I can’t wait to share the story behind this Chocolate Raspberry Cake that quickly became one of my kitchen favorites. The moment I combined rich chocolate layers with tangy raspberry filling, everything else seemed to fade away. I remember that very first bite—moist, tender cake mingling with bursts of fresh raspberry and that creamy chocolate raspberry frosting wrapping it all together like a cozy hug. It was pure magic.
What makes this Chocolate Raspberry Cake extra special is the balance of bold flavors without any complicated tricks. You get the deep cocoa notes that satisfy any chocolate lover, paired with fresh raspberry brightness that cuts through the richness. I love how the raspberry chocolate dessert manages to feel indulgent yet fresh. Plus, this isn’t one of those recipes where you need obscure ingredients or fancy gadgets—just a bit of patience and a good sense of adventure in the kitchen.
Over time, I’ve played around with different raspberry fillings, from fresh purees to a lightly sweetened jam version. I even tweaked the chocolate raspberry frosting to have the perfect creamy texture that’s smooth enough to spread but still holds its shape. This dark chocolate raspberry cake recipe feels like a warm invitation to get your hands a little messy and your taste buds dancing.
If you’re ready to dive into a moist chocolate cake with raspberries and create a showstopper dessert that’s as fun to make as it is to eat, this is your moment. Trust me, the blend of flavors will have you slicing another piece before you even realize it. And once you try this recipe, I’ll bet it’ll become a go-to treat whenever you crave something both classic and playful.
Ready to gather your ingredients and start the chocolate raspberry fun? Let’s jump straight into what you’ll need! By the way, if you love layered cakes, you might also enjoy this Italian Love Cake with its sweet, rich layers that chase the same crowd-pleasing vibe.
Gather These Ingredients:
This Chocolate Raspberry Cake comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll want to have ready:
- 2 ¾ cups (345g) all-purpose flour – I always sift it to keep the crumb light and even.
- 1 ¾ cups (350g) granulated sugar – regular sugar works perfectly here.
- ¾ cup (65g) unsweetened cocoa powder – go for Dutch-processed if you want a smoother, deeper chocolate flavor.
- 2 teaspoons baking powder – the lift is key for a moist chocolate cake with raspberries.
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk – this brings a subtle tang that brightens the cake.
- ½ cup (120ml) vegetable oil – helps keep things tender and moist.
- 2 large eggs – room temperature for best mixing.
- 2 teaspoons pure vanilla extract – here’s a flavor note that takes this dark chocolate raspberry cake recipe to the next level.
- 1 cup (240ml) hot brewed coffee – don’t skip this! It enhances the chocolate depth without making it taste like coffee.
- About 1 ½ cups fresh or frozen raspberries – for that iconic raspberry chocolate dessert vibe. Frozen work fine; just thaw and drain a bit.
For the filling and frosting:
- 1 ½ cups fresh raspberries (or a raspberry jam of your choice) – sweetened but not overpowering.
- 1 cup (230g) unsalted butter, softened – quality butter makes a big difference in your chocolate raspberry frosting.
- 3 ½ cups (440g) powdered sugar, sifted
- ¾ cup (65g) unsweetened cocoa powder
- 2-3 tablespoons heavy cream or milk – adjust for creamy consistency.
- 1 teaspoon vanilla extract
- A pinch of salt – to balance all sweetness.
Want to switch things up in your Chocolate Raspberry Cake? Try using almond flour for a nuttier twist or swap buttermilk with Greek yogurt for extra richness. Look for good-quality cocoa powder in the international aisle if you want those deep chocolate vibes.
For the raspberry filling, I sometimes swap fresh raspberries with a raspberry preserves that has real fruit chunks—this shortcut saves time when you’re whipping up a last-minute crowd favorite. When it comes to the frosting, I always reach for unsalted butter straight from the fridge to keep it smooth yet firm enough for layering.
Ready to blend these ingredients into a moist chocolate cake with raspberries that will steal the show? Let’s roll up those sleeves!
Let’s Make This Happen!
This Chocolate Raspberry Cake takes about an hour and a half from start to finish, including baking and cooling time. Let’s dive into the step-by-step fun!
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment for an easy release.
- Mix your dry ingredients. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This mix builds the foundation of your chocolate raspberry dessert, so give it a good stir!
- Combine the wet ingredients. In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Add the hot coffee last to the mix—it’s okay if this seems unconventional; it brings out the rich chocolate in your cake layers like nothing else.
- Bring it all together. Pour the wet ingredients into the dry and gently fold just until combined. Don’t overmix here—you want your cake to be tender, not tough. You’ll know your batter is ready when it’s smooth, pourable, and smells like chocolate heaven.
- Fold in the raspberries carefully. If using frozen, make sure they’re mostly thawed and drain excess liquid. This step gives you that luscious moist chocolate cake with raspberries texture that’s pure happiness in every bite.
- Divide the batter evenly between your pans. Tap them gently on your counter to release any air bubbles—this keeps your layers perfect and flat.
- Bake for about 30-35 minutes. Insert a toothpick in the center; it should come out with moist crumbs but not wet batter. If your Chocolate Raspberry Cake seems dry on the edges but raw in the center, keep an eye on it and test every 3 minutes after 30.
- Let the cakes cool completely. While that’s happening—here’s your moment! Prepare the chocolate raspberry frosting.
- Make the frosting. Beat the softened butter until fluffy. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed first to avoid clouds of sugar everywhere. Add vanilla, salt, and cream one tablespoon at a time until you get a creamy, spreadable consistency. Taste test here: a bit of salt balances the sweetness perfectly!
