Chocolate Raspberry Bundt Cake

Chocolate Raspberry Bundt Cake


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This bundt cake is moist and easy to bake. The Framboise and the raspberries perfectly complement the chocolate cake and keep it melting in your mouth - even the next day!

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

12 servings


  • 2 ¼ C. all-purpose flour
  • 1 C. Framboise liqueur
  • 1 C. sour cream
  • 1 ½ C. sugar
  • ¼ C. cocoa powder
  • 9 Tbs. butter, softened
  • ¼ C. boiling water
  • 1 ½ C. fresh raspberries
  • 4 oz. unsweetened chocolate, shaved
  • 1 ½ tsp. baking soda
  • ½ sp. salt
  • 1 tsp. vanilla extract
  • 3 large eggs

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Preheat the oven to 350 degrees. Melt the shaved chocolate and set it aside. In a large bowl, combine the flour, baking soda, salt, and cocoa powder. In a standing mixer, cream the sugar and butter. Stir in the eggs one by one and add in the vanilla. Combine the Framboise and sour cream and mix it well. Add in the melted chocolate. Pour in the flour and Framboise mixture, alternating. Once everything is combined mix in the boiling water and fold in the raspberries. Bake the cake for 55 minutes to an hour.

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