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Raspberry Chocolate Bundt Cake Recipe

There are some flavors that are just meant to go together like chocolate and raspberry. Wrap them both up in a Raspberry Chocolate Bundt Cake and you have a 5-star winner.

I first published this recipe in 2016, but it was time for an update. I’ve added detailed information to improve my readers’ experience. No changes were made to the recipe.

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.

Cakes don’t have to be difficult or technical to make to be absolutely delicious. When I came across this Raspberry Chocolate Bundt Cake recipe in my mother-in-law’s recipe box I just had to try it. I knew that it would be perfect to take to a virtual weeklong party known as Choctoberfest too!

Disclaimer, every day is Choctoberfest in our house.

Why You’ll Love This Chocolate Raspberry Bundt Cake Recipe

I love the fact that this cake naturally has a glaze so you don’t need to frost it. You’ll just brush a little reserved jam on the cake while it is still warm, and the result is a glossy beauty!

The Ingredients for this Easy Chocolate Raspberry Cake are available all year long making it perfect for any occasion. You can change it up for many different themes just by using one of the beautiful NordicWare Bundt Pans with themes such as Christmas, castles, animals, hearts, and more!

A lot of raspberry chocolate cake recipes are complicated layer cakes with a homemade jam filling. This cake is quick and easy and doesn’t require layers, homemade jam fillings, or frosting. Better yet, it is so good you won’t even miss any of those things.

A slice of a raspberry glazed chocolate raspberry cake sitting on a white plate. Fresh raspberries sit on a plate and in a bowl behind the slice.

Equipment Needed To Make Easy Chocolate Raspberry Cake

Bundt Pan. We used the Fleur De Lis Bundt pan but you can literally use any bundt pan or bundt mini pans to make a full-size cake or several mini cakes.

Mixing Bowl. A good mixing bowl for mixing cakes is deep enough to prevent messes.

Hand Mixer. Hand mixers do wear out if you cook and bake often enough, and when they do I like to replace mine with the same brand so that I can keep the old beaters and have extra!

Ingredients For Your Raspberry Chocolate Bundt Cake

  • All-Purpose Flour.
  • Granulated Sugar.
  • Cocoa. I did use Hershey’s Special Dark cocoa because I wanted a cake with a deep rich chocolate flavor. Just look at that color!
  • Baking Soda.
  • Salt.
  • Seedless Raspberry Jam. You can also use preserves. Make sure to get seedless, because the seeds will be unpleasant in the cake.
  • Butter.
  • Sour Cream.
  • Eggs.
  • Vanilla.
  • Powdered Sugar. Did you know you can make your own in a food processor? If you can’t find it at the grocery store or don’t have it when you need it, just make your own.
A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.

How To Make A Raspberry Chocolate Bundt Cake

Step One. Preheat the oven to 350°F. Grease and flour a 12 cup fluted (bundt) pan. Set aside.

Step Two. In a small bowl microwave, 3/4 cup raspberry jam on high until melted (30-45 seconds). Allow it to cool.

Step Three. In the bowl of an electric stand mixer, combine flour, sugar, cocoa, baking soda, and salt. Mix on low to combine.

Step Four. Add butter, sour cream, eggs, vanilla, and melted jam. Beat on a medium speed for 3 to 4 minutes until smooth.

Step Five. Pour batter into prepared pan and bake 50 to 60 minutes or until a toothpick inserted comes out clean.

Step Six. Cool for 10 minutes in the pan on a cooling rack. Remove the cake from the pan onto the cooling rack.

Step Seven. In a small bowl, microwave the remaining 1/4 cup jam until melted. Brush jam over warm cake.

Step Eight. Cool completely.

Step Nine. Dust with powdered sugar before serving.

Step Ten. Store at room temperature in a covered container.

What to Serve/Pair with Your Chocolate Raspberry Jam Cake

This delicious cake is a complete dessert for your family, special occasion, party, or event. If you want to serve something with it, add a bit of ice cream, whipped cream, or macerated fruit.

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Side view of a chocolate bundt cake

Substitutions & Additions

Use strawberry instead of raspberry jam.

Bake it in the pan of your choice. Our pan conversion cheat sheet may come in handy.

How To Store Raspberry Chocolate Bundt Cake

Best Way To Store Chocolate Raspberry Bundt Cake Recipe

Leftover cake can be kept for two or three days in an airtight container at room temperature or refrigerated.

