Chocolate Raspberry Cake

How can you make chocolate cake even better? By layering it with real raspberries and chocolate glaze of course! Perfect for birthdays or the holidays, this light yet moist and rich cake will prove to taste glorious!

  • Servings: 16
  • Cook Time: 65 min
  • Main Ingredient: raspberries


  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 1 12 oz. package frozen raspberries (lightly mashed with a fork or pastry blender)
  • 1 12 oz. package chocolate cake mix
  • 3 eggs
  • 1 container sour cream
  • 1/2 cup water
  • 2 cups powdered sugar (sifted)
  • 2 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. butter (melted)
  • 1/2 tsp. vanilla extract
  • 3 Tbsp. milk


Preheat oven to 325°F. Spray a 12-cup bundt pan with Baker's Joy® spray. Add all ingredients to a large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Spoon batter into prepared pan. Bake for 55-60 minutes or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes. Remove from pan and cool completely on rack. Chocolate Glaze (optional) If desired, drizzle with Chocolate Glaze. In medium bowl, mix sugar, cocoa and butter. Add vanilla. Gradually add milk until desired consistency; mix until smooth. Recipe is courtesy of Nordic Ware®