Moist Mixed Berry Bundt Cake Recipe with Fresh Berries

Juicy blueberries, fresh raspberries, and chunks of raspberry-filled dark chocolate turn this berry Bundt cake into a summertime favorite. Using the reverse creaming method produces a tender, very moist crumb—without the need for Greek yogurt or sour cream—and the mix-ins stay suspended instead of sinking to the bottom.

Its naturally red, white, and blue appearance makes this Bundt ideal for patriotic gatherings like the 4th of July or Memorial Day. Bundt cakes are also easy to transport, slice, and serve, which is part of their charm.

“Made this cake for a group of friends. It was easy to make and directions were easy to follow. We liked the fruit and chocolate—great summer dessert!” — Cyndy

Ingredients for Berry Bundt Cake

Gather the following items to make the berry Bundt cake using the reverse creaming method:

• All-purpose flour. Provides structure while keeping the crumb tender.
• Baking powder. Use double-acting baking powder for reliable rise.
• Salt. A pinch brings out the other flavors.
• Butter. Adds richness and helps keep the cake moist; salted or unsalted works.
• Granulated sugar. Sweetens and contributes to a moist texture.
• Eggs. Provide structure and emulsification.
• Vanilla extract. A full tablespoon pairs beautifully with the berries.
• Milk. Whole, 2%, or a plant milk like oat milk will work.
• Raspberry-filled dark chocolate bar. Small pieces of raspberry-filled dark chocolate add concentrated bursts of flavor and complement the fresh raspberries.
• Fresh raspberries and blueberries. Fresh berries give the best texture; if using frozen, thaw and drain them first and toss with a bit of flour.
• Powdered sugar. For a simple glaze.
• Lemon juice or water. Mix with the powdered sugar to make the glaze; lemon adds a bright note.

How to Make Berry Bundt Cake

Start by preparing the mix-ins. Chop the raspberry-filled chocolate into roughly 1/4″ (6 mm) pieces so it disperses evenly and is less likely to sink.

Prevent Berries from Sinking

To keep the berries and chocolate from settling at the bottom, use a thick batter and toss the berries and chocolate in a little flour before folding them in. These two steps help the mix-ins stay suspended throughout the cake. This method was tested with fresh berries; results with frozen berries may vary slightly.

Make the Batter with the Reverse Creaming Method

The reverse creaming method yields a tender, fine crumb and tends to produce a flatter top—handy for Bundt cakes, which are inverted after baking.

How Reverse Creaming Works

In reverse creaming, you combine the dry ingredients with the fat first. Coating the flour in fat prevents it from fully hydrating, which limits gluten development. The result is a moist, tender crumb instead of a tough one.

In a large bowl or stand mixer, beat together the flour, baking powder, salt, butter, and sugar on low until the mixture looks sandy, similar to coarse breadcrumbs.

Whisk the eggs, milk, and vanilla in a measuring cup with a spout. With the mixer on medium-low, slowly stream the liquid into the dry mixture until combined.

After the liquid is incorporated, scrape the bowl and beat the batter for another 2–3 minutes until smooth and slightly fluffy. Gently fold the flour-coated berries and chocolate into the batter—about ten folds should distribute them evenly without overworking the batter.

Quick Baking Tips

Even if you have a nonstick pan, lightly butter and flour the Bundt pan for extra insurance. Spoon the thick batter into the prepared pan rather than pouring it to avoid disturbing the nonstick coating and to position it evenly. Smooth the top if you like.

Bake at 350°F (180°C) for about 45–55 minutes. In a conventional oven on the middle rack, this cake took about 45 minutes during testing. If you use a countertop oven, position the Bundt on a lower rack so it sits centered; baking higher can add time.

Glazing Tips

Let the Bundt cool substantially before glazing; a warm cake will absorb the icing instead of letting it set on top. Use sifted powdered sugar for a smooth glaze. Mix with lemon juice or water to your desired consistency and drizzle with a spoon or pour from a cup with a spout.

Berry Bundt Cake FAQs

Dish Cleanup: A Lil Messy

On a cleanup scale from 1 (minimal) to 5 (everything, including the sink), this recipe rates about a 3. Expect the mixer bowl and beaters, measuring tools, bowls for the berries and glaze, plus a cutting board and knife. Nothing that needs long soaking—most items wash up easily.

