Chocolate Raspberry Cake Recipe

Introduction

This Chocolate Raspberry Cake is a decadent dessert that combines rich chocolate layers with a tangy raspberry filling. Perfect for special occasions, it’s moist, flavorful, and beautifully decorated with fresh raspberries.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cups unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large whole eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup whole or 2% milk (room temperature)
• 2/3 cup hot coffee or water
• 3 cups frozen raspberries (can substitute fresh berries)
• 1/3 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons corn starch
• 2 tablespoons water
• 1 1/2 cup unsalted butter (room temperature)
• 2 cups powdered sugar
• 2 tablespoons unsweetened dark cocoa powder
• 2 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• Fresh raspberries, for decorating

Instructions

1. Step 1: Prepare the raspberry filling by cooking raspberries, sugar, and lemon juice over medium heat for 10-12 minutes, mashing frequently. Whisk together cornstarch and water, stir into the mixture, and cook 1-2 minutes until thickened. Strain through a fine mesh to remove seeds and let cool.
2. Step 2: Preheat the oven to 325°F (165°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
3. Step 3: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. Step 4: In another bowl, combine vegetable oil and sugar, whisk until combined. Add vanilla and eggs one at a time, mixing well after each. Stir in the milk.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the hot coffee or water last.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 15 minutes, then remove and cool completely on a wire rack.
7. Step 7: Make the chocolate frosting by creaming the butter until smooth. Gradually add powdered sugar and cocoa powder, mixing well. Add cream and vanilla, then beat on medium speed for 4-5 minutes until light and fluffy.
8. Step 8: To assemble, spread a thin layer of frosting on the first cake layer and pipe a border around the edge. Fill the center with half of the raspberry filling without going over the border. Repeat with the second layer.
9. Step 9: Place the last layer upside down for a flat top. Chill the cake in the refrigerator for 20-30 minutes.
10. Step 10: After chilling, frost the entire cake with the remaining frosting. Create swirl textures using a small spatula and garnish with fresh raspberries. Chill for one hour before serving.

Tips & Variations

• Use coffee instead of water in the cake batter for a richer chocolate flavor without a coffee taste.
• Substitute frozen raspberries with fresh if available for a brighter, fresher filling.
• Ensure butter and eggs are at room temperature to help the batter mix evenly and create a tender crumb.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used and will give the filling a fresh burst of flavor. Adjust cooking time slightly if needed to achieve a similar thick consistency.

How do I prevent the cake layers from drying out?

Make sure to measure ingredients accurately, bake at the recommended temperature, and avoid overbaking. Cooling the layers properly and wrapping them tightly if storing helps maintain moisture.

Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

This decadent Chocolate Raspberry Cake combines moist, rich cocoa layers with a tangy raspberry filling and smooth chocolate frosting. Perfect for celebrations or any special occasion, this cake balances the deep chocolate flavor with the fresh tartness of raspberries, all topped with a luscious, fluffy chocolate buttercream and garnished with fresh raspberries for an elegant finish.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 3 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Raspberry Filling

• 3 cups frozen raspberries (can substitute fresh berries)
• 1/3 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons corn starch
• 2 tablespoons water

Chocolate Cake

• 1 3/4 cups all-purpose flour (see notes below for measuring)
• 3/4 cups unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large whole eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup whole or 2% milk (room temperature)
• 2/3 cup hot coffee or water (coffee recommended for richer flavor)

Chocolate Frosting

• 1 1/2 cup unsalted butter (room temperature)
• 2 cups powdered sugar
• 2 tablespoons unsweetened dark cocoa powder
• 2 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• Fresh raspberries, for decorating

Instructions

1. Prepare Raspberry Filling: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 10-12 minutes until boiling, mashing frequently to release juices. In a small bowl, whisk together cornstarch and water, then stir into the raspberry mixture. Cook an additional 1-2 minutes until thickened. Pass the filling through a fine mesh strainer to remove seeds. Set aside to cool.
2. Preheat and Prepare Cake Pans: Preheat the oven to 325°F (165°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
4. Combine Wet Ingredients: In another bowl, whisk the vegetable oil and granulated sugar until combined. Add vanilla extract and eggs one at a time, whisking thoroughly after each addition. Then whisk in the milk until fully incorporated.
5. Combine Wet and Dry Mixtures: Gradually whisk the dry ingredients into the wet mixture until just combined, being careful not to overmix. Then whisk in the hot coffee (or water) to add moisture and deepen the chocolate flavor.
6. Divide and Bake Batter: Evenly divide the batter among the prepared pans, approximately 420 grams per pan. Place the pans on the middle oven rack and bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Cool Cake Layers: Remove the pans and let them cool on a wire rack for 15 minutes. Carefully release the cake layers from the pans and allow them to finish cooling completely on the wire rack.
8. Make Chocolate Frosting: In a stand mixer bowl, beat the unsalted butter on medium speed until smooth. Gradually add powdered sugar and cocoa powder, mixing until combined. Add heavy cream (or milk) and vanilla extract, then beat the frosting on medium speed for 4-5 minutes until light, fluffy, and approximately tripled in volume.
9. Assemble Cake: Place the first cake layer on a serving plate. Spread a thin layer of chocolate frosting over the top, then pipe a frosting border around the edge to hold the filling. Spoon half of the raspberry filling into the center, making sure it doesn’t exceed the border. Repeat with the second layer.
10. Add Final Cake Layer and Chill: Place the last cake layer upside down on top so the surface is flat. Refrigerate the cake for 20-30 minutes to help it set.
11. Frost the Cake: Remove from fridge and spread the remaining frosting evenly over the top and sides of the cake using an offset spatula. Create decorative swirl textures on the frosting surfaces. Garnish with fresh raspberries.
12. Final Chill and Serve: Chill the decorated cake in the fridge for about one hour before slicing and serving to ensure the frosting sets perfectly. Enjoy your rich and fruity chocolate raspberry cake!

Notes

• For best results, measure flour using the spoon and level method to avoid dense cake.
• Using hot coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
• Room temperature ingredients help create a smoother batter and better cake texture.
• Passing the raspberry filling through a strainer removes seeds for a silky smooth spread.
• Chilling the cake before frosting helps with easier application and cleaner layers.

Keywords: Chocolate Raspberry Cake, Chocolate Cake, Raspberry Filling, Chocolate Frosting, Layer Cake, Celebration Cake, Easy Chocolate Cake