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The Ruby Jewel of the Bakery: Raspberry Chocolate Chip Bundt Cake

There are certain cakes that, with just one glance, transport me back to my grandmother’s kitchen. This Raspberry Chocolate Chip Bundt Cake is one of them. I remember the vibrant ruby streaks of raspberry swirling through the rich, dark chocolate chips, a visual promise of the decadent flavor within. The aroma that filled her small, sun-drenched kitchen on baking days was a complex symphony of sweet berries, melting chocolate, and warm vanilla – a scent that still brings a comforting warmth to my soul. It was a labor of love, a recipe passed down, and every slice tasted like a hug from Grandma herself.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes (plus cooling)
Servings: 8
Yield: 1 (10-inch) Bundt Cake
Dietary Type: Contains Dairy, Eggs, Gluten, Wheat

Ingredients

This recipe beautifully balances the tartness of raspberries with the sweet indulgence of chocolate chips, all within a tender, buttery cake.

For the Raspberry Swirl and Sauce:

24 ounces frozen unsweetened raspberries
3 tablespoons icing sugar (also known as powdered sugar or confectioners’ sugar)

For the Bundt Cake:

3/4 cup butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups chocolate chips (semi-sweet or dark chocolate work wonderfully)

For the Chocolate Drizzle:

1/4 cup light cream (also known as half-and-half)

Equipment Needed

To bring this delightful cake to life, you’ll want to have a few key pieces of equipment ready:

A 10-inch Bundt pan (ensure it’s well-greased and floured)
A food processor or blender for pureeing raspberries
A fine-mesh sieve
Mixing bowls (at least two, one large for batter, one for dry ingredients)
An electric mixer (stand mixer or hand mixer) or a sturdy whisk and strong arm for creaming butter and sugar.
A rubber spatula or wooden spoon for mixing.
A baking rack for cooling.
A small saucepan for melting chocolate.
Waxed paper or parchment paper for presentation.

Instructions

Crafting this Raspberry Chocolate Chip Bundt Cake is a rewarding process, with each step contributing to its final, show-stopping beauty and incredible flavor.

Prepare the Oven and Raspberry Elements: Preheat your oven to 350°F (175°C). Begin by measuring out 1 cup of the frozen raspberries. Place these in a sieve set over a bowl to thaw, allowing any accumulated juice to drain into the bowl. This reserved juice will be used later. Set aside the 1 cup of thawed berries for assembly.
Create the Raspberry Puree: Take the remaining frozen raspberries and thaw them completely. Once thawed, transfer them to a food processor or blender and puree them until smooth.
Strain the Raspberry Puree: For a silky-smooth raspberry swirl, press the pureed raspberries through a fine-mesh sieve into a clean bowl. This will remove any seeds, leaving you with a vibrant, smooth sauce base. Stir in the 3 tablespoons of icing sugar to sweeten it slightly.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or by hand until the mixture is fluffy and pale yellow in color. This process incorporates air, which is crucial for a light cake texture.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Next, stir in the 2 teaspoons of vanilla extract until well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry mixture, preventing pockets of bitterness or uneven rising.
Alternate Dry and Wet Ingredients: Add half of the dry ingredient mixture to the creamed butter and sugar mixture. Stir until just combined. Then, stir in the sour cream. Finally, stir in the remaining flour mixture until the batter is smooth and homogenous. Be careful not to overmix at this stage, as it can develop the gluten too much, leading to a tougher cake.
Add the Chocolate Chips: Gently fold in the 1 1/2 cups of chocolate chips into the cake batter. Ensure they are evenly distributed throughout the mixture.
Assemble the Bundt Cake: Generously grease and flour your 10-inch Bundt pan. Spread half of the cake batter evenly into the prepared pan. Sprinkle the reserved 1 cup of drained, thawed raspberries over this layer of batter. Carefully spread the remaining batter on top, covering the raspberries completely.
Bake the Cake: Place the Bundt pan in the preheated oven. Bake for approximately 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, and the cake springs back lightly when gently touched. Oven temperatures can vary, so keep an eye on it towards the end of the baking time.
Cool the Cake: Once baked, carefully remove the Bundt pan from the oven. Let the cake cool in the pan on a wire rack for 10 minutes. This allows the cake to firm up slightly before inversion, reducing the risk of breakage.
Invert and Cool Completely: After the initial cooling period, carefully invert the Bundt pan onto the wire rack to release the cake. Allow the cake to cool completely on the rack. This is essential before proceeding to the glaze, as a warm cake will melt the chocolate.
Prepare for Glazing: Once the cake has cooled, carefully transfer it to a serving plate. To catch any drips from the glaze and keep your serving plate clean, slip strips of waxed paper or parchment paper under the edges of the cake.
Make the Chocolate Drizzle: In a small microwave-safe bowl, combine the remaining chocolate chips (from the initial 1 1/2 cups, or an additional portion if you prefer a more generous drizzle) with the 1/4 cup of light cream. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Alternatively, you can melt them gently in a double boiler.
Glaze the Cake: Pour the melted chocolate mixture over the cooled Bundt cake, allowing it to drizzle enticingly down the sides.
Final Presentation: Once the chocolate drizzle has set slightly, carefully remove the strips of waxed paper from under the cake.
Serve: Serve the cake with the reserved raspberry sauce you prepared earlier. This vibrant sauce acts as a beautiful accompaniment, adding an extra burst of raspberry flavor and a gorgeous visual contrast.

