Chocolate Raspberry Bundt Cake
A moist Chocolate Raspberry Bundt Cake that features a tunnel of raspberry cream cheese filling and a healthier chocolate ganache. This delicious cake is the perfect dessert for Valentine’s Day or any other special occasion
This Chocolate Raspberry Bundt Cake recipe and post was originally written by former contributor Erin of Texanerin Baking. It has been updated from the archives to include additional information.
Creating a Chocolate Raspberry 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 chocolate cake with raspberry filling, are especially great for those of us who aren’t skilled decorators but still want something impressive looking.
Why You’ll Love this Chocolate and Raspberry Cake
If you want to sneak more whole grains into your diet, this dark chocolate raspberry ganache 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.
Tools to Make this Chocolate Raspberry Bundt Cake
You’ll need a few kitchen tools to prepare this chocolate raspberry ganache cake. Here’s what I recommend having on hand before getting started:
- Set of Measuring Cups and Spoons – to measure ingredients for the cake.
- Saucepan – to make the raspberry sauce and the chocolate ganache in. I recommend using the same one and rinsing it out in between so you don’t have to get two pans dirty.
- Fine Mesh Sieve – to strain the seeds out of the raspberry sauce.
- Medium Mixing Bowl – for making the raspberry filling in.
- Hand Mixer – to mix the ingredients for the raspberry filling.
- Large Mixing Bowl – for making the cake batter in.
- Small Spatula – helpful for scraping the sides of the bowls as you prepare the filling and the cake batter.
- 12 cup Bundt Pan – for baking the cake.
- Wire Rack – to invert the cake onto after cooling at room temperature.
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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
- Large eggs
- Granulated sugar
- Whole wheat flour
- Vanilla extract
- Cocoa powder
- Baking powder and baking soda
- Salt
- Plain Greek yogurt
- Vegetable oil or Canola oil
- Coconut oil
For the complete ingredient list and detailed instructions to make this raspberry chocolate bundt cake, scroll to the bottom of this post for the FREE printable recipe card.
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 in the printable recipe card. Here’s a brief overview of the process:
- 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.
- 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.
- 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.
- Pour all of the cake batter into a greased and floured 12-cup bundt cake pan.
- Pour the prepared raspberry cake filling over the chocolate batter.
- Bake the chocolate raspberry bundt cake until done, then let cool completely.
- For the ganache: Melt together the coconut oil, honey, vanilla, and cocoa powder. Let cool for 5 minutes before stirring in the yogurt.
- Pour ganache over the cooled cake and garnish with fresh berries.
The above is simply a quick summary of this recipe for chocolate cake with raspberry filling. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Chocolate Raspberry Bundt Cake
- For best results, make sure to preheat your oven before you bake this easy chocolate raspberry bundt 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.
- The best way to prevent the cake from sticking in the pan is to grease and flour it before adding the cake batter and 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.
Chocolate Raspberry Bundt Cake FAQs
Got questions about how to make this chocolate cake with raspberry filling ? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
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.
What can I substitute for Greek yogurt?
I haven’t tested this cake specifically, but typically I find that sour cream works well as a substitute for Greek yogurt when baking.
Can I make this chocolate and raspberry cake 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!
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.
What Readers Say About This Recipe
★★★★★
Cindy says –
“I made this cake for a dinner party a few weeks ago and it was delicious!!!”
★★★★★
Caroline says –
“So, I made this cake and it was delicious! You definitely couldn’t tell it was made with whole wheat flour. I fooled all of my guests! And the ganache was so tasty! The only thing that I did differently is used strawberries for my filling flavor, which was so yummy!”
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.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Chocolate Raspberry Bundt Cake
An extremely moist 100% whole wheat chocolate bundt cake with a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.
Ingredients
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
Instructions
For the raspberry sauce:
- 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.
- 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:
- 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:
- 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.
- 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:
- 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.
Frosting and Serving the Cake
- 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.
Notes
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: 1Amount Per Serving: Calories: 376Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 326mgCarbohydrates: 51gFiber: 4gSugar: 35gProtein: 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.
Valerie E says
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?
