Chocolate Raspberry Bundt Cake (VIDEO)

with Chocolate Chambord Glaze

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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Chocolate Raspberry Bundt Cake with Chocolate Chambord Glaze on plate with fresh raspberries

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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}.

A bite of delicious Chocolate Raspberry Bundt Cake on a fork

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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)

Chocolate Raspberry Bundt Cake on cake plate

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.

fork going into a slice of Chocolate Raspberry Bundt Cake

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.

 Chocolate Raspberry Bundt Cake on plate with fork and raspberries

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


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Chocolate Raspberry Bundt Cake with chambord photo collage


Share this Chocolate Raspberry Bundt Cake with your favorite person as a sweet ending after a delicious meal.

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Chocolate Raspberry Bundt Cake

Chocolate Raspberry Bundt Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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.




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)


  1. Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
  2. 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.
  3. 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.
  4. 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)
  5. Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.
  6. 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.
  7. 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.
  8. Pour warm ganache over top of completely cooled cake, letting it drizzle down the sides. Garnish cake with raspberries.
  9. Keep cake cool. Serve on a plate with an spoonful of remaining pie filling and a few raspberries. Enjoy.


  • 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: 1
Amount 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.

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Chocolate Raspberry Bundt Cake with a fork