CHOCOLATE RASPBERRY CAKE

This Chocolate Raspberry Cake starts with a cake mix and a bag of frozen raspberries and it is so delicious, no one will ever guess how easy it is to make!Chocolate Raspberry Cake - Butter With a Side of Bread

I have never been a huge fan of cake if it is plain, but over the years I have found many ways to add an ingredient or two to completely transform cake into an incredible dessert! Up until I tried this recipe, one of my favorite cake recipes has been this Chocolate Cherry Cake because it is so easy to make and I have always loved the chocolate/cherry combination.

One of the only things better than chocolate and cherry together is the combination of chocolate and raspberry and this cake just might be my new favorite! The cake comes together with a box mix and a bag of frozen raspberries, so the recipe is extremely easy to make, but the results are so much better than just plain chocolate cake! I like to make mine in a bundt pan because it looks fancier, but you can make it in a normal cake pan as well!

CHOCOLATE RASPBERRY CAKE

  • 1 chocolate cake mix
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 (12 oz) bag frozen raspberries
  1. Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake.
  2. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces of raspberry in the cake).
  3. Pour into a well-greased Bundt pan and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before inverting the pan and placing the cake on a plate.

CHOCOLATE FROSTING:

  • 5 Tbsp butter
  • 1/3 cup milk
  • 1 cup sugar
  • 3/4 cup semi-sweet chocolate chips

4. In a medium saucepan, melt the butter over medium heat. Add the milk and sugar and bring to a boil, stirring constantly. Boil for one minute and then remove from heat.

5. Stir in the chocolate chips until completely melted and smooth. If you let the frosting sit for just a minute or two, it will start to set up a little bit, making it the perfect consistency to pour/spread on the cake. Enjoy!

Here are some of our other favorite cake recipes you are sure to love!

Chocolate Raspberry Cake - Butter With a Side of Bread

Chocolate Raspberry Cake - Butter With a Side of Bread

Chocolate Raspberry Cake - Butter With a Side of Bread


Yields 12-16 servings

CHOCOLATE RASPBERRY CAKE

10 min

45 min

55 minTotal Time

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Recipe Image

Ingredients

  • 1 chocolate cake mix
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 (12 oz) bag frozen raspberries
  • CHOCOLATE FROSTING:
  • 5 Tbsp butter
  • 1/3 cup milk
  • 1 cup sugar
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces of raspberry in the cake).
  2. Pour into a well-greased Bundt pan and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before inverting the pan and placing the cake on a plate.
  3. FROSTING
  4. In a medium saucepan, melt the butter over medium heat. Add the milk and sugar and bring to a boil, stirring constantly. Boil for one minute and then remove from heat.
  5. Stir in the chocolate chips until completely melted and smooth. If you let the frosting sit for just a minute or two, it will start to set up a little bit, making it the perfect consistency to pour/spread on the cake. Enjoy!
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9 COMMENTS

  1. I tried this chocolate cake recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it. Thanks for sharing these recipes.
  2. Just finished this for my granddaughter's birthday cake. I let it cool 15 minutes and when I turned it out part of it stuck to the pan and it was steaming. I don't think 15 minutes is enough time. I baked it just over 45 minutes. Can't make another one so I hope frosting will help
    • Sometimes it is tricky to get cakes out of bundt pans! I usually spray pretty heavily (more so than normal) with cooking spray to make sure the cake doesn't get stuck. Hopefully the frosting covered the trouble spots and you enjoyed the cake!

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