Already have an account?
Get back to the
Dessert Recipes

Raspberry Chocolate Bundt Cake

Dark brown sugar and buttermilk stirred into the batter ensure this beauty is extra-irresistible.

Serving Size:


Active Time:

50 min.

Total Time:

5 hrs.


  • 2½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup butter, at room temp.
  • 2 cups packed dark brown sugar
  • 5 eggs
  • 1 tsp. raspberry extract
  • 1½ cups buttermilk
  • ½ cup dark chocolate chips
  • ⅓ cup heavy cream
  • Fresh raspberries, for garnish


  1. Heat oven to 350°F. Coat 13-cup Bundt pan with baking spray with flour. In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; reserve.
  2. On medium-high speed, beat butter and brown sugar until light and fluffy, about 2 min. On low speed, beat in eggs then raspberry extract until smooth. Alternately beat in flour mixture with buttermilk until blended scraping down side of bowl with spatula as needed. Transfer batter to Bundt pan. Bake until toothpick inserted near center comes out clean, 50-60 min. Cool in pan 30 min. Transfer from pan to rack; let cool completely.
  3. Place cake on serving plate. In microwave-safe bowl, combine chocolate chips and heavy cream; microwave in 15-sec. intervals, stirring, until melted and smooth; let cool slightly. Spoon over cake letting some drip down side. Garnish with fresh raspberries.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.