Chocolate Raspberry Cheesecake Bundt Cake
This Chocolate Raspberry Cheesecake Bundt Cake was one of the first recipes I ever published, and I remember how proud I felt of how delicious it turned out. This is an updated version—now with a creamy raspberry cheesecake filling and finished with a glossy ganache!
You’re going to love this cake because…
I kept everything I loved about the original, but refined the texture and structure so it bakes more evenly and slices cleaner. The cheesecake layer stays soft and creamy, and the raspberry adds just enough brightness to balance the chocolate.
- The chocolate cake is soft, rich, and stays moist
- The cheesecake layer bakes right into the center without sinking weirdly
- The raspberry cuts through the richness without overpowering
- It has more going on than a classic bundt, like my chocolate bundt cake, but still keeps that same soft, reliable crumb.
Key Ingredients & Why I Use Them
- Raspberries: I cook them down into a jam so the flavor is concentrated and not watery. You could also use strawberry sauce for a berry twist!
- Cream cheese: I always use full-fat block cream cheese. It holds its structure while baking and stays creamy.
- Egg yolk (in the filling): Gives the cheesecake layer richness without making it too firm.
- Cocoa powder: This is where most of the chocolate flavor comes from, so I always use one I trust.
- Sour cream: Keeps the crumb soft and adds a slight tang that works really well with the raspberry.
- Oil: I prefer oil over butter here because it keeps the cake moist for days.
How to make this cake
This recipe has a lot of moving parts, so I’ll break it down step by step for you! The full recipe card is below if you need to reference it!
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Step 1: Make the raspberry jam
In a saucepan, I combine the raspberries, sugar, and lemon juice over medium heat. Once the berries release their juices, I mash them and let everything simmer until fully broken down.
I mix the cornstarch and water separately, then pour the mix in while stirring. After a few minutes, the jam thickens and turns glossy.
I strain it through a sieve to remove the seeds, pressing it through and scraping the bottom so I don’t lose any of the jam. Then I let it cool—it thickens more as it sits.
Step 2: Beat the cream cheese
I beat the cream cheese and powdered sugar until completely smooth.
Step 3: Finish the cheesecake batter
Then I mix in the flour, followed by the egg yolk. Finally, I add the cooled raspberry jam and mix until combined. I set this aside while I make the chocolate cake batter.
Step 4: Prepare the pan
Preheat the oven to 350°F (175°C), or 325°F (160°C) for convection.
Then I thoroughly grease a 10-cup bundt pan with butter, getting into every crevice, and dust it with flour. This step matters more than it seems.
Step 5: Whisk the dry ingredients
In one bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
Step 6: Whisk the wet ingredients
In another bowl, I whisk the oil, eggs, sour cream, milk, and vanilla until smooth.
Step 7: Gently mix
I pour the wet ingredients into the dry and mix just until combined. I stop as soon as I don’t see dry streaks—this keeps the cake tender. This is the same approach I use in all my bundt cakes, like my pistachio bundt cake. I mix just until combined so the crumb stays soft.
Step 8: Assemble the cake
Pour most of the chocolate batter into the prepared pan, saving a few tablespoons. Then I spoon the raspberry cheesecake filling evenly over the batter, keeping it centered and away from the edges.
I dollop the remaining batter on top. You don’t need to fully cover it—the cheesecake settles into the cake as it bakes.
Step 9: Bake
I bake the cake for 45–55 minutes, until a toothpick inserted into the cake portion comes out clean.
While it bakes, I make the optional syrup by heating sugar and water until dissolved. Let the cake cool in the pan for about 5 minutes, then brush or pour the syrup over it if I’m using it.
Then I let it rest in the pan for about an hour before flipping. After turning it out, I let it cool another 30 minutes before adding ganache.
Step 10: Make the ganache and finish
Heat the cream until just simmering, then pour it over the chopped chocolate. After letting it sit for 2 minutes, I stir until smooth and glossy.
If needed, I microwave in short intervals to finish melting. I let it cool until slightly thickened, then spoon it around the edges so it drips naturally.
Once the cake is fully cooled, I add the ganache and finish with raspberries or chocolate shavings.
