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Home » My Latest Recipes

Chocolate Raspberry Bundt Cake Recipe

Apr 12, 2023 · 14 Comments

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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.

chocolate Bundt cake with raspberries and cream

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Jump to:
  • Why I like this cake
  • Bundt Cake Pan
  • Ingredients
  • Cake assembly
  • 📋 Recipe

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
cocoa powder in a jar

Raspberry Cream filling:

  • Powdered sugar
  • Heavy whipping cream
  • Fresh raspberries
Raspberries on a white countertop

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.
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!

📋 Recipe

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 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Cooling Time and Finishing: 1 hour hr 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 639 kcal

Equipment

  • Hand Mixer or
  • 1 Stand Mixer
  • 1 Bowls, measuring cups and spoons
  • 1 Bundt Cake Pan (12 cup pan)

Ingredients
 
 

Chocolate Bundt Cake

  • ¾ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
  • 2 Cups All Purpose Flour
  • 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 (8 ounces)
  • 6 Ounces 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, 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.
  • 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 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. 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 powdered 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 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.
  • 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.
    pouring glaze over chocolate cake

Video

YouTube 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
Keyword chocolate bundt cake with raspberries
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Cartney V Jelinek says

    October 20, 2024 at 5:14 pm

    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!

    Reply
    • dessertswithstephanie says

      October 20, 2024 at 5:49 pm

      Cartney, thank you for pointing this out! My apologies - we usually triple check everything but we clearly missed this one.

      Reply
  2. Audrey Brown says

    December 19, 2023 at 10:16 pm

    What kind of chocolate do I use unsweetened??

    Reply
    • dessertswithstephanie says

      December 29, 2023 at 2:19 pm

      Any chocolate will work fine. I use a dark bittersweet chocolate but you may also use milk chocolate if you prefer a sweeter taste.

      Reply
  3. Ntensibe Edgar says

    April 18, 2023 at 8:43 am

    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?

    Reply
    • dessertswithstephanie says

      April 18, 2023 at 11:14 am

      5 stars
      Hello Ntensibe, thank you for stopping by. The recipe uses granulated sugar but you may use a sugar replacement to make the cake.

      Reply
  4. Kimberley says

    April 17, 2023 at 2:56 pm

    5 stars
    We absolutely loved this recipe! It is so good! Thanks for sharing!

    Reply
    • dessertswithstephanie says

      April 17, 2023 at 4:50 pm

      5 stars
      Kimberley, Thank you for stopping by and sharing your feedback!

      Reply
  5. Julie says

    April 17, 2023 at 3:49 am

    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!

    Reply
  6. Rosey says

    April 16, 2023 at 11:38 pm

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

    Reply
  7. Monidipa says

    April 15, 2023 at 7:10 pm

    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!

    Reply
    • dessertswithstephanie says

      April 15, 2023 at 8:36 pm

      5 stars
      Thank you, Monidipa. You made my day with your lovely review on the cake.

      Reply
  8. Hailey says

    April 15, 2023 at 3:43 pm

    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!!!

    Reply
    • dessertswithstephanie says

      April 15, 2023 at 3:52 pm

      5 stars
      Thank you for your feedback on the cake, Hailey! Great idea on the cake scraps - I will have to update the recipe!

      Reply
5 from 5 votes (5 ratings without comment)

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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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