Juicy blueberries, bright raspberries, and rich raspberry-filled dark chocolate make this berry Bundt cake a summer favorite. The reverse creaming method results in a delectable crumb that’s super moist—without Greek yogurt or sour cream. And best of all, the berries and chocolate won’t sink to the bottom of the cake during the bake!
This Bundt cake is naturally red, white, and blue, which makes it a great dessert for patriotic holidays like the 4th of July and Memorial Day. Bundt cake is easy to transport, serve, and devour—trust me!
This post is sponsored by Endangered Species Chocolate. I love recommending this brand because all their products are certified fair trade, gluten-free, and non-GMO, and they donate 10% of profits to organizations that make a positive impact. Plus, every flavor features a collection of fun facts about a different animal on the inside of the wrapper! (This bar has the starfish.)
Ingredients for Berry Bundt Cake
Here are the ingredients you’ll need to make a berry Bundt cake with the reverse creaming method:
- All-purpose flour. Nothing fancy here; use all-purpose flour for a structured but tender crumb.
- Baking powder. Double-acting baking powder gives this cake a lift.
- Salt. Just a pinch helps to enhance all the flavors.
- Butter. Butter helps to keep this cake tender and moist. Use salted or unsalted butter.
- Granulated sugar. In addition to its sweet taste, sugar also makes this cake moist.
- Eggs. Eggs contain emulsifiers and proteins that help hold the cake together.
- Vanilla extract. A full Tablespoon of vanilla extract pairs beautifully with the fresh berries in this cake.
- Milk. Whole, 2%, or oat milk are best, but use what you have on hand!
- Endangered Species Chocolate’s new Raspberry Filling + Dark Chocolate bar. This chocolate is the best part of the cake, as the raspberry filling complements the fresh raspberries and the 60% dark chocolate adds richness. I’ve never had a bar I didn’t like from ESC, but this one is my new favorite!
- Fresh raspberries and blueberries. Fresh berries work best in this recipe, but frozen will work in a pinch. If using frozen, be sure to defrost the berries in advance and drain any excess liquid prior to tossing with flour.
- Powdered sugar. This will make up the base of the glaze on top, which adds a little bit of extra sweetness.
- Lemon juice. I like using lemon juice in my glazes for the extra kick of acidity, but you can also substitute water!
How to Make Berry Bundt Cake
The first step in making this summer Bundt cake is preparing the mix-ins!
First, chop the chocolate bar into ¼” (6 mm) pieces. The smaller pieces prevent the chocolate from sinking during baking and spreads the flavor evenly throughout the entire cake.
Prevent Berries from Sinking in Bundt Cake
To prevent berries and chocolate from piling up at the bottom of the cake (or the top, in this case), we’re using a thick cake batter and coating the berries and chocolate in flour before folding them into the batter. These two techniques help all the mix-ins stay suspended in the cake, and none of the times I tested this cake resulted in sunken berries.
Note: I only tested this recipe with fresh berries, as they were on sale and in season, so frozen berries may give you slightly different results.
Make the Batter with the Reverse Creaming Method
This Bundt cake is made with the reverse creaming method, which is more forgiving than the traditional creaming method and generally results in a flatter cake top. This is ideal for Bundt cakes, as the cake is flipped upside down after it has been baked.
How Does Reverse Creaming Work?
Reverse creaming works because it combines all the dry ingredients in the cake with the fat before adding in any liquid. This coats the flour in fat, which is then unable to properly hydrate. (That’s a good thing!) It makes it more difficult for the flour to develop gluten, so instead of a tough and chewy crumb from a glutinous cake, you end up with a moist, tender crumb that melts in your mouth.
To make the cake batter, beat together butter, flour, sugar, salt, and baking powder in a large bowl. When well combined, the mixture should look like bread crumbs.
Whisk together the milk, eggs, and vanilla in a measuring cup with a spout, then, with your mixer on medium low, stream the liquid into the flour mixture.
Once the liquid ingredients are fully incorporated, scrape down the sides and bottom of the bowl with a silicone or rubber spatula. Then, continue beating the cake batter for another 2-3 minutes until no lumps remain and the batter looks fluffy, like in the picture below.
Dump the flour-coated berries and chocolate into the batter, then gently fold them into the batter. Ten folds will get the mix-ins distributed pretty evenly.
Quick Tips for Baking the Berry Bundt Cake
Even with a nonstick Bundt pan, I like to coat the inside of the pan in butter and a light dusting of flour. It gives me peace of mind knowing that my cake will not stick!
Then, dollop the batter into the pan. Adding it by the spoonful with a spatula helps make sure the nonstick coating doesn’t budge, especially when working with such a thick batter. I like to smooth down the top once all the batter has been added, too, but that’s just for fun.
Depending on your oven, your Bundt cake may take anywhere from 45-55 minutes to bake at 350°F/180°C. In my regular oven on the middle rack, this cake took just about 45 minutes to bake.
If using a countertop oven, like my Breville Smart Oven Air Fryer Pro, be sure to use a lower rack so that the Bundt is placed in the direct center of the oven. On my test bake, I baked this one rack higher than I should have, and it took an extra 10 minutes.
