Raspberry Chocolate Bundt Cake

For your next special occasion, wow friends and family with this show-stopping raspberry chocolate Bundt cake. But I'm letting you in on a secret you don't need to tell them: This cake is super easy to make. Ditch your hand mixer and paddle attachment; all you need are a few bowls and a whisk to make this perfect dessert! Coated in a tart yet sweet raspberry icing, this cake has a moist and tender crumb that bakes up beautifully in a 10-cup Bundt pan.

Ingredients for this Chocolate Raspberry Bundt Cake Recipe

In the recipe card below, you'll find all the ingredients you need for making this moist cake. Here are some of the highlights:

• Dutch processed cocoa powder - Also known as alkalized cocoa powder, this dark cocoa powder has been treated with an alkalizing agent. As a result, it's got a deep, rich chocolate flavor with less bitterness than natural cocoa powder does.
• Espresso powder - Espresso powder enhances the dark chocolate flavor.
• Canola or vegetable oil (or another flavorless oil) - While I often use unsalted butter in baked goods, this recipe relies on oil for much of its fat content. Oil helps keep these layers moist for days! Canola is also a neutral-flavored oil. This is important because you don't want an oil with a distinct taste - like olive oil - to overpower the chocolate flavor.
• Buttermilk - Buttermilk is a common ingredient in chocolate cake recipes because it helps tenderize and moisten the cake. Also, due to its acidity, it reacts with baking soda, which creates carbon dioxide bubbles that help the cake rise. Buttermilk adds a tanginess that can really enhance the flavor of chocolate baked goods.
• Hot water - Hot coffee or hot water are often used in chocolate cake recipes to enhance the chocolate flavor and create a moist texture. Mixing cocoa powder with a hot liquid helps to release the powder's natural oils, intensifying the richness of flavor in this delicious cake.

💭 Top tip: Prep your Bundt Pan so Cake Doesn't Stick!

All the pretty grooves of a Bundt pan need to be properly coated so that it releases your baked goods once they've baked.

Use a pastry brush or a piece of paper towel to evenly coat the interior of the Bundt pan with a layer of melted butter, vegetable oil, or shortening. Make sure to get into all the nooks and crannies of the fluted design. Don't forget to coat the tube in the center of the cake.

After greasing, dust it with a light coating of cocoa powder. This creates an additional barrier between the cake batter and the pan. This step makes it less likely for the cake to stick.

Once dusted, tap the pan over the sink or garbage can to remove any excess. This ensures that only a thin, even layer remains to prevent sticking.

If you have a high-quality pan that you flour and grease well, you should not have any issues. You can also spray your pan with Baker’s Joy or a homemade equivalent of baker’s release spray. This helps ensure your cakes come easily and cleanly out of your pan once they’ve baked and cooled.

If you’re properly preparing your pan but still having issues, it could be that you need a new pan. As cake pans age, they can lose their ability to conduct heat as well as they once did.

Steps for Baking this Moist Chocolate Cake

Step 1: Preheat your oven to 350°F and coat your 10-cup Bundt pan with butter and cocoa powder or baking release spray.

Step 2: To a large bowl, add and whisk together all-purpose flour, brown sugar and granulated sugar, dutch processed cocoa powder, baking powder, baking soda, espresso powder, and kosher salt. Set aside.  

Step 3: In a large mixing bowl, whisk together at medium speed your vanilla extract, eggs, buttermilk, and oil.

Step 4: Pour your hot water into the bowl of dry ingredients (flour mixture) so your cocoa powder can bloom. Mix until fully combined. Then pour bowl of other ingredients to this one and mix again until all ingredients are fully incorporated.

Step 5: Evenly pour batter into your prepared pan, filling it ¾ the way full. Bake cake in preheated oven for 35-40 minutes or until cake bounces back at the touch of your finger.

Step 6: Let cake cool in pan for about 10 minutes before transferring to a wire rack to cool completely before frosting.

Raspberry Glaze for this Chocolate Bundt Cake

Step 1: As your cake cools, gently warm your cream cheese. In a medium-sized bowl in the microwave, heat it in 10-second bursts. Use a low power and warm until it’s runny enough to whisk. Should take 30-45 seconds in total.   

Step 2: Add your milk, vanilla extract, freeze-dried raspberry powder, pinch of salt, and powdered sugar to the bowl. Whisk until the mixture is slightly thickened but still liquid-y.

