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Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

It's my birthday on Wednesday and I'm trying (and failing) to get excited about it. I used to envy my best friend with a birthday in June as celebrations usually involved garden parties, BBQ's, outdoor games... and when we were older, cider fuelled beach parties. Ah well, I'm stuck with a dreary, cold and wet January birthday (thanks parents) so instead of moping about it, I had to try and make it more cheery!

The kids are always keen that I have a cake on my birthday, but to save my poor kitchen from a baking disaster (hubby + 3 kids = mess), I usually just make my own. I'm really really pleased with how this years Vanilla Raspberry Birthday Bundt Cake turned out. So pretty and bright (thanks to the vibrant freeze dried raspberries) in the darkest depths of winter and it makes my splurge on the tin all the more gratifying.

The vanilla yogurt makes the cake extra vanilla-ry (that's clearly not a proper word but you know what I mean) and also lovely and moist, but if you're not so keen on vanilla then just use plain yogurt in the cake mix instead. I made this bundt cake in a 27cm tin but if you have a smaller tin just fill it to two thirds full and use any remaining mixture to make some muffins. This really is the perfect cake to brighten up your winter's day and get you dreaming about those long hot days of summer just around the corner (well, maybe not..but even lighter evenings will do it for me).

Vanilla Raspberry Bundt Cake


  1. Grease, grease, grease that bundt tin and then add some flour and tap it around before getting rid of any excess. Get in all the corners. Even better, use some quick release cake spray. Leave no corner un-greased is the message.
  2. Leave the cake to cool for 10 minutes before inverting onto a cake plate. The cake will start to come away from the sides as it cools.
  3. Substitute the raspberries in this recipe for other berries - blueberries or blackberries would work well, or a mixture. Or just leave them out altogether for a plain sponge.


  1. Fig, Lemon, Marzipan Bundt Cake from Tin and Thyme Blog
  2. Coffee and Walnut Bundt Cake from Butcher Baker Blog
  3. Lemon, Strawberry and White Chocolate Bundt Cake from Penne for your thoughts Blog
  4. Chocolate Orange Bundt Cake from New Young Mum Blog
  5. Chocolate Almond Marbles Bundt Cake from BBC Good Food

Vanilla Raspberry Bundt Cake


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Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

A pretty Vanilla Raspberry Bundt Cake made with fresh raspberries and a vanilla raspberry drizzle icing.
  • 150g Butter, softened
  • 350g Golden Caster Sugar
  • 4 Eggs
  • 300g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 150ml Vanilla Yogurt
  • 1 TSP Vanilla Paste – I use this one from New By Mouth
  • 50g Fresh Raspberries
  • For the Icing
  • 100g Icing Sugar
  • 2 TBSP Milk
  • 1/2 TSP Vanilla Paste
  • 2 TBSP Freeze Dried Raspberries for sprinkling - I used this raspberry grit from New By Mouth
Step 1: Thoroughly butter a 27cm Bundt Tin or use a quick release cake spray and preheat the oven to 160°C/ 140°Fan.Step 2: In a standing mixer (or by hand) cream the butter and sugar together until light and fluffy then beat in the eggs one by one.Step 3: Fold in the flour and bicarbonate of soda before mixing in the vanilla yogurt and vanilla paste.Step 4: Spoon carefully into the tin and place on a baking tray. Push the fresh raspberries into the cake and make sure they are fully covered by the cake batter. Bake for 1 hour or until a skewer comes out cleanStep 5: Leave the cake to cool for 10 minutes before turning out onto a cake plate.Step 6: Mix up the icing ingredients until you have a drizzle consistency (you might need to add a bit more milk) and then drizzle onto the cake before sprinkling over the freeze dried raspberries.

Prep time: Cook time: Total time:
Yield: 10 slices

Pin the Vanilla Raspberry Bundt Cake for later...

Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake



Disclosure: I was sent some products from New by Mouth to try, including the vanilla paste and freeze dried raspberries in this recipe. All thoughts are my own.

I'm linking up this recipe to #CookBlogShare hosted by Easy Peasy Foodie this month.

Hijacked By Twins


  1. Happy birthday for Wednesday, sorry I'm one of those annoying June people. This cake looks lovely, perfect to make you smile in the rubbish January weather.

  2. oh that looks amazing and im sure vanillary is a word or at least should be! lol

    1. ha! ..yes it definitely should be a word

  3. This sounds utterly delicious and looks amazing! Happy Birthday for Wednesday!

  4. Happy Birthday fellow January baby. I've never made a bundt cake but this one looks stunning, I could never get one to look this good x

  5. Oh my god how did you know that I have a weakness for bundt cakes? They are so god damn delicious I love them x

  6. Love this flavour combination. I've always been nervous of making a bundt cake. No idea why x

  7. I love a good bundt cake and this sounds amazing! So pretty, too! Pinned and yummed! x

  8. Oh this looks delicious, I am always looking for new bundt recipes. Happy Birthday! #CookBlogShare Chonnie xx

  9. happy birthday Beth I hope you have had a wonderful birthday. This cake looks so pretty and the flavours sound wonderful too x

  10. Oooooh delicious! This cake looks perfect, I would definitely love a slice! x ##CookBlogShare

  11. Love the sound of this - and such gorgeous pictures. A great cake to liven up a dull January day...and Happy Birthday for yesterday!! Hope you had a lovely time :-) Thanks for linking up with #CookBlogShare!! Eb x

  12. Happy Birthday fellow January Baby! Mine was on Thursday (19th!) and I know what you mean about the wet birthdays - although luckily enough it was really sunny here this year! Love this cake - its so pretty! thanks for sharing! xxx

  13. It's a bit late, but happy birthday. As a July baby, I have still had my fair share of raining indoor days and one of them spent in front of a roaring fire it was so cold!


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