This Chocolate Raspberry Cake is a decadent dessert that perfectly balances rich chocolate and tangy raspberries. The moist chocolate cake layers are complemented by a luscious raspberry filling and topped with smooth chocolate ganache or buttercream. Whether for a birthday, holiday, or romantic occasion, this cake is sure to impress!
Why You’ll Love This Recipe
- Deep, Rich Chocolate Flavor – Made with cocoa powder and hot coffee for enhanced depth.
- Tangy Raspberry Filling – The fresh or jam-based raspberry layer adds a perfect fruity contrast.
- Moist and Fluffy Texture – Buttermilk and oil keep the cake soft and tender.
- Elegant and Impressive – A beautiful dessert that looks bakery-worthy.
- Versatile and Customizable – Can be made with different frostings or additional layers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee (enhances the chocolate flavor)
For the Raspberry Filling:
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
- Lemon juice
For the Chocolate Frosting (Ganache or Buttercream):
- Semi-sweet or dark chocolate
- Heavy cream (for ganache)
- Butter
- Powdered sugar
- Vanilla extract
For Garnish:
- Fresh raspberries
- Chocolate shavings or curls
Directions
- Preheat & Prepare Pans – Preheat the oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- Make the Cake Batter – In one bowl, whisk dry ingredients together. In another, beat eggs, sugar, buttermilk, oil, and vanilla. Gradually mix in the dry ingredients, then stir in hot coffee until smooth.
- Bake the Cake – Divide the batter between cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
- Prepare the Raspberry Filling – In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Strain if desired and let cool.
- Make the Frosting – Melt chocolate with heavy cream for ganache, or beat butter, powdered sugar, cocoa, and vanilla for buttercream.
- Assemble the Cake – Spread raspberry filling between layers, then frost with ganache or buttercream.
- Decorate & Serve – Garnish with fresh raspberries and chocolate curls for an elegant touch.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 1 hour
Variations
- Raspberry Buttercream Frosting – Add raspberry puree to the frosting for extra berry flavor.
- White Chocolate Drizzle – A drizzle of melted white chocolate adds a stunning contrast.
- Nutty Crunch – Sprinkle chopped hazelnuts or almonds between the layers.
- Gluten-Free Version – Use a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap cake layers separately in plastic wrap and freeze for up to 2 months. Thaw before assembling.
- Serving Tip: Let the cake sit at room temperature for 20 minutes before serving for the best texture.
FAQs
Can I use frozen raspberries for the filling?
Yes, just thaw and drain them first to remove excess moisture.
How do I make my chocolate cake extra moist?
Using buttermilk and oil helps, along with not overbaking the cake.
Can I use store-bought raspberry jam instead of homemade filling?
Yes! It’s a great time-saver and works just as well.
What’s the best chocolate for this cake?
Semi-sweet or dark chocolate enhances the richness without being too sweet.
Can I make cupcakes instead of a full cake?
Yes! Adjust the baking time to about 18-20 minutes.
How do I keep my cake from drying out?
Store it properly wrapped in the fridge, and avoid overbaking.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day before and frost when ready to serve.
Can I use a different frosting?
Absolutely! Vanilla or cream cheese frosting also pairs well with the chocolate and raspberry.
How do I decorate this cake for special occasions?
Use fresh raspberries, chocolate shavings, or even edible gold dust for an elegant touch.
How do I smooth out my ganache?
Let the ganache cool slightly before spreading, and use an offset spatula for an even finish.
Conclusion
This Chocolate Raspberry Cake is the perfect balance of rich chocolate and fruity tartness, making it a standout dessert for any occasion. Whether you’re celebrating a special event or just indulging in a sweet treat, this cake will leave a lasting impression. Try it today and enjoy every bite!
PrintChocolate Raspberry Cake
Here’s a delicious Chocolate Raspberry Cake recipe—a moist, rich chocolate cake layered with fresh raspberry filling and covered in creamy chocolate buttercream. Perfect for birthdays, celebrations, or just because!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish:
- Fresh raspberries
- Chocolate ganache drizzle
- Chocolate shavings
Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until well combined.
- Stir in boiling water (batter will be thin—this is normal).
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally until raspberries release their juices.
- In a small bowl, mix cornstarch with water to form a slurry, then stir into the raspberry mixture.
- Simmer for 5 minutes, stirring frequently, until thickened.
- Remove from heat and let cool completely before using.
Step 3: Make the Chocolate Buttercream
- In a large bowl, beat softened butter until creamy.
- Add cocoa powder, powdered sugar, heavy cream, vanilla, and salt. Beat on low speed at first, then increase to medium-high and whip until smooth and fluffy.
- If frosting is too thick, add more heavy cream; if too thin, add more powdered sugar.
Step 4: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a layer of raspberry filling on top.
- Add the second cake layer. Spread a thin crumb coat of chocolate buttercream over the entire cake and chill for 15 minutes.
- Frost the cake with the remaining chocolate buttercream. Optionally, top with fresh raspberries and chocolate ganache.
Notes
- Store cake in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a stronger raspberry flavor, mix raspberry jam into the filling.
- If using frozen raspberries, thaw and drain excess liquid before making the filling.