Stacie says
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!
heather says
just wondering if i can make everything the night before, put it in the refrigerator and then put it all together the next day??
Rebekah says
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!
Tracey says
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 says
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!
Brooke says
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 says
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!
Cindy says
I made this cake for a dinner party a few weeks ago and it was delicious!!! We all loved it so much I am going to use the recipe for my son’s 1st birthday cake this weekend (without the filling). I’m going to use a 13×9 inch sheet pan, though. Will this recipe make enough batter? What do you think? I think probably… Thanks for your input. I’m excited to serve a healthier cake to my kids and my guests. 🙂
Erin @ Texanerin Baking says
Hi Cindy! I’m so sorry I didn’t see this until now. It should definitely make enough for a 9 x 13 pan but I guess you already knew that. 🙂 Again, so sorry and thanks for the feedback!
jason hill says
Hi thanks very much for answering, the cake turned out lovely,all the family really enjoyed it,thanks again
jason
Erin @ Texanerin Baking says
I’m so happy to hear that, Jason! Thanks for your feedback. I really appreciate it! And I’m happy that your subs turned out well.
JASON HILL says
Hi this looks awesome,i live in uk and am new to baking, the only wholewheat flours i can find is bread flour which i assume is no good to use for this,or the one ive bought from amazon bobs red mill organic whole wheat pastry flour, do you think thats ok to use for the recipe and i was going to use half cup low fat flora butter instead of oil,do you think that will work thanks this looks lovely.
Erin @ Texanerin Baking says
The whole wheat pastry flour you have will be fantastic for this! I’m not positive about the butter. If you don’t like canola or vegetable oil, you can use olive oil (but not extra-virgin). Olive oil contains healthy fat so it’s nothing to avoid! I’ve made this before with olive oil and it doesn’t taste at all olive-y, so it won’t affect the taste. Good luck and let me know how it turns out!
Crystal says
Bookmarked! This looks great 🙂
Caroline Edwards says
So I made this cake and it was delicious! You definitely couldn’t tell it was made with whole wheat flour. I fooled all of my guests! And the ganache was so tasty! The only thing that I did differently is used strawberries for my filling flavor, which was so yummy! My filling didn’t settle as well as this cake’s did, but it still tasted amazing! Oh, and one question. I did indeed grease and flour my pan, which worked like a breeze, but I used all-purpose flour to do so, which left a white tint to the whole cake. Did you use whole wheat flour to flour your pan? Thanks for the great recipe Erin!
Erin @ Texanerin Baking says
Yay! I’m so happy to hear that it came out well. 🙂 I also used all-purpose when flouring the pan and there were some white spots (you can see them on the bottom half of the cake). It could be that I “underfloured” my pan. This was actually the first time I floured any kind of pan. I think I might have used 1 teaspoon for the whole thing? I hope the white tint wasn’t too bad! Thanks for the feedback, Caroline. 🙂
Sandy says
When making a chocolate cake, try dusting your pan with cocoa powder instead of flour. It still keeps the cake from sticking, but prevents that white tint.
Caroline @ chocolate & carrots says
Oh yeah! I’ve actually done that before and forgot about it. Such a great idea! Thanks Sandy!
Carla @ Carla's Confections says
Beautiful Erin!! Love it, and especially that the flavor isnt that much different from all purpose flour! I cant wait to try this one 😀
Anna says
WOW!!! This cake looks amazing! Thanks for this recipe, it is one that I definitely will have to try. Love that it is whole wheat too! YUMMMMY!!
Amanda says
Looks beautiful and delicious!
Eat Good 4 Life says
I love how this bundt cake looks with the thick chocolate sauce and fresh raspberries. I am sure it will appeal to anyone regardless if it is made with whole wheat flour, that by the way was not mentioned on the recipe ingredients 🙂 You may want to correct that!! Great looking yummy cake.
Caroline Edwards says
It’s absolutely stunning! The dripping ganache is my favorite part…plus the surprise cream cheese filling is just amazing! I need to make this right away. Luckily, I have a dinner party to attend tomorrow and need to bring dessert. Looks like I have the recipe! 🙂