Description
A super moist, naturally sweet Raspberry Bundt Cake made with Greek yogurt and fresh raspberries — perfect for brunch or dessert.
Ingredients
1 ½ cups all-purpose flour
1 cup sugar
½ cup neutral oil (e.g., sunflower or avocado)
¾ cup Greek yogurt
2 large eggs
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 ¼ cups fresh or frozen raspberries
1 tbsp flour (to coat raspberries)
Instructions
1. Preheat oven to 175°C (350°F). Grease and flour a Bundt pan.
2. In a small bowl, coat raspberries with 1 tbsp flour and set aside.
3. In a large bowl, whisk sugar, oil, and eggs until well combined.
4. Add Greek yogurt and vanilla, mix until smooth.
5. Sift in flour, baking powder, baking soda, and salt. Stir just until combined.
6. Gently fold in raspberries.
7. Pour batter into the prepared pan and level the top.
8. Bake for 40–45 minutes, until a skewer comes out clean.
9. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
10. Slice and serve plain or dusted with powdered sugar.
Notes
Use frozen raspberries straight from the freezer.
For a lemon twist, add 1 tbsp zest and 2 tbsp juice.
Cake freezes well in slices for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Raspberry Bundt Cake, moist raspberry cake, berry bundt