This Chocolate Raspberry Bundt cake is sure to impress your guests! It features a decadent chocolate Bundt cake, filled with fresh raspberries and cream, then finished with a luscious chocolate glaze drizzled over the top.
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Why I like this cake
The light, airy cream and raspberry filling is the surprise element in this glazed chocolate Bundt cake. Unlike most Bundt cakes, where fillings are added before baking, this method allows you to use fresh whipped cream. While it requires a bit more effort, the results are worth it. After baking, you'll carve out a tunnel in the cake, fill it with the delicious cream and raspberry mixture, and finish it off with a rich, glossy glaze.
Bundt Cake Pan
A high-quality Bundt cake pan is an essential tool for success whenever making a Bundt cake. A non-stick metal pan is best to use.
I prefer to use a baking spray when making Bundt cakes. Butter can solidify after the cake cools making it harder to release from the pan. You may also use a sifter to apply a thin coating of cocoa powder into the pan after applying the spray.
Ingredients
Chocolate Bundt Cake:
- Cocoa powder: consider using a combination of black cocoa powder and regular cocoa. This gives the cake a darker appearance and richer flavor. Of course, not everyone has 'black cocoa powder' on hand - so any Dutch processed cocoa will work fine. Additionally, cocoa powder has a tendency to clump so I recommend sifting the powder.
- All-purpose flour: my preference is to use an unbleached flour, but any AP flour will work.
- Granulated sugar
- Corn starch: this will soften the crumb of the cake
- Baking powder and baking soda
- Eggs
- Vegetable or canola oil
- Brewed coffee (cooled) or water: coffee it will enhance the chocolate flavor of the cake
Raspberry Cream filling:
- Powdered sugar
- Heavy whipping cream
- Fresh raspberries
Chocolate Glaze:
- Bittersweet Chocolate, chopped
- Unsalted butter, room temperature
- Corn syrup, light
- Water
Cake assembly
- After baking the Bundt cake, place on a cooling rack for 15 minutes. After 15 minutes, invert the cake onto the cooling rack and allow to cool for at least an hour.
- Using a serrated knife, slice off the top half of the Bundt cake. Carefully remove the top and set aside
- Cut two concentric circles in the middle of the bottom part of the Bundt cake (cut down approximately 1 inch into the cake - do not slice all the way to the bottom of the cake).
- Using a spoon, dig out a tunnel between the two circles you just cut. Discard the scrapes.
- Add a layer of raspberries into the tunnel. Pipe or spoon cream over the raspberries. Add more raspberries over the cream.
- Place the top half of the cake over the bottom half.
- Place the cake on a cooling rack. Pour glaze icing over the cake. Allow the glaze to set up for about an hour. Once set, move the cake to a serving plate and store in the refrigerator if not serving immediately.
I hope you enjoy this glazed chocolate Bundt cake with raspberries and cream as much as my family and friends do!
📋 Recipe
Chocolate Raspberry and Cream Bundt Cake
This indulgent chocolate Bundt cake is filled with a creamy raspberry center and finished with a glossy chocolate glaze—perfect for holidays, birthdays, or any special occasion.
Equipment
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- 1 Bundt Cake Pan (12 cup pan)
- 1 Pastry bag
Ingredients
Chocolate Bundt Cake
- ¾ Cup Cocoa Powder sift if necessary to remove lumps
- 2 Cups All Purpose Flour sift if necessary to remove lumps
- 2 Cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee May substitute water
Raspberry and Cream Filling
- 1 pint fresh raspberries
- 1 Cup heavy cream
- 2 Tablespoons Powdered Sugar
Chocolate Glaze
- 8 Ounces Chocolate, chopped
- 6 Ounces Unsalted butter, room temperature
- 2 Tablespoons Corn syrup, light
- 1 Tablespoon Water
Instructions
Bundt Cake
- Preheat oven to 350℉ (180℃)
- Prepare a Bundt cake pan by spraying generously with baking spray.
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda
- Add oil and eggs to bowl. Mix until well combined.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- Slowly pour the brewed coffee into the bowl while mixing continuously. Remember to scrape down the sides of the bowl as needed. The batter should become smooth and well combined.1 ¼ Cup Brewed Coffee
- Bake for 50 - 60 minutes (toothpick inserted into the center of the cake should come out clean).
