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There is something undeniably special about a chocolate bundt cake. It’s elegant without being fussy, rich without being overwhelming, and dramatic enough to feel like a celebration straight out of the oven. However, I have a thing for bundt cakes, and I couldn’t stop at chocolate. Chocolate and raspberries are a classic match, and the black cacao I used makes this insanely beautiful cake sing. It’s rich and decadent without crashing your blood sugar. I think the thing I love most about bundt cakes is that you can literally throw the ingredients together half hazardly and pour it all into one pan that does all the heavy lifting for you. Bundt pans instantly take a simple cake to extraordinary just by moulding it in a way that is intriguing.
It’s been a while since I last made a bundt, but with Valentine’s Day around the corner, I couldn’t resist bringing you a brand new high protein dessert in the shape of my beloved bundt. Whether you’re single and ready to mingle or lovingly partnered, this cake should be on the menu. I have made it several times, and every time I do, it gets better! I added frozen raspberries to the batter and fresh raspberries on top of the easy ganache icing. This cake will make you want to skip dinner and head straight to dessert.
Well, from my fave protein brand Botanica, of course! I used the chocolate protein for this one, but honestly, use any protein powder you have on hand (no fruity ones, please!!!!). There is 1/2 cup of yogurt, 2 eggs and protein powder. In addition to the fibrous raspberries, which helped with the sweetness, which meant I could drop the refined sugar to 1/4 cup for the entire cake!! If you want to eat a healthy cake that feels and tastes like cake cake, this is for you. I can’t wait for you to try it! It’s simple, beautiful, and deeply satisfying, and might just become your new go-to best chocolate bundt cake recipe!
This raspberry chocolate bundt cake recipe uses everyday ingredients with a few thoughtful swaps to keep the cake tender, rich, and balanced.
Preheat your oven to 350°F and generously grease your bundt pan, making sure to get into every curve and edge. Bundt cakes are stunning, but proper greasing is essential for a clean release.
In a large bowl, mash the ripe bananas until smooth. Whisk in the sugar and olive oil, followed by the eggs, until the mixture looks glossy and cohesive. Add the yogurt and vanilla and whisk again until fully combined.
Add the dry ingredients and gently fold until no floury bits remain. The batter will be thick but spreadable. Carefully fold in the frozen raspberries and chocolate chips, being mindful not to overmix. Scoop the batter evenly into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, until a long skewer inserted into the thickest part comes out mostly clean with a few moist crumbs attached. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
Finely chop the chocolate and place it in a heatproof bowl. Warm the cream just until it begins to steam — do not boil.
Pour the warm cream over the chocolate and let it sit untouched for about 60 seconds. This allows the heat to gently melt the chocolate.
Starting from the centre, stir slowly until the ganache becomes smooth, glossy, and fully emulsified.
Once the bundt cake has cooled completely, pour the ganache over the top and allow it to naturally cascade down the sides. Finish with fresh raspberries for a simple, elegant garnish.
This raspberry chocolate cake is flexible and fun to jazz up in your own way. If you don’t have raspberries, cherries or chopped strawberries work beautifully instead. For a deeper chocolate flavour, increase the cacao slightly. If you prefer a sweeter cake, you can add a touch more sugar or use semi-sweet chocolate chips instead of dark. You could add espresso to this recipe if you want it to have some subtle coffee notes. Omit the ganache or make a different flavour if you’re looking for more range.
In my opinion, this best chocolate bundt cake hits that sweet spot between indulgent and nourishing! It’s rich but not heavy, chocolate-forward without being overpowering, and balanced by the brightness of raspberry. It’s the kind of cake that works for birthdays, dinner parties, afternoon coffee, or quiet moments when you just need a really good slice of cake. No frosting skills required, no layers to fuss over, just an easy, beautiful chocolate raspberry cake!
Can you freeze bundt cake? Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.
How do I keep bundt cake moist? Proper fat, yogurt, and avoiding overbaking are key. Store covered at room temperature for up to two days.
Can I make this without protein powder? You can replace the protein powder with additional flour, though the texture may be slightly lighter.
Do frozen raspberries work better than fresh? Frozen raspberries hold their shape better during baking and reduce excess moisture.
If you love this chocolate raspberry bundt cake, don’t forget to leave a rating and review below! Try one of these other bundt cakes next:
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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8 Responses
Could a flax egg work?
Hi Cynthia, I have not tested this recipe egg free but you can certainly give it a try. let me know how it works!
This looks amazing and I am very excited to try it!
One question. I am allergic to dairy and avoid the whey protein. Will a pea protein powder work? I understand that in baking it can sometimes make a difference in final outcome.
Hi! I don’t use whey in this cake either. Use whatever protein powder you prefer.
hi! Does it have to be gluten free flour? any subs? also could i use frozen blueberries, not a fan of rasberries eek. sounds like a beautiful cake!
You can use regular flour for sure!! Try it with frozen blues and please let me know how you get on!
Hi! How much would the bananas weigh , please?
Hi there, I did not weigh the bananas but a quick google search tells me that two bananas weigh an average of 235 grams give or take depending on the size. I wouldn’t overthink this measurement, most bananas are around the same size! I hope you enjoy this cake 🙂