Baking Tips
These are the things I pay attention to across all my bundt cakes, whether it’s my lemon bundt cake or strawberry bundt cake.
- For this recipe, keep the cheesecake layer centered: If it touches the edges, it can stick or leak.
- Don’t overmix the batter: This is what keeps the cake soft instead of dense.
- Grease the pan thoroughly: Bundt pans are unforgiving if you miss a spot.
- Let it cool before flipping: Too early, and it can break; too late, and it can stick.
Storage / Make Ahead
I usually keep this covered at room temperature for a day, then refrigerate it after that because of the cheesecake layer.
It stays great for about 3–4 days. You can also make it a day ahead—it slices even cleaner the next day.
FAQ
Yes, no need to thaw. Just cook them slightly longer.
Most likely, the pan wasn’t greased thoroughly enough, especially around the cheesecake layer.
Yes, but I like it for extra moisture.
Yes, slice it first and freeze in pieces for easier thawing.
Variations I sometimes make
- Skip the ganache and dust with powdered sugar
- Use frozen raspberries (I just cook them a bit longer)
- Swap sour cream for full-fat yogurt
- Add espresso powder to deepen the chocolate flavor
Let me know!
If you make this cake, let me know how it turns out. You can leave a comment or tag me if you share it—I always like seeing your versions.
Chocolate Raspberry Cheesecake Bundt Cake
Equipment
- 10 cup bundt pan
Ingredients
Raspberry Jam
- 3 cups fresh raspberries 360
- ½ cup granulated sugar 100g
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
Raspberry Cheesecake Filling
- ½ cup cream cheese, softened 4 oz/113 g
- ⅓ cup powdered sugar (you can use granulated) 65g
- 2 tbsp flour
- 1 large egg yolk
- ⅓ cup raspberry jam from above
Syrup (optional)
- ⅓ cup granulated sugar 66g
- ¼ cup water 66g
Chocolate Cake Batter
- 2 cups all-purpose flour 255g
- ⅔ cup cocoa powder 62g
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar 200g
- ⅔ cup brown sugar 146g
- ⅔ cup vegetable oil 150ml
- 3 large eggs room temperature
- ¾ cup sour cream 180g
- ⅔ cup whole milk 160ml
- 2 tsp vanilla extract
Chocolate Ganache Drip
- ⅔ cup dark or semi-sweet chocolate, chopped 115g
- ½ cup heavy cream 120ml
Instructions
Raspberry Jam
- Combine the raspberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the berries begin to release their juices, then gently mash them with a spoon or potato masher. Bring the mixture to a simmer and cook, stirring frequently, until the berries have completely broken down and the sugar has dissolved.
- In a small bowl, whisk together the cornstarch and water until smooth and free of lumps. Slowly pour the slurry into the simmering raspberry mixture while stirring constantly. Continue cooking for a few minutes, stirring continuously, until the jam thickens and turns glossy.
- Remove the pan from the heat and pour the hot jam through a fine-mesh sieve set over a bowl to remove the seeds. Use a spatula to press the jam through the strainer, and be sure to scrape the bottom of the sieve often to collect the thick jam that clings there so you don’t lose any of it. Discard the seeds, then let the strained jam cool before using; it will continue to thicken as it cools.
Raspberry Cheesecake Filling
- In a medium bowl, add the softened cream cheese and powdered sugar. Use a hand mixer or whisk to beat until smooth and creamy, with no lumps remaining.
- Add the flour and mix until fully incorporated.
- Mix in the egg yolk until smooth.
- Finally, add the cooled raspberry jam and stir until combined. Set the filling aside while you prepare the cake batter.
Chocolate Bundt Cake
- Preheat the oven to 350°F (175°C), or 325°F (160°C) if using a convection oven.
- Grease a 10-cup bundt pan thoroughly with butter, making sure to get into all the crevices, then dust with flour. Tap out any excess flour and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated, and brown sugar together. Whisk to combine and set aside.
- In a separate bowl, add the oil, eggs, sour cream, milk, and vanilla. Whisk until incorporated.
- Pour the wet ingredients over the dry. Mix just until combined. Do not overmix.
- Pour almost all of the chocolate cake batter into the prepared bundt pan, reserving a few tablespoons of batter.
