Looking for a cake to woo that special someone this Valentine’s Day? Or, more realistically, you just want to eat some cake but don’t want to spend the day in the kitchen making one? Yeah, I got you. This super simple raspberry bundt cake requires no pureeing of berries, no adding of various jams…you’ll be in and out of the kitchen in under an hour with a whole cake to call your own (or I guess, share, if you want to keep your Valentine happy). My mom bought me this amazing bundt pan for Christmas, and I’ve been dying to try it out. I was going for a two-toned look, but my red and pink dyes both got a lot darker while baking, so it just looks like a red cake until you cut into it. I recommend keeping half your batter white and dying the other half red to create more of a contrast for the two-toned look!
Recipe and Instructions
Raspberry Bundt Cake
A colorful raspberry bundt with delicious glaze
Ingredients
CAKE*One box of gluten free yellow cake mix
*70 grams (1/3 c) unsweetened applesauce
*1 cup fat free or skim milk
*3 eggs
*1 TBS raspberry extract
GLAZE
*30 grams Quest vanilla milkshake protein powder
*30 grams Lakanto powdered monkfruit
*1/2 tsp raspberry extract
*4 TBS water
Directions
- Preheat oven to 350 and grease a bundt pan well.
- Mix all cake ingredients together in a stand mixer on low for 60 seconds before turning to medium-high for two minutes.
- Divide batter into two bowls; dye one red and the other pink (or leave this plain white).
- Place the split batters into two different piping bags; snip the very bottom of the piping tip.
- Slowly draw a line of red up one “channel” of the bundt cake; come back and draw a few more lines up the same channel until the entire channel is covered in red. Use an angled spatula or cake skewer to even out the batter; this is the “shell” of the cake.
- In the channel next to it, come in and pipe the pink (or white) batter, repeating until that channel is covered and smoothed out.
- Repeat alternating colors in each channel; you will have two of the same color next to each other to finish.
- Once the “shell” has been piped, carefully pour the remaining batter into the center; it does not need to come all the way up the sides. I alternated pink and red batters, then used a knife to gently swirl the colors without disrupting the shell.
- Bake for 39-43 minutes (a skewer should come out with minimal crumbs).
- Let rest in the pan on a cooling rack for 20 minutes.
- Loosen the edges of the cake with a dull knife, then flip the cake pan over on the cooling rack.
- Give the cake a few minutes to release before removing the pan from the top.
- Once your cake is completely cool, make the glaze by mixing the protein powder, monkfruit, extract, and water in a bowl.
- Place this into a piping bag and pipe the glaze on the cooled cake before topping with pink, red, and white nonpareils.
- Keep cake in fridge until ready to serve; tastes best at room temp!
Nutrition
Macros10 servings
215 cal/40 c/3.1 f/6.7 p per slice
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