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.
baking tip:How to grease a bundt cake pan
We’ve all been there before— the devastation of a cake that sticks to the pan and comes out in pieces. And bundt pans can be the worst offenders if you’re not thorough enough in your greasing.
Try a pastry brush to grease a bundt pan with melted butter. This ensures every knook and cranny is greased. Afterwards, dust with flour, dumping out any excess.
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.
Chocolate Raspberry Bundt Cake
- 2 1/2 cup (300 grams) all-purpose flour
- 1 cup (85 grams) unsweetened cocoa
- 1 teaspoon salt
- 2 1/2 teaspoons baking soda
- 1 1/4 cup (280 grams) unsalted butter, at room temperature
- 2 cups (400 grams) sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cup (355 ml) buttermilk
- 1 cup (120 grams) fresh raspberries
- Powdered sugar, for serving
- Whipped cream, for serving
- Additional raspberries, for serving
- Preheat oven to 350 degrees. Butter and flour a 9-inch bundt pan.
- In a bowl, combine the flour, cocoa, salt and baking soda. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy. Add the eggs, mixing after each, and stir in the vanilla. Add the dry ingredients in 3 additions, alternating with the buttermilk, scraping down the bowl as needed.
- Spoon the batter in the prepared bundt pan. Sprinkle the raspberries over the top, they will sink as the cake bakes. Bake until a toothpick inserted into the center comes out with a few moist crumbs, about 45-60 minutes.
- Let cool completely in the pan, then turn out onto a cake stand or plate. Sprinkle with powdered sugar and serve whipped cream and additional raspberries, if desired.