Confetti Swirl Bundt Cake with Raspberry Glaze

Position a rack in lower third of an oven and preheat to 350°F (180°C). Lightly grease a 10-cup (2.5-l) Bundt pan with butter or nonstick cooking spray and dust with flour. Tap out any excess flour and place the pan on a baking sheet.

To make the cake, using an electric mixer fitted with the flat beater, beat the cake mix and butter together on medium speed until combined. Add the eggs and milk and mix on medium-high speed until thoroughly blended. Scrape down sides of bowl, then beat on medium speed for 30 seconds more.

Pour the batter into the prepared pan and spread evenly. Transfer the pan, still on the baking sheet, to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool in the pan for 15 minutes. Invert the pan onto the rack and lift the pan from the cake. Let the cake cool completely.

While the cake is cooling, make the raspberry puree: In a small saucepan over medium heat, combine the raspberries and the 1/4 cup (2 fl. oz./60 ml) water and bring to a boil. Reduce the heat to low and simmer until the raspberries have softened and are falling apart, about 10 minutes. Transfer the contents of the pan to a blender and blend until smooth, about 30 seconds. Pour through a fine-mesh sieve into a bowl and set aside. Let cool to room temperature. (The puree can be made up to 1 week in advance and stored, covered, in the refrigerator.)

When the cake is completely cooled, finish the icing. In a bowl, whisk together 2 Tbs. of the raspberry puree and the confectioners’ sugar until combined. Add the remaining 1 to 2 Tbs. water, 1 tsp. at a time, until the mixture is uniform and forms a pourable, smooth icing.

Drizzle the glaze evenly over the cooled cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 1 hour, before serving. Serve with the remaining raspberry puree alongside. Serves 12.

Williams Sonoma Test Kitchen