Quick Tips for Glazing the Berry Bundt Cake
The icing in this recipe will begin to set pretty quickly, so don’t make the icing until the Bundt cake has cooled significantly. If you pour the icing over a warm Bundt cake, the icing may be absorbed into the cake rather than forming a beautiful glaze on top of it.
For the smoothest icing possible, use sifted powdered sugar (or at least verify that your powdered sugar doesn’t have large clumps!). I mixed my icing together with just a spoon in a small bowl. If preferred, you can use a whisk, but I’ve found it’s not necessary.
Berry Bundt Cake FAQs
This berry Bundt cake is best when eaten within a day of baking because the berries start to lose some of their juiciness after that. However, the cake will stay fresh for up to three days at room temperature or five days in the fridge. Store in an airtight container either way.
Go for it! I recommend using half a cup of Endangered Species Chocolate 60% chocolate chips for an extra chocolaty cake.
Dish Cleanup: A Lil Messy
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This berry Bundt cake recipe has a cleanup rating of a 3. In addition to the standard mixer bowl, beater, measuring spoons, and some bowls, there’s also a cutting board and a knife. Nothing too terrible, and everything will wash up easily without needing to soak.
Other Recipes You May Enjoy
While we’re on the topic of chocolate in Bundt cakes, my chocolate Bundt cake is always a favorite wherever it goes.
Is the crumb on the cake enough to make you a new believer in the reverse cream method? Here are some of my favorite cakes and cupcakes made with the reverse creaming method.
Craving more dark chocolate? Use the raspberry filling dark chocolate bar in my dark chocolate chunk cookies for a delectable dessert!
Berry Bundt Cake Recipe
For the Berry Bundt Cake
- 2 cups all-purpose flour (270g) plus 2 Tablespoons (16g), divided
- 1 ½ teaspoons baking powder (9g)
- ½ teaspoon salt (3g)
- 12 Tablespoons butter, at room temperature (170g)
- 1 ⅓ cups granulated sugar (267g)
- 3 large eggs, at room temperature
- 1 Tablespoon vanilla extract (15 ml)
- ¾ cup milk (180 ml)
- 6 oz raspberries, washed and dried (170g)
- 6 oz blueberries, washed and dried (170g)
- 3 oz Endangered Species Chocolate Raspberry Filling Dark Chocolate Bar (85g)
For the Icing
- 1 cup powdered sugar, sifted (110g)
- 1 ½ Tablespoons lemon juice or water (21 ml)
- Seasonal sprinkles (optional)
Making the Berry Bundt Cake
- Preheat the oven to 350°F/180°C. Butter your Bundt pan, using your fingers or the butter wrapper to get into all the crevices. Then dust lightly with flour until the pan is completely coated. Dump the excess flour out. Or, alternatively, use a nonstick baking spray.
- Chop up the raspberry-filled chocolate bar into ¼" (6 mm) pieces and toss together in a medium bowl with the berries and two Tablespoons (16g) of flour until coated.
- In the bowl of a stand mixer fitted with a beater attachment, add the remaining 2 cups of flour, baking powder, salt, butter, and sugar. Beat on low speed for 3-4 minutes until the mixture is fully combined. The flour mixture should look sandy and similar to breadcrumbs.
- In a large measuring cup with a spout, whisk together eggs, vanilla extract, and milk. With the mixer on medium low, stream in the milk mixture. Beat the cake batter until just combined, then scrape the sides and bottom of the bowl with a spatula. Beat on medium speed for another 2-3 minutes until the batter looks fluffy, smooth, and aerated.
- Fold in the flour-coated berries and chocolate into the batter until everything is well-dispersed.
- Bake for 45-55 minutes until the top is golden and the center is no longer jiggly. To further test doneness, insert a toothpick or knife into the tallest part of the cake. If the toothpick or knife comes out with cake batter (not fruit juice!), place the cake back in the oven for another 5 minutes. If the toothpick or knife has only a few crumbs attached or comes out completely clean, the cake is done; remove it from the oven.
Removing the Bundt Cake from the Pan
- Let the cake cool in the pan for at least half an hour before attempting removal, until the edges of the cake start to pull back from the pan walls.
- Turn the cake out from the pan while it's still a bit warm to prevent the edges from softening: Center the pan on top of a pot holder and place a wire cooling rack or cutting board upside down over the top of the pan. Hold the wire rack with your nondominant hand and center your dominant hand under the Bundt pan. Flip your hands with one fluid motion, then place the cake and wire rack back on your workspace. If the cake doesn't pop out immediately, tap the hot pad still on top of the Bundt cake a few times.
- If the Bundt cake is not already, let it come to room temperature before decorating.
Making the Icing
- Add powdered sugar and lemon juice or water into a small bowl and whisk together. Use a spoon to drizzle over the top of the cake.
- If desired, add seasonal sprinkles over the top. Then, cut with a sharp knife, serve, and enjoy!
This berry Bundt cake is best enjoyed within a day of baking, but you can store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to five days.
This cake is even more delicious when warm! Heat up a slice in the microwave for 10 seconds for melty chocolate goodness.
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Serving Size:1 slice
Amount Per Serving: Calories: 321Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 273mgCarbohydrates: 42gFiber: 2gSugar: 39gProtein: 3g
The nutrition facts are estimated and may vary based on specific ingredients used.
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