Raspberry Chocolate Bundt Cake Recipe

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

4.50 from 2 votes

Raspberry Chocolate Bundt Cake Recipe

Some flavors are meant to go together like chocolate and raspberry. Put them together in this Raspberry Chocolate Pound Cake recipe.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Author Hostess At Heart

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Ingredients

US Customary - Metric

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

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.

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