I love making this Chocolate Raspberry Cake when I want a rich, decadent dessert with a bright fruity twist. The deep chocolate flavor pairs beautifully with sweet-tart raspberries, creating a cake that feels elegant yet comforting at the same time.
Why You’ll Love This Recipe
I love how the richness of chocolate balances perfectly with the freshness of raspberries. Every bite feels moist, flavorful, and slightly indulgent without being overly sweet.
I also appreciate how versatile this cake is. I can make it for birthdays, holidays, or dinner parties, and it always feels special.
I find that the combination of tender cake layers, raspberry filling, and smooth frosting makes this dessert both visually stunning and incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water
For the raspberry filling:
1 ½ cups fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
For the frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Optional garnish:
Fresh raspberries
Chocolate shavings
Directions
I start by preheating my oven to 350°F (175°C) and greasing two 8-inch round cake pans. I line the bottoms with parchment paper for easy removal.
In a large bowl, I whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, I mix eggs, buttermilk, oil, and vanilla extract. I gradually combine the wet ingredients with the dry ingredients. Then I slowly stir in the hot coffee or water until the batter is smooth and slightly thin.
I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. I let the cakes cool completely before assembling.
To make the raspberry filling, I combine raspberries, sugar, and lemon juice in a saucepan over medium heat. I cook until the berries break down. I stir in the cornstarch slurry and simmer until thickened. I let the filling cool completely.
For the frosting, I beat the softened butter until creamy. I gradually add powdered sugar and cocoa powder. I mix in heavy cream, vanilla, and salt until smooth and fluffy.
To assemble, I place one cake layer on a serving plate. I spread a layer of raspberry filling over the top, leaving a small border around the edge. I add the second cake layer and frost the top and sides evenly.
I garnish with fresh raspberries and chocolate shavings if I like.
Servings and timing
I usually get about 10 to 12 servings from this cake.
Prep time: 25 minutes
Bake time: 30–35 minutes
Cooling and assembly time: 45–60 minutes
Total time: About 2 hours
Variations
I sometimes add chocolate chips to the batter for extra richness. When I want a lighter finish, I use whipped cream frosting instead of chocolate buttercream.
I also enjoy adding a thin layer of raspberry jam along with the filling for a more intense berry flavor.
For a more dramatic presentation, I drizzle melted dark chocolate over the top before serving.
storage/reheating
I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, I let it sit at room temperature for about 30 minutes before serving so the frosting softens.
I can freeze unfrosted cake layers for up to 2 months. I wrap them tightly and thaw at room temperature before assembling.
FAQs
Can I use frozen raspberries?
Yes, I often use frozen raspberries. I cook them a little longer to reduce excess moisture.
What does the hot coffee do in the cake?
The hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Can I make this cake ahead of time?
Yes, I sometimes bake the cake layers a day in advance and assemble it the next day.
How do I keep the cake moist?
I avoid overbaking and measure ingredients carefully. The oil and buttermilk also help maintain moisture.
Can I make this as a single-layer cake?
Yes, I can bake it in a 9×13-inch pan and adjust the baking time slightly until done.
Conclusion
I love how this Chocolate Raspberry Cake combines deep chocolate richness with bright, fruity flavor. It’s moist, elegant, and perfect for special occasions or whenever I want an impressive homemade dessert. Whenever I crave a classic chocolate cake with a fresh twist, this is the recipe I happily make.
