Chocolate Raspberry Bundt Cake (VIDEO)
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Chocolate Raspberry Bundt Cake is an intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite. Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries, I love how elegant this cake looks with barely any effort.
If you like chocolate and raspberry desserts as much as I do, you’ll want to check out my Dark Chocolate Marshmallow Cake with Raspberry Buttercream and Chocolate Raspberry Icebox Cake.
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The BEST Chocolate Raspberry Bundt Cake
To say my family went nuts over this cake is an understatement. They started hovering the moment I cut a slice to photograph and to be honest, I had a hard time resisting a piece every day until it was gone.
I made the bundt cake the day before Allison headed back to school after winter break. We all devoured a piece for dessert that night and I boxed up a few slices for her to take back to Columbia. The rest of the cake was left in my care……let’s just say none of this sinfully delicious Chocolate Raspberry Bundt Cake was wasted. {oops}.
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Chocolate and raspberry is one of my favorite flavor combinations, I made a Dark Chocolate Marshmallow Cake with Raspberry Buttercream for a baby shower, Dark Chocolate Bread Pudding with Raspberry Sauce for an easy yet fancy dessert, and a Chocolate Raspberry Icebox cake for my birthday one year. This Chocolate Raspberry Bundt Cake is perfect for Valentines Day, a birthday or any occasion…..or just because it’s Monday 😉
Chocolate Raspberry Bundt Cake
The cake starts with my favorite Duncan Hines Dark Chocolate Fudge Cake Mix for this recipe (it’s pretty much the only chocolate cake mix I use and always have several in my pantry), along with chocolate fudge instant pudding mix, strong brewed coffee, Chambord and plain greek yogurt.
The coffee will NOT make the cake taste like coffee, it will simply enhance and intensify the flavor of the chocolate. If you’ve never tried it and you’re snarling up your nose right now, trust me on this…..just try it 😉 (you can substitute coffee for water)
TIP: I’m kind of in love with my bundt pan lately, a simple cake comes out of the pan looking so elegant. Be sure to grease and flour your bundt pan (even if it’s a nonstick pan). I suggest using a pastry brush to grease a bundt pan with melted butter. This ensures every nook and cranny is greased. Then, dust with flour, discarding any excess. This will not only allow you to remove the cake from the pan with ease, it will also create stable sides for the batter to cling to as it rises. If you don’t own a bundt pan, I’m sure you could make this cake in a 9×13 pan or as cupcakes.
Pour half the cake batter into the prepared bundt pan, then spoon 3/4 of a can of raspberry pie filling over the top of the batter. Try and keep the pie filling away from the sides of the pan, then add the remaining cake batter over top and bake. Keeping the pie filling away from the sides of the pan will allow the cake to bake around the pie filling, for a nice surprise in the center of the cake.
You can use the whole can of pie filling in the cake, but I saved a little to garnish each plate. A small spoonful of pie filling and a few raspberries served with each slice of cake made this dessert extra special.
Both the chocolate cake and frosting have Chambord. If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts. Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring or raspberry syrup.
The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.
More Chocolate Raspberry recipes you might like:
Dark Chocolate Raspberry Cookies by Two Peas and Their Pod
Chocolate Cupcakes with Creamy Raspberry Frosting by Sally’s Baking Addiction
Dark Chocolate, Raspberry, and Brie Grilled Cheese by Ambitious Kitchen
White Chocolate Raspberry Milkshake by Grandbaby Cakes
Raspberry Chocolate Muffins by Buns in My Oven
Raspberry Chocolate Jam by Our Best Bites
Like this Chocolate Raspberry Bundt Cake with Chocolate Chambord Glaze Recipe? Pin it!
Share this Chocolate Raspberry Bundt Cake with your favorite person as a sweet ending after a delicious meal.
Chocolate Raspberry Bundt Cake
This moist, intense chocolate raspberry filled bundt cake paired with a chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss. The perfect dessert to share with your favorite person for a sweet ending after a delicious meal.
