Mulberry Bundt Cake with Mulberry Vanilla Glaze
Our favorite moist and crave-able bundt cake
Servings 8 servings
Ingredients
For the Cake:
- 3 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1½ cups sugar
- 2 sticks Room Temperature Butter
- ½ cup Chopped-Mulberries
- ¼ tsp Vanilla Extract
- 1 cup whole milk
For the Mulberry Vanilla Glaze:
- ¾ cup powdered sugar
- 2 tbsp mulberry juice (or mash fresh mulberries and strain)
- ½ tsp vanilla extract
Instructions
For the Cake:
- In a large mixing bowl, cream butter and sugar using an electric whisk for about 8 minutes until light and fluffy.
- Add vanilla extract, then beat in eggs one at a time, whisking thoroughly after each addition.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk, beginning and ending with the flour. Mix just until a thick batter forms.
- Gently fold in the chopped mulberries.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.
For the Glaze:
- In a small bowl, whisk together powdered sugar, mulberry juice, and vanilla extract until smooth and pourable.
- Once the cake is completely cool, drizzle glaze over the top and allow it to set before serving.
Notes
For the Cake:
In a large mixing bowl, cream butter and sugar using an electric whisk for about 8 minutes until light and fluffy. Add vanilla extract, then beat in eggs one at a time, whisking thoroughly after each addition. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk, beginning and ending with the flour. Mix just until a thick batter forms. Gently fold in the chopped mulberries. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan. Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.
For the Glaze:
In a small bowl, whisk together powdered sugar, mulberry juice, and vanilla extract until smooth and pourable. Once the cake is completely cool, drizzle glaze over the top and allow it to set before serving.
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