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+ servings

Chocolate Raspberry Bundt Cake

A rich chocolate bundt cake filled with fresh raspberries is the perfect dessert, especially topped with whipped cream and more raspberries.
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4.5 from 2 votes


  • 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.


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
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