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Chocolate Raspberry Bundt Cake

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A rich chocolate bundt cake filled with fresh raspberries is the perfect dessert, especially topped with whipped cream and more raspberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 recipes
Calories 541
Author Annalise

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 541kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 569mg | Potassium: 256mg | Fiber: 4g | Sugar: 43g | Vitamin A: 840IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg