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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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)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 10-12 cup bundt pan and set it aside.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
Step 3
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.
Step 4
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 5
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.
Step 6
Gently fold in the raspberries and chocolate chips, taking care not to crush the raspberries.
Step 7
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 8
Bake the bundt cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
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.
Step 10
Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
Step 11
Slice and serve! Enjoy this delightful blend of tart raspberries and decadent chocolate with every bite.
Nutrition Facts
| Serving size | (1438.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4850.0 |
| Total Fat 213.8g | 0% |
| Saturated Fat 126.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1137.0mg | 0% |
| Sodium 3046.5mg | 0% |
| Total Carbohydrate 704.3g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 434.5g | |
| Protein 73.2g | 0% |
| Vitamin D 190.8IU | 0% |
| Calcium 313.1mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 1009.3mg | 0% |
Source of Calories