Ingredients
For Chocolate Raspberry Bundt Cake
- 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
- 1 box (4 1/2 cup serving size) Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
- 3/4 cup plain greek yogurt
- 3/4 cup canola oil
- 4 large eggs
- 1/2 cup strong brewed coffee, room temperature
- 2 teaspoons Chambord Raspberry Liqueur* (see notes for non alcoholic substitute)
- 1 can Raspberry Pie Filling
- fresh raspberries for garnish (optional)
For Chocolate Raspberry Glaze
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 4 tablespoons light corn syrup
- 2 teaspoons Chambord Raspberry Liqueur* (see notes for non alcoholic substitute)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
- In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
- Pour half the batter into prepared pan. Spoon 3/4 can of pie filling over the top of the cake mix, keeping the pie filling in the center, away from the edges the best you can.
- Spoon remaining cake batter over top and bake the bundt cake for 45-50 minutes or until a toothpick inserted near the center comes out clean of cake (you may see pie filling, that's ok)
- Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.
- For Chocolate Raspberry GlazeOnce cake is completely cooled, place butter and corn syrup in a microwave safe bowl and heat in microwave on high for 45 seconds or until butter is melted.
- Add chocolate chips and stir continuously until completely melted into butter and corn syrup. If you can't get it to melt completely, microwave for just 15 seconds and continue stirring until smooth. Add Chambord and stir until fully incorporated.
- Pour warm ganache over top of completely cooled cake, letting it drizzle down the sides. Garnish cake with raspberries.
- Keep cake cool. Serve on a plate with an spoonful of remaining pie filling and a few raspberries. Enjoy.
Notes
- the coffee will give the chocolate a boost of intense flavor, it will not make the cake taste like coffee. You can substitute water for coffee if you don't want to use it.
- Chambord is a delicious raspberry liquor, feel free to replace it with 1 teaspoon raspberry flavoring, 2 tablespoons raspberry syrup or even 1 teaspoon vanilla extract.
- If you don't have a bundt pan, you can use a 9x13 pan or make cupcakes. A 9x13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 508Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 74mgSodium: 439mgCarbohydrates: 62gFiber: 2gSugar: 39gProtein: 7g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Hi, Cheryl – thanks for posting this fabulous looking recipe – difficult to resist making it right now! When it comes to dusting a pan for a chocolate cake, I’ve found it works well to use cocoa powder (unsweetened) instead of flour. That way, the outside of the chocolate cake doesn’t have white residue on it… just a suggestion… Thanks again – and Happy Baking!
great idea!! when I roll out sugar cookies I used powdered sugar instead of flour – didn’t think about cocoa powder for a chocolate cake!! thanks!!
This cake looks so decadent, moist and delicious and just perfect for a Valentine’s Day indulgent! Thanks for sharing the recipe, Cheryl!
thanks so much!
I made this with a locally made raspberry dessert topping instead of the pie filling and it was insanely good!!! I also added instant espresso powder to the batter and used cocoa powder to dust the pan. Best cake I’ve had in a long time, it’s definitely a hit with everyone who eats it. Thank you for a great recipe
looks delicious!
Luscious!
Love the raspberry pie in there and the Chambord makes it so special, perfect for Valentine’s !
This cake not only looks gorgeous, but it makes my mouth water. You have solved my question of what to bake for the family for Valentine’s Day
This is so lovely. You have re-ignited my love for my mini-bundt pans… I need to try this showstopper. And chambord? I am in.
Not sure what I didn’t wrong, but the filling sunk to the bottom of the pan during baking so it was on the top of the cake when I removed the pan. Put the ganache over it and it looked and tasted great, but not sure why it sunk. I put half the batter in before putting the filling on the batter. It was scrumptious anyway! I also made whipped cream and added a but of the chambord so we had raspberry whipped cream! It was the prettiest color of pink and yummy. Thanks for the recipe!
not sure why that would happen either – but glad it still came out just as delicious! the whipped cream sounds wonderful!
