Berry Shortcake Bundt
Makes 1 (12-cup) Bundt cake
  • ¼ cup (56 grams) refined coconut oil, room temperature, plus more for brushing
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 5 large eggs (250 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2½ cups (313 grams) unbleached cake flour, plus more for dusting
  • 1¾ teaspoons (3.5 grams) ground cardamom
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1 cup (240 grams) sour cream, room temperature
  • Orange Simple Syrup (recipe follows)
  • Vanilla Whipped Filling (recipe follows)
  • Mixed Berry Sauce (recipe follows)
  • Garnish: assorted berries, confectioners’ sugar
  1. Preheat oven to 325°F (170°C). Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level.
  2. In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter and granulated sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. (Mixture may look a little broken, but batter will come together.)
  3. In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
  4. Using a pastry brush, brush a 12-cup Bundt pan* evenly with coconut oil, spreading into an even layer; dust inside of pan with flour, shaking out excess. Spoon batter into prepared pan, smoothing top. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 8 to 15 minutes more, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center of cake. Invert cake onto a wire rack, and let cool completely. (See Notes.)
  6. Level bottom of cooled cake, if desired. Place cake, cut side down, on a cutting board or a sheet of parchment paper. Using a serrated knife or a cake leveler, cut Bundt cake in half horizontally. (See Notes.) Carefully remove and set aside top half. Transfer bottom half to a serving plate; brush Orange Simple Syrup on cut side of bottom half until mixture is used up. Spoon and spread Vanilla Whipped Filling onto bottom half; top with Mixed Berry Sauce. Place top half of cake, cut side down, on top of sauce, making sure to align design. Garnish with confectioners’ sugar and berries, if desired.
*We used Nordic Ware’s 75th Anniversary Bundt Cake Pan

Refrigerating the cake while letting it cool completely can make cake easier to level and handle when assembling.

Pay attention to your pan’s design when cutting your Bundt in half. You may want to slice a little off from center to ensure your top half stays intact when you need to move and stack it.
Recipe by Bake from Scratch at