Raspberry Chocolate Bundt Cake

 

Raspberry Chocolate Bundt Cake

It has been months since I last made a bundt cake, so when the urge to get out my pan and bake one hit this week, I gave in without a fuss. One of the best things about bundt cakes is that they are really no-fuss cakes themselves. You don’t need to worry about layers, fillings, frostings or decorations. The cake will as fancy – or as simple – as the pan that it is baked in, and while adding a drizzle of icing on the top can be an option, it really is never more than just an option.

I ended up opting for a chocolate bundt cake, which I dressed up by including fresh raspberries. My original plan was to do a chocolate-and-strawberries cake, but I ended up with raspberries for two reasons. First, raspberries have less moisture than strawberries and tend to hold up a bit better in baking. Second, my strawberries were so ripe that they were on the verge of going past their peak when I bought them, so eating them seemed like the best way to truly appreciate them.

The cake recipe itself is very simple, using only cocoa powder for chocolate flavor instead of melted chocolate. I used both butter and oil in the cake because I like the moisture that oil contributes (especially if the cake is to be enjoyed over the course of several days) to a cake, as well as the flavor that comes from butter. Buttermilk gives the cake a slightly rounder flavor than plain milk, and I added a bit of instant coffee powder as well because a small amount really can enhance the flavor of cocoa. The raspberries will sink down into the cake batter, so it is better to add them into the cake once the batter has been poured into the pan, rather than stirring them into the mixing bowl.

The chocolate and raspberry combination worked out very well for me. If your raspberries have large seeds in them, however, you might want to consider alternatives (like frozen berries) because some people I shared the cake with disliked the noticeable seeds they encountered (I encountered few and wasn’t bothered by them). Aside from that, the cake was very rich tasting and very moist. It kept well for several days and was good plain, as well as with a generous serving of ice cream.

Raspberry Chocolate Bundt Cake

Raspberry Chocolate Bundt Cake
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 tsp instant coffee/espresso powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup sugar
1 cup brown sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 cup hot water
2 cups fresh or frozen raspberries

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium mixing bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda and salt.
In a large mixing bowl, whisk together eggs and sugars. Whisk in butter, vegetable oil and vanilla. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the hot water. Mix only until no streaks of flour remain.
Pour about half of the batter into the prepared pan. Add in raspberries, topped with the remaining batter. Run a knife through the batter gently to even out the distribution of the berries.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cake rest in the pan for about 10 minutes, then gently loosen the cake and turn it out onto a wire rack to cool completely.

Serves 12.

68 comments

  1. mmmm, looks great! chocolate & raspberries go wonderfully together.

  2. Looks absolutely delicious. I am going to have to try this cake recipe very soon!
    -Chris
    http://smellslikedessert.blogspot.com/

  3. How exciting!? I have been scouring the internet for a chocolate raspberry cake recipe – it has to be made by Friday. I’ll let you know how it turns out! Should the frozen raspberries be allowed to thaw? Thanks!

  4. ZDubb – Frozen raspberries can be used frozen. You don’t need to thaw them (and it will be easier to mix them in if they’re frozen, as well)

  5. YUM – that cake looks so moist and delicious!!!

  6. I find the combination of chocolate and raspberry absolutely delicious.the two are a marriage made in heaven in my opinion.

  7. Thanks so much – I’m off to gather all the ingredients tomorrow. I will actually use this recipe for my first podcast! I’ll send you a link. :)

  8. Wow, this looks delectable. I also like the combination of chocolate and raspberries. There’s just not another taste like it.

  9. Wow, this looks delectable. I also like the combination of chocolate and raspberries. There’s just not another taste like it.

  10. Oh, yum. That picture just completely draws me in; it looks so delectable. Raspberry and chocolate can pair so well together. I don’t think the raspberry seeds should be that big of a problem, but I do get your point. I for one would rather have fresh berries with seeds.

  11. I’m from Singapore and getting buttermilk for baking is a bit of a problem for me. I would like to know if there will be great difference in texture if I substitute it with yogurt. Thanks.

  12. As for the yogurt question, you can usually substitute it, depending on how thick the yogurt is; you might find you need less of it. It shouldn’t change the texture too significantly. If you can get regular milk, though, you can make your own buttermilk with a little bit of white vinegar (about a tablespoon per cup of milk) or lemon juice (again, about a tablespoon per cup of milk).

  13. I made this cake last week–it was delicious, although my berries did sink to the bottom. Next time, I think I’d toss them in flour before adding them to the batter. Otherwise, definitely a recipe worth repeating!

  14. Everyone loved the cake! Thanks again for the wonderful recipe!

  15. The stupid raspberries all sank to the bottom (i.e. the top of the cake) so it stuck to the bundt pan. However, it wasn’t too ugly to eat, and it turned out to be one of the best-tasting cakes I’ve ever made! The chocolate part was delicious by itself, and the addition of raspberries made it scrumptious. Maybe I’ll try it in a regular cake pan next time, though.

  16. Would it hurt if I used an angel food cake pan?

  17. This looks great. I love chocolate raspberry cake.

  18. wow…i thought i was in heaven just by the look at the picture…that looks SOOOOO decadent..

  19. Rrraaaarrrrrrr
    I will have to try that recipe soon for sure.
    My heart is pounding just at the idea of tasting it.

  20. wow DECADENCE

    Thank you for the wonderful recipe!!

  21. Oh my, this recipe looks really delectable. The combination of chocolate and raspberries sounds like heaven lol. I saw raspberries on sale this morning… Hope there is still some left… !!

  22. culinary arts college

    That wasn’t too hard to make, although it did take me almost two hours to make. But certainly the taste was worth the time, it was absolutely delicious!

  23. Is it me or does anyone else feel hungry after seeing this…

  24. That looks unebelievable, I can just imagine eating that with a nice bowl of vanilla ice cream!

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  27. Great reciepe, can’t resist tasting it

  28. Awesome, this looks so delicious. I love the combination of chocolate and raspberries, it is so yummy. But, it sure doesn’t help your diet and weight loss plan.

  29. oh man, i live this chocolate

  30. Nice recipe and great choice with the raspberries. I also can’t resist eating ripe strawberries.

  31. can I have just 2000 more??? Looks so yummy

  32. Hmmmmmmmm its looks great.I love chocolate raspberry cakes..!!!!!!!

  33. wow that cake loooks yum!

  34. I love Raspberry Chocolate cakes and it also looks great…. Nice recipe and will bake it today… Can’t wait for it.

  35. The chocolate part was delicious by itself, and the addition of raspberries made it scrumptious. Maybe I’ll try it in a regular cake pan next time, though.

  36. I would like to know if there will be great difference in texture if I substitute it with

  37. Those look delicious, but I’m allergic to raspberries. I wonder if something else would work as well.

  38. I love raspberry chocolate cake.

  39. Thanks for the awesome recipe! I love bundt cakes.

  40. This looks great. I love chocolate raspberry cake.

  41. I tried this recipe and it was absolutely fantastic. Such a moist and delicious cake. The only problem with the recipe is trying to stop yourself from eating too much.

  42. Ohhh, that’s just scrumptiously good…! Gotta make one just like it now.

  43. I have only one word….Delicious!

    Thanks a lot for sharing this recipe.

  44. I have 2 questions about the recipe.i tried the recipe–loved the taste, but did not get good sponge texture. How many minutes do we whisk eggs and suger ,– what should it look like. and is the cake spongy?.. I want to try it again.

  45. Sounds great. Can’t wait to try it.

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