Heavenly Chocolate Raspberry Cake Recipe

Indulge in this decadent Heavenly Chocolate Raspberry Bundt Cake! A stunning visual masterpiece, this recipe is a dream come true for chocolate and raspberry lovers. Moist chocolate cake layers are swirled with a creamy cream cheese filling and studded with fresh raspberries. Perfect for birthdays, holidays, or any special occasion.

Prep Time 30 mins

Cook Time 95 mins

Calories 671 kcal

Protein 20g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Heavenly Chocolate Raspberry Cake

1 cup (2 sticks, 225g) melted unsalted butter
4 large eggs
2 cups (400g) granulated sugar
1 cup (240ml) milk
2 tablespoons water
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
¾ cup (90g) unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
8 ounces (225g) softened cream cheese
1 cup (170g) semi-sweet chocolate chips
1 cup (140g) fresh raspberries

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How to Make Heavenly Chocolate Raspberry Cake

Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt or tube pan.
In a medium bowl, cream together 8 ounces (225g) of softened cream cheese, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Stir in 1 cup (170g) semi-sweet chocolate chips and set aside.
In a separate bowl, whisk together 2 cups (250g) all-purpose flour, ¾ cup (90g) unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
In a large bowl, beat 4 large eggs with an electric mixer until pale yellow. Gradually add 1 ½ cups (300g) granulated sugar, beating until thick and light.
Beat in 1 cup (2 sticks, 225g) melted unsalted butter, then add 1 cup (240ml) milk, 2 tablespoons water, and 1 teaspoon vanilla extract. Mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour half of the batter into the prepared pan.
Spoon the cream cheese filling evenly over the batter in dollops.
Sprinkle 1 cup (140g) fresh raspberries evenly over the cream cheese filling.
Pour the remaining batter over the raspberries.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.