Raspberry Sour Cream Cake
A moist and flavorful raspberry sour cream cake featuring tender cake layers, fresh raspberries, and a sweet glaze, perfect for gatherings or special occasions.
Ingredients
Instructions
- Do not preheat the oven.
- In a large bowl, combine the cake mix, sugar, sour cream, vegetable oil, and eggs.
- Beat on low speed to blend, then on medium speed for 4 minutes.
- Pour two-thirds of the batter into a greased and floured 12-cup Bundt cake pan.
- Drop the drained raspberries on top of the batter.
- Pour the remaining batter over the raspberries.
- Place the pan in a cold oven and set the temperature to 325°F.
- Bake for 50 to 60 minutes or until a cake tester comes out clean.
- Cool the cake in the pan for 10 minutes.
- Turn the cake out onto a cooling rack.
- When cooled, spoon the raspberry glaze over the cake.
Tips & Substitutions
For a lighter version, consider substituting half of the sour cream with Greek yogurt. You can also use fresh raspberries instead of sweetened ones for a tangier flavor. Make sure to grease and flour the Bundt pan well to prevent sticking. If you want a more pronounced raspberry flavor, add a teaspoon of raspberry extract to the batter.
Serving Suggestions
This Raspberry Sour Cream Cake makes a delightful dessert for gatherings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with coffee or tea. For a festive touch, consider garnishing with additional fresh raspberries or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the refrigerator overnight, then warm it gently in a microwave or oven before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Sour Cream Cake contains roughly 716 calories, with 7g protein, 66g carbohydrates, and 49g fat. It is an excellent source of vitamin A (67% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 619mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use a different flavor of cake mix, such as vanilla or lemon. Just ensure that the flavors complement the raspberries. A lemon cake mix would add a nice tartness that enhances the overall flavor of the cake.
How can I make the glaze thicker?
To achieve a thicker glaze, reduce the raspberry syrup by simmering it in a small saucepan until it thickens slightly. Alternatively, you can mix in a bit of powdered sugar to the glaze until you reach your desired consistency.
Can I add nuts to this cake?
Absolutely! Chopped walnuts or pecans can add a lovely crunch to the cake. Just fold them gently into the batter before pouring it into the pan. Be mindful of the nut allergies of your guests when serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).