A rich and moist chocolate sour cream bundt cake studded with fresh raspberries. Top with whipped cream and more berries for a real treat.
I’m currently a little bit stuck in the doldrums of parenthood. John is almost two and I am exhausted by the daily grind of cleaning up in his wake and trying to keep him entertained. My two favorite times of day are when he goes down for his nap, and when he goes down for the night.
Of course there are so many happy moments during the day when I feel like my heart is going to explode with love for him. But for those other moments, well, there’s chocolate cake.
There’s no problem chocolate cake can’t solve, even if only for a few minutes. And this chocolate raspberry bundt cake is so perfect, you may even get a few more moments of bliss before being jolted back to real life.
The great thing about bundt cakes is they come out of the pan looking beautiful, and need little embellishment. I served this simple but elegant cake with a sprinkling of powdered sugar and a dollop of whipped cream and of course, more raspberries.
John and I shared a slice one afternoon and while we both happily gobbled up bite after bite, I savored a few minutes of peace before the chaos ensued.
Disclaimer: This recipe was developed in partnership with Go Bold with Butter. To see the rest of my Go Bold with Butter recipes, click here. All opinions are my own, as always. Thank you for supporting brands and organizations that I believe in, which make it easier to bring you new and creative content.
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