Whole Wheat Chocolate Raspberry Cheesecake Bundt 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 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

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.


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:

  1. 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.
  2. 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:

  1. 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:

  1. 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.
  2. 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:

  1. 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.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 376 Total Fat 17g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 9g Cholesterol 62mg Sodium 326mg Carbohydrates 51g Net Carbohydrates 0g Fiber 4g Sugar 35g Sugar Alcohols 0g Protein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

by Erin D.

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.