Chocolate Raspberry Cake Recipe

If you’re craving a show-stopping dessert that’s decadently rich yet refreshingly fruity, you’re going to fall head-over-heels for this Chocolate Raspberry Cake Recipe. I absolutely love how the deep, chocolatey layers dance with the bright, tangy raspberry filling, and the smooth cream cheese frosting just ties everything together perfectly. Whether you’re planning a celebration or simply want to treat yourself (because why not?), this cake is a guaranteed crowd-pleaser and will become one of your go-to recipes in no time.

this Recipe

Ingredients You’ll Need

Each ingredient in this Chocolate Raspberry Cake Recipe plays its part to perfection—from the cocoa powders for that deep chocolate punch to the fresh raspberries that bring a burst of sunny brightness. I’ll share little tips along the way to help you pick and prep like a pro!

• All-Purpose Flour: Use good quality flour for structure; spoon it into your measuring cup gently to avoid packing.
• Granulated Sugar: Provides sweetness and helps with that moist crumb.
• Cocoa Powder: I prefer natural unsweetened cocoa for its intense flavor; sift it to avoid lumps.
• Baking Soda & Baking Powder: Both are essential here to get that perfect rise and tender texture.
• Salt: A pinch balances the sweetness and heightens chocolate flavors.
• Eggs: Large eggs at room temperature help with even mixing.
• Buttermilk: Adds moisture and a slight tang that complements the chocolate beautifully.
• Cold Strong Coffee: Enhances the chocolate flavor without tasting like coffee.
• Canola Oil: Keeps the cake moist without overpowering flavors; you can swap with vegetable oil.
• Pure Vanilla: Adds warmth and depth.
• Fresh or Frozen Raspberries: Fresh is ideal if available, but frozen works wonderfully, just thaw and drain any excess liquid.
• Lemon Juice & Water: Important to thicken the raspberry filling properly.
• Cornstarch: The key to beautifully thickened raspberry filling.
• Cream Cheese: Softened for luxurious, tangy frosting layers.
• Butter: Softened and adds richness to the frosting.
• Powdered Sugar: For smooth, sweet frosting without grittiness.
• Heavy Cream: Essential for creamy frosting texture and luscious ganache.
• Semi-Sweet Chocolate Bars: Finely chopped for the ganache; use quality chocolate like Ghirardelli for best results.
• Light Corn Syrup: Adds shine and smoothness to the ganache.

Variations

I love experimenting with this cake depending on the season or the occasion, and you should too! Once you’ve nailed the base recipe, you’ll find it’s easy to swap or add ingredients to suit your mood and taste buds.

• Use Different Berries: I once swapped raspberries for fresh blackberries and it gave the cake a lovely depth and natural sweetness that my family adored.
• Make It Gluten-Free: Try a 1:1 gluten-free flour blend; just make sure it has xanthan gum to keep the crumb tender.
• Dairy-Free Version: Use coconut cream or vegan butter in frosting and ganache – the texture changes a bit but the flavor remains amazing.
• Alcohol Infusion: Adding a splash of raspberry liqueur into the filling really kicked flavor up a notch for special occasions.

How to Make Chocolate Raspberry Cake Recipe

Step 1: Prepare Your Cake Pans Like a Pro

Preheat your oven to 350°F. Here’s a little trick: I always trace my cake pans onto parchment paper first, cut out the rounds, and line the bottoms of my pans before spraying with cooking spray. This little step prevents sticking and gives you perfect, clean edges when the cakes come out. Trust me, it saves you so much grief!

Step 2: Mix Your Dry and Wet Ingredients Separately

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl. Separately, in a large bowl, beat the eggs, then add buttermilk, cold strong coffee, canola oil, and vanilla. This separation ensures your batter mixes evenly without overworking the gluten. When folding the dry into the wet, just combine until you see a few lumps — don’t over mix or your cake will be dense, not fluffy.

