Chocolate Raspberry Cake

You ever crave something rich, but not too sweet? Something elegant, but still feels like home? That’s what this Chocolate Raspberry Cake brings to the table.

Deep chocolate layers meet tart raspberry filling. The result is a dessert that feels both classic and a bit new.

This cake gives you a simple way to bring bakery-level flavor and texture into your own kitchen.

I first made this cake for a family birthday. It quickly became the most requested dessert for every celebration after that.

Smooth chocolate buttercream, moist cake, and bright raspberry flavor set it apart from other chocolate cakes. Each bite feels rich but never heavy.

You’ll learn how to make the layers soft and fudgy. The raspberry filling comes together easily, and the glossy ganache looks impressive but takes just minutes.

Why You Will Love Chocolate Raspberry Cake

This cake balances rich chocolate with bright raspberry flavor. The deep cocoa taste pairs with the tart fruit, offering a contrast that isn’t too sweet.

Each layer brings something different. The dark chocolate sponge stays moist. Raspberry filling adds freshness. Buttercream ties it all together.

You can make parts ahead of time, which helps with planning. The raspberry filling stores well, and the ganache sets up nicely after chilling.

Here’s what makes it special:

• Balanced flavor: Deep chocolate meets tart raspberry for a clean, rich taste.
• Simple ingredients: You use basic pantry items like cocoa, flour, sugar, and berries.
• Make-ahead friendly: Prepare the filling or frosting early to save time.
• Custom options: Add raspberry liqueur to the ganache or keep it alcohol-free.

Decorating is easy, too. A quick crumb coat, smooth ganache, and a few fresh raspberries on top look elegant without extra fuss.

Whether you bake often or just now and then, this cake gives you a recipe that looks impressive every time.

How To Make Chocolate Raspberry Cake

You’ll combine rich chocolate layers with bright raspberry filling. Smooth chocolate frosting brings it all together.

Ingredients

You’ll need pantry staples and a few fresh things. For the cake, grab:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder and baking soda
• Sugar
• Eggs
• Vegetable oil
• Buttermilk or sour cream
• Hot water or coffee for blooming the cocoa
• Vanilla extract

For the raspberry filling, use:

• Fresh or frozen raspberries
• Sugar
• Cornstarch mixed with water
• Lemon juice
• Vanilla extract

For the frosting and ganache, you’ll want:

• Unsalted butter
• Powdered sugar
• Cocoa powder
• Heavy cream or milk
• Semi-sweet chocolate
• Optional raspberry liqueur

Let your ingredients come to room temperature so they mix evenly.

Instruments

You don’t need fancy tools, but a few things help. Grab:

• Three 9-inch round cake pans lined with parchment
• Mixing bowls and a whisk or mixer
• A rubber spatula
• A small saucepan for the raspberry filling
• A wire rack for cooling
• An offset spatula for frosting and ganache
• A piping bag or plastic bag with the tip cut off

A kitchen scale helps with accuracy if you have one. A bench scraper smooths the cake sides.

Step-By-Step Instruction

Start with the raspberry filling. Combine raspberries, sugar, lemon juice, and cornstarch mixture in a saucepan. Cook over medium heat until thick, then stir in vanilla.

Let the filling cool before using.

For the cake batter, whisk dry ingredients in one bowl. Whisk wet ingredients in another. Mix them together, then stir in the hot liquid.

Fold in mini chocolate chips if you like.

Divide the batter between pans. Bake at 350°F (177°C) for about 25–30 minutes.

Let the layers cool.

To assemble, spread a thin layer of chocolate frosting on the first cake layer. Pipe a frosting border, then spoon in raspberry filling.

Repeat with the next layer. Cover the cake with a crumb coat.

Chill briefly, then pour the cooled ganache over the top. Spread it smooth. Decorate with fresh raspberries if you want.

Tips & Tricks

Room temperature ingredients make a difference. Cold eggs or milk can mess up the batter, so let them sit out first.

Use dark cocoa powder for a deeper chocolate flavor. If you want a lighter taste, regular cocoa works too. Sift dry ingredients to avoid lumps.

Buttermilk keeps the cake moist. If you’re out, mix one cup of milk with a tablespoon of lemon juice or vinegar. Let it sit before using.

Stir the raspberry filling often so it doesn’t burn. Want it seedless? Press cooked berries through a sieve.

Cool cake layers before adding filling or frosting. Warm cake can melt the frosting and make layers slip.

For easy assembly:

• Level the cake tops with a serrated knife.
• Chill layers for 20 minutes before stacking.
• Spread a thin crumb coat of frosting, then chill again.

Store leftovers at room temperature for a day or in the fridge for up to three days. Bring slices to room temperature before eating.

Ingredient Substitute

Sometimes you start baking and realize you’re missing something. Don’t panic. You can swap a few things and still get a great cake.

No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit a few minutes.

You can use plain yogurt or almond milk for a lighter option.

No eggs? Try ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed with 3 tablespoons water per egg.

If you run out of butter, use coconut oil or vegetable oil in equal amounts. Coconut oil adds a bit of sweetness.

Need gluten-free? Switch flour for a gluten-free blend made for baking.

No raspberries? Other berries like strawberries, blueberries, or blackberries work too.

These simple swaps let you bake even with a half-stocked pantry.

What To Serve With Chocolate Raspberry Cake

You can make this cake shine with the right sides. The best pairings balance the sweetness and make each bite better.

Try these:

• Vanilla ice cream – The cold, creamy texture softens the richness.
• Fresh whipped cream – Light and airy, it finishes the cake nicely.
• Hot coffee or espresso – The bitterness brings out the chocolate.
• Cold milk – Classic and refreshing.
• Fresh raspberries or mixed berries – Adds color and a little tang.

Want to go big? Drizzle raspberry sauce or chocolate ganache over each slice.

For special occasions, serve with sparkling water or a mild dessert wine. Keep portions small so the sides don’t overpower the cake.

How To Store Chocolate Raspberry Cake

Keep your cake fresh and moist with a few steps. Let it cool before covering or refrigerating. Storing it warm can make it soggy.

If your cake has cream cheese frosting, raspberry filling, or ganache, put it in the fridge. Use an airtight container to keep it from drying out.

Let it sit at room temperature for 30 minutes before serving.

For short-term storage, you can leave the cake at room temperature for up to 2 days if there’s nothing perishable. Cover it with a cake dome or plastic wrap.

To freeze leftovers or the whole cake:

• Slice or freeze the whole cake once cooled.
• Wrap each slice or the cake in plastic wrap, then foil.
• Label and date before freezing.

Frozen cake keeps its flavor for about 2 to 3 months. When you want it, move it to the fridge overnight to thaw. That keeps the cake moist and the raspberry layers from getting watery.

Nutritional Value

When you grab a slice of chocolate raspberry cake, you get sweetness and fruitiness. It’s rich, indulgent, and honestly, a little hard to resist.

A typical serving—let’s say a quarter of a small cake—has about 350–400 calories. The exact number depends on the frosting and your slice size.

You’ll probably get:

• Carbohydrates: ~40 g
• Sugar: ~19 g
• Fat: ~20 g
• Protein: ~4–6 g
• Cholesterol: ~45 mg
• Sodium: ~150 mg

Chocolate brings a bit of iron and magnesium. Raspberries add some vitamin C and fiber.

If you want to cut sugar or fat, swap in fresh raspberries or a lighter frosting.

Try dark chocolate for more antioxidants, or toss in almond flour for extra protein.

Little tweaks like these can help you make it your own.