Berry Swirl Bundt Cake

Berry Swirl Bundt Cake

Berry Swirl Bundt Cake

By Williams-Sonoma
1 hour

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Details
  • Servings:   12
  • Calories:   485
  • Protein:   6g
  •  
  • Fiber:   1g
  • Sugar:   37g
  • Carb Total:   63g
  •  
  • Trans Fat:   0g
  • Saturated:   15g
  • Fat Total:   24g
  •  
  • Dish:   desserts
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Cuisine
  • american
Comments
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
Instructions

Berry Swirl Bundt Cake serves 12 original recipe by Williams-Sonoma.

View original preparation instructions

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