Raspberry and Chocolate Butter Cake

Pat Duran


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 vote

10 servings
15 Min
50 Min



  • 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!

Printable Recipe Card

About Raspberry and Chocolate Butter Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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