Turn Out a Perfect bundt every time with this Chocolate Raspberry Bundt Cake Recipe
Fear the bundt pan no longer with this fail-proof and delicious Chocolate Raspberry Bundt Cake recipe! This cake will release perfectly thanks to a new trick that I just learned from my favorite show, America’s Test Kitchen.
All you need for a perfect cake release for any cake recipe is a pastry brush! A simple paste made of melted butter and flour/cocoa that is brushed into your pan is like magic. I love it, and have used it three times already since first learning about this kitchen hack last week.
How to get a bundt pan cake to perfectly release
For chocolate cakes, make a paste with equal parts cocoa and melted butter. For all other light colored cakes, make it with equal parts flour and melted butter. Then brush it on the entire inner surface with a pastry brush and set it aside until you’re ready to fill it with batter. No rush. This is sooo my new favorite kitchen hack~ I’ve been telling everybody about it!
How to make Chocolate Raspberry Bundt Cake
I love this recipe because this cake has a rich, moist, deep chocolatey flavor. You’ll start by melting both cocoa powder and bittersweet baking chocolate bars in some boiling water. When it’s cooled, stir in some sour cream. This flavor base of different chocolates and the tang of sour cream really make this Chocolate Raspberry Bundt Cake delicious.
You’ll also mix in raspberry flavoring and a bit of vanilla. It’s going to be hard to resist stealing a taste of this satiny chocolate mixture.
After prepping your chocolat base, beat butter and brown sugar together, along with several eggs. Even after being mixed thoroughly, it will look a bit separated, as shown in the photo below (this is normal).
Then you’ll start to gradually mix in the chocolate and flour, in two or three batches. Be sure to scrape down the sides and bottom of the bowl for even distribution :0)
Just look at that rich, velvety Chocolate Raspberry Bundt Cake batter!
Take care when pouring it into your beautifully prepped bundt pan that you don’t let the batter ‘slide’ down the brushed sides. This could pull off the no-stick coating that you brushed on earlier. Pour the cake batter directly into the bottom most part of the pan, and let it come up the sides naturally. I slowly spin my bowl to help evenly pour in the batter.
Smooth the top of the batter with the back of a spoon or a spatula help it bake up flat.
Pop it in the oven and when through baking, let it cool for about 15 minutes on a wire rack. Place a plate, cardboard round, or a cake stand on top and inver the pan. Don’t be nervous, it will just slide right out, no sticking! You’ll be left with a beautiful and amazing tasting Chocolate Raspberry Bundt Cake. As tempting as it may be to eat it right away, you should let it cool for at least an hour before slicing it.
While it’s cooling, whip up some sweetened heavy cream and warm up a can of raspberry pie filling to drizzle over your own slice of Chocolate Raspberry Bundt Cake!
Once you make this Chocolate Raspberry Bundt Cake, it will be your new favorite cake recipe! You’ll want to bake it on a regular basis. A bundt cake is beautiful on its own, no need to slather with frosting, and now that you have the knowledge for a perfect release every time, it’s easy too! Enjoy and please comment and rate the recipe below!
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Chocolate Raspberry Bundt Cake
- Total Time: 2 hours 35 minutes
- Yield: 14 servings 1x
Description
This recipe will turn out perfect and delicious chocolate bundt cakes every time. Rich chocolate raspberry flavor paired with a beautiful presentation is the perfect combo for a truly great cake.
Ingredients
- 3/4 cup Ghiradelli or other high quality cocoa + 1 tablespoon for dusting pan
- 13 tablespoons unsalted butter, at room temperature
- 6 ounces of bittersweet baking chocolate broken or chopped
- 1 tablespoon Torani Raspberry syrup, room temperature
- 3/4 cup boiling water
- 1 and 3/4 cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream at room temperature
- 2 cups packed brown sugar
- 1 tablespoon vanilla extract
- 5 large eggs, at room temperature
- 1 cup heavy cream
- 2 teaspoons granulated sugar
- 1 can raspberry pie filling
Instructions
- Mix one tablespoon of cocoa powder with one tablespoon of melted butter until it forms a paste. Paint this paste onto the inside of a clean bundt pan with a pastry brush, ensuring that all surfaces are covered, all the way up to the top. Set pan aside.
- Move an oven rack to the lower middle position and set your oven to heat to 350 degrees F.
- Stir the cocoa, chocolate and boiling water until smooth. Set aside to cool. Whisk the flour, salt and baking soda in a mixing bowl and set aside.
- When the chocolate has cooled, stir in sour cream and raspberry syrup until smooth.
- Beat the remaining 12 tablespoons room temperature butter, brown sugar and vanilla until fluffy and light, scraping down the bowl half way through.
- Add eggs, one at a time, while beating, and let each mix for a few seconds before adding another one. Scrape the bowl and beat for an additional minute to ensure even distribution.
- Add half the chocolate mixture and half the flour mixture to the butter/sugar mixture in the bowl. Beat until combined. Add the remaining half of the chocolate and flour and beat until combined, stopping to scrape the bowl and beat for another 30 seconds until fully combined.
- Carefully fill the bundt pan with batter by pouring strait into the bottom most part of the pan, working your way around the center. Try not to let it drizzle down the sides, this could remove the thin layer of cake release and the cake may stick. Gently smooth out the top with a small spoon, and place the cake in the oven. Bake for about 45 minutes, or until a knife or skewer comes out clean.
- Cool the cake in the pan for about 25 minutes on a cooling rack. Place a cake stand or cardboard base on top of the pan and invert. Slowly lift the pan, the cake should release. Let it cool 1 hour before serving.
- While the cake cools, whip the heavy cream and sugar to soft peak stage and store in the fridge. Just before serving, warm the raspberry pie filling in the microwave for about a minute and stir. Serve individual slices with a spoonful of raspberry filling and a dollop of whipped cream.
Notes
Nutritional information includes approximately one spoonful of whipped cream and one spoonful of raspberry pie filling per serving.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Bundt
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 30.2 g
- Sodium: 319 mg
- Fat: 23.6 g
- Saturated Fat: 14.1 g
- Carbohydrates: 40.2 g
- Fiber: 3.1 g
- Protein: 5.2 g
- Cholesterol: 113 mg
Yumm! I love how detailed and step-by-step the instruction is! Can’t wait to give this recipe a try soon. Thanks.
You’re very welcome Kimberly :0) Thanks for the comment!