Real Recipes From Real Home Cooks ®

raspberry and chocolate butter cake

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

This is such an interesting cake that I just had to share my version of this moist and delicious cake. This could certainly be made with any fresh fruit that's good with chocolate- and what's not good with chocolate? My version of this recipe. Photo by Yelena S of Cooking Melangery.

(1 rating)
yield 10 servings
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For raspberry and chocolate butter cake

  • 18 1/2 oz
    golden butter cake mix by pillsbury
  • 1/3 c
    granulated sugar
  • 3 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    baking cocoa, powdered ,unsweetened
  • 1 1/2 c
    fresh raspberries+ save some for garnish
  • 1/2 c
    melted chocolate chips , for drizzle garnish

How To Make raspberry and chocolate butter cake

  • 1
    Heat oven to 350^. Spray a 9 or 10 inch bundt pan with nonstick spray or grease and flour pan well. --- Make cake batter as directed on package directions.Do not bake batter. Set aside.
  • 2
    Filling: Mix together the sugars and cocoa in a medium bowl.
  • 3
    In the bottom of the prepared bundt pan scoop 1 1/2 cups of the cake batter ; spread evenly. Sprinkle 1/3 of the cocoa mixture over batter. Sprinkle 1/3 of the berries over cocoa mixture. Repeat with remaining batter, cocoa mixture and berries until you have 3 layers- end with cake batter evenly over berries.
  • 4
    Bake cake for 50-60 minutes. Test with wooden toothpick for doneness.(if it comes out clean it's done). Cool in pan 30 minutes;then invert on to serving plate, remove bundt pan and let cool completely. Decorate top with melted chocolate and reserved berries...Enjoy!

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