Chocolate Raspberry Cake Recipe

Are you ready for a mouthwatering cake that combines the richness of chocolate with the sweet-tart burst of raspberries?

This Chocolate Raspberry Cake is the perfect dessert for any occasion—whether it’s a birthday celebration, a cozy weekend treat, or simply satisfying your sweet cravings.

The cake layers are irresistibly moist, packed with cocoa flavor, and paired beautifully with a fresh, vibrant raspberry filling.

Top it off with creamy chocolate frosting, and you’ve got a showstopper dessert that will leave everyone asking for the recipe.

Table of Contents

Ingredients List

Chocolate Cake Ingredients

2 cups granulated sugar
1 3/4 cups + 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting Ingredients

1/2 cup butter (melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk (adjust for consistency)
1 teaspoon vanilla extract

Raspberry Filling Ingredients

2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping (optional)

Required Kitchen Tools

Before diving into the recipe, it’s important to gather your kitchen tools. Having the right equipment will make the baking process smooth and enjoyable.

2 Round Cake Pans (9-inch): For baking the chocolate cake layers. Grease and line with parchment paper for easy release.
Mixing Bowls: At least 3 for preparing the cake batter, frosting, and raspberry filling.
Electric Mixer or Whisk: To mix the cake batter and frosting. An electric mixer is ideal for smooth frosting.
Saucepan: For preparing the raspberry filling, especially to thicken the mixture.
Piping Bag (optional): To easily apply the raspberry filling inside the cake layers.
Cooling Rack: To cool the cake layers before frosting.
Offset Spatula: For spreading the frosting evenly over the cake layers.

With these tools in hand, you’re ready to bake a delicious Chocolate Raspberry Cake that’s bound to impress.

Preparing the Chocolate Raspberry Cake

Now that you have your ingredients and tools ready, it’s time to start baking this delectable Chocolate Raspberry Cake. We’ll begin by preparing the rich, chocolatey cake layers, followed by the creamy chocolate frosting and the sweet-tart raspberry filling. Here’s a step-by-step guide to ensure everything turns out perfectly!

Step 1: Preparing the Chocolate Cake Batter

This cake has a moist, velvety texture thanks to the combination of buttermilk and oil. Follow these steps to create the perfect chocolate cake batter:

Preheat Your Oven:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt. This will ensure the dry ingredients are evenly distributed.
Add Wet Ingredients:
To the dry ingredients, add the eggs, buttermilk, oil, and vanilla extract. Using an electric mixer (or a whisk), beat the ingredients on medium speed for about 2 minutes until the batter is smooth and fully combined. Be careful not to over-mix.
Add Boiling Water:
The secret to the ultra-moist texture is the addition of boiling water. Slowly pour in the boiling water while mixing on low speed. The batter will be thin—this is completely normal and will result in a super moist cake.
Bake the Cake Layers:
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven 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 before transferring them to a wire rack to cool completely.

Step 2: Making the Chocolate Frosting

While the cake layers are cooling, let’s make the rich chocolate frosting that will coat this dessert in luscious sweetness. The frosting is simple to make and complements the cake perfectly.

Melt the Butter:
In a microwave-safe bowl, melt the butter. Allow it to cool slightly before adding the cocoa powder.
Combine Cocoa Powder and Butter:
Stir in the cocoa powder until the mixture is smooth. The chocolate base of the frosting will have a deep, glossy finish once the cocoa is fully incorporated.
Add Powdered Sugar and Milk:
Gradually sift in the powdered sugar, alternating with small amounts of milk, and mix until you reach your desired frosting consistency. You want the frosting to be spreadable but not too runny.
Add Vanilla and Beat:
Stir in the vanilla extract and continue mixing until the frosting is smooth and fluffy. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.

Step 3: Preparing the Raspberry Filling

To balance out the rich chocolate layers, we’re going to make a simple and flavorful raspberry filling. This fruit layer adds a burst of freshness to each bite.

Cook the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, water, and lemon juice. Cook the mixture over medium heat, stirring occasionally, until it thickens (about 5-7 minutes). If you’re using frozen raspberries, be sure to thaw them first.
Cool the Filling:
Once thickened, remove the saucepan from the heat and let the raspberry filling cool to room temperature. This filling will firm up as it cools and will stay perfectly spreadable for the cake.

Once your cake layers are fully cooled, your frosting is ready, and the raspberry filling has cooled to room temperature, you’re all set to assemble your Chocolate Raspberry Cake! Let me know if you’re ready for the final steps!

Assembling and Decorating the Chocolate Raspberry Cake

Now that you have all the components ready—moist chocolate cake layers, creamy chocolate frosting, and a tangy raspberry filling—it’s time to assemble this show-stopping dessert. Follow these simple steps to put it all together and create a cake that’s as beautiful as it is delicious.

Step 1: Layer the Cake and Add the Raspberry Filling

Level the Cake Layers:
If your cake layers have domed slightly as they baked, use a serrated knife to trim the tops of the cakes so they are flat. This will ensure the layers sit evenly and your cake has a smooth finish.
Add the Raspberry Filling:
Place the first cake layer on a serving plate or cake stand. Using a spoon or piping bag, spread a generous layer of the cooled raspberry filling on top of the first cake layer. Make sure to leave a small border around the edge to prevent the filling from spilling out when the second layer is added.
Stack the Second Cake Layer:
Carefully place the second cake layer on top of the raspberry-filled layer. Press down gently to ensure both layers are secure.

Step 2: Frost the Cake with Chocolate Frosting

Apply the First Layer of Frosting:
Using an offset spatula, spread a thin crumb coat of frosting over the entire cake. This helps seal in any loose crumbs and creates a smooth base for the final layer of frosting. Chill the cake for about 15-20 minutes in the fridge to set the crumb coat.
Frost the Cake:
After the crumb coat has set, apply the rest of the chocolate frosting evenly over the top and sides of the cake. Smooth the frosting with an offset spatula or a bench scraper for a sleek, professional finish.
Decorate with Fresh Raspberries:
For a stunning touch, arrange fresh raspberries on top of the cake. You can place them in a decorative pattern or scatter them across the top for a more casual look. The bright red berries will contrast beautifully with the dark chocolate and add a burst of flavor with each bite.

Step 3: Serving the Cake

Once your Chocolate Raspberry Cake is fully frosted and decorated, it’s ready to be served! Slice into the cake to reveal the moist chocolate layers, creamy frosting, and tangy raspberry filling. This cake is perfect for any occasion—from birthdays to dinner parties or just an indulgent treat to share with loved ones.

Storage Instructions

How to Keep Your Chocolate Raspberry Cake Fresh

This cake is best enjoyed fresh, but if you have leftovers, don’t worry! Here’s how to store them to maintain its flavor and texture.

At Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature in an airtight container. The cake will stay fresh and delicious for up to 2 days.
In the Refrigerator: If you need to store the cake for a longer period, refrigerate it in an airtight container. The cake will last up to 4 days. Allow the cake to come to room temperature before serving for the best flavor.
Freezing: If you want to save the cake for later, you can freeze individual slices wrapped tightly in plastic wrap and foil. Store them in a freezer-safe bag for up to 1 month. To enjoy, thaw the slices at room temperature, or warm them up slightly in the microwave.

Conclusion

Whether you’re celebrating a special occasion or just treating yourself to something delicious, this Chocolate Raspberry Cake is sure to impress. The combination of rich chocolate, fresh raspberry filling, and smooth chocolate frosting creates a dessert that’s both indulgent and refreshing. Plus, with simple storage tips, you can enjoy this cake for days to come.

So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s as beautiful as it is mouthwatering. Enjoy!