Devil’s Food Bundt Cake with Whipped Cream and Berries

Devil’s Food Bundt Cake with Whipped Cream and Berries

Category: Spread No Drama

  • Recipe serves Makes 1 (10”) bundt cake servings



  • 1 3/4 cups all-purpose flour, whisked

  • 1 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 3/4 cup packed, light brown sugar

  • 8 ounces I Can’t Believe It’s Not Butter!® Original Spread, melted and cooled

  • 3 large eggs, beaten

  • 1 cup buttermilk

  • 1/2 cup strong espresso, cooled

  • 1 1/2 teaspoons vanilla extract

  • 5 ounces melted semi-sweet chocolate

  • Mixed berries
  • Whipped cream

  • 1 cup heavy cream

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract


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  • Preheat oven to 350 ̊F.

  • Lightly coat a 10” bundt cake pan with cooking spray. Set aside.

  • Combine flour, cocoa powder, baking soda, and salt in a mixing bowl and whisk together. Set aside.

  • Combine melted, ‘I Can’t Believe It’s Not Butter’ spread, sugar, eggs, buttermilk, espresso, and vanilla into another mixing bowl and whisk together.

  • Pour dry mixture into wet mixture and whisk together until completely mixed together.

  • Gently fold melted chocolate into batter until fully incorporated.

  • Pour batter into prepared bundt pan and bake for 35 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake. Remove cake from oven and cool for 5 minutes, carefully invert cake onto a cooling rack and allow cake to cool completely.

  • While cake cools, make whipped cream. Place cream, sugar and vanilla into a mixing bowl and beat with a whisk (or electric hand mixer) until soft peaks form, you want the whipped cream to be a little loose.

  • To serve, slice cake into serving size pieces and top with a dollop of whipped cream and a few berries.

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