Decadent Chocolate Raspberry Cream Cheese Bundt Cake
Indulge in this luxurious Chocolate Raspberry Cream Cheese Bundt Cake, where rich chocolate flavor meets a luscious cream cheese filling. Each slice reveals a delightful tunnel filled with semi-sweet chocolate chips and fresh, tart raspberries, offering an exquisite balance of taste and texture. Perfect for celebrations or a sweet treat any day, this cake is sure to wow your guests and satisfy your chocolate cravings!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Melted Butter
1 cup (melted)
Eggs
2 (beaten)
Sugar
2 cups (granulated)
Milk
1 cup (whole)
Water
1 cup (room temperature)
Vanilla Extract
1 teaspoon (pure)
Flour
3 cups (all-purpose, sifted)
Cocoa Powder
3/4 cup (unsweetened, sifted)
Baking Powder
2 teaspoons (dry)
Salt
1/4 teaspoon (table salt)
Cream Cheese
12 ounces (softened)
Sugar
1/3 cup (for filling)
Chocolate Chips
1 cup (semi-sweet)
Vanilla Extract
1 teaspoon (for filling)
Fresh Raspberries
1 1/2 cups (washed and drained)
Instructions
1
Preheat your oven to 375°F (190°C) and grease a bundt or tube pan with butter or cooking spray to ensure easy removal.
2
In a mixing bowl, prepare the cream cheese filling by creaming together the softened cream cheese, 1/3 cup of sugar, and 1 teaspoon of vanilla extract until smooth and fluffy. Gently fold in the chocolate chips and set the filling aside.
3
In another large bowl, sift together the flour, cocoa powder, baking powder, and salt, ensuring a well-mixed dry mixture for optimal cake texture.
4
In a separate bowl, beat the eggs until frothy, then gradually add the 2 cups of sugar while continuing to beat until the mixture becomes thick and pale yellow in color.
5
Incorporate the melted butter, milk, water, and 1 teaspoon of vanilla into the egg-sugar mixture, mixing until combined.
6
Slowly fold in the dry ingredients, stirring gently to create a smooth batter. Be careful not to overmix.
7
Pour half of the chocolate batter into the prepared bundt pan, spreading it evenly across the bottom.
8
Dollop spoonfuls of the cream cheese filling evenly over the chocolate batter layer, ensuring it’s well-distributed.
9
Scatter the fresh raspberries over the cream cheese layer, allowing some to sink slightly into the filling.
10
Top with the remaining chocolate batter, carefully spreading it so that the filling and raspberries are well-covered.
11
Place the bundt pan in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
12
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Raspberry Cream Cheese Bundt Cake.
What temperature should I preheat the oven to?
Preheat your oven to 375°F (190°C).
How should I prepare the bundt pan for baking?
Grease the bundt or tube pan with butter or cooking spray to ensure the cake is easy to remove.
What are the ingredients for the cream cheese filling?
The filling consists of 12 ounces of softened cream cheese, 1/3 cup of sugar, 1 teaspoon of vanilla extract, and 1 cup of semi-sweet chocolate chips.
What type of chocolate chips should be used in the filling?
The recipe calls for semi-sweet chocolate chips.
How do I prepare the dry ingredients for the cake batter?
Sift together 3 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
How should the eggs and sugar be mixed initially?
Beat the 2 eggs until frothy, then gradually add 2 cups of sugar while continuing to beat until the mixture is thick and pale yellow.
What liquids are added to the egg and sugar mixture?
Incorporate 1 cup of melted butter, 1 cup of whole milk, 1 cup of room temperature water, and 1 teaspoon of vanilla extract.
What is the best way to combine the dry and wet ingredients?
Slowly fold in the dry ingredients and stir gently to create a smooth batter without overmixing.
How much of the chocolate batter goes into the pan first?
Pour half of the chocolate batter into the prepared pan and spread it evenly across the bottom.
How should the cream cheese filling be added?
Dollop spoonfuls of the filling evenly over the first chocolate batter layer.
When do I add the fresh raspberries?
Scatter 1.5 cups of fresh raspberries over the cream cheese layer, allowing some to sink slightly.
How do I finish layering the cake?
Top with the remaining chocolate batter, ensuring the filling and raspberries are well-covered.
How long does the cake need to bake?
The cake should bake for approximately 1 hour and 15 minutes.
How can I tell if the bundt cake is finished baking?
Insert a toothpick into the cake; if it comes out clean, the cake is ready.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 to 15 minutes before attempting to remove it.
What is the final cooling step?
Carefully invert the cake onto a wire rack to cool completely before slicing.
Can I use all-purpose flour for this recipe?
Yes, the recipe specifies 3 cups of all-purpose, sifted flour.
Is the cocoa powder supposed to be sweetened?
No, you should use 3/4 cup of unsweetened cocoa powder.
How much cream cheese is required?
The recipe requires 12 ounces of softened cream cheese.
What kind of butter should I use?
The recipe calls for 1 cup of melted butter.
How many eggs are needed for the batter?
You will need 2 beaten eggs.
Does this recipe use baking soda or baking powder?
It uses 2 teaspoons of dry baking powder.
What type of milk is recommended?
The recipe specifies 1 cup of whole milk.
How much sugar is used in total?
Total sugar is 2 and 1/3 cups (2 cups for the batter and 1/3 cup for the filling).
Are the raspberries fresh or frozen?
The recipe specifies 1.5 cups of fresh raspberries that are washed and drained.
What is the preparation for the water?
The 1 cup of water should be at room temperature.
How much vanilla extract is needed in total?
You will need 2 teaspoons of vanilla extract: one for the batter and one for the filling.
What tags are associated with this dessert?
Tags include cake, dessert, chocolate, raspberry, cream cheese, bundt cake, baking, celebration, sweet, and decadent.
What is the purpose of sifting the dry ingredients?
Sifting ensures a well-mixed dry mixture which leads to an optimal cake texture.