Raspberry Chocolate Chip Bundt Cake Recipe

Name: Raspberry Chocolate Chip Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces frozen unsweetened raspberries; 3 tablespoons icing sugar; 3/4 cup butter; 1 cup granulated sugar; 3 eggs; 2 teaspoons vanilla; 2 1/4 cups 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; 1/4 cup light cream

Servings: persons

24 ounces frozen unsweetened raspberries
3 tablespoons icing sugar
3/4 cup butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
2 1/4 cups 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
1/4 cup light cream

1
Preheat oven to 350u00b0F.
2
Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
3
Thaw remaining berries; puree in food processor, adding reserved juice.
4
Press through sieve to remove seeds; add icing sugar.
5
In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
6
Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
7
Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
8
Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
9
Spread remaining batter on top.
10
Bake for 40 minutes or until cake springs back when lightly touched.
11
Let cool for 10 minutes.
12
Invert on rack to cool completely.
13
Transfer to plate; slip strips of waxed paper under cake.
14
Melt remaining chocolate chips with cream.
15
Pour over cake, drizzling down sides. Remove wax paper.
16
Serve with raspberry sauce.

1478

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 ounces frozen unsweetened raspberries, 3 tablespoons icing sugar, 3/4 cup butter, 1 cup granulated sugar, and more.

Yes, Raspberry Chocolate Chip Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Chocolate Chip Bundt Cake

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