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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 376Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 326mgCarbohydrates 51gFiber 4gSugar 35gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Valerie E

Saturday 10th of May 2014

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?


Friday 13th of June 2014

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!


Thursday 12th of December 2013

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


Saturday 15th of June 2013

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!


Friday 12th of April 2013

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

Saturday 13th of April 2013

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!


Thursday 14th of March 2013

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

Thursday 11th of April 2013

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!