Raspberry Chocolate Coffee Cake - Sweet Weekend

Wow, this  Raspberry Chocolate Coffee Cake is great! I haven't had coffee cake in a long time. For me they are dry, and sweet yet tasteless. I actually thought that it was just the way coffee cakes were supposed to be, but after making this one, I've definitely changed my mind.

This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of raspberries mixed with cocoa sugar. Perfect to serve for breakfast or on Sunday brunch.

Raspberry Coffee Cake 6


  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla
  • 2 cups sour cream or yogurt
  • melted chocolate for top of the cake
  • 1/4 cup granulated sugar 
  • 1/4 cup light brown sugar, packed
  • 1 tbsp unsweetened cocoa powder 
  • 1 1/2cup raspberries (frozen or fresh), plus extra for decoration
Tip: If you don't have sour cream you may substitute some Greek style yogurt.

Raspberry Coffee Cake 5


Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.

Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed. Add vanilla.

On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.

Raspberry Coffee Cake 4

Make the filling by mixing the sugars  and cocoa powder  in a medium bowl.

Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and raspberries. Add the rest of the cake batter and spread evenly over the raspberries.

Raspberry Coffee Cake 2

Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving. Put melted chocolate on the top of the cake and raspberries.

Have a sweet weekend!

Raspberry Coffee Cake 1


Home Skillet Cooking said...
March 30, 2012 at 6:57 PM  

now that is an awesomely decadent coffee cake!

Food for Hunters said...
March 30, 2012 at 7:29 PM  

Your photos are always so beautiful! Love looking at your blog!

Yelena said...
March 30, 2012 at 9:03 PM  

Thank you, Food for Hunters, that's the idea-))

Marina said...
March 30, 2012 at 10:41 PM  

Lovely cake! I love your blog, you know? I can "eat" with my eyes all the sweets here and not gain weight! Isn't it fun?! I would love a piece of each cake actually... Do you have a recipe for Paskha that you've tried and it was good?

OyaSophia said...
March 30, 2012 at 11:15 PM  

Your pictures are scrumptious!!!

Deelicious Sweets said...
March 31, 2012 at 1:29 PM  

Wow, that is the prettiest coffee cake I have ever seen! Looks delicious!

Yelena said...
March 31, 2012 at 8:18 PM  

Marina, I dont have a good recipe for Paskha, unfortunately I never had one-) If you find one - good one, please let me know!

Jesica @ Pencil Kitchen said...
April 1, 2012 at 5:52 AM  

I love the pan and how the cake rises above the bunt pan! Lovely! I love how the cake stays white!

Angie's Recipes said...
April 1, 2012 at 8:56 AM  

A gorgeous coffee cake, from colour to the texture!

Anita at Hungry Couple said...
April 2, 2012 at 7:52 AM  

Wow. That looks amazing and like something I'd have to pay a lot of money for at the bakery!

Kevin said...
April 5, 2012 at 7:06 AM  

That cake looks so good! Raspberry and chocolate are so good together!

wjj62 said...
June 4, 2012 at 1:16 PM  

I made this cake yesterday! It was amazing. I took it to a party and it was demolished in about 15 mins. I will definitely make this again. Thanks xx

Brianne said...
May 12, 2013 at 9:05 PM  

AMAZING!!! Made it for mother's day and my Mom swore I bought it.

Christine Sandage said...
October 18, 2013 at 2:28 PM  

OMG...it's in the oven now! I can already tell you it's gonna be fabulous. The pics are great and thanks for sharing!

Yelena Strokin said...
October 18, 2013 at 2:41 PM  

Thank you Christine, please send me your pictures!!!

rinav71 said...
December 28, 2013 at 6:43 AM  

Лена, а зачем в этом рецепте вы используйте и пищевую соду, и так называемую химическую соду( пекарский порошок)?

Yelena Strokin said...
December 28, 2013 at 8:59 PM  

Вы знаете я почти всегда кладу ее в выпечку, от этого изделие становится более пышное и нежное. Можно положить разрыхлитель для выпечки. Пирог вкусный, сделайте, не пожалеете!

rinav71 said...
December 29, 2013 at 9:37 AM  

Леночка, я тоже очень люблю готовить и даже не сомневаюсь что кекс по этому рецепту получится замечательным, просто и сода и пекарский порошок обладают одними и теми же свойствами, делают тесто пышным, именно поэтому я поинтересовалась зачем двойная порция?

Yelena Strokin said...
December 29, 2013 at 2:00 PM  

Очень часто в выпечку кладут и то и другое, во многих рецептах я это наблюдаю. Никогда не задумывалась почему-)) Надо разобраться-)

Kristina Karabina said...
July 6, 2014 at 5:27 PM  

Елена, скажите, а какой объем стакана Вы используйте? 200 или 250 мл.?

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