An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Homemade Raspberry Bundt Cake
NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 17%
CARBS 72G49% OF CAL
4G FIBER22G OTHER45G TOTAL SUGAR
FAT 29G45% OF CAL
6G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender bundt cake swirled with fresh or frozen raspberries and white chocolate chips, finished with vanilla icing. It's a crowd-pleasing dessert for any occasion.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1¼ cup granulated sugar
- 1½-2 tablespoons zest from 1 1/2 lemons
- 2¾ cups + 2 tablespoons all purpose flour (or cake/pastry flour if you prefer) ((358 grams total))
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 cup milk (whole or 2% - room temperature)
- 1 cup vegetable oil (I use sunflower or corn oil)
- ¾-1 cup fresh raspberries (halved tossed with 2 teaspoons of flour)
- ½ cup white chocolate chips
- 1 cup powdered/icing sugar (sifted)
- 2 tablespoons cream (any type)
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 55M
CAL 29%·PRO 17%
CARBS 72G49% OF CAL
4G FIBER22G OTHER45G TOTAL SUGAR
FAT 29G45% OF CAL
6G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 98mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.