Maybe Matilda: Raspberry Chocolate Chip Bundt Cake

Friday, August 29, 2014

Raspberry Chocolate Chip Bundt Cake

As promised, here’s the recipe for the delicious bundt cake I teased you with a little while ago. Just thinking back on it, I’m getting a little drooly. I thought I was being smart and healthy by sending a very generous chunk of cake off to work with Jeff, but I regretted it almost immediately. I would happily have eaten this entire thing myself, one little sliver after another. (Because when you eat treats in little slivers instead of normal portions, the calories fall out. Science.)

Raspberry Chocolate Chip Bundt Cake //

I had frozen raspberries leftover after making my Raspberry Yogurt Salad, and instead of doing something healthy with them, I stuck them in a cake. Predictable.

Raspberry Chocolate Chip Bundt Cake

And oh, the results were fantastic. This cake is so moist and irresistible, and the raspberries give it such a delicious, tart and fruity punch. And then the chocolate chips and chocolate glaze . . . oh man. Fluffy and moist and packed with flavor. It’s no surprise I had to get this one out of the house.

Raspberry Chocolate Chip Bundt Cake

Raspberry Chocolate Chip Bundt Cake

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 cup buttermilk
2/3 cup frozen raspberries
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a Bundt pan (I like Baker’s Joy nonstick spray). Whisk together the flour, baking soda, and salt. In a stand mixer with the paddle attachment (or in a large bowl, using electric beaters), beat the butter, sugars, and vanilla until light and fluffy. Add the eggs one at a time. Slowly mix in the flour mixture, alternating with the buttermilk. Gently fold in the raspberries and chocolate chips. Pour the batter into the prepared pan.

Bake at 350 for 50-55 minutes or until cake tests done. Cool in the pan for 10 minutes, then flip cake out onto a wire rack and allow it to cool completely before topping with glaze.

Chocolate Glaze

1 tablespoon softened butter
1 cup powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1-2 tablespoons milk

In a medium bowl, combine the butter, powdered sugar, and cocoa powder. Mix in vanilla, then beat in milk gradually, a small amount at a time, until the glaze is smooth. Add milk as necessary to make it liquid enough to drizzle over the cooled cake.

Cake adapted from Southern Living; glaze adapted from AllRecipes


  1. This cake look sooooo good and moist! Good thing I go workout so I can eat things like this lol
    Thanks for sharing!

  2. You and baking all the yummies. Must try this recipe my hips (and jeans) will hate me for it later but first I need bundt pan and room to bake!

  3. Exercise schmexercise--9 times out of 10, the only reason I work out is so I won't feel bad about eating triple servings of dessert. I assume exercising has other health benefits, but the dessert thing is enough for me ;-)

  4. Hahaha I'm pretty sure that's the reason why most people exercise. I know I love my chocolate sweets, alil too much ;)


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