Triple-Chocolate Raspberry Bundt Cake Recipe

Name: Triple-Chocolate Raspberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package devil's food cake mix; 1 1/3 cups chocolate milk; 1/2 cup sour cream; 3 eggs; 1/3 cup seedless raspberry jam, melted; 1 (16 ounce) container vanilla frosting; 1 cup milk chocolate chips; 3 tablespoons half-and-half; 2 tablespoons light corn syrup; raspberries (optional); strawberry (optional)

Servings: persons

1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups chocolate milk
1/2 cup sour cream
3 eggs
1/3 cup seedless raspberry jam, melted
1 (16 ounce) container vanilla frosting
1 cup milk chocolate chips
3 tablespoons half-and-half
2 tablespoons light corn syrup
raspberries (optional)
strawberry (optional)

1
Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
2
On low speed, beat first 4 ingredients 30 seconds.
3
On medium speed, beat 2 minutes.
4
Pour batter into pan.
5
Bake 45 minutes or until toothpick inserted into center comes out clean.
6
Cool on rack 10 minutes.
7
Remove from pan.
8
While cake is hot, poke about 20 holes into top with toothpick.
9
Spread jam over cake, allowing it to drip into holes.
10
Cool completely on rack.
11
In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
12
Slowly pour melted frosting over cake, spreading with a small spatula.
13
Set aside until frosting is cooled.
14
In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
15
Stir until smooth; cool slightly.
16
Drizzle over cake.
17
If desired, garnish with berries.

912

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package devil's food cake mix, 1 1/3 cups chocolate milk, 1/2 cup sour cream, 3 eggs, and more.

Yes, Triple-Chocolate Raspberry 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.

Triple-Chocolate Raspberry Bundt Cake

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