Chocolate Raspberry Bundt Cake
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 ½ cup all-purpose flour (300 grams)
- 1 cup unsweetened cocoa (85 grams)
- 1 teaspoon salt
- 2 ½ teaspoons baking soda
- 1 ¼ cup unsalted butter , at room temperature (280 grams)
- 2 cups granulated sugar (400 grams)
- 3 large eggs
- 2 teaspoons vanilla
- 1 ½ cup buttermilk (355 ml)
- 1 cup fresh raspberries (120 grams)
- Powdered sugar , for serving
- Whipped cream , for serving
- Additional raspberries , for serving
- Preheat oven to 350°F. 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.
23 Comments on “Chocolate Raspberry Bundt Cake”
Hello from St. Petersburg
This is stunning! Can’t help but stare at it… I want a slice! Or three!! 🙂
Thanks so much Annalise!
This cake looks gorgeous, plus chocolate and raspberries are a flavor combo made in heaven!
The cake looks delicious. Hopefully you can get some rest. As he grows you’ll look back and wish time hadn’t gone by so fast. I don’t have kids but I see this with my nieces. Plus there’s a lot of country songs that say the same thing. 😉
This looks just wonderful and I do find that raspberries go so wonderfully with chocolate!
This cake looks so delicious and full of chocolate flavor. I’m craving lots of chocolate right now.
What a gorgeous cake! Love chocolate and raspberries!
Wonderful recipe, which I will try soon.
Lately instead of greasing and using flour I have been greasing and sprinkling the dry ingredient mixture in the pan, and then putting the extra back with the cake mixture. I have had great success with this.
This cake looks positively perfect! Love the recipe!
Ah, so pretty. The cake looks nice and m**st (hate that word!) inside. I love what happens to raspberries when they are baked.
I don’t have a child and am therefor not allowed to say anything, so please forgive me if I’m putting my foot in my mouth. But you have my sympathy on the doldrums. I know that would be the hardest thing for me if I ever had a baby and I’m not sure how I would manage. But I’m glad to hear you do enjoy John and are able to have the joyful little moments each day. Don’t worry, I won’t make a stupid comment about hanging in there. 🙂
So admire your honesty! My kids are all grown and I have young grandkids now but I remember those days. It will get easier for sure as he becomes more independent 🙂 Calvin take me away…or are you too young to remember? Giggling… Love this combo! Will try very soon.
That’s Calgon take me away…oops!
Hi! Dear Annalise! On the 8th of March!
…I wish you health, happiness, love and prosperity. Let the kindness, care and attention always be with you!
Already I prepared and tried. There are no words….)))
Thanks for the recipe!
Yum girl! This sounds amazing!
Chocolate solves all types of problems 🙂 Chocolate and raspberries are a favorite combo of mine! Yum!
Too many recipes call for a mixer with bowl….too expensive for a lot of people
Give directions if someone has no stand mixer….they are so expensive for a lot of us.
You are welcome to mix everything by hand. It will take more time and effort but the results should be the same.
I realize this is a late comment, but I do not have a stand mixer. What I do have is an immersion blender that also has an egg beater attachment. They are fairly inexpensive relative to full stand mixer and it works great for all my creaming and mixing needs.
Alternatively, they use to make little geared hand mixers you would rotate a handle by hand almost like a jack in the box and since it was geared well it would actually create quite a bit of mixing action. Like I said, not sure if they are still making them new but might be something you can pick up at a thrift store. They are handy as well!
Best of luck in your baking endevours!
My five-year-old daughter and I just had fun making this bundt cake. Because I have toddlers, I added chocolate chips. I just pulled the cake out of the oven and was so happy that it turned out! The raspberries DID fall into the cake and the cake rose almost to the top of the tin. It took us (Michigan snowy climate) 55-minutes to bake through. I snuck a piece and it’s delicious without frosting. When it was done mixing, it had a chocolate mousse consistency and was pretty tasty to sample with a spoon. Definitely a quick and tasty chocolate bundt!
So happy to hear you liked this recipe! Thanks so much for the feedback.
Easy, moist, delicious and pleasing to the eye. Family loved it.
I am a little confused. Under the title it says this is a chocolate sour cream cake but the ingredients do not list sour cream. They list buttermilk. Can you substitute sour cream in place of the buttermilk?