This Berry Glazed Chocolate Cake is seriously good. We’re talking about moist chocolate cake with a raspberry glaze and chocolate icing that no one can resist.

If you’re a chocolate lover, you’re going to be crazy about this cake! It’s ridiculously moist and seems much fancier than the time it takes to make. It starts with a devil’s food cake mix (yes, a mix!), but by the time you add the apple juice, rum extract, and chocolate chips, plus top it with the raspberry glaze and chocolate icing, nobody’s going to guess you didn’t spend all day in the kitchen.

A slice of berry glazed chocolate cake with chocolate glaze, topped with fresh blueberries, raspberries, and blackberries, served with whipped cream on a white plate.

The best part? The raspberry glaze soaks right into the cake, while the chocolate icing stays on top, creating an amazing combination of flavors in every bite. And here’s something else I love about this recipe: it actually tastes better the second day after the flavors have had time to blend.

This is my go-to for any time I need a cake that looks impressive but won’t take me a whole day to make. It’s perfect for birthdays or any time you just want a really good chocolate cake.

Recipe Snapshot

Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 1 Hour 45 Minutes

Servings: 12
Primary Ingredient(s): Cake Mix, Chocolate Chips, Powdered Sugar
Skill Level: Moderate

What You’ll Like About This Recipe

  • It’s easy enough for a beginner baker. You’ll use a cake mix as the base to get great results with far less stress.
  • Raspberry and chocolate are a fantastic flavor combination.
  • The bundt shape with chocolate glaze topping looks impressive.

Ingredient Notes

ingredients for berry glazed chocolate cake on a marble background in separate containers

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  • Devil’s Food Cake Mix – I recommend the Duncan Hines brand Devil’s Food Cake Mix. It is one of the few brands that is still 15.25 ounces.
  • Instant Chocolate Pudding Mix – Make sure you get instant chocolate pudding, and not the kind that you have to cook.
  • Apple JuiceApple juice boosts the moisture in the cake and really makes a difference in the final texture.
  • Rum ExtractRum extract deepens the flavor of the cake. You can substitute vanilla extract if you don’t have it.
  • Semisweet Chocolate Chips – Adds another chocolatey dimension to the cake. Milk chocolate chips would also work here.
  • Seedless Raspberry Jam – Make sure to use seedless raspberry jam for the smoothest glaze. Strawberry jam works as a substitute.
  • Cocoa Powder (Baking cocoa) – Use unsweetened cocoa powder, not hot chocolate mix. This creates the rich chocolate flavor in the icing.
  • Heavy Whipping Cream – For the chocolate icing.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Berry Glazed Chocolate Cake

This cake is not only delicious but also easy to make. Using a packaged cake mix is an easy shortcut that gives you a great chocolate base to build on.

  1. Preheat the oven to 350°F. Grease and flour a fluted tube pan (or bundt pan) and set it aside.

Mix and Bake the Cake

  1. In a large bowl, combine the first seven ingredients (everything except the chocolate chips). Beat on low speed for 30 seconds, then increase to medium and keep beating for 2 minutes until it looks smooth and creamy. Stir in the chocolate chips.
  1. Pour the batter into the greased and floured bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Don’t rush this part!

Make the Raspberry Glaze

  1. Combine all the glaze ingredients in a small saucepan and cook over low heat, stirring until smooth. Brush this all over the cooled cake and let it stand for 10 minutes to set.

Make the Chocolate Icing

  1. Now for the chocolate icing. Place the cocoa in a small saucepan and stir in the cream and butter until smooth. Cook over low heat for 2 minutes, stirring constantly, until it thickens. Remove from heat and whisk in the powdered sugar and vanilla until completely smooth. Let it cool slightly, then drizzle over the glazed cake. Let it stand until set.
A slice of berry-glazed chocolate cake with a white background.

Recipe Success Tips

  • Take time to grease and flour the bundt pan well. Nothing’s worse than a gorgeous cake that sticks to the pan. Pay extra attention to all those grooves.
  • Use mini chocolate chips if you have them. They distribute more evenly throughout the batter than regular-sized chips.
  • Let the raspberry glaze set well before adding the chocolate icing. This prevents the two from mixing together and keeps the layers distinct.
  • The cake tastes even better the next day. The flavors have time to blend together, so don’t worry about making it a day ahead.

Recipe Variations and Substitutions

  • Try different glaze flavors. Seedless strawberry and blackberry jam both work beautifully.
  • Change the extract. Use vanilla extract or almond extract for a subtly different flavor.
  • Change the cake mix base. Not a chocolate fan? This recipe also works with yellow cake mix and a peach or apricot glaze.
  • Try using a different type of chocolate cake, such as chocolate fudge or a dark chocolate mix.

Storing Leftovers

Store leftovers in a covered container in the fridge for 3-4 days. Let it come to room temperature before serving.

The finished chocolate cake with icing drizzled over the top and down the sides of the cake.

Questions About Berry Glazed Chocolate Cake

Do I have to use a fluted tube pan?

Any bundt pan or tube pan is fine.

Can I freeze the cake?

Yes. Wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge.

Is there a substitute for canola oil?

Use vegetable oil or melted butter in equal measure.

Lana Stuart.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

Thank you for stopping by. It means a lot to have you here.

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A slice of berry glazed chocolate cake with chocolate glaze, topped with fresh blueberries, raspberries, and blackberries, served with whipped cream on a white plate.

