Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a rich and decadent dessert that combines deep chocolate flavor with the sweet-tart taste of fresh raspberries. The moist chocolate cake layers are perfectly complemented by a luscious raspberry filling and a smooth chocolate ganache or buttercream frosting. This cake is an elegant treat for special occasions, holidays, or whenever you crave a chocolatey indulgence.

Why You’ll Love This Recipe

  • Rich Chocolate Flavor – Made with cocoa powder and/or melted chocolate for deep, intense flavor.
  • Fresh Raspberry Filling – A tart and fruity contrast that enhances the sweetness of the cake.
  • Soft & Moist Texture – The perfect balance of fluffiness and richness.
  • Beautiful Presentation – Topped with fresh raspberries and glossy ganache for a bakery-worthy look.
  • Great for Any Occasion – Ideal for birthdays, anniversaries, Valentine’s Day, or any celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

  • All-purpose flour
  • 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

  1. Preheat & Prepare Pans – Preheat the oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  2. Make the Cake Batter – Whisk dry ingredients together. In a separate bowl, beat eggs, sugar, buttermilk, oil, and vanilla. Gradually mix in the dry ingredients, then add hot coffee.
  3. Bake the Cake – Divide the batter between cake pans and bake until a toothpick comes out clean. Let cakes cool completely.
  4. Prepare the Raspberry Filling – Simmer raspberries, sugar, and lemon juice until thickened. Let cool.
  5. Make the Frosting – Prepare ganache by melting chocolate with heavy cream, or whip up a chocolate buttercream.
  6. Assemble the Cake – Spread raspberry filling between cake layers, then frost with chocolate ganache or buttercream.
  7. Decorate & Serve – Garnish with fresh raspberries and chocolate shavings for an elegant finish.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Cooling Time: 1 hour

Variations

  • Raspberry Buttercream – Blend raspberry puree into the frosting for an extra fruity twist.
  • White Chocolate Drizzle – Add a contrast with a drizzle of melted white chocolate.
  • Nutty Addition – Sprinkle chopped almonds or hazelnuts for a crunchy texture.
  • Gluten-Free Option – Substitute all-purpose flour with 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: Allow the cake to sit at room temperature for 20 minutes before serving for the best texture.

FAQs

Can I use frozen raspberries for the filling?

Yes, but thaw and drain them first to avoid excess liquid.

How do I keep my chocolate cake moist?

Using buttermilk and vegetable oil ensures a soft, moist texture. Avoid overbaking.

Can I use store-bought raspberry jam instead of making my own filling?

Yes, but homemade raspberry filling has a fresher, more natural flavor.

What’s the best type of chocolate for this cake?

Semi-sweet or dark chocolate works best for rich, balanced flavor.

Can I make cupcakes instead of a cake?

Yes! Bake for about 18-20 minutes for perfectly moist cupcakes.

How do I prevent my cake from sinking in the middle?

Make sure your oven is fully preheated and avoid opening the door too early while baking.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and store them wrapped until ready to frost.

Can I use a different frosting instead of chocolate?

Absolutely! A vanilla or cream cheese frosting also pairs well with chocolate and raspberries.

How do I get smooth ganache for frosting?

Let the ganache cool slightly before spreading, and use an offset spatula for an even finish.

How do I decorate this cake for a special occasion?

Top with fresh raspberries, chocolate curls, or even edible gold dust for an elegant touch.

Conclusion

This Chocolate Raspberry Cake is the perfect blend of rich chocolate and tart raspberries, making it a delightful dessert for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress. Try it today and enjoy every bite of its decadent flavor!

Print

Chocolate Raspberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Here’s a rich and decadent Chocolate Raspberry Cake—moist chocolate cake layers filled with a tart raspberry filling and covered in silky chocolate buttercream. This cake is perfect for any special occasion!

  • Author: Beth
  • 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

Scale

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 Frosting:

  • 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 shavings or ganache drizzle

Instructions

Step 1: Bake the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla extract. Mix until well combined.
  4. Stir in boiling water (the batter will be thin—this is normal).
  5. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

  1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Stir occasionally until raspberries release their juices.
  2. In a small bowl, mix cornstarch with water to make a slurry, then stir it into the raspberry mixture.
  3. Simmer for about 5 minutes, stirring frequently, until the mixture thickens.
  4. Remove from heat and let it cool completely before using.

Step 3: Prepare the Chocolate Buttercream

  1. In a large bowl, beat softened butter until creamy.
  2. 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.
  3. If the frosting is too thick, add more heavy cream; if too thin, add more powdered sugar.

Step 4: Assemble the Cake

  1. Place one cooled cake layer on a serving plate. Spread a layer of raspberry filling on top.
  2. Add the second cake layer. Spread a thin crumb coat of chocolate buttercream over the entire cake and chill for 15 minutes.
  3. Frost the cake with the remaining buttercream. Optionally, top with fresh raspberries and drizzle with chocolate ganache.

Notes

  • Store cake in the refrigerator for up to 3 days; bring to room temperature before serving.
  • For an extra raspberry boost, mix a little raspberry jam into the filling.
  • If using frozen raspberries, thaw and drain excess liquid before making the filling.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star