Chocolate Raspberry Cake Recipe

If you’re in the mood for a showstopper dessert that’s as beautiful as it is delicious, you’ve got to try this Chocolate Raspberry Cake Recipe. It’s one of those cakes that always impresses — rich, moist chocolate layers paired with tangy raspberry filling and a luscious chocolate-raspberry frosting that just melts in your mouth. I’ve made it countless times for celebrations and cozy weekend treats, and it never fails to get rave reviews. Stick around, and I’ll walk you through everything you need to know to nail this fan-freaking-tastic cake right in your own kitchen.

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Ingredients & Why They Work

Every ingredient in this Chocolate Raspberry Cake Recipe plays a crucial role in creating the perfect cake experience — from the cocoa powder that delivers deep chocolate flavor to the fresh raspberries turning into a tangy homemade filling. Plus, little touches like buttermilk and coffee bring moistness and complexity to the batter.

• All-purpose flour: Gives structure to the cake while keeping it tender enough.
• Granulated sugar & light brown sugar: The combo adds sweetness and moisture; brown sugar adds a touch of caramel depth.
• Dark cocoa powder: For rich, intense chocolate flavor — not too bitter but beautifully earthy.
• Baking soda & salt: Essential for proper rise and flavor balance.
• Neutral cooking oil & melted unsalted butter: Together, they make the cake moist with a lovely crumb without losing richness.
• Eggs: Bind ingredients and add richness; room temperature eggs mix better.
• Vanilla extract: Adds smooth, aromatic sweetness to the batter.
• Buttermilk: Provides acidity that tenderizes the crumb and reacts with baking soda for leavening.
• Hot water or hot coffee: Enhances the cocoa flavor and ensures a silky batter.
• Fresh or frozen raspberries: The star of the filling — fresh is best but frozen works wonderfully when thawed.
• Cornstarch: Thickens the raspberry filling perfectly without making it gloopy.
• Lemon juice: Brightens the filling and balances sweetness.
• Powdered sugar & cocoa powder (for frosting): Create the sweet, chocolaty, and smooth icing texture.
• Butter (for frosting): Softens the frosting and gives it that creamy richness.
• Heavy cream: Adjusts frosting consistency for easy piping and spreading.

Tweak to Your Taste

One of the best things about this Chocolate Raspberry Cake Recipe is how adaptable it is. I love finding subtle ways to tweak the flavors to match the occasion or even simply what I have in my pantry. Don’t be shy about making it your own!

• Variation: I once swapped the raspberry filling for a cherry compote when fresh raspberries were out of season, and it was just as lovely—adjusting the lemon juice to balance the cherry’s sweetness.
• Dietary Substitute: For a dairy-free version, use coconut oil instead of butter and a plant-based milk with apple cider vinegar as a buttermilk replacement—I’ve tried this successfully and the cake still turns moist and tender.
• Chocolate Upgrade: If you’re a true chocolate lover, adding some chocolate chips to the batter or frosting ups the decadence.

Step-by-Step: How I Make Chocolate Raspberry Cake Recipe

Step 1: Prepare Your Pans and Mix the Dry Ingredients

First things first—preheat your oven to 350°F (175°C). Line three 8” cake pans with parchment paper on the bottoms, then grease and lightly flour the sides. This helps the cakes release easily after baking. In a large bowl, whisk together the flour, granulated and brown sugars, dark cocoa powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even flavor and rise.

Step 2: Add the Wet Ingredients and Mix Batter

Now, add the oil and melted butter to the dry mix and stir until everything is evenly incorporated. Crack in the eggs and pour in the vanilla extract—give it another good stir until the batter looks smooth. Slowly add the buttermilk while stirring, which adds moisture and tenderness to your cake.

Next, carefully pour in the very hot water or coffee—this step is key! The hot liquid intensifies the chocolate flavor and loosens the batter just enough. Stir constantly, and scrape the sides and bottom of your bowl with a spatula to avoid any pockets of flour.