Step 3: Add more liquid to loosen it, depending on how runny you'd like it to be. Alternatively, you can use heavy cream to thicken the icing.

Step 4: On top of the cake, drizzle or pour raspberry cream cheese glaze. Pouring is especially easy if you use a measuring cup.

Step 5: Garnish your glazed chocolate Bundt cake with fresh raspberries or a dusting of freeze-dried powder.

Cake Storage & Advance Prep

This is a nice cake to prepare days, weeks, or even a few months ahead of when you need it. With an airtight container or large bag freezer bag and plastic wrap, there are many ways to make this cake in advance.

Storing at room temperature: This cake will stay fresh if covered at room temperature for up to three days.

Refrigerating cake: This cake will remain most fresh if stored in a sealed, airtight container in the refrigerator for up to five days.

If possible, bring out about 30 minutes before serving so that cake can reach room temperature for best flavor and texture.

Freezing cake: Even with the raspberry icing on top of it, this cake will freeze pretty well for 3 months. Store slices in wax or parchment paper in an airtight container or store the whole cake in a large container or bag.

To keep your icing from sticking to the container or bag, I recommend gently wrapping it with wax paper before storing it in your freezer.

More Pro Tips for this Easy Chocolate Raspberry Bundt Cake

• Bake with room temperature ingredients: Ingredients like eggs, butter, and other dairy products mix more evenly with fats (like butter or oil) when they're room temperature. This creates a smoother batter and ensures even baking and a soft, tender cake.
• For a more flavorful dessert and best results, eat cake the next day. The added time allows the flavors to meld together longer, resulting in a stronger taste.

More Delicious Dessert Recipes

Raspberry Chocolate Bundt Cake

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No mixer needed to make this show-stopping but easy raspberry chocolate Bundt cake. Top with a tasty raspberry glaze and fresh raspberries!

• Author: Susan
• Prep Time: 10 minutes
• Icing Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 1 10-cup Bundt pan 1x
• Category: Dessert
• Cuisine: American

Ingredients

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Chocolate Cake

• 1 ⅔ cup (200 grams) all-purpose flour, spooned and leveled
• ⅓ cup and 3 T (50 grams) dutch processed cocoa powder
• 1 cup (215 grams) granulated sugar
• 2 tsp espresso powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• ⅔ cup (140 grams) canola oil
• 3 full eggs at room temperature
• ¼ cup (45 grams) firmly packed light brown sugar
• ⅔ cup (160 grams) buttermilk, room temperature
• 1 T vanilla extract
• ⅔ cup (150 grams) water, very hot (nearly boiling)

Raspberry Cream Cheese Glaze

• ⅓ block (75 grams) of cream cheese 
• 1–2 T milk, adjusted for your preferred icing consistency
• ¾ cup (100 grams) powdered sugar
• ½ tsp vanilla extract
• 15 grams of freeze dried raspberries, ground (about 2 ½ T once ground)
• Pinch of salt

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Instructions

Chocolate Cake

1. Preheat your oven to 350°F. Coat your 10-cup Bundt pan with butter and cocoa powder or baking release spray.
2. To a large bowl, add and whisk together all-purpose flour, brown and granulated sugar, dutch processed cocoa powder, baking powder, baking soda, espresso powder, and kosher salt. Set aside.  
3. In a large mixing bowl, whisk together your vanilla extract, eggs, buttermilk, and oil.
4. Pour your hot water into the bowl of dry ingredients so your cocoa powder can bloom. Mix until fully combined, and then pour bowl of other ingredients to this one and mix again until all ingredients are fully incorporated.
5. Pour and evenly spread the batter into your prepared Bundt pan, filling it ¾ the way full. Bake for 35-40 minutes or until cake bounces back at the touch of your finger.
6. Let cake cool in pan for about 10 minutes before transferring to a wire rack to cool completely before frosting.

Raspberry Cream Cheese Glaze

1. As your cake cools, gently warm your cream cheese in a medium-sized bowl in the microwave in short, 10-second bursts on low power until it’s runny enough to whisk. Should take 30-45 seconds in total.   
2. Add your vanilla extract, pinch of salt, milk, powdered sugar, and ground freeze dried raspberries (I like to use a sieve to remove some of the seeds) to the bowl, whisking until the mixture is slightly thickened but still liquid-y.
3. Drizzle cream cheese glaze onto the chocolate Bundt cake
4. If desired, top your with a dusting of ground freeze dried raspberries or fresh ones.