Berry-Glazed Chocolate Cake

A decadently rich chocolate cake topped with a raspberry glaze and chocolate icing. This will be an instant family favorite!
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Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings
Calories: 315kcal
Author: Lana Stuart

Ingredients

For the Cake:

  • 15.25 ounces packaged devil’s food cake mix (recommend Duncan Hines)
  • 3.9 ounces instant chocolate pudding mix (*must* be instant pudding)
  • 4 eggs
  • ¾ cup water
  • ½ cup apple juice
  • ½ cup canola oil
  • 1 teaspoon rum extract
  • 1 cup semisweet chocolate chips

For the Raspberry Glaze:

  • ¼ cup seedless raspberry jam
  • 2 tablespoons apple juice
  • ½ teaspoon rum extract

For the Chocolate Icing:

  • 2 tablespoons baking cocoa
  • ¼ cup heavy whipping cream
  • 2 tablespoons butter melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For Serving:

  • Sweetened whipped cream
  • Mixed fresh berries

Instructions

  • Preheat oven to 350 degrees.

Make the cake:

  • In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes. Stir in chocolate chips.
    15.25 ounces packaged devil’s food cake mix, 3.9 ounces instant chocolate pudding mix, 4 eggs, ¾ cup water, ½ cup apple juice, ½ cup canola oil, 1 teaspoon rum extract, 1 cup semisweet chocolate chips
  • Pour batter into a greased and floured fluted tube pan. Bake for 45-50 minutes or until a tester inserted near the center comes out clean.
  • Cool in pan for 10 minutes. Turn cake out on a wire rack to cool completely.

Make the Raspberry Glaze:

  • In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Brush over cake and let stand for 10 minutes or until set.
    ¼ cup seedless raspberry jam, 2 tablespoons apple juice, ½ teaspoon rum extract

Make the Chocolate Icing:

  • Place the cocoa in a small saucepan. Stir in cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly. Drizzle over cake. Let stand until set.
    2 tablespoons baking cocoa, ¼ cup heavy whipping cream, 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla extract

Notes

  • Make sure the cake is completely cool before adding the raspberry glaze.
  • This cake actually tastes better the next day after the flavors have time to blend together.
  • Use unsweetened cocoa powder for the chocolate icing, not hot chocolate mix or sweetened cocoa.

Nutrition Information

Serving 1slice | Calories 315kcal | Carbohydrates 34g | Protein 4g | Fat 19g | Saturated Fat 6g | Polyunsaturated Fat 12g | Cholesterol 74mg | Sodium 105mg | Fiber 1g | Sugar 26g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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This post was originally published on March 16, 2010. It has been updated with new photos and additional information.

Berry Glazed Chocolate Cake - a moist devil's food cake topped with a raspberry glaze and chocolate icing. Perfect for any celebration. https://www.lanascooking.com/berry-glazed-chocolate-cake/

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13 Comments

  1. Anne Foster says:

    You referenced your great grandmother’s recipe for Lemon Cheese Cake. This was my Daddy’s FAVORITE CAKE! I have sought this recipe for 50 years! Would you PLEASE SHARE? My mom grew up in South Georgia and SO MANY of your recipes are very similar to ones Mama wrote down! THANK YOU!

    1. HI Anne, I do have the recipe for Lemon Cheese Cake, but I’ve never posted it on the blog. I’d be happy to share it with you. I’ll send it to your email address.

  2. WoW! That is some cake! I love ALL the ingredients and layers of yumminess between the delicious cake (made with a simple cake mix, apple juice and rum extract…fascinatingly yummy) and then the raspberry glaze all topped off with a gorgeous chocolate frosting….SO yummy! I won’t be able to stop thinking of this cake until I make it!

    So happy to have found your blog through TK! :-)

    1. Hi Avril – Yes, that is actually a really fabulous cake even though it does use a mix. You should try it!

  3. You won’t get any complaints from me. I almost always use boxed cake mixes, especially for chocolate cakes. I’ve yet to find the perfect chocolate cake from scratch recipe. I’ve been through so many that were good, but never great. Although, I have yet to try one that the Barefoot Contessa made. It was a wedding anniversary show she did where she made a replica of her wedding cake for Jeffrey (her husband). It was choclate with a homemade chocolate icing, and I’m still determined to try it.

    This is similar to my Mega Chocolate Cake recipe that I have posted on my site, but different as well. Mine had no icing, apple juice, rum extract or raspberry, but I think the next time I make it I may try it with your choclate icing. I normally use Almond Extract in my bundt cake, but I’m tempted to try the rum. I’m also tempted to try peppermint extract if I use your icing idea. Chocolate and peppermint to me are heaven.

    1. Chocolate and peppermint. Yummmm…..

  4. Just fabulous looking, Lana! Beautiful photos too.

  5. Catherine says:

    Oh my goodness, this looks so delicious and moist and chocolatey! Even better knowing I can have it quicker with a box mix thanks :)

  6. Heather Davis says:

    I always do the same with my family! This year one of my daughters asked for pumpkin pie! Luckily her birthday is in Jan so I had tins leftover. This looks delicious though and relatively easy!

  7. Happy Birthday to you, Happy Birthday to you, Happy Birthday Awesome Bee-Bop, Happy Birthday to you! Even if it is a tad late.

    The cake looks great.

    Miss P

    1. Hey Miss P! Thanks for the B’day wishes. The cake was wonderful!

  8. SMITH BITES says:

    BeeBop sounds like The Professor in the sweet department! I can’t show this to him or I’ll be heading to the store . . .

  9. jenn (Bread + Butter) says:

    Wow that looks so moist and chewy. I don’t mind using the box mixes. As long as I get a cake like that I’ll be happy. I love the glaze, too.