I can not have coffe what should I use in place of the coffee?
You can substitute water for coffee if you don’t want to use it.
Dee the coffee in the cake won’t hurt you…..because you are not eating the entire cake…..I’m not suppose to have chocolate either, due to caffeine, but I use caffeine free coffee, and there is only a tiny bit of caffeine in it…like 99.9% caffeine free…. it definitely improves any thing chocolate you make .I just made a chocolate pie and used 1 tsp. of instant coffee granules it makes it better. they say you can use up to 2 TBSP. but I figured that might be too much…..but next time, I will use 2 tsp. until I get it just right…..so don’t be afraid of the coffee in desserts ….it enhances the chocolate.:)
Also Cheryl, my daughter and I make Bundt cakes, and we use Crisco solid shortening to grease the pans, no flour…..and our cakes comes out great….just make sure you grease in all the crevices of the pan…..I don’t like seeing the flour on my cakes either….I used to use BAKERS JOY, but it is way too expensive, so I tried the crisco once and it didnt stick, so that’s what we use……:)
I’m not much of a chocolate cakes lover, but this… this looks soo tasty!!! I think the raspberries won me 🙂
Can you use a homemade raspberry sauce instead of the pie filling?
it’s just for filling the cake – homemade sauce or pie filling work!
Sinful is right…oh my yum! Pinning!
Made this for my nephew’s birthday (their prego mom requested a chocolate raspberry cake ?) turned out AMAZING! Added sprinkles on top rather than raspberries for the kiddos. THANK YOU! IMG_1114.JPG
glad you enjoyed it as much as we did!
Wondering if i can sub cherry pie filling for raspberry or due to the chambord would make the cake off?
I think if you wanted to use cherry, I could skip the Chambord. But honestly, it would probably taste fine either way!! keep me posted!!
Sweet Heavens !!! Pinning it like crazy !!!! 🙂
could you use a spring form pan for this recipe?
Cake mix, jello and caned pie filling. No thanks, although it does look good I would certainly make it if it was from scratch.
Can’t wait to make this for Mother’s day! is there a substitute for chambord? Just not sure I can get to a liquor store. Thoughts?
Making this for a family get together tomorrow, would you suggest I store at room temperature or wrapped good in the fridge? I don’t want to take a chance in drying it out in the refrigerator if I don’t need it in there 🙂 thank you!
sorry I’m just seeing this — I just sore it on the counter unless it’s really warm in the room, then I would put it in the fridge. Enjoy!
Could you adapt this to make mini bunt cakes or would it be to dense?
This is gorgeous! I just need the skills to make it ??♀️?
If I make this cake a couple days ahead of time, will it survive? We are traveling for a weekend getaway to celebrate my mom’s birthday and I’d like to bake it beforehand.
What size can of raspberry pie filling?
pie filling is usually 21 ounces – that’s what I used 😉
Can I use anything but corn syrup? Thanks!
you could use honey or maple syrup – just know those flavors will come through.
Made this cake yesterday for a birthday dinner today. I followed the recipe exactly since it was my first time making it.
The cake came out beautifully and was very moist. Personally, I found it to be very light on raspberry flavor and the raspberry filling seemed to disappear…maybe it was absorbed by the cake?
I might try adding a bit more Chambord and raspberry pie filling next time.
Also, if you plan to decorate the cake with fresh raspberries, be sure to add them to the glaze before it cools completely as the glaze will harden and the raspberries won’t stick.
If I wanted to use seedless raspberry jam instead of raspberry pie filling could I do that? Also, what’s the purpose of of pudding mix? Can it be opted out? Just wanting to make sure the cake won’t be overly sweet. Got some diabetics in the family.
I’ve never tried it with jam, but I would imagine you could use it in place of the pie filling.
Adding pudding mix to cake batter enhances the moisture and texture of the cake, resulting in a softer and more tender crumb. It also adds flavor and richness, making the cake more indulgent and delicious. Note: you only add the dry pudding mix, not the prepared pudding.