Super moist and buttery vanilla bundt cake with flavorsome berry swirls inside. The cake is topped with gooey vanilla icing!

Do you like pound cakes? My relation has been very on and off with these dense, rich and heavy on the butter cakes. I only like a bundt cake when it has a great flavor or hides marvelous swirls of some sorts. Just like this. Oh and also chocolate! Marble cakes are my favorite!

IS THIS VANILLA BUNDT CAKE RECIPE ANY DIFFERENT

It of course is. Lets find out how!

Most bundt cakes use a ton of butter/margarine as fat. It sure packs a lot of texture to the pound cakes. But pound cakes of those kind lack flavor for sure.

So what do we do?

We want our bundt to have the soft texture that butter imparts. But we need something little extra to recover from the flavor loss.

I have replaced some of the butter in the recipe with clarified butter. Yes you heard me right! It adds an enormous amount of flavor to the cake. Wait till you bake it for yourself.

Also a little lemon zest and juice goes in. Don’t worry you wont taste any lemon in the cake. It instead is very vanilla, berryyyy and super buttery in every bite!

Also we have to chat about these beautiful swirls. What do you think? Aren’t these lovely? How did I get them so thick? I call them animal print berry swirls. Don’t they look like one?

Layering this vanilla bundt cake was the most fun bit. And these swirls are only what makes this bundt cake even more pretty!

I used homemade blackberry jam/preserves and added it to some of the cake batter. Also added two small drops of purple food coloring. This is totally optional.

Lets have a look at how we are going to layer this beautiful cake.

Image in the middle is second layer of this vanilla bundt cake recipe. You see when we demould our cake, this layer becomes the top berry layer. Spread it nice and wide.

For the third layer, I swirled vanilla batter into berry batter to reveal all those thick and distinct swirls.

Alternate the layers vanilla and berry batter till your purple batter lasts. And that’s how we get those marble like swirls and a super heightened cake!

This extra step doesn’t take much time and is totally worth the effort!

Spread the remaining vanilla batter on top and bake!

And how does this taste? Well, I and Pranay polished off this giant cake in two short days! That explains it all.

You grab the recipe while I am off to shed some calories. Silent sob!

5 from 8 votes

Print

Vanilla bundt cake with blackberry swirls

Prep Time

20 mins

Bake Time

40 mins

Total Time

1 hr

 

Super moist and buttery vanilla bundt cake with flavorsome berry swirls inside. The cake is topped with gooey vanilla icing!

Course: Dessert

Cuisine: International

Keyword: Vanilla bundt cake recipe, vanilla pound cake

Servings: 10 Slices

Calories: 386 kcal

Ingredients

• 1 1/2 Cups (180 gms) Cake flour
• 3/4 Cups (150 gms) Sugar
• 1/4 Cup (49 gms) Clarified butter
• 1/2 Cup (115 gms) Softened butter (salted)
• 3 Large eggs
• 1 Tbsp Lemon juice
• 1 tsp Lemon Zest
• 3/4 tsp Baking powder
• 3/4 tsp Baking soda
• 2 tsp Vanilla extract
• 3 Tbsps (60 gms) Blackberry jam/preserves (seedless)
• 2 drops Purple food coloring (optional)

Vanilla Icing (Optional)

• 1 cup (120g) Confectioners' sugar
• 3 Tablespoons Heavy cream
• 1/2 tsp Vanilla Extract

Instructions

1. 1. Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.

   2. Sift cake flour, baking soda, baking powder and salt together. Set aside.

   3. In a large mixing bowl whisk butter, clarified butter and sugar till it gets light. About 3-4 minutes. Add egg one at a time and beat well after each addition.

   4. Add vanilla, lemon zest and juice. Mix them in. Add flour in two additions and fold to combine. The batter will be thick. Do not over mix.

   5. Take about 6 tablespoons of batter out and add jam to it. Add two drops of food coloring. Layer the purple batter with vanilla in three-four additions (as shown in process pictures).

   6. Bake for about 35-40 minutes. The cake is ready when it passes the tooth pick test. Cool it for 10-15 minutes in the bundt pan. Cool down further on a wire rack before glazing.

   For the icing-

   Mix and whisk all the ingredients together until smooth. Glaze the cake right before serving. As this icing sets on the cake as time passes. If you ask me it is best enjoyed fresh!

Recipe Notes

1. Don't skimp on the beating time of butter and sugar. We really need to get this mixture light and airy. It's air, that is beaten into mixture which makes our cake rise along with the leaveners.
2. Don't overmix the batter after adding flour. Just mix until flour disappears in the batter.
3. You can use any jam/preserves you prefer. How about strawberry? Oh and raspberry? or even peach!
4. You could replace clarified butter with butter, But I recommend using clarified. It enhances the cake flavor many folds!