- Assemble your cake. Place one cake layer on your serving plate, spread a generous layer of raspberry filling, then dollop on some chocolate raspberry frosting. Repeat with the second cake layer and cover the whole cake with the remaining frosting. Pro tip: scrape the sides with a spatula for that professional yet approachable look.
This is the part where your kitchen smells like a chocolate raspberry dream, and your friends may begin lining up for a slice. If you want to try a similar crowd-pleaser, check out this Chocolate Mint Crinkles recipe for a crunchy twist on a chocolate and raspberry flavor combo.
Making this Chocolate Raspberry Cake is such a satisfying adventure—each step feels like you’re crafting something truly special. Let yourself get a little messy and enjoy the process!
Serving Ideas & Pairings!
This Chocolate Raspberry Cake pairs beautifully with simple sides that keep the spotlight on the rich flavors. My favorite way to dig into this cake is on lazy weekends or when I’m feeding hungry friends who appreciate that balance of chocolate and berry.
Try serving it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creaminess and subtle sweetness really elevate the whole experience. For something extra fresh, add a small salad of mint and mixed berries on the side.
This raspberry chocolate dessert shines at celebrations—birthdays, brunches, or just because! I’ve found that a dusting of powdered sugar over the frosting or a few extra fresh raspberries on top can make even a casual gathering feel special.
Have leftover cake? No worries! Turn slices into indulgent ice cream sandwiches or chop up pieces for a frozen trifle layered with whipped cream and berries. Seasonal twists work great here too—think a sprinkle of cinnamon or adding orange zest to the frosting in winter.
If filling your table with Italian Love Cake or Red Velvet Cream Cheese Bundt Cake feels right, this chocolate raspberry cake fits perfectly alongside as a bold, fruity contrast. For a lighter take, a cup of green tea or a fresh raspberry lemonade pairs surprisingly well.
Seeing people’s faces light up when they taste this cake is a real joy. It’s a dessert you can bring out any time and feel confident that it’s going to be a hit.
Common Questions About This Recipe
- Can I prep this Chocolate Raspberry Cake in advance? Absolutely! The layers and frosting hold up well in the fridge for up to 2 days. Just bring it back to room temp before serving, and you’ll still get that fresh, moist texture that’s so satisfying.
- What can I use instead of buttermilk in this cake? If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This simple swap keeps the moist chocolate cake with raspberries tender and flavorful.
- How do I scale this Chocolate Raspberry Cake recipe up or down? This recipe is easy to halve or double depending on your crowd! Just keep the proportions consistent. For smaller cakes, you can even bake in a loaf pan but watch your baking time—it’ll be faster.
- Can frozen raspberries be used in the filling and cake? Yes! Frozen raspberries work great. Just thaw and drain excess liquid before folding them into your batter or using as filling to prevent sogginess.
- Is there a vegan version of this chocolate raspberry frosting? I’ve experimented with coconut oil and dairy-free cream cheese swaps—results work but the texture is a bit softer. If you want to try vegan, use vegan butter and a touch more powdered sugar to help stabilize it.
- What’s my trick for the perfect chocolate raspberry frosting? Patience with beating the butter and adding powdered sugar slowly is key. Also, a pinch of salt really balances sweetness better than you’d expect.
- Can I freeze the assembled cake? Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. This is great prep for parties or special occasions.
If you’re curious for more chocolate raspberry inspiration, the recipes by Sally’s Baking and Tastes Better From Scratch offer some delicious alternate versions that might spark new ideas for you. Also, Life, Love and Sugar’s Chocolate Raspberry Layer Cake has some fun twists for variety!
My Final Take
This Chocolate Raspberry Cake recipe earned its spot on MilaBites because it’s a true flavor crowd-pleaser with a twist of homemade charm. It’s not just about chocolate and raspberries—it’s the way these layers come together moist, fluffy, and bursting with juicy fruit that keeps me coming back.
My Top Chocolate Raspberry Cake Tips:
- Use freshly brewed hot coffee for mixing the batter—it deepens the chocolate wonderfully.
- Fold raspberries in gently to prevent the batter from turning pink and thin.
- Don’t rush the frosting—beat it until light and creamy for easy spreading.
I’ve tested variations adding a touch of espresso powder, a splash of raspberry liqueur in the filling, and even swapping the frosting to cream cheese-based chocolate raspberry frosting. Each version is tasty, but the original dark chocolate raspberry cake recipe here gets the most compliments and second servings.
This cake feels like a fun twist on an old favorite, welcoming you to experiment with flavors and textures you love. Want a bright pop? Add more fresh raspberries between layers. Craving extra indulgence? Try a drizzle of ganache that mixes the chocolate raspberry frosting and heavy cream.
I’m rooting for you to take this tasty trip into chocolate raspberry magic. Whether you’re a weekend baker or just looking for a dessert to wow, this Chocolate Raspberry Cake will put a smile on your face and a little celebration in your kitchen!
Don’t forget to check out some other fantastic recipes like the Red Velvet Cream Cheese Bundt Cake or Italian Love Cake for your next bake day. Happy baking, friends!
Chocolate Raspberry Cake
This rich and moist Chocolate Raspberry Cake combines the deep flavors of chocolate with the fresh tang of raspberries, creating a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 ½ cups fresh raspberries
- 1 cup chocolate chips (optional)
- Butter or oil for greasing pans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Carefully stir in the boiling water until the batter is well combined; it will be thin.
- Gently fold in the fresh raspberries and chocolate chips (if using) to the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- Frost with your favorite chocolate or raspberry frosting and garnish with extra raspberries as desired.
Notes
For an extra burst of flavor, chill the cake for an hour before serving and top with fresh whipped cream.