- Spoon the raspberry cheesecake filling evenly over the batter in the pan, keeping it centered and not touching the edges.
- Dollop the remaining tablespoons of cake batter over the cheesecake layer. Do not worry about covering it completely—the cheesecake will sink into the cake as it bakes.
- Bake for about 45–55 minutes, or until a toothpick inserted into the cake portion comes out clean.
- While the cake bakes, make the syrup, if using, by bringing the sugar and water to a boil. Once the sugar melts, turn the heat off and set it aside. This syrup is optional but it will add more moisture to your cake.
- Remove the cake from the oven and let it cool down for 5 minutes. You can pour a syrup over your cake at this point, if using.
- Let the cake rest in the pan for another hour before flipping.
- Flip the cake onto a cake plate. Let it cool down for another thirty minutes or so before serving. The cake is best consumed the day it’s baked, a few hours after baking.
Chocolate Ganache Drip
- Finely chop the chocolate and place it in a medium heat safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer, with small bubbles forming around the edges. You can also heat it up in the microwave. Be careful so it doesn’t boil over.
- Pour the hot cream over the chopped chocolate. Let it rest undisturbed for 2 minutes so the chocolate softens. Using a spatula or whisk to stir until the mixture is completely smooth and glossy. If a few unmelted bits remain, microwave gently for 5 to 10 second intervals, stirring in between.
- Allow the ganache to cool for about 30 minutes at room temperature, until slightly thickened but still pourable. Spoon the ganache around the top edge of the cake, letting it run down the sides. If the ganache runs too quickly, let it thicken for a few more minutes; if it feels too thick, warm it for a few seconds (5 seconds) in the microwave and stir again.
- Decorate with fresh raspberries or with chocolate shavings. To make chocolate shavings, you can use a vegetable peeler to shave off a chocolate bar. It works wonderfully and gives you pretty tiny curls on top of the cake!
Notes
Nutrition
Do you think it will work to just put half of the cream cheese batter down fresh sugared raspberries and then the rest of the cream cheese on top? I thought maybe this would prevent the preserves/jam from being absorbed into the cake, so the tunnel wouldn’t form!
that’s a fabulous idea!
Made this fabulous cake and each section, jam, cream cheese and cake batter was smooth cream and, yes, very tasty. Followed directions and baked as per instructions being very careful on layering the cream cheese, raspberry and cream cheese to not touch the edges. It baked beautifully, looked perfect and came out of the pan without a flaw! Was impressed it turned out SUPER as did the glaze, which I doubled to have extra and is so yummy. The cake was moist and delicious. HOWEVER, the cake filling (raspberry jam cream cheese filling) was hollow!! Looked like someone tunneled through the middle of the cake!! The flavour was there despite the giant hollow in the middle. So, my question is, what could have caused this?
Appreciate feedback. Thank you.
I think that happens because of the jam, which gets absorbed into the cake. I will make this recipe soon and figure out what could have happened to your cake. Thank you
Thanks for sharing this wonderful recipe. I made it and was a hit!! Fabulously balanced flavors. I used a food Store bought raspberry preserves. One problem I had was, when I transferred the cake from the pan to the rack to cool, the cake collapsed a bit ( I masked it with plenty of ganache and fruits) due to the melted preserve. I ended up placing the cake with Bundt pan in the fridge to cool. Regardless, it was so delicious! Wish I could share the pic here.
Awe that sounds wonderful!! thank you so much for sharing this with me!!! I am so happy it all worked out and you made the very best out of it!!! Amazing!!! Have a wonderful day!!
Thanks for sharing this wonderful recipe. I made it and was a hit!! Fabulously balanced flavors. I used a food Store bought raspberry preserves. One problem I had was, when I transferred the cake from the pan to the rack to cool, the cake collapsed a bit ( I masked it with plenty of ganache and fruits) due to the melted preserve. I ended up placing the cake with Bundt pan in the fridge to cool. Regardless, it was so delicious! Wish I could share the pic here.
LOL!!! I know exactly what you are dealing with…my 2 Y.O is the same. she wants to crack the eggs and sift the flour…big happy mess (not so happy mom…)the cake looks amazing, love the surprise in the middle