Expert Tips & Tricks

Don’t Overmix the Batter: Overmixing develops gluten, which can result in a tough cake. Mix just until the ingredients are combined.
Thawing Raspberries Properly: Thawing raspberries in a sieve allows excess moisture to drain, preventing a soggy cake. The reserved juice is pure gold for the sauce!
Bundt Pan Prep is Key: A well-greased and floured Bundt pan is your best friend. Consider using a baking spray with added flour for an extra layer of non-stick protection.
Cooling is Crucial: Patience is a virtue, especially when it comes to cakes. Allowing the cake to cool completely before glazing ensures a clean, professional finish.
Chocolate Chip Quality Matters: Using good quality chocolate chips will significantly impact the flavor of the chocolate components of the cake.

Serving & Storage Suggestions

This Raspberry Chocolate Chip Bundt Cake is a showstopper on its own, but serving it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is always a welcome indulgence. The tart raspberry sauce that accompanies it is truly the perfect counterpoint to the rich cake and chocolate.

Leftover cake can be stored at room temperature, tightly covered, for up to 2 days, provided your kitchen is not excessively warm. For longer storage, refrigerate the cake, tightly wrapped, for up to 4 days. It can also be frozen for up to 2 months. Thaw frozen cake at room temperature. When serving chilled cake, allow it to come to room temperature for about 30 minutes for optimal flavor and texture.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	736.4 kcal
Calories from Fat	354 kcal
Total Fat	39.4 g	60%
Saturated Fat	23 g	115%
Cholesterol	142.9 mg	47%
Sodium	693.7 mg	28%
Total Carbohydrate	93.2 g	31%
Dietary Fiber	8.4 g	33%
Sugars	56.5 g	226%
Protein	9.6 g	19%

Variations & Substitutions

Berry Swap: While raspberries are divine, you could experiment with other berries like blackberries or mixed berries for the swirl. Adjust the icing sugar in the raspberry puree to your taste.
Chocolate Variety: Feel free to use milk chocolate chips for a sweeter profile or a mix of dark and white chocolate chips for a more complex flavor.
Citrus Zest: Adding 1-2 teaspoons of lemon or orange zest to the cake batter can provide a lovely bright note that complements the berries.
Nutty Addition: For added texture and flavor, fold in 1/2 cup of chopped toasted pecans or walnuts along with the chocolate chips.

FAQs

Q: My Bundt cake stuck to the pan. What went wrong?
A: This is often due to insufficient greasing and flouring of the pan. Ensure every nook and cranny is coated before adding the batter.

Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries. If using fresh, you might need to slightly reduce the amount of sugar in the raspberry puree as they are often sweeter.

Q: My chocolate drizzle is too thick. How can I thin it out?
A: Gently warm a teaspoon or two of additional light cream and stir it into the melted chocolate until you reach your desired consistency.

Q: Can I make the raspberry sauce ahead of time?
A: Absolutely! The raspberry sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Q: My cake seems to be browning too quickly on the outside but isn’t cooked inside. What should I do?
A: Loosely tent the cake with aluminum foil during the last 10-15 minutes of baking. This will protect the exterior from over-browning while allowing the inside to cook through.

Final Thoughts

This Raspberry Chocolate Chip Bundt Cake is more than just a dessert; it’s an experience. It’s the perfect centerpiece for a special occasion, a delightful treat for a tea party, or simply a way to brighten any ordinary day. The interplay of tart raspberries, rich chocolate, and tender cake is utterly irresistible. I encourage you to try this recipe, savor each bite, and perhaps, like me, create new memories with every ruby-streaked slice. And if you find yourself with extra raspberry sauce, it’s also wonderful drizzled over vanilla ice cream!

Raspberry Chocolate Chip Bundt Cake Recipe