Introduction

This easy chocolate raspberry cake recipe delivers an incredibly moist and decadent dessert that’s perfect for any occasion. The rich chocolate layers pair beautifully with fresh raspberry filling, creating a stunning flavor combination. For more chocolate indulgence, try this Black Forest Cheesecake Recipe or these Strawberry Cheesecake Chimichangas Recipe for delicious variations on classic desserts.

Ingredients

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a sweet-tart raspberry filling and creamy frosting for an unforgettable dessert experience.

• 2 cups granulated sugar
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup butter, melted
• 2/3 cup unsweetened cocoa powder (for frosting)
• 3 cups powdered sugar (for frosting)
• 1/3 cup milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 cups raspberries (fresh or frozen)
• 1/4 cup sugar (for raspberry filling)
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water (for raspberry filling)
• 1 tablespoon lemon juice
• Fresh raspberries for topping (optional)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Chocolate Raspberry Cake recipe is about 20% faster than similar recipes, making it a great choice for busy bakers.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Chocolate Raspberry Cake, including flour, cocoa powder, eggs, butter, sugar, and fresh or frozen raspberries. Measure accurately using kitchen scales or proper measuring cups for consistent results.

Bring cold ingredients like eggs and butter to room temperature for better emulsion and smoother batter. This prevents overmixing and ensures your cake rises evenly.

Step 2 — Make the Chocolate Cake Batter

Whisk together dry ingredients—flour, cocoa powder, baking powder, and salt—in a medium bowl. In a separate large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well after each addition. Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture. Mix just until combined to avoid a tough cake.

Step 3 — Fold in Raspberries

Gently fold fresh or thawed frozen raspberries into the chocolate batter. If using frozen, do not thaw completely to prevent excessive juice from discoloring the batter.

For even distribution, toss raspberries in a tablespoon of flour before folding. This helps suspend them in the batter and prevents sinking during baking.

Step 4 — Bake the Cake Layers

Divide batter evenly between prepared cake pans. Smooth tops with a spatula and tap pans lightly on the counter to release air bubbles.

Bake at 350°F (175°C) for 25–30 minutes. Cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 5 — Cool and Level the Cakes

Let cakes cool in pans for 10 minutes before turning out onto wire racks. Cool completely to room temperature before frosting to prevent melting.

Use a serrated knife or cake leveler to trim domed tops for even layers. This creates a stable structure for your Chocolate Raspberry Cake.

Step 6 — Prepare Raspberry Filling

Simmer raspberries with sugar and a splash of lemon juice until broken down. Strain through a fine-mesh sieve to remove seeds, if desired.

Thicken the puree with cornstarch slurry or reduce further until spreadable. Cool completely before using between cake layers.

Step 7 — Assemble the Cake

Place first cake layer on serving plate. Spread a thin layer of frosting around edges to create a dam, then fill center with raspberry filling.

Top with second layer and repeat if making a taller cake. Apply a thin crumb coat of frosting and chill for 15 minutes before final frosting.

Step 8 — Frost and Decorate

Frost entire cake with chocolate buttercream or ganache. Use an offset spatula for smooth sides and a rotating cake stand for even coverage.

Garnish with fresh raspberries, chocolate shavings, or a drizzle of raspberry sauce. Refrigerate until ready to serve for clean slicing.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	58g
Fat	19g
Fiber	4g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a richer, more satiating Chocolate Raspberry Cake.
• Almond Flour — Use almond flour for a gluten-free, lower-carb version with a nutty flavor that complements the raspberries.
• Coconut Sugar — Swap refined sugar for coconut sugar to add a caramel-like depth while keeping the cake moist.
• Greek Yogurt — Substitute butter or oil with Greek yogurt to reduce fat and add protein, creating a tangy contrast to the chocolate.
• Applesauce — Replace some oil with unsweetened applesauce for a lower-fat, moist cake with a subtle fruity sweetness.
• Oat Flour — Use oat flour for a gluten-free, fiber-rich base that gives the cake a hearty, wholesome texture.
• Dairy-Free Chocolate — Choose dairy-free chocolate chips to make this Chocolate Raspberry Cake vegan-friendly without sacrificing decadence.
• Reduced-Sodium Baking Powder — Opt for low-sodium baking powder to cut salt content while maintaining the cake’s rise and lightness.

Serving Suggestions

• Pair this Chocolate Raspberry Cake with a scoop of vanilla bean ice cream for a classic contrast.
• Serve alongside a freshly brewed cup of coffee or an espresso to complement the rich chocolate notes.
• Accompany with a glass of dessert wine like a late-harvest Riesling or a sparkling rosé.
• Garnish with fresh raspberries and a dusting of powdered sugar for an elegant finish.
• Perfect for celebrations like birthdays, anniversaries, or Valentine’s Day.
• Create a dessert platter by serving small slices with other berry-based treats.

For a stunning presentation, drizzle each slice with a raspberry coulis and add a sprig of fresh mint. This Chocolate Raspberry Cake shines as a centerpiece dessert for any special gathering.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for better emulsion and a smoother batter.
• Mistake: Overmixing the cake batter. Fix: Mix just until ingredients are combined to avoid developing gluten, which makes the cake tough.
• Mistake: Adding fresh raspberries directly to the batter. Fix: Toss them lightly in flour first to prevent them from sinking to the bottom during baking.
• Mistake: Underbaking the Chocolate Raspberry Cake. Fix: Use a toothpick test—it should come out with a few moist crumbs, not wet batter.
• Mistake: Frosting a warm cake. Fix: Cool layers completely on a wire rack to prevent the frosting from melting and sliding off.
• Mistake: Using low-quality cocoa powder. Fix: Opt for natural or Dutch-processed cocoa as specified; it dramatically impacts the chocolate flavor.
• Mistake: Skipping the crumb coat. Fix: Apply a thin layer of frosting first to seal in crumbs, then chill before adding the final coat.
• Mistake: Not balancing the raspberry sweetness. Fix: Taste your raspberry filling or jam and adjust with a little lemon juice if it’s too sweet.
• Mistake: Rushing the cooling process. Fix: Allow the cake to cool in the pan for 10–15 minutes before transferring to a rack to avoid breaking.

Storing Tips

• Fridge: Store your Chocolate Raspberry Cake in an airtight container for up to 5 days. Keep it refrigerated below 40°F (4°C) for food safety.
• Freezer: Wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months in a freezer-safe container.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm slice, microwave individual portions for 15-20 seconds until just warm.

Always ensure your Chocolate Raspberry Cake has cooled completely before storing to prevent condensation and sogginess.

Conclusion

This decadent Chocolate Raspberry Cake is the perfect dessert for any celebration. The rich chocolate layers and fresh raspberry flavor are a match made in heaven. We hope you love this recipe as much as we do! Be sure to leave a comment with your results and check out our Double Chocolate Banana Layer Cake Recipe for another delicious chocolate treat.

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FAQs

Can I use frozen raspberries for this Chocolate Raspberry Cake?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to avoid excess moisture in your Chocolate Raspberry Cake batter.

How should I store the Chocolate Raspberry Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days.

Can I make this cake ahead of time?

Absolutely. Bake the cake layers a day in advance. Wrap them tightly in plastic wrap and assemble with frosting and raspberries just before serving.