- Place cake on a cooling rack for 15 minutes. After 15 minutes, invert cake onto the cooling rack and allow to cool for at least an hour.
Chocolate Glaze
- Place chocolate, butter, corn syrup and water in a heat-proof bowl.8 Ounces Chocolate, chopped, 6 Ounces Unsalted butter, room temperature, 2 Tablespoons Corn syrup, light, 1 Tablespoon Water
- Heat in the microwave in 30-second bursts at 50% power, stirring well between each. Alternatively, melt the ingredients by placing the bowl over a pot of simmering water—making sure the bottom of the bowl doesn’t touch the water—and stir frequently until smooth.
- Set the chocolate glaze aside until it cools just slightly (approximately 10 minutes).
Whipped Cream Filling
- Whip heavy cream and powdered sugar until medium peaks form.1 Cup heavy cream, 2 Tablespoons Powdered Sugar
- Place whipped cream in a pastry bag and place in the refrigerator until ready to use.
Assemble Cake
- Using a serrated knife, slice off the top half of Bundt cake. Carefully remove the top and set aside (note: this should only be done after the cake has completely cooled or it will be too soft to handle).
- Cut two concentric circles about 1 inch deep into the center of the bottom of the Bundt cake - be careful not to cut all the way through to the bottom.
- Using a spoon, dig out a tunnel of cake between the two circles you just cut. Discard the scrapes.
- Add a layer of raspberries into the tunnel. Pipe or spoon whipped cream over the raspberries. Add more raspberries over the cream.1 pint fresh raspberries
- Replace top half of the cake over the bottom half.
- Place cake on a cooling rack. Pour glaze icing over cake. Allow the glaze to set up for about an hour. Once set, move cake to a serving plate. Store cake in refrigerator until ready to serve.
Video
Nutrition
Calories: 639kcalCarbohydrates: 75gProtein: 4gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 218mgPotassium: 253mgFiber: 5gSugar: 50gVitamin A: 660IUVitamin C: 10mgCalcium: 91mgIron: 2mg
Tried this recipe?Let us know how it was!
Cartney V Jelinek says
Combine flour, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer..
Forgot to mention cocoa powder anywhere in instructions. Otherwise pretty good recipe!
dessertswithstephanie says
Cartney, thank you for pointing this out! My apologies - we usually triple check everything but we clearly missed this one.
Audrey Brown says
What kind of chocolate do I use unsweetened??
dessertswithstephanie says
Any chocolate will work fine. I use a dark bittersweet chocolate but you may also use milk chocolate if you prefer a sweeter taste.
Ntensibe Edgar says
Nnniiiccceeee...I love the shape of this cake. It reminds me of a doughnut I loved eating, many years back. Can I use any other sugar, that isn't confectionary sugar, to make this beauty?
dessertswithstephanie says
Hello Ntensibe, thank you for stopping by. The recipe uses granulated sugar but you may use a sugar replacement to make the cake.
Kimberley says
We absolutely loved this recipe! It is so good! Thanks for sharing!
dessertswithstephanie says
Kimberley, Thank you for stopping by and sharing your feedback!
Julie says
Growing up my mother always told me that it was too hard to make a cake from scratch, so I never learned how to. I love this recipe with the chocolate and raspberry, plus the bundt shape is unexpected. Thanks so much for this awesome recipe!
Rosey says
Chocolate and raspberry are the perfect flavor partners. chocolate and strawberry are a second runner up!
Monidipa says
This Chocolate Raspberry Bundt Cake recipe is absolutely divine! The combination of rich chocolate and tangy raspberries is a match made in dessert heaven. Give it a try, you won't regret it!
dessertswithstephanie says
Thank you, Monidipa. You made my day with your lovely review on the cake.
Hailey says
This was my first time trying a recipe with a filling, and I was surprised at how easy these directions were to follow! Though… I didn’t completely follow #3… I made some cake pops with the scraps!!! There is no such thing as throwing away cake in this house!! Great recipe!!!
dessertswithstephanie says
Thank you for your feedback on the cake, Hailey! Great idea on the cake scraps - I will have to update the recipe!