Marbled Raspberry Bundt Cake

You know what I love about bundt cakes? Well, let me tell you:
 They can be so simple, yet so impressive. And they go a long way. 
Just the kind of thing you need to feed the extended family that have descended on you for the Christmas holidays… 
This is how simple we’re going to keep it:
We’re using my not-quite-a-pound-cake chocolate cake recipe; some frozen raspberries, and some icing sugar for dusting.  
And you’ll need a bundt pan. (This cake was made in a silicone rosette pan from Clicks). 
That’s it. 

Marbled Raspberry Bundt Cake 
Recipe by Tea, Cake & Create 

Pre-heat oven to 180’C
Grease a large bundt cake pan


40g cocoa powder 
60ml boiling water
320g cake flour, sifted
2 tsp baking powder
1/2 tsp salt
400g caster sugar
4 XL eggs
1 tsp vanilla extract
250ml sour cream
250ml vegetable oil (canola)
100g frozen raspberries ( a mix of pieces and whole raspberries are ideal)

Mix the cocoa powder in the boiling water; set aside. 

Sift the flour, salt and baking powder into a bowl. 

Using an electric mixer, beat together the sugar and eggs until pale and fluffy. 
Mix in the vanilla extract, followed by the oil.

With the mixer on low speed, add a third of the dry ingredients, followed by half the sour cream.
End with the last third of the dry ingredients. 

Divide the batter in two equal portions (approximately equal is fine!) 
Stir the cocoa mixture into one of the portions of batter.  
Fold half the frozen raspberries into the other portion of batter. 
Lay the rest of the raspberries into the base of the greased bundt pan. Pour the vanilla / raspberry portion of the batter in next, followed by the chocolate portion. 
No need to swirl the two portions together – they’ll expand into each other and create the marbled effect. 

Bake at 180’C for approx. 70 -80 minutes or until a cake tester inserted comes out clean.
(If the outside of the cake is browning too fast, cover with foil and continue to bake at a slightly lower temperature; extend the baking time as necessary). 

Allow to cool in the bundt pan before turning out onto a wire rack to cool completely.

Dust with icing sugar before serving. 

Even your mother-in-law is going to be impressed!
Happy baking!