Indulge in the perfect harmony of rich chocolate and tangy raspberries with this decadent Chocolate Raspberry Cake. Each bite offers a luscious blend of moist, velvety layers and a burst of fresh berry flavor, creating a dessert that’s both luxurious and balanced. Ready in just over an hour, this cake is surprisingly simple to make yet feels like a showstopper. The smooth ganache glaze adds a glossy finish, while the raspberry filling provides a delightful contrast to the deep cocoa notes. It’s a treat that’s as beautiful as it is delicious, perfect for celebrations or a cozy night in.
This cake isn’t just a dessert—it’s an experience. The tender crumb melts in your mouth, complemented by the bright, fruity tang of raspberries that cuts through the richness. With 14 generous servings, it’s ideal for sharing with loved ones or savoring throughout the week. The prep and bake time fly by, leaving you with a masterpiece that’s worth every minute. Whether you’re a chocolate lover or a fruit enthusiast, this cake strikes the perfect balance, making it a crowd-pleaser for any occasion. Dive into a slice and let the flavors transport you to dessert heaven.
Ingredients for Chocolate Raspberry Cake
- Cake:
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil (e.g., vegetable or canola)
- ½ cup (113 g) unsalted butter (melted)
- 2 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk (room temperature preferred)
- ½ cup (118 ml) very hot/boiling water or hot coffee
- Raspberry Filling:
- ½ cup (100 g) granulated sugar
- 3 Tablespoons cornstarch
- 3 cups (340 g) fresh or frozen raspberries
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
- Chocolate Raspberry Frosting:
- 1 cup (226 g) unsalted butter (softened)
- 3 cups (375 g) powdered sugar
- ⅔ cup (65 g) natural cocoa powder
- ⅛ heaping teaspoon salt
- ⅓ cup (94 g) raspberry filling (from above)
- 1-2 Tablespoons heavy cream (as needed)
- Ganache drip for decorating (optional)
Step-by-Step Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Line the bottoms of three 8” round cake pans with parchment paper, then grease and flour the sides. Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add oil and melted butter to the flour mixture, stirring until fully combined.
- Add eggs and vanilla extract, stirring until the batter is uniform.
- Gradually add buttermilk, stirring until combined.
- Slowly and carefully add hot water or coffee, stirring until completely combined. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are incorporated.
- Divide batter evenly into the prepared cake pans. Bake for 24-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edges to loosen them. Invert onto cooling racks and let cool completely.
- Make the Raspberry Filling:
- In a small saucepan, combine sugar and cornstarch, whisking until combined.
- Add raspberries, water, and lemon juice, stirring together.
- Heat over medium heat, stirring constantly, until the berries release their juices and the mixture starts to bubble (5-10 minutes).
- Continue stirring and cook until thickened (about 2 minutes after bubbling starts). The mixture will leave a trail when you pull a spatula through it.
- Transfer to a heatproof container and let cool to room temperature.
- Prepare the Frosting:
- In a large mixing bowl, beat butter on low speed until smooth and creamy.
- Add half of the powdered sugar, cocoa powder, and salt, beating on low speed until well combined.
- Gradually add the remaining powdered sugar, mixing on low speed.
- Add ⅓ cup of the raspberry filling, a spoonful at a time, mixing until evenly incorporated.
- Gradually add heavy cream as needed, stirring until the frosting is smooth and pipe-able. Transfer to a piping bag with a large open tip.
- Assemble the Cake:
- Level the cooled cakes if needed. Place one layer on a serving platter.
- Spread a thin layer of frosting over the top, then pipe a dam of frosting around the edge.
- Spread half of the remaining raspberry filling inside the dam. Top with the next cake layer and repeat the process.
- Top with the final cake layer. Use the remaining frosting to cover the sides and top of the cake. (Optional: Apply a crumb coating, refrigerate for 15 minutes, then add the final layer of frosting.)
- If desired, add a ganache drip for decoration.
- Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
This Chocolate Raspberry Cake is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve with a side of fresh raspberries or a drizzle of dark chocolate sauce. Pair it with a cup of hot coffee or a glass of red wine for a truly indulgent experience.
Keep It Fresh: Storage Tips
Store your cake in an airtight container in the refrigerator for up to 3 days. If you’ve added a ganache drip, let the cake sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Mix It Up: Recipe Variations
Want to try something different? Swap the raspberry filling for a strawberry or blackberry version for a unique twist. If you’re not a fan of coffee, use hot water instead, or add a teaspoon of espresso powder for a deeper chocolate flavor. For a nutty crunch, fold in ½ cup of chopped walnuts or pecans into the cake batter before baking.
