baking, allow it to stand right side up for about 15 to 20 minutes, then invert onto a cake stand and cool completely.
More Recipes
I love bundt cakes and have a many different flavors! Check out some of my other recipes you’re sure to enjoy!
- Blueberry Lemon Bundt Cake – with loads of blueberries and a lemon glaze!
- Easy Pineapple Bundt Cake – with crushed pineapple and simple whipped cream!
- Chai Tea Bundt Cake – delicious chai tea flavored cake with chai custard!
- Marbled Chocolate Bundt Cake – made with dark and white chocolate!
- Lemon Pound Cake – super easy, delicious and extra lemony cake with lemon glaze; perfect with a cup of coffee!
1 from 1 vote
Easy Berry Bundt Cake Recipe (video)
20 minutes mins prep + 1 hour hr cook
12 servings
Easy and fruity, extra moist berry Bundt cake with strawberries, blueberries and blackberries! Plus, easy lemon glaze!
IngredientsUS Customary – Metric
US Customary – Metric
1 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup white chocolate chips
2 cups fresh berries
2 tablespoons flour
For Lemon Glaze:
3 tablespoons cream
1 tablespoon lemon juice, or zest from 1 lemon
2 to 3 cups confectioner’s sugar
Instructions
Preheat oven to 350F. Butter and flour a 9 or 10-inch bundt cake pan; set aside.
Prepare the cake batter. Using a mixer, cream together the sugar and butter until light and fluffy. Add the vanilla and eggs and mix until well combined. Pour in the milk and mix again.
Combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter using a fine mesh sifter. Whisk the flour into the batter by hand.
Melt the white chocolate until smooth, using a double boiler or in the microwave. Add the melted white chocolate and whisk until well combined. Toss the fresh berries in the 2 tablespoons flour to coat. Fold into the batter.
Pour cake batter into prepared pan. Bake in preheated oven for 1 hour, or until toothpick inserted into the center comes out clean. Take out of oven and immediately invert onto cake platter. Cake should drop right out of pan. Remove the pan to avoid sweating the cake. Allow the cake to cool.
Optional glaze: whisk together the cream, lemon juice or lemon zest and confectioner’s sugar until smooth. Pour over the cake. Garnish with more fresh berries.
Nutrition
Calories: 536kcal | Carbohydrates: 76g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 422mg | Potassium: 141mg | Fiber: 1g | Sugar: 57g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
Holiday:
- Easter
- Fourth of July
- Mother's Day
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17 comments
- Jean
My cake came out gluggy and dense , after an hour in the oven the centre was still completely liquid!
Not sure what I did wrong but was so disappointed- Reply
See AlsoHomemade SpaghettiOs - Recipe- tkorchemnaya
Hmm, that definitely doesn’t sound right! 🙁 I’m sorry that it didn’t turn out for you! Sounds like maybe the flour was overmixed; when that happens, the gluten becomes overdeveloped and the batter will become stringy and thick. Tae extra care not to over mix!
- Reply
- Fatimah
That looks amazing! I can’t wait to try it. I have 2 questions though :
* can I use cake flour instead?
* do you taste the chocolate in the final product?Thanks
- Reply
- tkorchemnaya
You’ll love this cake! You can use cake flour but it’s not necessary. You don’t really taste the white chocolate but I like that it makes the cake very rich tasting!
- Reply
- Loida Manduro
Hi, Im new to your channel. Can I use frozen berries? We seldom have fresh berries in the Philippines.
- Reply
- tatyanaseverydayfood
Hi! You can use frozen but frozen berries tend to burst while baking so the cake wont look as pretty, but it will taste good! Thaw the berries before adding them into the batter 🙂
- Reply
- regina
You mention “cream” for the glaze, what type of cream is that?
- Reply
- tatyanaseverydayfood
I used heavy cream for the glaze
- Reply
- Ilona
Hi! If i want to make this for a brunch day a day ahead? How could i do that?
- Reply
- Jb
I’m with Jean. I followed your directions to the tee and my cake turned out a mess. Gooey and inedible.
JB- Reply
- tatyanaseverydayfood
Hi! I’m so sorry your cake didn’t turn out. Did you use fresh berries?
- Reply
- Claudia Rico
My cake fell apart..i used 2 cups of fresh berries. Do raspberries release too much juice? Also half was stuck to pan…i greased and floured… Will try again..this time im using parchment paper in the pan and no raspberries…what could i have done wrong…i did not overmix either
- Reply
- tatyanaseverydayfood
Oh, no!! 🙁 I’m so sorry to hear that – this is one of my favorite cakes! Did you toss the berries in flour or starch? The starch really helps keep the berry juice together so it doesn’t cause the cake to fall apart. I hope your next attempt is successful! 🙂
- Reply
- Manal
I’ve made this cake like 20 times and every time i make it we fall in love all over again.It’s a must try💯
- Reply
- tatyanaseverydayfood
So wonderful to hear! I’m very happy you’re enjoying the recipe!
- Reply
- Yajaira Magallanes
I followed this recipe to perfection. Did not overmix the batter to avoid it being stringy but after 30 minutes in the oven the top was toasted and the entire center was completely liquid. I didn’t pay attention to the previous comments thinking my baking skills would work in my favor but this recipe is off. There’s no way this consistency is normal in a cake.
- Reply
- tatyanaseverydayfood
Hi Yajaira! This cake needs to be baked for 1 hour, not 30 minutes. Increase baking time for another 30 minutes! If the top gets too dark, you can lay a sheet of foil over the top to keep it from becoming too dark.
- Reply
