Raspberry Iced Nutty Bundt

Raspberry Iced Nutty Bundt


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This bundt cake is full of sweet surprises! Chocolatey goodness, nutty interior and topped with a fruity glaze. This dessert is hard to resist.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 3½ flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened, cut into small pieces
  • 2¼ cups sugar
  • 4 eggs
  • 16 oz sour cream
  • 1½ teaspoon vanilla extract
  • 6 ounces dark chocolate, coarsely chopped
  • 1 teaspoon unsweetened cocoa powder
  • Icing:
  • 1 cup vanilla frosting
  • 4 tablespoons raspberry preserve
  • 4 tablespoons milk

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Melt the chocolate in a bowl until smooth. Add the cocoa and whisk together until well mixed. Set to the side when done. Preheat the oven to 350°F. Spray a bundt pan with non-stick spray. Sift the flour, baking soda and baking powder together into one bowl. In a medium bowl, beat the butter with an electric mixer until smooth and then add the sugar. Beat until smooth and fluffy. Beat in one egg at a time and continue mixing until well blended. Add the sour cream and vanilla. Add the dry ingredients, making sure to mix well after each addition. Do not over mix. Pour in 1/3 of the batter into the chocolate mix. Using a spoon, mix the batter into the chocolate until well blended. Pour half of the remaining batter into the bundt cake pan and then using a spoon, scoop in the chocolate batter, placing it directly on top of the white batter. Use a butter knife to swirl the chocolate into the plain cake. Pour the remainder of the white batter on top and once again use a knife to swirl. Bake for 1 hour, remembering to rotate the pan halfway through the baking time. In a small bowl, mix together the vanilla frosting, raspberry preserves and milk. Mix well. When the cake is done, pull out of the oven, let cool for 15 minutes, and then pour the icing over the bundt cake as desired. Let completely cool before serving.

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