Step 3: Bake with Patience and Check for Moistness

Divide your batter evenly into the pans and bake for 40-45 minutes. When you test with a toothpick, it’s perfectly okay to have a few moist crumbs clinging — that means your cake will be tender and moist. Don’t be tempted to over-bake! After baking, let the cakes sit 5 minutes in the pans, then loosen edges with a knife and invert onto cooling racks.

Step 4: Make the Raspberry Filling

Whisk water, lemon juice, and cornstarch. In a saucepan over medium heat, add this mixture along with sugar, stirring constantly to dissolve. Add raspberries, bring to boil, then simmer until thickened—about 15 minutes. This filling tastes so fresh and vibrant, and chilling it beforehand helps it set perfectly between your cake layers.

Step 5: Whip Up the Cream Cheese Chocolate Frosting

Beat softened cream cheese and butter until fluffy. Slowly add powdered sugar and cocoa powder, then finish with heavy cream and vanilla. This frosting is silky with just the right hint of tang, and it’ll support the raspberry filling nicely. Just a heads-up: if you make it ahead, beat it again before using for best texture.

Step 6: Prepare Your Ganache

Chop your chocolate very finely—that’s key to smooth ganache! Heat the cream until small bubbles form at the edges, then pour over the chocolate. Wait a minute, then stir gently and add corn syrup for gloss. Let this cool and thicken for an hour or two so it’s perfect for frosting without being runny.

Step 7: Assemble and Frost Like a Cake Boss

Score each cooled cake round horizontally. Cut carefully with a serrated knife to create four layers total. Place the first layer top-side down on your cake stand and tuck parchment strips under the edges to catch drips—trust me, this saves cleanup after you’re done frosting!

Spread a third of the chocolate frosting making a lip to hold in raspberry filling, layer on raspberry filling, then repeat. Finish with the last cake layer.

Start with a thin crumb layer of ganache to seal in crumbs, chill 30 minutes, then finish frosting with the remaining ganache. Dollop more ganache as you smooth it over for a glossy finish. Sprinkle powdered sugar and decorate the top with fresh raspberries, securing them with a dab of ganache so they stay put.

How to Serve Chocolate Raspberry Cake Recipe

Garnishes

I always top the cake with fresh whole raspberries nestled into a little ganache dab—this not only looks gorgeous but keeps the berries perfectly in place. A light dusting of powdered sugar adds a dreamy snowy effect that guests always comment on.

Side Dishes

For a lighter pairing, I like serving a simple mixed green salad with citrus vinaigrette alongside this cake when it’s dessert for a gathering. For something cozy, vanilla bean ice cream or a dollop of whipped cream are heavenly compliments.

Creative Ways to Present

On special occasions, I’ve presented this cake as individual mini-layered portions in clear glasses so you can see the luscious layers of cake, frosting, and raspberry filling. It’s fancy but easy—and perfect for dinner parties!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices tightly with plastic wrap and store them in an airtight container in the fridge. The cake stays wonderfully moist for up to 3 days, and the flavors meld together even more—bonus!

Freezing

If you need to freeze the whole cake or individual layers, wrap them well in plastic wrap followed by foil or a freezer bag. This keeps freezer burn at bay. When I’m ready to enjoy, I thaw the cake in the fridge overnight for best texture and flavor.

Reheating

For leftover slices, I like to let them come to room temperature before enjoying. If you prefer warm cake, a quick 10-15 second zap in the microwave does the trick without drying it out. Avoid reheating too long or you risk melting the frosting.

FAQs

Final Thoughts

This Chocolate Raspberry Cake Recipe holds a special place in my heart because it combines everything I love about dessert—rich chocolate, fresh-tasting fruit, and creamy frosting—all layered into one stunning cake. It’s a bit of work but so worth the effort, and with the tips I shared, you’ll find the process manageable and enjoyable. Give it a try and watch everyone’s eyes light up with each bite—you’re going to love this recipe as much as I do, I promise!

Print