Bundt cake

  • 200 grams (7.05 ounces) grapes without seeds
  • 2 large eggs
  • 100 grams (3.5 ounces) sugar
  • 80 grams (2.8 ounces) unflavored vegetable oil (preferably grapeseed oil)
  • 80 milliliters (1/3 cup) 3.2% milk
  • 180 grams (6.34 ounces) wheat flour
  • 50 grams (1.76 ounces) corn starch or tapioca starch
  • a pinch of salt
  • 15 grams (0.53 ounces) leavening agent (baking powder)
  • 1 teaspoon lemon, orange, or lime zest


  • Bundt cake pan

    Use a high-quality non-stick bundt pan to ensure your cake releases easily. Grease it well with butter and dust with flour for the best results.

  • Electric mixer

    A reliable electric mixer is essential for beating the eggs and sugar until fluffy. A hand mixer can work, but a stand mixer makes things easier.

  • Mixing bowls

    You'll need a few different-sized mixing bowls for combining the wet and dry ingredients easily.

  • Sifter

    Sifting your flour and starch helps avoid clumps and creates a lighter cake texture.

  • Spatula

    A rubber spatula is perfect for folding ingredients gently into the batter.

  • Cooling rack

    Allow your cake to cool completely on a cooling rack to avoid a soggy bottom and achieve the perfect texture.


Step 1

1. Preheat your oven to 338°F (170°C).

Step 2

2. Wash the grapes and dry them with a paper towel. Then, lightly coat them with 1 teaspoon of starch. This helps prevent the grapes from sinking to the bottom of the cake.

Step 3

3. In a large bowl, whisk the eggs with the sugar until the mixture becomes fluffy. The whisking incorporates air, making the cake light and airy.

Step 4

4. Gradually add the vegetable oil and continue to mix until combined.

Step 5

5. Pour the milk into a separate bowl and set aside.

Step 6

6. In another bowl, sift together the flour, remaining starch, salt, and baking powder.

Step 7

7. Gradually add the dry mixture and the milk to the beaten egg mixture, alternating between the two. Mix until well combined.

Step 8

8. Gently fold in the lemon, orange, or lime zest and the prepared grapes.

Step 9

9. Grease the bundt cake pan with butter and dust it with flour. Shake off any excess flour.

Step 10

10. Pour the batter into the prepared bundt cake pan, spreading it out evenly.

Step 11

11. Place the pan in the preheated oven and bake for about 40-50 minutes. Use a toothpick to check if it's ready; it should come out clean when inserted into the cake.

Step 12

12. Let the cake cool in the pan for about 5 minutes, then place the pan upside down on a wire rack. Gently remove the pan and let the bundt cake cool completely.

Step 13

13. Store the cake wrapped in cling film for freshness. Bon appétit!


Serving this grape bundt cake is a joy—its inviting aroma and golden exterior make it a stunning centerpiece! First, allow the cake to cool completely; this helps in slicing cleanly. An excellent way to serve is by dusting the top with a light sprinkling of powdered sugar, giving it that bakery-fresh finish. For a more decadent touch, consider drizzling a simple lemon glaze over the top, which complements the zesty undertones of the cake. Pair slices of this cake with a scoop of vanilla ice cream for a cooling contrast or a dollop of lightly whipped cream to keep things airy. If you're aiming to impress at brunch, serve with a fresh fruit salad on the side—the mix of flavors and textures is divine. And don't forget, a hot cup of coffee or tea is the perfect companion to this delightful treat.


For a gluten-free version of this cake, swap out the wheat flour with a gluten-free flour blend, and ensure your corn or tapioca starch is also certified gluten-free. This ensures the cake remains light and fluffy but accessible to those with gluten sensitivities. To make this recipe vegan, replace the eggs with a mixture of flax seeds and water (1 tablespoon of flax seeds mixed with 3 tablespoons of water for each egg). Substitute the milk with any plant-based milk, such as almond or oat milk. Use vegetable oil or any other neutral oil to keep the moisture and texture spot on.


  • Why did my bundt cake stick to the pan?

    Ensure your pan is well-greased with butter and dusted with flour. Also, let the cake cool slightly before trying to remove it.

  • How do I know when the bundt cake is done?

    Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached, but not wet batter.

  • Can I use a different type of fruit in this bundt cake?

    Yes, you can substitute grapes with other fruits like berries or diced apples, but be mindful of the fruit's moisture content and adjust accordingly.

  • Why is my cake dense and not fluffy?

    Overmixing the batter can lead to a dense cake. Ensure to mix just until the ingredients are combined.

  • How can I store the bundt cake to keep it fresh?

    Store the cake wrapped in cling film at room temperature for up to three days or refrigerate for up to a week.

  • Can I freeze the bundt cake?

    Yes, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature before serving.

Nutrition facts

Mouthwatering bundt cake with grapes
Recipe Yield:10 servings
Calories:Approximately 200-250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:9g
Saturated Fat:1g
Total Carbohydrate:30g
Total Sugars:15g