Chocolate Raspberry Cake Recipe
If you’re craving a gorgeous, show-stopping dessert that’s easier to make than it looks, this Chocolate Raspberry Cake is about to become your new obsession. Moist chocolate layers, fresh berries, tangy raspberry jam, and a luscious chocolate ganache unite in pure harmony. Every bite delivers a balance of rich, fudgy chocolate and bright, vibrant berry flavor—it’s the kind of treat that turns any day into a celebration. Whether you’re baking for a special occasion or just brightening your weekend, this chocolate raspberry cake is guaranteed to wow your taste buds and your guests.
Ingredients You’ll Need
The beauty of this Chocolate Raspberry Cake is in its thoughtful, straightforward ingredients. Each one plays its part—from creating that iconic tender crumb to delivering deep chocolate flavor, vivid color, and a fresh berry pop. Let’s walk through what you’ll need to make magic happen!
- All-purpose flour: The foundational ingredient for a soft, perfectly structured cake.
- Granulated sugar: Sweetens the batter and helps achieve that irresistible moistness.
- Unsweetened cocoa powder: Go for a good-quality powder for deep, rich chocolate flavor.
- Baking powder and baking soda: Both leaveners work together to ensure a tall, light crumb.
- Salt: Just a hint to balance out the sweetness and enhance the chocolate profile.
- Eggs: Essential for binding the batter and lending richness to the cake.
- Whole milk: Adds moisture and extra tenderness—don’t swap for skim if you want that melt-in-your-mouth texture.
- Vegetable oil: Creates a moist crumb that stays tender even after chilling.
- Vanilla extract: A little vanilla beautifully lifts and rounds out the cocoa and berry flavors.
- Boiling water: Makes the cocoa “bloom,” giving you intense chocolate depth (don’t skip this step!).
- Fresh raspberries: Folded right into the batter for juicy pops and a pretty look throughout.
- Raspberry jam: Layered between cakes to amplify the fruitiness and add a touch of tart-sweet zing.
- Chocolate ganache or frosting of choice: The crown jewel—fudgy, glossy, and utterly craveable.
- Extra fresh raspberries (for garnish): For a final flourish that looks as good as it tastes.
How to Make Chocolate Raspberry Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This simple prep ensures your gorgeous cake layers pop out easily and stay intact for stacking.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisking distributes the leaveners and cocoa evenly, so your Chocolate Raspberry Cake bakes up level and richly flavored.
Step 3: Add Wet Ingredients and Beat
To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Use a hand mixer or stand mixer on medium speed for two minutes—this creates a smooth, thick base and helps aerate the batter for a light texture.
Step 4: Stir in Boiling Water
Slowly pour in the cup of boiling water while mixing on low. The batter will look thin, but don’t worry! This is the secret to your cake’s incredible moistness and velvety crumb. It also helps the cocoa unlock its full flavor potential.
Step 5: Fold in Raspberries and Bake
With a spatula, gently fold in the cup of fresh raspberries. Take care not to break them up too much—those juicy berry pockets are pure cake magic. Divide the batter evenly between your prepared pans, smoothing the tops. Pop them in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool, Layer, and Frost
Let the cakes cool in their pans for about 10 minutes, then turn out onto wire racks and cool completely. Once cool, spread the raspberry jam over one layer, top with the second cake, and frost generously with your preferred chocolate ganache or frosting. If you’re feeling fancy, swirl it fabulously!
Step 7: Finish with Raspberries
Crown your masterpiece with extra fresh raspberries. For an even more decadent touch, drizzle melted dark chocolate over the top. The final presentation is a beautiful invitation to slice and savor.
How to Serve Chocolate Raspberry Cake
Garnishes
Nothing brings this cake to life like a generous mound of fresh raspberries on top. For a touch of elegance, dust with powdered sugar, scatter chocolate curls, or drizzle a little extra ganache. These finishing touches not only look stunning, but also give each bite a burst of flavor and texture.
Side Dishes
Pair each slice with a scoop of vanilla bean ice cream or a dollop of softly whipped cream for a classic combo. If you’re feeling adventurous, a spoonful of tangy crème fraîche can beautifully balance the richness of the chocolate and the fruitiness of the raspberries.
Creative Ways to Present
Make each slice a dessert to remember! Try serving the Chocolate Raspberry Cake in parfait glasses: layer cubes of cake, jam, and whipped cream for a deconstructed twist. For special occasions, bake the batter as cupcakes and stuff the centers with raspberry jam—guaranteed delight in every bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chocolate Raspberry Cake (lucky you!), simply wrap the cake tightly in plastic wrap or a cake container and store in the refrigerator. It stays wonderfully moist and delicious for up to 3 days—if it lasts that long!
Freezing
Want to make this beauty ahead of time? Freeze unfrosted cake layers separately, wrapped well in plastic and foil. Thaw overnight in the fridge before assembling. Even frosted slices can be frozen—just let them sit out at room temperature until fully thawed.
Reheating
Chocolate Raspberry Cake is best enjoyed at room temperature so the ganache is soft and luscious. If you must warm a slice, microwave for 10 seconds. Be careful not to overdo it, or you’ll lose that perfect cake texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work beautifully in this recipe. Don’t thaw them first; just fold into the batter straight from the freezer to prevent bleeding and keep their shape during baking.
What’s the best chocolate for ganache?
Choose a good-quality dark or semi-sweet chocolate for ganache to really let the chocolate shine. You can also use your favorite chocolate frosting if you don’t have time to make ganache from scratch.
Can I make this as a sheet cake instead?
Absolutely! Pour the batter into a 9×13-inch pan and bake for 35-40 minutes. Cool, then spread the raspberry jam and ganache over the top. It’s just as delicious and super easy for serving a crowd.
How do I prevent the cake layers from sticking?
Lining the pans with parchment paper and greasing/flouring well is your best insurance. Let the cakes cool for 10 minutes before turning out, and run a knife around the edge for extra assurance.
Can I make this cake gluten-free?
You can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and check the jam and chocolate ingredients to ensure they’re gluten-free. The result will still be scrumptious.
Final Thoughts
If you’re in the mood to share a little joy—or just treat yourself—give this Chocolate Raspberry Cake a try. It’s as stunning as it is delicious, and every forkful feels like a special occasion. Enjoy baking, serving, and indulging in this irresistible combination of chocolate and raspberries!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake. A moist chocolate cake is layered with fresh raspberries and raspberry jam, then frosted with chocolate ganache for the perfect balance of sweetness and tartness.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional:
- 1 cup fresh raspberries plus extra for garnish
- 1/2 cup raspberry jam
- 1 recipe chocolate ganache or frosting of choice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract; beat on medium speed for 2 minutes.
- Combine with Boiling Water: Stir in the boiling water until the batter is smooth. Gently fold in the fresh raspberries.
- Bake: Divide the batter between the pans and bake for 30-35 minutes. Let cool before assembling.
- Assemble: Spread raspberry jam between cake layers, then frost with chocolate ganache. Garnish with raspberries.
Notes
- For an extra decadent touch, drizzle melted dark chocolate over the raspberries on top.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
