Berry Shortcake Bundt

Shorkcake Bundt:

• 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
• Garnish: assorted berries, confectioners’ sugar

Orange Simple Syrup:

• 3 tablespoons (36 grams) granulated sugar
• 3 tablespoons (45 grams) water
• 2 tablespoons (30 grams) orange liqueur*

Vanilla Whipped Filling:

• 3 ounces (86 grams) cream cheese, softened
• ¼ cup (50 grams) granulated sugar
• 1 cup (240 grams) cold heavy whipping cream
• 1 teaspoon (6 grams) vanilla bean paste
• ⅛ teaspoon kosher salt

Mixed Berry Sauce:

• ½ cup (100 grams) granulated sugar
• 1 tablespoon (8 grams) cornstarch
• ⅛ teaspoon kosher salt
• ⅓ cup (80 grams) water
• 1⅓ cups (200 grams) ¼-inch-sliced fresh strawberries, divided
• ⅔ cup (130 grams) fresh raspberries, divided
• ⅓ cup (63 grams) fresh blueberries
• 2 tablespoons (30 grams) orange liqueur

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.

To Make Orange Simple Syrup:

1. In a small saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat, stirring frequently, until sugar dissolves. Remove from heat; stir in liqueur. Let cool to room temperature before using. *We used Grand Marnier. Fresh orange juice may be used instead, if desired, in the Orange Simple Syrup as well as in the Mixed Berry Sauce.

To Make Vanilla Whipped Filling:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. Reduce mixer speed to medium-low; gradually add one-third of cold cream, vanilla bean paste, and salt, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whip by hand toward end, if necessary, but do not overmix.) Use immediately.

To Make Berry Sauce:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in ⅓ cup (80 grams) water until well combined; stir in ⅔ cup (100 grams) strawberries and ⅓ cup (65 grams) raspberries. Bring to a boil over medium heat, stirring frequently; cook until thickened, some berries have broken down, and an instant-read thermometer registers 200°F (93°C), about 4 minutes. Stir in blueberries, liqueur, remaining ⅔ cup (100 grams) strawberries, and remaining ⅓ cup (65 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.

Notes:

• 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.

For endless Bundt recipe inspiration, check out bakefromscratch.com.