How Long Will Raspberry Chocolate Bundt Cake Last In the Fridge?

You can keep it for two or three days refrigerated.

Can I Freeze/Thaw Easy Chocolate Raspberry Cake

Yes. Freeze individual portions in airtight containers or freezer-quality baggies.

Chocolate Raspberry Jam Cake FAQs

What makes Raspberry Chocolate Bundt Cake moist?

Adding acidity such as the sour cream in this chocolate raspberry bundt cake gives more flavor. The acid in the sour cream tenderizes the gluten in the flour causing this cake to have a finer crumb and a richer flavor.

Can I add fresh raspberries to Raspberry Chocolate Bundt Cake?

I don’t recommend it. Raspberries are delicate and get lost in this cake. The jam adds sweetness and the raspberry flavor so fresh raspberries aren’t needed.

What is a pound cake?

The original recipe called this cake a pound cake. Historically, a true pound cake called for one pound each of flour, sugar, butter, and eggs. For that reason, I’m not calling this a pound cake.

Tips to make the perfect Raspberry Chocolate Bundt Cake

Thoroughly grease the pan. To grease a pan, use a bit of shortening in your fingers and rub it all over the pan, especially in the cracks and creases of a bundt pan just to make sure it’s there. You want a light layer, but thoroughly spread if that makes sense. It should be see-through, with no clumps of white.

Then add a handful of flour and tap it around in the pan by tapping the pan on the counter and turning it in different directions until the entire surface of the pan is covered in a light layer of flour stuck to the light layer of grease.

Finally, turn the pan over and give it one good tap over the sink or a couple of paper towels to get all of the extra flour out. This easy raspberry chocolate cake will not stick to a properly greased and floured pan. You *can* also use Baking Spray — which is not the same as cooking spray and contains flour.

Bake on the middle rack and turn halfway through baking so that the cake bakes evenly.

Don’t overbake. Test the cake at the earliest time it may be finished, by inserting a clean dinner knife or cake tester in the very deepest part of the cake. If it comes out clean your cake is done.

Partially cool the cake in the pan and remove it as instructed to preserve the shape.

Other Recipes You’ll Love

This is the second Hershey’s cake on Hostess At Heart. The first was Hershey’s Syrup Cake and it is also amazing!

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.

Don’t forget to stop back and let me know how your Raspberry Chocolate Bundt Cake turned out!

A piece of chocolate cake on a plate, with Raspberries. The full cake sits on a cake stand in the back.

Raspberry Chocolate Bundt Cake Recipe

Author: Hostess At Heart
Some flavors are meant to go together like chocolate and raspberry.  Put them together in this Raspberry Chocolate Pound Cake recipe.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Keyword: Chocolate Pound Cake, Pound Cake, Raspberry Chocolate Pound Cake
Servings: 12 people

Ingredients
  

  • 2 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 3/4 cup cocoa I used Hershey’s Special Dark
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup seedless raspberry jam or preserves divided
  • 2/3 cup butter softened
  • 16 oz sour cream
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F. Grease and flour a 12 cup fluted (bundt) pan. Set aside.
  • In a small bowl microwave 3/4 cup raspberry jam on high until melted (30-45 seconds). Allow to cool.
  • In the bowl of an electric stand mixer, combine flour, sugar, cocoa, baking soda, and salt. Mix on low to combine.
  • Add butter, sour cream, eggs, vanilla and melted jam. Beat on a medium speed for 3 to 4 minutes until smooth.
  • Pour batter into prepared pan and bake 50 to 60 minutes or until a toothpick inserted comes out clean.
  • Cool 10 minutes in the pan on a cooling rack. Remove the cake from the pan onto the cooling rack.
  • In a small bowl, microwave remaining 1/4 cup jam until melted. Brush jam over warm cake.
  • Cool completely.
  • Dust with powdered sugar before serving.
  • Store at room temperature in a covered container.

Notes

Recipe adapted from Hershey’s Chocolate.

Nutrition

Calories: 373kcalCarbohydrates: 48gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 74mgSodium: 380mgPotassium: 192mgFiber: 2gSugar: 23gVitamin A: 590IUVitamin C: 2.8mgCalcium: 64mgIron: 2mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!
Recipe Rating




Mike

Tuesday 26th of May 2020

Chocolate and raspberries are always a great combo.

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