Turning my viral Cheese Danish Cake into the most delicious Raspberry Cheese Danish Bundt Cake that will serve up beautifully for breakfast, brunch or dessert. But you really don’t need to wait for a special occasion – this cake will make any day special!
Raspberry Cheese Danish Bundt Cake
My Raspberry Cheese Danish Bundt Cake is inspired by my popular Cheese Danish Cake, which was inspired by the most delicious cheese danish from Farmstead Bakery in St. George, Utah. The Cheese Danish Cake has been such a huge hit and if you haven’t made it yet, I think my mom’s reaction to the cake will definitely convince you to!
As I worked on my new book, “BAKE, by Courtney,” I knew I wanted to create a bundt cake version of the Cheese Danish Cake. As I played around with flavors, I landed on fresh raspberries and a raspberry glaze.
For the Bundt Cake
For the cake, I used the same cake batter from the Cheese Danish Cake, which comes from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but it’s still so tender and moist. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!
Make sure to use fresh raspberries, or sub for another berry like blueberries. Avoid, frozen berries, however, because they’ll release too much water into the cake batter.
Benefits of Making a Bundt Cake
Bundt cakes are known for their distinct ring shape, which is created using a bundt pan with a tube in the center. This unique shape not only makes the cakes visually appealing but also offers several benefits:
- Even Baking: The hole in the center of the bundt pan allows heat to circulate evenly throughout the cake, leading to consistent baking. This helps avoid undercooked or overcooked areas.
- Attractive Presentation: Bundt cakes have a beautiful, intricate shape that looks impressive on its own. They require minimal decoration to look stunning, making them a popular choice for parties and events.
- Versatility: Bundt cakes can be made with a variety of flavors and fillings, from traditional vanilla or chocolate to more exotic options like lemon, almond, or pumpkin. Bundt cakes are great all year and for any occassion!
- Moist Texture: The design of the bundt pan helps keep the cake moist and tender, as the cake is typically baked more evenly.
- Simple to Serve: The ring shape of a bundt cake makes it easy to slice and serve uniformly – and we love convenience of serving at parties with big groups.
Which Bundt Pan Should I Use?
For this bundt cake recipe, I used the Nordic Ware Brilliance Bundt Pan. The same of this pan is truly so stunning and I love how the glaze falls between the lines so perfectly, almost like a drip on a layered cake!
How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan
I have three tips for making sure your cake doesn’t stick to the bundt pan:
- Spray well with nonstick spray
- Dust with flour, or in this case, cocoa powder
- Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.
That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.
More BUNDT CAKES TO TRY
Raspberry Cheese Danish Cake
Ingredients
FOR THE CAKE
- 3 cups (360 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) salt
- 8 ounces cream cheese, at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 cup (218 g) grapeseed oil
- 1 tablespoon (13 g) vanilla bean paste
- 3 eggs, at room temperature
- 1 cup (240 g) buttermilk, at room temperature
- 1 cup (about 125 g) fresh raspberries
For the Glaze
- 1 cup (about 125 g) raspberries
- 1 cup (125 g) powdered sugar
- 2 ounces cream cheese
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.
- In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.
- Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.
- Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ of the buttermilk, another ⅓ of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.
For the Glaze
- Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.
- In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.
- Drizzle over the bundt cake.
Courtney,
Can I do this and make it Blueberry instead? Just sub the raspberries for blueberries or is there something else I would need to sub out? The grapeseed oil – is that necessary/what to sub that with? I’m looking at a lemon/blueberry type of cake for Mother’s day this weekend