Raspberry Chocolate Chip Bundt Cake
Indulge in the perfect harmony of tart and sweet with this Raspberry Chocolate Chip Bundt Cake, a show-stopping dessert that's as delicious as it is beautiful! Moist and tender from the rich addition of sour cream, this cake is bursting with juicy raspberries and decadent semi-sweet chocolate chips in every bite. Topped with a light dusting of powdered sugar, it’s an elegant yet approachable treat that’s perfect for celebrations, brunches, or simply satisfying your sweet tooth. With a balance of fluffy texture and bold flavors, this bundt cake is easy to prepare and bakes in under an hour, making it an irresistible crowd-pleaser. Try it today for a dessert that combines the best of fresh berries and chocolate in one stunning cake!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 0.25 cups milk
- 1.5 cups fresh raspberries
- 1 cup semi-sweet chocolate chips
- 0.25 cups powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 10-12 cup bundt pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
On low speed, gradually add the dry mixture to the wet ingredients alternately with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the raspberries and chocolate chips, taking care not to crush the raspberries.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake the bundt cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
Slice and serve! Enjoy this delightful blend of tart raspberries and decadent chocolate with every bite.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 38.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