Time-Saving Hacks
Short on time? Use store-bought raspberry jam instead of making the filling from scratch. You can also bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Assemble and frost the cake the next day for a stress-free dessert prep.
Essential Equipment Tips
For best results, use a stand mixer or hand mixer to ensure your frosting is smooth and creamy. A piping bag with a large open tip makes it easy to create a clean frosting dam for the filling. If you don’t have parchment paper, lightly grease and flour your cake pans to prevent sticking.
Chocolate Raspberry Cake
Ingredients
Cake
- 1 ¾ cups all-purpose flour (220 g)
- 1 cup granulated sugar (200 g)
- 1 cup light brown sugar firmly packed (200 g)
- ¾ cup dark cocoa powder (75 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup neutral cooking oil (155 ml)
- ½ cup unsalted butter melted (113 g)
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature preferred (236 ml)
- ½ cup very hot/boiling water or hot coffee (118 ml)
Raspberry Filling
- ½ cup granulated sugar (100 g)
- 3 Tablespoons cornstarch
- 3 cups fresh or frozen raspberries (340 g)
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
Chocolate Raspberry Frosting
- 1 cup unsalted butter softened (226 g)
- 3 cups powdered sugar (375 g)
- ⅔ cup natural cocoa powder (65 g)
- ⅛ heaping teaspoon salt
- ⅓ cup raspberry filling from above (94 g)
- 1-2 Tablespoons heavy cream as needed
- Ganache drip for decorating optional
Instructions
- Preheat oven to 350F (175C) and line the bottoms of three 8” round cake pans with parchment paper and grease and flour the sides. Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add oil and melted butter to flour mixture, stir until fully combined.
- Add eggs and vanilla extract and stir until fully combined and batter is uniform.
- Gradually add buttermilk, stirring until combined.
- Slowly and carefully, add hot water or coffee, stirring until completely combined. Scrape sides and bottom of the bowl with a spatula to ensure all ingredients get incorporated.
- Divide batter evenly into prepared cake pans and bake in preheated 350F (175C) oven for 24-25 minutes. When cakes are finished baking, a toothpick inserted into the center should come out completely clean or with a few moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edges to loosen from pans and carefully invert onto cooling racks. Allow to cool completely before decorating.
- While cakes are cooling, prepare the raspberry filling.
- In a small saucepan, combine sugar and cornstarch, whisk until combined.
- Add raspberries, water, and lemon juice and stir together.
- Heat saucepan on your stovetop over medium heat and cook, stirring constantly, until berries release their juices and mixture starts to bubble. This can take 5-10 minutes, do not increase your heat from medium, you want everything to heat slowly.
- Continue stirring constantly and cook until thickened (this usually takes me about 2 minutes after the mixture begins bubbling). This mixture will appear to only slightly thicken, you’ll notice that when you pull your spatula through the mixture you leave a trail.
- Transfer mixture to a heatproof container and allow to cool to room temperature before proceeding.
- In a large mixing bowl (or the bowl of your stand mixer with a paddle attachment) use an electric mixer to beat butter on low speed until smooth and creamy.
- Add about half of the powdered sugar, cocoa powder, and salt and beat on low speed until well combined.
- Gradually add remaining powdered sugar, mixing on low speed, until all sugar is added.
- While mixing on low speed, add ⅓ cup of the raspberry filling, a heaping spoonful (about a tablespoon) at a time, until all filling is evenly incorporated.
- Gradually add heavy cream as needed and stir until icing is a smooth, pipe-able consistency. Place frosting into a piping bag with a large open tip.
- Once cakes are completely cooled, level cakes if needed.
- Place one cake layer on serving platter. Spread a very thin layer of frosting over the top of the cake layer. Pipe a dam of frosting around the edge of the cake.
- Spread half of your remaining raspberry filling inside the piped dam. Top with the next layer of cake and repeat the process.
- Top with the last layer of cake. Use the rest of the frosting to spread an even layer around the sides and top of the cake. (I like to do a crumb coating on the cake and refrigerate for 15 minutes before doing the final layer of frosting). If desired, follow my instructions (linked in the ingredients above) for adding a ganache drip.
- For best results, chill cake in the refrigerator for at least 30 minutes before slicing and serving.