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Chocolate Raspberry Bundt Cake Recipe

This Chocolate Raspberry Bundt cake recipe will wow your guests! It consists of a rich chocolate Bundt cake filled with fresh raspberries and cream. To top it all off a creamy chocolate glaze is poured over the cake.

chocolate Bundt cake with raspberries and cream

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The light-as-air cream and raspberry filling are the surprise element in this glazed chocolate Bundt cake. Most often Bundt cake fillings are added before baking the cake which prevents you from using fresh whipped cream. A little extra effort is needed for this cake as a tunnel will be dug out of the cake after baking. Then you add the yummy surprise filling and finish it off with a rich glaze!

Tips for Making the Chocolate Raspberry Bundt Cake:

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: I like to use 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
cocoa powder in a jar

Raspberry Cream filling:

  • Confectioners’ sugar
  • Heavy whipping cream
  • Fresh raspberries
Raspberries

Chocolate Glaze:

  • Bittersweet Chocolate, chopped
  • Unsalted butter, room temperature
  • Corn syrup, light
  • Water

Assembling the Chocolate Raspberry and Cream Cake:

  • 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.
cutting hole in Bundt cake
  • 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.
pouring glaze over chocolate cake

I hope you enjoy this glazed chocolate Bundt cake with raspberries and cream as much as my family and friends do!

chocolate Bundt cake with raspberries and cream

Chocolate Raspberry and Cream Bundt Cake

A rich chocolate Bundt cake filled with fresh raspberries and cream and covered with a chocolate glaze.
5 from 12 votes
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time and Finishing: 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

Ingredients
  

Chocolate Bundt Cake

  • 75 Grams Cocoa Powder (3/4 cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
  • 265 Grams All Purpose Flour (2 cups)
  • 400 Grams Granulated Sugar (2 cups)
  • 2 TBSP Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 Cup Vegetable or Canola Oil (6 fluid ounces)
  • 4 Large Eggs Room temperature
  • 1 1/4 Cup Brewed Coffee (10 fluid ounces) May substitute water

Raspberry and Cream Filling

  • 1 pint fresh raspberries
  • 8 fluid ounces heavy cream (1 cup)
  • 2 Tablespoons Confectioners' Sugar

Chocolate Glaze

  • 226 grams Chocolate, chopped (8 ounces)
  • 170 grams Unsalted butter, room temperature (6 ounces)
  • 2 tablespoons Corn syrup, light
  • 1 tablespoon Water

Instructions
 

Bundt Cake

  • Preheat oven to 350°
  • Prepare a Bundt cake pan by spraying generously with baking spray.
  • Combine flour, 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.
  • Add oil and eggs and mix until combined.
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
  • 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 the cake onto the cooling rack and allow to cool for at least an hour.

Chocolate Glaze

  • Place the chocolate, butter, corn syrup and water in a heat-proof bowl. Heat in the microwave for 30 second bursts at 50% power until melted. Stir between each heating. Alternatively, heat over a pot with simmering water and stir often (note: bottom of bowl should not touch the water).
  • Set the chocolate glaze aside until it cools just slightly (approximately 10 minutes).

Whipped Cream Filling

  • Whip heavy cream and confectioners' sugar until medium peaks form. Place whipped cream in a piping bag and place in the refrigerator until ready to use.

Assemble Cake

  • Using a serrated knife, slice off the top half of the 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 in the middle of the bottom part of the Bundt cake (slice down approximately 1 inch into the cake – do not slice all the way to the bottom of the cake).
    cutting hole in Bundt cake
  • 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 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. Keep cake in the refrigerator.
    pouring glaze over chocolate cake

Video

Keyword chocolate bundt cake with raspberries
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10 Comments

  1. Ntensibe Edgar

    Reply

    5 stars
    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?

  2. Julie

    Reply

    5 stars
    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!

  3. Rosey

    Reply

    5 stars
    Chocolate and raspberry are the perfect flavor partners. chocolate and strawberry are a second runner up!

  4. Monidipa

    Reply

    5 stars
    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!

  5. Hailey

    Reply

    5 stars
    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!!!

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