berry bundt cake
The 4th of July is a day of celebration, filled with joy, patriotism, and, of course, delicious food. Whether you’re hosting a backyard barbecue or attending a neighborhood potluck, having a show-stopping dessert that captures the spirit of the occasion is a must. Look no further than the delightful and visually stunning Berry Bundt Cake, a delightful treat that perfectly complements the festivities. Made with our NEW Raspberry Filled + 60% Dark Chocolate Bar and bursting with juicy berry flavors, this cake is sure to become the star of any Independence Day party.
The Berry Bundt Cake is a delightful twist on a classic dessert, combining the moistness of a traditional bundt cake with the irresistible sweetness of fresh summer berries and decadence of dark chocolate. Each slice showcases a stunning mosaic of red, white, and blue, making it the perfect patriotic centerpiece for your 4th of July spread. So, this year, add a touch of sweetness to your festivities with a Berry Bundt Cake that embodies the true essence of summer and celebration!
Berry Bundt Cake
Yield: 12-14 slices
Prep time: 20 mins
Bake time: 45 mins
Additional time: 15 mins
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.
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!