Raspberry bundt cake from All About Cake (page 37) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute any other neutral oil for grapeseed oil.

  • ChefLeen on June 11, 2023

    One of the best Bundt cakes I ever had. Fine crumb, moist and the glaze surprisingly brought the cake together. I will be making this again.

  • zacharyzachary on May 22, 2023

    This is a terrific recipe that resulted in beautiful swirls inside the cake. I cut the sugar by about 25% and used lemon for the glaze instead of grapefruit.

  • jay.moe on February 08, 2022

    I wasn't planning on making this cake because the picture in the book does not look very appealing. However, after seeing the photo from anya_sf, I think I will give it a try because that picture makes it look so good!

  • anya_sf on June 17, 2020

    I won't rate this since I messed up. I made 1/2 recipe, but forgot to add the buttermilk and overbaked it. Still, it was tasty enough that I have to try again. I didn't bother with the glaze since I goofed on the cake and hadn't bought a grapefruit yet. This cake has a lot of sugar, which I will reduce slightly next time when I use the glaze.

  • taste24 on June 17, 2020

    This recipe is superb!! So moist and so much flavor. It is a little crumbly once you cut into it.. perhaps user error. Made this for my mom's birthday and she LOVED it.

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