Raspberry Chocolate Chip Bundt Cake Recipes

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
• Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
• While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
• When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

RASPBERRY CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
• Thaw remaining berries; puree in food processor, adding reserved juice.
• Press through sieve to remove seeds; add icing sugar.
• In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
• Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
• Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
• Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
• Spread remaining batter on top.
• Bake for 40 minutes or until cake springs back when lightly touched.
• Let cool for 10 minutes.
• Invert on rack to cool completely.
• Transfer to plate; slip strips of waxed paper under cake.
• Melt remaining chocolate chips with cream.
• Pour over cake, drizzling down sides. Remove wax paper.
• Serve with raspberry sauce.

RAINBOW CHIP BUNDT WITH FRESH RASPBERRY GLAZE

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, place cake mix. In medium bowl, beat sour cream, oil, milk and eggs with whisk until well combined. Pour wet ingredients into cake mix; fold until completely combined. Scrape batter into pan; spread evenly.
• Bake in center of oven 55 to 60 minutes or until toothpick inserted near center comes out clean. Remove from oven to cooling rack; cool about 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
• Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and powdered sugar; blend to combine.
• Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a bundt or tube pan.
• Make filling by creaming together, cream cheese with sugar and vanilla.
• Mix in chocolate chips and set aside.
• For cake, sift together the flour, cocoa, baking powder and salt.
• Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
• Beat in melted butter, then milk, water and vanilla.
• Gradually add in the flour mixture and mix well.
• Spread half the batter into the prepared pan.
• Drop spoonfuls of the cream cheese filling evenly over the batter.
• Sprinkle raspberries over the top.
• Cover with remaining batter.
• Bake at 375 degrees for about 1 1/4 hours.

DARK CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
• For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
• Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.