Chocolate Raspberry Cake Recipe

If you’re looking for a dessert that screams celebration but feels like a warm hug at the same time, this Chocolate Raspberry Cake Recipe is exactly what you need. Rich, moist chocolate cake layers paired with tangy raspberry filling and a luscious chocolate-raspberry frosting make this cake a showstopper—and not just for special occasions. Stick with me, and I’ll walk you through each step so you can create this fan-freaking-tastic cake that always impresses.

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Ingredients & Why They Work

The ingredients in this Chocolate Raspberry Cake Recipe come together to create layers of texture and flavor. Each one plays a key role, from the rich cocoa powder to the tangy lemons in the filling. I always recommend using room temperature eggs and buttermilk to help the batter mix evenly for a tender crumb—trust me, it makes all the difference!

• All-purpose flour: The sturdy but soft structure for the cake.
• Granulated and light brown sugars: Together they provide sweetness and moisture.
• Dark cocoa powder: For that deep, indulgent chocolate flavor.
• Baking soda: Ensures the cake rises nicely, keeping it light.
• Salt: Enhances the chocolate flavor and balances sweetness.
• Neutral cooking oil: Adds moisture without overpowering flavors.
• Unsalted butter: Melted for richness and flavor complexity.
• Eggs: Bind the ingredients and give structure.
• Vanilla extract: Boosts overall sweetness with warm notes.
• Buttermilk: Adds acidity for tender texture and reacts with baking soda.
• Very hot water or hot coffee: Intensifies the chocolate and keeps the cake moist.
• Granulated sugar (filling): Sweetens the tart raspberries.
• Cornstarch: Thickens the raspberry filling to avoid runniness.
• Fresh or frozen raspberries: The star fruit layer—fresh adds brightness, frozen is a great pantry stand-by.
• Water and lemon juice: Help release raspberry juices and balance sweetness.
• Unsalted butter (frosting): Creamy base for the frosting.
• Powdered sugar: Sweetens and stabilizes the frosting.
• Natural cocoa powder (frosting): Adds that luxurious chocolate flavor without bitterness.
• Salt (frosting): Just a pinch to deepen flavor.
• Raspberry filling (frosting): Adds fruit notes and moisture to the icing.
• Heavy cream: Adjusts frosting to a smooth, perfect piping consistency.
• Ganache (optional): For an elegant drip touch that makes the cake truly special.

Tweak to Your Taste

I love how this Chocolate Raspberry Cake Recipe lends itself to fun twists. Don’t be afraid to put your own spin on it—whether that’s using fresh berries in season or swapping out the frosting for a lighter whipped version, there’s room to make it your own.

• Use fresh raspberries: When in season, fresh raspberries bring an unbeatable brightness to the filling.
• Make it gluten-free: I’ve swapped the all-purpose flour for a gluten-free blend before with great results—just be sure it includes xanthan gum for structure.
• Try a dairy-free version: Substitute the butter and milk with coconut oil and almond milk, and the cake still turns out moist!
• Add a splash of liqueur: A teaspoon of raspberry or chocolate liqueur in the filling amps up the adult flavor.

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

Step 1: Prepare Your Pans and Mix Dry Ingredients

First things first—preheat your oven to 350°F (175°C). I line the bottoms of my three 8-inch cake pans with parchment paper, then grease and flour the sides. It saves a ton of frustration when it’s time to unwrap those beautiful layers! In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt. Getting this step right means your batter will be smooth and evenly mixed, so take a minute to give it a good whisk.

Step 2: Combine Wet Ingredients and Form the Batter

Add your neutral cooking oil and melted butter to the dry mixture. Stir them in well. Then, one by one, add the eggs and vanilla extract, mixing until everything looks uniform—no streaks! Now pour in the buttermilk, stirring gently until combined. The magic comes when you slowly add your very hot water or coffee. This step might seem odd, but it makes the cocoa pop even more, and keeps the batter wonderfully moist. Don’t rush mixing here; scrape the bowl sides to blend everything fully.

