Berry Swirl Bundt Cake
A classic dessert that never goes out of style, the Bundt cake takes well to endless variations. Here we give it a makeover for spring with freeze-dried and fresh berries for a pretty swirled effect. Our test kitchen cooks swear by using Bak-Klene baking spray when making Bundt cakes. It’s quicker and easier than greasing and flouring pans, and it’s ideal for reaching into every crevice. If you don’t have any Bak-Klene, you can thoroughly butter and flour the pan instead, making sure to cover every surface.
Ingredients:
- 6 egg whites
- 1 3/4 cups (14 oz./435 g) granulated sugar
- 3 1/2 cups (14 oz./440 g) cake flour
- 4 tsp. baking powder
- 2 tsp. kosher salt
- 1/2 tsp. baking soda
- 24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, at room temperature
- 3 tsp. vanilla extract
- 1 cup (8 fl. oz./250 ml) buttermilk
- 1/2 oz. (15 g) freeze-dried strawberries or raspberries, ground into a fine powder
- 1 or 2 drops pink food coloring (optional)
- Confectioners’ sugar for dusting
- Lightly sweetened whipped cream for serving
- Fresh berries for serving
Directions:
Preheat an oven to 325°F (165°C). Spray a 12-cup (3-l) Bundt pan with Bak-Klene.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. With the mixer running on medium speed, slowly add 1 cup (8 oz./250 g) of the granulated sugar. Increase the speed to medium-high and beat until smooth and the batter falls in thick ribbons from the whisk, about 5 minutes. Transfer the mixture another bowl and set aside. Wash and dry the mixer bowl.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
In the clean bowl of the electric mixer fitted with the flat beater, beat together the butter, the remaining 3/4 cup (6 oz./185 g) granulated sugar and the vanilla on medium speed until smooth and creamy, about 1 minute. Increase the speed to medium-high and beat for 1 minute. Stop the mixer and scrape down the sides of the bowl.
Add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour, and beat on medium speed until combined, about 1 minute. Reduce the speed to low, add the egg white mixture and beat just until combined, about 30 seconds. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 minute.
Transfer about 2 cups (16 fl. oz./500 ml) of the batter to a medium bowl. Add the freeze-dried strawberries and food coloring and stir until blended.
Pour half of the plain batter into the prepared Bundt pan and spread evenly. Top with the berry batter and spread evenly, then spread the remaining plain batter evenly on top. Drag a table knife through the batter, swirling and folding the batter as you go. Repeat a few times to create a marbled effect.
Tap the Bundt pan on the counter a few times to release any air bubbles, then place it on a rimmed baking sheet. Bake until the cake is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached, about 1 hour.
Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack, lift off the pan and let cool for 30 minutes more. Dust the cake with confectioners’ sugar and cut into slices. Serve with whipped cream and fresh berries. Serves 10 to 12.
Williams Sonoma Test Kitchen
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