Other Recipes You May Enjoy

If you like chocolate in Bundt cakes, try a classic chocolate Bundt for a crowd-pleasing alternative. If the reverse creaming method appeals to you, there are several cakes and cupcakes that benefit from it. And if you have extra raspberry-filled dark chocolate, it makes lovely cookies and other baked treats.

Berry Bundt Cake Recipe

Thanks for stopping by! If you make this berry Bundt cake and enjoy it, please leave a review to help others find the recipe.

5 from 2 votes

Berry Bundt Cake

A moist vanilla Bundt studded with fresh blueberries, raspberries, and pieces of raspberry-filled dark chocolate—no sour cream or Greek yogurt needed.

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Prep Time:20 mins

Cook Time:45 mins

Additional Time:15 mins

Total Time:1 hr 20 mins

Course: Bundt Cakes

Cuisine: American

Servings: 12 slices

Ingredients

For the Berry Bundt Cake

• 2 Tablespoons (16 g) all-purpose flour — for coating the berries
• 3 oz (85 g) raspberry-filled chocolate bar, chopped
• 6 oz (170 g) raspberries, washed and dried
• 6 oz (170 g) blueberries, washed and dried
• 2 cups (270 g) all-purpose flour, spooned and leveled
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 12 Tablespoons (170 g) butter, at room temperature
• 1 ⅓ cups (267 g) granulated sugar
• 3 large eggs, at room temperature
• 1 Tablespoon (15 ml) vanilla extract
• ¾ cup (180 ml) milk

For the Icing

• 1 cup (110 g) powdered sugar, sifted
• 1 ½ Tablespoons (20 ml) lemon juice or water
• Seasonal sprinkles, optional

Instructions

Making the Berry Bundt Cake

1. Preheat the oven to 350°F (180°C). Butter the Bundt pan thoroughly and dust lightly with flour, tapping out the excess. Alternatively use a nonstick baking spray.
2. Chop the raspberry-filled chocolate into ¼” (6 mm) pieces. In a medium bowl, toss the chocolate and berries with 2 Tablespoons (16 g) flour until coated.
3. In a stand mixer fitted with the paddle or in a large bowl, combine the remaining 2 cups (270 g) flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 12 Tablespoons (170 g) butter, and 1 ⅓ cups (267 g) granulated sugar. Beat on low for 3–4 minutes until the mixture resembles coarse breadcrumbs.
4. Whisk together 3 large eggs, 1 Tablespoon (15 ml) vanilla, and ¾ cup (180 ml) milk in a measuring cup. With the mixer on medium-low, stream in the milk mixture. Beat until just combined, scrape the bowl, then beat on medium for 2–3 minutes until the batter looks smooth and slightly airy.
5. Gently fold the flour-coated berries and chopped chocolate into the batter until evenly distributed.
6. Transfer the batter into the prepared Bundt pan, smoothing the top if desired. Bake 45–55 minutes until golden and the center is set. Test with a toothpick inserted in the tallest part of the cake—if it comes out with wet batter, bake an additional 5 minutes. When it comes out with a few crumbs or clean, the cake is done.

Removing the Bundt Cake from the Pan

1. Allow the cake to cool in the pan for at least 30 minutes, until the edges begin to pull away from the pan walls.
2. To invert, place a wire rack or cutting board over the pan and flip in one smooth motion. If it doesn’t release immediately, tap the top (now the bottom) gently while it’s still warm.
3. Let the cake come to room temperature before decorating with the glaze.

Making the Icing

1. Whisk 1 cup (110 g) sifted powdered sugar with 1 ½ Tablespoons (20 ml) lemon juice or water until smooth. Use a spoon or a pouring cup to drizzle over the cooled cake.
2. If desired, scatter seasonal sprinkles on top. Slice and serve.

Video

Notes

This Bundt is best the day it’s baked, but leftovers keep for up to three days at room temperature or up to five days refrigerated in an airtight container.

Warm a slice for 10 seconds in the microwave to enjoy melty chocolate and a fresh-baked feel.

Recommended Supplies

• Bundt pan (a 10- to 12-cup capacity works well)
• Spatula for folding batter
• Stand mixer or a large mixing bowl and a hand mixer

Nutrition

Serving: 1 slice | Calories: 321 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 10 g | Cholesterol: 80 mg | Sodium: 273 mg | Fiber: 2 g | Sugar: 39 g