Step 3: Bake and Cool Your Cake Layers

Divide your batter evenly among the pans—using a kitchen scale here is a game changer for consistent layers. Bake for 24-25 minutes or until a toothpick poked in the center comes out clean or with a few moist crumbs. Cool your cakes in the pans for 10-15 minutes, then gently loosen with a knife and invert onto racks. Make sure they’re fully cool before tackling frosting—trust me on this, or the filling and frosting could melt off.

Step 4: Make the Raspberry Filling

While your cakes cool, let’s get that raspberry filling ready. In a saucepan, whisk together sugar and cornstarch until smooth. Add your raspberries, water, and lemon juice, then heat on medium, stirring constantly. The goal is to encourage the raspberries to release their juice and thicken the mixture slowly, usually within 5-10 minutes. I keep stirring at medium heat until the filling thickens just enough that when you pull a spatula through, it leaves a trail. Set aside to cool to room temperature—this filling doubles as a layer and a flavor booster for the frosting!

Step 5: Whip Up the Chocolate Raspberry Frosting

Using a stand mixer or electric hand mixer, beat your softened butter on low until creamy. Add half the powdered sugar, cocoa powder, and salt; mix well. Slowly add the rest of the powdered sugar, keeping the speed low to avoid a floury cloud. Now for my favorite twist: add the cooled raspberry filling in spoonfuls until fully incorporated. If the frosting feels too stiff, add a tablespoon or two of heavy cream until it’s perfect for spreading or piping. Pop this frosting into a piping bag if you want those neat layers, or just grab a spatula and get creative.

Step 6: Assemble Your Cake Like a Pro

Once your cake layers are completely cool, level them with a serrated knife if needed. Place the first layer on your serving plate. Spread a thin coat of frosting, then pipe a frosting dam around the edge to keep that luscious raspberry filling where it belongs—inside the layer! Add half of your raspberry filling inside the dam, then repeat with the next cake layer. Finally, cover the entire cake with the remaining frosting. I like to do a crumb coat first, then refrigerate for 15 minutes before the final layer—it just helps everything look cleaner. If you want to go fancy, a ganache drip on top takes this cake next-level.

How to Serve Chocolate Raspberry Cake Recipe

Garnishes

I like to top this cake with fresh raspberries and a few mint leaves—they add color and a fresh aroma that works beautifully with the rich chocolate. Sometimes I dust just a little cocoa powder or powdered sugar on top for a simple, elegant finish.

Side Dishes

Pair this chocolate raspberry cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A hot cup of coffee or raspberry-infused tea also complements the flavors wonderfully without overpowering the dessert.

Creative Ways to Present

For birthdays or special occasions, I like to plate individual slices with a drizzle of raspberry coulis and sprinkle of chopped toasted pistachios or slivered almonds. It adds great crunch and color contrast. Another fun idea is a naked cake style—just a thin layer of frosting on the sides so you can peek at the raspberry filling between layers.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator. This cake stays moist and fresh for up to 4 days. I make sure to keep it covered so it doesn’t absorb fridge odors and the frosting doesn’t dry out.

Freezing

Yes, you can freeze this cake! I usually freeze the layers separately, wrapped tightly in plastic wrap and then foil. When I’m ready to use, I thaw them overnight in the fridge before assembling. You can also freeze the fully assembled cake but expect the frosting texture to soften a bit.

Reheating

Since this is a cold dessert with frosting and fruit filling, I don’t recommend heating it. If you want the cake less chilled, just let slices sit at room temperature for 20-30 minutes before serving—it really brings out the flavors.

FAQs

Final Thoughts

Honestly, this Chocolate Raspberry Cake Recipe has become my go-to when I want to impress guests or treat myself to something decadent without spending hours fussing in the kitchen. The balance of chocolate and bright raspberry hits all the right notes, and it’s surprisingly approachable to make. So, pull out your mixing bowls, and let me know how it turns out—you’re going to love serving this beauty at your next gathering!

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