Step 3: Bake the Cakes

Divide your batter evenly between the three prepared pans—using a kitchen scale really helps here for even layers! Bake for 24-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cakes cool in their pans for about 10-15 minutes, then run a knife around the edges and carefully invert them onto wire racks. Trust me, letting them cool completely before decorating is a game-changer for a neat, smooth finish.

Step 4: Make the Raspberry Filling

While your cakes cool, it’s time for the filling! Combine sugar and cornstarch in a saucepan, whisking them together. Add the raspberries, water, and lemon juice. Heat over medium and stir constantly—you don’t want to rush this step or crank the heat, or your filling might burn or turn lumpy.

Once the berries release their juices and the mixture begins to bubble, keep stirring for about 2 more minutes until it thickens slightly. You’ll see it’s ready when your spatula leaves a clear trail through the filling. Transfer it to a heatproof bowl and let it cool to room temperature before using.

Step 5: Whip Up the Chocolate Raspberry Frosting

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add half the powdered sugar, cocoa powder, and salt, continuing to mix on low speed so it doesn’t dust everywhere. Once combined, add the rest of the powdered sugar slowly.

Here’s where the magic happens—slowly add about a third of your cooled raspberry filling, a tablespoon at a time, blending it evenly into the frosting. This gives a subtle fruit flavor that’s just dreamy alongside all the chocolate.

Finally, add heavy cream as needed to get the frosting smooth and pipe-able. You want it soft enough to spread easily but firm enough to hold its shape if you’re piping decorations.

Step 6: Assemble and Frost Your Cake

Level your cooled cakes with a serrated knife or cake leveler if needed. Place the first layer on your serving plate, and spread a thin layer of frosting on top. Then pipe a dam of frosting around the edge to hold in the raspberry filling. Inside that dam, spread half of the remaining raspberry filling. Repeat with the next layer.

After stacking your final cake layer, frost the whole cake with the remaining frosting. I like doing a crumb coat first—just a thin layer of frosting to trap crumbs—that chills for about 15 minutes before the final coat goes on. For an extra special touch, add a ganache drip around the edges for that stunning bakery look.

How to Serve Chocolate Raspberry Cake Recipe

Garnishes

I like to keep things simple with fresh raspberries arranged on top, maybe a sprinkle of edible gold dust or some chocolate curls for a fancy touch. Fresh mint leaves add a pop of color and a subtle freshness that pairs surprisingly well with the rich cake. These garnishes make the cake feel special without competing with the vibrant raspberry-chocolate flavor.

Side Dishes

Sometimes I serve this cake alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for extra indulgence. A simple espresso or raspberry-infused tea also complements the flavors beautifully, especially if you’re hosting a dessert party.

Creative Ways to Present

For birthdays or special occasions, I love cutting this cake into elegant mini layers — cupcakes or mini rounds — using the same frosting and raspberry filling, then stacking them into tiers. Another fun trick I’ve tried is serving it in jars for an individual “cake in a jar” dessert. It looks adorable and is super convenient for parties!

Make Ahead and Storage

Storing Leftovers

I always keep leftover Chocolate Raspberry Cake refrigerated in an airtight container. It stays fresh and moist for up to 4 days, which honestly rarely happens in my house because it disappears fast. The raspberry filling and frosting keep the cake flavorful even after a couple of days.

Freezing

Yes, you can freeze this cake! I recommend assembling it without frosting, wrapping each cooled cake layer tightly in plastic wrap, then freezing for up to 2 months. When you’re ready, thaw the layers overnight in the fridge, then assemble with frosting and filling. It’s a great way to prep ahead of time for celebrations.

Reheating

This cake is best served chilled or at room temperature, so I usually let refrigerated leftovers sit out for 20-30 minutes before slicing. If you want a warm bite, you can microwave a slice for 10 seconds but avoid overheating or the frosting might get too soft.

FAQs

Final Thoughts

This Chocolate Raspberry Cake Recipe holds a special place in my heart because it’s the kind of dessert that feels both decadent and comforting. Baking it brings me joy, and sharing it with friends always sparks a smile. If you’re craving a crowd-pleaser that balances rich chocolate with fruity freshness, this is your go-to. Give it a try—you won’t regret having this beautiful, delicious cake in your recipe arsenal!

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