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Easy Chocolate Raspberry Bundt Cake Recipe


Chocolate Raspberry Bundt Cake

Chocolate Raspberry Bundt Cake

Photo: Diana Rattray
A cake mix makes this chocolate raspberry bundt cake recipe a snap to prepare, and the raspberry jam and optional liqueur make it extra special. If you don't have Chambord, a raspberry flavored liqueur, you can use milk or juice.


  • 1 box (18 ounces) chocolate or devils food cake mix
  • 1 cup (about 12 ounces) raspberry jam, seedless or with seeds
  • 1/2 cup Chambord (raspberry-flavored liqueur), or milk
  • 1/2 cup vegetable oil
  • 4 large eggs


Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan.

Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.

Frost or glaze this cake or sprinkle with powdered sugar.

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Easy Chocolate Snack Cake Recipe
Devils Food Cake II
Upside Down German Chocolate Cake
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Chocolate Shadow Cake and Frosting
Five Minute Cocoa Cake
Chocolate Mayonnaise Cake

Chocolate Cake Index
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