Raspberry Bundt Cake with Yeast Dough


It is a shame that I haven’t posted that many bundt cakes on my blog yet. Seriously, I love bundt cakes, they are so German! And when we moved inside of Germany and I was holding my bundt cake form, I thought, well, it is about time to finally make another bundt cake again! So I decided to go with a fruity one, I love raspberries, so this time I wanted to make a delicious bundt cake with raspberry filling. It is made with yeast dough, filled with raspberries and then rolled up in the bundt cake. The yeast basically does most of the work, so don’t worry, you will have this cake ready in no time!

HimbeergugelhupfMany people are intimidated by yeast, but you really don’t have to be. Think of yeast as a living thing, which is actually is. I like to compare yeast to a woman in winter, yeast always likes it cozy and warm, not necessarily hot, but nice and warm. As long as you take care of that and your yeast is active, I promise, it is not that hard to deal with, give it a go!

Once you have the dough prepared, you will roll it out into a rectangle and smear the raspberry filling on top. Think of it as a cinnamon roll, because you do exactly the same, you smear the raspberries on, roll it up, but then you will place this roll into the bundt cake form. I find it so exciting cutting into the rather plain looking cake.

HimbeergugelhupfIn the end you will have a nice and moist yeast dough with a fruit filling, because I am a huge fan of any fruity cakes. I hate cakes you have to wash down with a cup of coffee or tea. In my opinion a real cake has to taste great without any further additions. Not a fan of sand-dry pound cake or anything of that sort, give me moist and juicy, please! In this instance the acid raspberries are the perfect companion for this buttery yeast dough.

If you like bundt cakes, I can highly recommend this chocolate bundt cake with a secret ingredient, check the recipe here. If you want one without yeast, try this orange and cranberry bundt cake, easy instructions are to be found here.


Credit: slightly adapted from Maras Wunderland (in German)

Raspberry Bundt Cake

Serves: One bundt cake with 2l/12 cups filling
Cooking Time: 30min preparation + 50min of baking


  • Yeast Dough
  • 300 grams of spelt flour (you can replace with all-purpose flour)
  • 200 grams of all-purpose flour
  • 150 grams of regular sugar
  • Zest of one lemon
  • 1 package of yeast
  • 250 grams of milk
  • 80 grams of butter at room temperature
  • 1 egg
  • 1 pinch of salt
  • Raspberry Filling
  • 400 grams of frozen raspberries
  • 50 grams of regular sugar
  • 2 tablespoons of regular sugar
  • 1 teaspoon of cinnamon
  • 2 tablespoons of rum (optional)



For the yeast dough place flours and sugar in a large bowl, grind lemon zest, add the yeast, and heat up milk, just to lukewarm, you should still be able to touch milk with your hands. Let sit, covered with a kitchen towl for about ten minutes, the yeast should become foamy and bubbly.


Add all further ingredients and knead with the hook attachment for about seven minutes on low. Then knead with your hands briefly, form to a ball, place back in the bowl and cover with a kitchen towl. Let rise until double in size, about an hour, depending on weather and humidity.


Meanwhile prepare the raspberries by heating them with the sugar. Stir cornstarch with a little bit of water in a mug and add to raspberries once boiling. Stir for about a minutes until thickens. Add cinnamon and rum lastm stir and let cool off.


Take the dough and roll out into a rectangle 40x50cm on a lightly floured surface. Smear raspberries on top, leaving a margin all around. Roll up from the longer end.


Grease and flour a bundt cake form and place your roll inside. Cover with kitchen towl and let rise another 20 minutes.


Preheat ove to 180 degrees Celsius and bake for about 45-50min on lowest rack. In order for the top not to brown too much, cover with aluminium foil for the last 20 minutes. Once out, put on damp towel for about ten minutes, release cake from cake form and turn upside down. Tastes great with a dash of whipping cream, some further raspberry sauce or icing sugar.


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  • Reply
    Saturday March 5th, 2022 at 07:47 PM

    I’m wondering whether you use fresh yeast or dried yeast for this recipe. Looks yummy and I can’t wait to try it out, but don’t want to mess up the yeast measurements… thanks!

    • Reply
      Saturday March 5th, 2022 at 07:48 PM

      Here in Germany we use fresh yeast a lot. I usually prefer it. If you have the chance and find fresh yeast, use fresh one.

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