Chocolate Raspberry Bundt Cake

A moist Chocolate Raspberry Bundt Cake that features a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.

Written by: Erin of Texanerin Baking

Creating This Chocolate and Raspberry Cake

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 chocolate cake with raspberry filling, are especially great for those of us who aren’t skilled decorators but still want something impressive looking.

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.

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.

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 healthier than the original but tastes just as good.

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Chocolate Raspberry Bundt Cake Ingredients

This chocolate cake with raspberry filling has three main parts to it: the raspberry cake filling, the chocolate cake batter, and the healthier chocolate ganache that goes on top.

Here’s what you’ll need to make the entire recipe:

• Raspberries (fresh and frozen)
• Honey
• Lemon juice
• Cornstarch
• Cream cheese
• Eggs
• Granulated sugar
• Whole wheat flour
• Vanilla extract
• Cocoa powder
• Baking powder and baking soda
• Salt
• Plain Greek yogurt
• Oil
• Coconut oil

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Use All-Purpose Flour Instead?

Yes! I’ve made this easy chocolate raspberry cake with both all-purpose flour and again with 100% whole wheat flour and nobody can tell the difference. Feel free to use whichever you have on hand.

How to Make Chocolate Raspberry Bundt Cake

I’ve given very detailed, step-by-step instructions on how to make this chocolate cake with raspberry filling. Here’s a brief overview of the process:

1. Make the raspberry sauce: Cook down some frozen raspberries, honey, and lemon juice. Once the mixture has reduced somewhat, strain through a sieve and stir in a cornstarch slurry to thicken.
2. For the raspberry cake filling: Beat together the cream cheese, eggs, sugar, flour and vanilla. When well combined, add in the raspberry sauce you just made.
3. For the cake batter: The chocolate cake batter comes together like a regular cake batter. The only difference is that it’s made with boiling water (like a devil’s food cake).
4. Pour all of the cake batter into a greased and floured 12-cup bundt cake pan.
5. Pour the prepared raspberry cake filling over the chocolate batter.
6. Bake the chocolate raspberry bundt cake until done, then let cool completely.
7. For the ganache: Melt together the coconut oil, honey, vanilla, and cocoa powder. Let cool for 5 minutes before stirring in the yogurt.
8. Pour ganache over the cooled cake and garnish with fresh berries.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

How to Store Chocolate Cake with Raspberry Filling

Because the filling contains dairy, the cake needs to be stored in an airtight container in the fridge. It should last up to five days. I like this Bundt Cake Keeper to store bundt cakes in the refrigerator – it helps them not dry out, protects from any other items in the fridge bumping against them, and makes transportation so much easier.

Can I Make This Recipe Without a Bundt Pan?

A 9×13-inch pan would be large enough to hold the batter and filling, but I’ve only made this recipe using a bundt pan so I can’t speak to how you should adjust the recipe steps.

If you make this in a different sized pan, leave a comment so I know how it turned out!

Tips for Making the Chocolate and Raspberry Cake

• 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.
• If you’re short on time and want to leave out the raspberry cake filling entirely, you’ll still end up with an extremely decadent chocolate bundt cake.
• 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.

More Raspberry Desserts:

In this Raspberry Brownie Parfait with Mascarpone Whip, fudgy brownies are layered with mascarpone whipped cream and raspberries for a delightful dessert!

Creamy vanilla ice cream, fresh raspberries, and chocolate pair so well together in these Raspberry Ice Cream Sandwiches.

These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate.

Raspberry Almond Angel Food Cake Parfaits feature angel food cake pieces layered with lemon curd, fresh raspberries, honey almond whipped cream and sliced almonds. 

Vanilla Cupcakes with Chocolate Buttercream and Fresh Raspberry Sauce are the perfect combo of a fluffy, light vanilla cupcake, rich chocolate buttercream, and a tangy, sweet fresh raspberry sauce.

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

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