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 Chocolate Coffee Cake
- 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 the 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
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 or a heavy-duty electric hand mixer (in case you don't have a 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.
Make the filling by mixing the sugars and cocoa powder in a medium bowl.
Scoop in 1½ 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.
Bake for 50-60 minutes at 350F until a cake tester 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.
If you don't have sour cream you may substitute some Greek-style yogurt.
Have a sweet weekend!