I'm so excited to share my recipe for Chocolate Bundt Cake with Raspberry Glaze! This cake is rich, moist, and bursting with flavor, and the raspberry glaze adds a beautiful touch of sweetness and tartness. It's perfect for any occasion, from a simple weeknight dessert to a special celebration.
Why You Will Love This Recipe
This Chocolate Bundt Cake with Raspberry Glaze is more than just a dessert; it's an experience. The combination of the deeply chocolatey cake and the vibrant, tangy raspberry glaze is simply irresistible. The cake itself is incredibly moist, thanks to a few secret ingredients. It's easy to make, looks stunning, and is always a crowd-pleaser. Plus, the homemade raspberry glaze takes it to the next level, adding a burst of fresh fruit flavor that perfectly complements the rich chocolate. You'll love how simple it is to prepare and how impressive it looks!
Ingredients
For the Chocolate Bundt Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 ounces semi-sweet chocolate, chopped
For the Raspberry Glaze:
- 2 cups fresh or frozen raspberries
- 3 cups powdered sugar
- 2-3 tablespoons milk or water
Step-by-Step Instructions
1. Preheat Oven and Prepare Bundt Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent the cake from sticking. You can also use a baking spray that contains flour. This ensures the Chocolate Bundt Cake comes out cleanly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This evenly distributes the leavening agents and cocoa for a consistent texture and flavor.
3. Mix Wet Ingredients
In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Then, add the buttermilk, eggs, and vanilla extract. Beat until smooth.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
5. Add Boiling Water and Chocolate
Carefully pour the boiling water into the batter and mix until smooth. The batter will be thin. Stir in the chopped semi-sweet chocolate.
6. Pour Batter into Pan and Bake
Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Prepare Raspberry Glaze
While the cake is cooling, prepare the raspberry glaze. In a saucepan, heat the raspberries over medium heat until they soften and release their juices.
9. Strain Raspberry Puree
Press the raspberries through a fine-mesh sieve to remove the seeds. This will give you a smooth glaze. Discard the seeds.
10. Make the Glaze
In a bowl, whisk together the raspberry puree and powdered sugar. Add milk or water, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cake but thin enough to drizzle.
11. Glaze the Cake
Once the cake is completely cool, drizzle the raspberry glaze over the top. Let the glaze set for a few minutes before serving.
Serving Suggestions
The Chocolate Bundt Cake with Raspberry Glaze is delightful all on its own, but here are a few suggestions to elevate your serving experience.
For a simple yet elegant presentation, dust the cake with powdered sugar before adding the raspberry glaze. This creates a beautiful contrast and adds a touch of sweetness. You can also garnish with fresh raspberries or mint leaves for an extra pop of color.
This cake is perfect for any occasion, from casual family dinners to special gatherings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A cup of coffee or tea complements the rich chocolate and tangy raspberry flavors perfectly. This homemade dessert is a perfect treat.
Storage and Reheating
To store any leftover Chocolate Bundt Cake with Raspberry Glaze, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
If you refrigerate the cake, let it come to room temperature before serving for the best flavor and texture. You can also gently warm individual slices in the microwave for a few seconds to enhance the moistness.
Reheating is generally not necessary, as the cake is delicious at room temperature. However, a brief warming can bring out the chocolate flavor and make it extra comforting, especially on a chilly day.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16 slices
Required Equipment:
- 10-inch Bundt pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Fine-mesh sieve
- Saucepan
Chocolate Bundt Cake with Raspberry Glaze
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 ounces semi-sweet chocolate chopped
- 2 cups fresh or frozen raspberries
- 3 cups powdered sugar
- 2-3 tablespoons milk or water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until combined. Add buttermilk, eggs, and vanilla extract. Beat until smooth.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Carefully pour boiling water into the batter and mix until smooth. Stir in chopped semi-sweet chocolate.
- Pour batter into prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the raspberry glaze. In a saucepan, heat raspberries over medium heat until they soften and release their juices.
- Press raspberries through a fine-mesh sieve to remove seeds.
- In a bowl, whisk together raspberry puree and powdered sugar. Add milk or water, one tablespoon at a time, until the glaze reaches desired consistency.
- Once the cake is completely cool, drizzle raspberry glaze over the top. Let the glaze set for a few minutes before serving.