Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake

Cakes and Cupcakes, Dessert, Holiday Recipes, Valentine's Day | 24 comments

I’ve never been a fan of making layer cakes. Although they look beautiful, a layer cake takes a considerable amount of time to make look presentable. I typically spend one hour just icing the thing and even then, my cake doesn’t look that great.

That’s why I absolutely love bundt cakes. Bundt cakes, like this Whole Wheat Chocolate Raspberry Cheesecake Bundt, are especially great for those of us who aren’t skilled decorators but still want something impressive looking.

Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake

Written by: Erin of Texanerin Baking

If you want to sneak more whole grains into your diet, this cake is a great place to start. The rich chocolate flavor makes the whole wheat flour undetectable and will fool even your most skeptical taste testers.

For people new to whole grain baking, I’d usually recommend to start off by replacing only a part of the all-purpose flour called for in a recipe with whole wheat flour. This allows you some time to get used to the slightly different taste.

But I’ve made Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake with all white flour and again with all 100% whole wheat flour and nobody can tell the difference, making a combination of flour types unnecessary.

Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake

And the incredibly moist and almost brownie-like texture of the chocolate cake is not at all like you’d imagine a 100% whole wheat cake to be. It’s dense, but not too dense.

With Valentine’s Day coming up, I thought that the pink raspberry cheesecake filling would be a fun way to add some natural coloring. But if you don’t like raspberries, you can leave the raspberry sauce out of the filling (or try substituting cherry or strawberry instead) and leave it as plain cream cheese filling. And if you’re short on time and want to leave out the filling entirely, you’ll still end up with an extremely decadent chocolate bundt cake.

Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake

The chocolate ganache isn’t your typical ganache made out of melted chocolate and heavy cream.

Cocoa powder, coconut oil, Greek yogurt and honey create a beautiful, shiny and wonderfully pourable ganache that’s considerably more healthy than the original but tastes just as good.

This healthier chocolate ganache will set just like a normal ganache, so as long as the cake has been refrigerated for a few hours, transportation is a breeze.

And as for decoration, it doesn’t get much easier than adding raspberries on top of the chocolate ganache.

More Chocolate Raspberry Dessert Recipes for Valentine’s Day

What is your favorite treat to make for Valentine’s Day?

Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake

Yield: 12 - 16 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

An extremely moist 100% whole wheat chocolate bundt cake with a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.

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For the raspberry sauce:

1 1/2 cups frozen raspberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold water

For the filling:

8 ounces cream cheese, room temperature
2 eggs
1/3 cup sugar
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 - 1/2 cup raspberry sauce

For the cake:

1 3/4 cups sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola or vegetable oil
1 tablespoon vanilla
1 cup boiling water

For the ganache:

1/4 cup honey
3 1/2 tablespoons coconut oil
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh raspberries, for garnish


For the raspberry sauce:

In a medium saucepan over medium heat, stir together the frozen raspberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes. Remove the pan from the heat and strain the seeds with a food mill or a sieve.

Return the raspberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.

For the filling:

Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the raspberry sauce. Set this aside.

For the cake:

Preheat the oven to 350 degrees F. Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.

Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.

For the ganache:

In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons. When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.


To get clean cuts, use two knives. One to cut the cake, and another to scrape the knife clean after each slice.

Cake batter recipe adapted from One Bowl Chocolate Cake

About the Author:

Erin is the blogger behind Texanerin Baking, a blog which focuses on making healthier whole grain, reduced sugar recipes that don't taste healthy. She grew up in Texas and moved to Germany three years ago, where she now lives with her husband. When she’s not baking or thinking about baking, she teaches English and does her best to avoid doing the dishes.

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  • 1
    Caroline Edwards - January 30, 2013 @ 7:22 am

    It’s absolutely stunning! The dripping ganache is my favorite part…plus the surprise cream cheese filling is just amazing! I need to make this right away. Luckily, I have a dinner party to attend tomorrow and need to bring dessert. Looks like I have the recipe! :-)


  • 2
    Eat Good 4 Life - January 30, 2013 @ 8:04 am

    I love how this bundt cake looks with the thick chocolate sauce and fresh raspberries. I am sure it will appeal to anyone regardless if it is made with whole wheat flour, that by the way was not mentioned on the recipe ingredients :-) You may want to correct that!! Great looking yummy cake.


  • 3
    Amanda - January 30, 2013 @ 10:08 am

    Looks beautiful and delicious!


  • 4
    Anna - January 30, 2013 @ 11:44 pm

    WOW!!! This cake looks amazing! Thanks for this recipe, it is one that I definitely will have to try. Love that it is whole wheat too! YUMMMMY!!


  • 5
    Carla @ Carla's Confections - January 31, 2013 @ 10:05 am

    Beautiful Erin!! Love it, and especially that the flavor isnt that much different from all purpose flour! I cant wait to try this one :D


  • 6
    Caroline Edwards - February 02, 2013 @ 5:23 am

    So I made this cake and it was delicious! You definitely couldn’t tell it was made with whole wheat flour. I fooled all of my guests! And the ganache was so tasty! The only thing that I did differently is used strawberries for my filling flavor, which was so yummy! My filling didn’t settle as well as this cake’s did, but it still tasted amazing! Oh, and one question. I did indeed grease and flour my pan, which worked like a breeze, but I used all-purpose flour to do so, which left a white tint to the whole cake. Did you use whole wheat flour to flour your pan? Thanks for the great recipe Erin!


