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Chocolate Raspberry Bundt Cake Recipe
Youssef Hb

Chocolate Raspberry Bundt Cake

A rich dark chocolate Bundt cake with raspberry swirls, inspired by a classic red velvet recipe. Quick to assemble, this hybrid dessert balances tart raspberry pockets with a luscious white chocolate finish for festival-level flavor in under 90 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: Modern American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda (optional)
  • 1 cup unsalted butter (or olive oil for vegan option)
  • ½ cup raspberry preserves (homemade puree recommended)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream (or Greek yogurt for dairy-free option)
  • 1 cup milk
  • ½ cup non-alcoholic white chocolate (or dairy-free alternative)

Method
 

  1. Whisk dry ingredients (flour, baking powder, and baking soda) in a bowl
  2. Cream softened butter and sugar until fluffy
  3. Beat in eggs, two at a time
  4. Fold in sour cream and milk until smooth
  5. Mix in melted white chocolate until just combined
  6. Pour half the batter into greased Bundt pan, spread raspberry preserves over it
  7. Add remaining batter, using a knife to marble the swirls
  8. Chill batter 10 minutes (optional for enhanced chocolate flavor)
  9. Bake at 350°F (175°C) for 25 minutes (prebake to prevent sinking berries), then continue baking 30-35 minutes until edges are golden and a toothpick comes out clean
  10. Cool 15 minutes before inverting
  11. Strain warm white chocolate glaze over warm cake if desired

Notes

Chilling batter enhances flavor
Use 9-inch pan for thicker slices
Prebake crust first to prevent berry sinking
Vegan: Use olive oil and dairy-free milk/yogurt
Store airtight at room temperature up to 3 days
Freeze glazed cake separately for best shine