A deliciously rich pound cake, this glazed Raspberry Moscow Mule Cake makes a gorgeous presentation in a bundt cake shape.

This cake has three of my favorites: Thick, buttery rich pound cake, fresh raspberries and lime. It’s called a Raspberry Moscow Mule Cake that has all the flavors of a pretty drink, but is alcohol free.

This cake is gorgeous, but also has a sweet and tangy flavor that you’ll love. (And it reminds me of our Shirley Temple Cake.) Let’s make it!

an overhead shot of a bundt cake on a cake plate

Why you’ll love this cake:

Thick, rich pound cake texture.
Sweet fresh raspberries inside.
Ginger beer gives it a unique flavor.
Sweet and tangy lime glaze on top.
Pretty bundt cake presentation.

ingredients for raspberry moscow mule cake

How to Make Raspberry Moscow Mule Cake

To being, prepare a 10-12 cup bundt cake pan by spraying with “Baker’s Joy” spray, or coating with vegetable shortening and dusting with flour. You’ll also preheat the oven to 325º Fahrenheit.

Using a hand-held or stand mixer, cream together the butter and sugar in a large bowl for five minutes on low speed – or until the mixture is light and fluffy.
Add eggs to the butter and sugar mixture, one at a time while continuing to use the mixer. Make sure each egg is well incorporated before adding the next one. Scrape the sides of the bowl as needed.
Add vanilla and beat the mixture well.
In a separate medium bowl, whisk together cake flour and salt.
Add small amount of flour mixture to the creamed butter mixture and beat well.
Add small amount of ginger beer to creamed butter mixture.
Continue alternating between flour mixture and the ginger beer until all is incorporated into the creamed butter mixture.

dry ingredients on wet ingredients in a mixing bowl

Dust the raspberries lightly with 2 tablespoons of cake flour, before folding gently into the cake batter.
Pour the batter into the Bundt cake pan.
Bake until a skewer inserted near the center comes out clean, 80-90 minutes. The exact timing will depend on the type and size of bundt pan you use so watch it closely.

Can I make this cake with alcohol?

Yes! Replace the non-alcoholic ginger beer with an alcoholic ginger beer by equal amounts. Any brand will do, just avoid using commercially available ginger ale (such as Canada Dry), as the components in the ginger beer replace the baking powder / baking soda that would ordinarily go into the cake. (The ginger beer acts as the cake’s leavening agent.)

Optional Syrup Soak:

If you want an extra boost of flavor, you can do a lime syrup soak after the cake comes out of the pan. I don’t feel it is 100% needed, but it does add a boost of flavor.

In a small saucepan, combine ½ cup ginger beer, ½ cup granulated sugar and ¼ cup lime juice. Bring to a boil. Reduce heat and simmer for 10 minutes. Allow the mixture to cool.

Poke holes in the warm cake using a wooden skewer. Spoon syrup gently over the cake and into the holes. This will get a little messy so be prepared for that. 😊

Powdered Sugar Glaze:

I wanted to have a fancier looking topping for the cake, so during one of the tests, I macerated a quarter of a cup of raspberries into the original glaze recipe. It ended up not going onto the final cake, but it does make a nice pink glaze to drizzle onto the cake. I included the addition of the raspberries as “OPTIONAL” in the glaze part of the recipe. Either way is delicious.

Glaze the cake after it is on a cake plate and after it is mostly cooled so that it doesn’t run all over.

closeup of a raspberry moscow mule bundt cake

Raspberry Moscow Mule Cake

5 from 2 votes

A deliciously rich pound cake, this glazed Raspberry Moscow Mule Cake makes a gorgeous presentation in a bundt cake shape.

Servings 15

Prep Time 20

Cook Time 1 30

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Ingredients

For the cake:

1 ½ cups salted butter softened
2 ¾ cups granulated sugar
5 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups cake flour
1/2 teaspoon salt
1 cup ginger beer (alcoholic or non alcoholic)

For the berries:

2 cups fresh raspberries (332 grams)
2 tablespoons cake flour

For the glaze:

1 ½ cups powdered sugar
2 to 3 tablespoons lime juice
¼ cup raspberries optional

Instructions

Make the cake:

Preheat oven to 325° Fahrenheit.
Prepare a 10-12 cup bundt cake pan by spraying with “Baker’s Joy” spray, or coating with vegetable shortening and dusting with flour.
Using a hand-held or stand mixer, cream together the butter and sugar in a large bowl for five minutes on low speed – or until the mixture is light and fluffy.
Add eggs to the butter and sugar mixture, one at a time while continuing to use the mixer. Make sure each egg is well incorporated before adding the next one. Scrape the sides of the bowl as needed.
Add vanilla and beat the mixture well.
In a separate medium bowl, whisk together cake flour and salt.
Add small amount of flour mixture to the creamed butter mixture and beat well.
Add small amount of ginger beer to creamed butter mixture.
Continue alternating between flour mixture and the ginger beer until all is incorporated into the creamed butter mixture.
Dust the raspberries lightly with 2 tablespoons of cake flour, before folding gently into the cake batter.
Pour the batter into the Bundt cake pan.
Bake until a skewer inserted near the center comes out clean, 80-90 minutes. The exact timing will depend on the type and size of bundt pan you use so watch it closely.
Remove from oven and allow cake to cool for 20 minutes before attempting to remove from cake pan.
Loosen the edges of the cake lightly with a knife, then turn pan over onto plate and tap gently around the rim and bottom of the Bundt pan to loosen the cake before lifting to remove.

Make the glaze:

Whisk confectioner’s sugar and lime juice in a medium-sized bowl until the glaze has formed. Optional: Add ¼ cup of macerated (mashed) raspberries to the mixture to give it a pink hue and a slight texture.
Add more confectioner’s sugar or more lime juice to suit the desired texture and consistency.
Pour over the cooled cake and let stand until set.
Top with lime wedges and raspberries.
Store in an airtight container at room temperature for up to 24 hours, then refrigerate any leftovers.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 486

Keyword bundt cake recipe, easy fruit cake

Tips for baking at high altitude:

For people at higher altitude (at more than 5,000 feet above sea level), for this cake, I recommend increasing the oven temperature by 15 degrees Fahrenheit and increasing the baking time by 10 to 15 minutes, testing with a skewer to make sure it is done. This is a very heavy, pound cake and will take noticeably longer to cook at higher altitudes.