    • Erin @ Texanerin Baking replied: — February 2nd, 2013 @ 2:00 PM

      Yay! I’m so happy to hear that it came out well. :) I also used all-purpose when flouring the pan and there were some white spots (you can see them on the bottom half of the cake). It could be that I “underfloured” my pan. This was actually the first time I floured any kind of pan. I think I might have used 1 teaspoon for the whole thing? I hope the white tint wasn’t too bad! Thanks for the feedback, Caroline. :)

    • Sandy replied: — February 7th, 2013 @ 12:10 PM

      When making a chocolate cake, try dusting your pan with cocoa powder instead of flour. It still keeps the cake from sticking, but prevents that white tint.

    • Caroline @ chocolate & carrots replied: — February 8th, 2013 @ 4:24 AM

      Oh yeah! I’ve actually done that before and forgot about it. Such a great idea! Thanks Sandy!

  • 7
    Crystal - February 02, 2013 @ 3:58 pm

    Bookmarked! This looks great :)


  • 8
    JASON HILL - February 03, 2013 @ 2:55 am

    Hi this looks awesome,i live in uk and am new to baking, the only wholewheat flours i can find is bread flour which i assume is no good to use for this,or the one ive bought from amazon bobs red mill organic whole wheat pastry flour, do you think thats ok to use for the recipe and i was going to use half cup low fat flora butter instead of oil,do you think that will work thanks this looks lovely.


    • Erin @ Texanerin Baking replied: — February 3rd, 2013 @ 12:43 PM

      The whole wheat pastry flour you have will be fantastic for this! I’m not positive about the butter. If you don’t like canola or vegetable oil, you can use olive oil (but not extra-virgin). Olive oil contains healthy fat so it’s nothing to avoid! I’ve made this before with olive oil and it doesn’t taste at all olive-y, so it won’t affect the taste. Good luck and let me know how it turns out!

  • 9
    jason hill - February 10, 2013 @ 1:20 pm

    Hi thanks very much for answering, the cake turned out lovely,all the family really enjoyed it,thanks again


    • Erin @ Texanerin Baking replied: — February 11th, 2013 @ 3:02 PM

      I’m so happy to hear that, Jason! Thanks for your feedback. I really appreciate it! And I’m happy that your subs turned out well.

  • 10
    Cindy - March 06, 2013 @ 9:25 am

    I made this cake for a dinner party a few weeks ago and it was delicious!!! We all loved it so much I am going to use the recipe for my son’s 1st birthday cake this weekend (without the filling). I’m going to use a 13×9 inch sheet pan, though. Will this recipe make enough batter? What do you think? I think probably… Thanks for your input. I’m excited to serve a healthier cake to my kids and my guests. :-)


    • Erin @ Texanerin Baking replied: — April 11th, 2013 @ 9:43 AM

      Hi Cindy! I’m so sorry I didn’t see this until now. It should definitely make enough for a 9 x 13 pan but I guess you already knew that. :) Again, so sorry and thanks for the feedback!

  • 11
    Brooke - March 14, 2013 @ 10:28 pm

    WOW! I am a huge fan of the whole wheat chocolate zucchini cake you made last year, so I knew this one would be delicious, too. You did not disappoint! I exchanged the sugar for xylitol (my husband is a Type 1 Diabetic)- it turned out awesome, and just a little lower-carb. Thank you for such awesome recipes!


    • Erin @ Texanerin Baking replied: — April 11th, 2013 @ 9:45 AM

      Sorry for just now replying! I’m happy that you liked this and the zucchini cake, Brooke. :) I love hearing feedback and really, I’m not usually this awful at replying. Thanks for the review!

  • 12
    Tracey - April 12, 2013 @ 7:56 pm

    I made this today although I changed it somewhat. I substituted the vegetable oil ( which is terrible for you ) with safflower oil and didn’t add any filling because my sister doesn’t like fruit or cream cheese. I added 60% cacao Ghiradelli chips and it was amazing. My sister could not tell it was whole wheat flour and she is quite the baker. I would like to make it again next time with the filling. But it is definitely a keeper recipe.


    • Erin @ Texanerin Baking replied: — April 13th, 2013 @ 3:17 AM

      I’m glad to hear that it turned out well for you, Tracey! I always use canola oil but listed vegetable oil as a sub because people always ask if they can use it instead. But safflower oil sounds good too! I’m happy that your sister liked it as well and that she couldn’t tell it was whole wheat. :) Thanks for the feedback!

  • 13
    Rebekah - June 15, 2013 @ 11:56 am

    That is absolutely amazing! I love baking with whole wheat (I grind my own soft and hard white wheat) – I love making desserts lighter but still with the decadent taste. I can’t wait to try the ganache….I’ve never had that kind before. Looks scrumptious!


  • 14
    heather - December 12, 2013 @ 4:10 pm

    just wondering if i can make everything the night before, put it in the refrigerator and then put it all together the next day??


  • 15
    Valerie E - May 10, 2014 @ 5:08 pm

    Hi there, so I’m not a DIY baker, more of a box baker. My cakes in the oven, followed directions (I thought perfectly) but my batter was not very thin and the filling did not sink in – so it’s proofing at the too of my pan (what will be the bottom). Ever have that problem? Hoping it will taste just as good, I was looking forward of presenting this at A Mothers Day brunch. Any idea what I could have done wrong? Should I just add more boiling water next time?


    • Stacie replied: — June 13th, 2014 @ 1:21 PM

      I had the same problem, the raspberry filling stayed at the top and didn’t settle when baking so it was just a thin layer at the bottom of the cake once I flipped it over…. I’m making this again today for my mother’s birthday and I think I’m going to try putting a thin layer of chocolate cake batter in the pan, then the filling, and then the remaining chocolate batter. I’ll let you know if this works!

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