Chocolate Raspberry Cake features luscious layers of chocolate complemented by raspberry frosting, creating an indulgent dessert. This cake is moist and elegantly garnished with fresh raspberries.
Everyone will enjoy this chocolate cake with raspberries. The cake layers are packed with so much flavor for one of our favorite cake recipes. The rich chocolate pairs perfectly with raspberries for a decadent dessert.
I have been making Delicious Raspberry Desserts for many years and the flavor can’t be beat. You also might like Raspberry Cobbler Recipe and Raspberry Cheesecake Bars.
Table of contents
Why We Love This
You can’t go wrong with layers of chocolate cake, raspberry frosting and fresh raspberries. The cake turns out so pretty and looks fancy but it’s very simple to make. These easy-to-follow instructions make it easy for anyone.
It is the perfect cake for any celebration and absolutely delicious.
Ingredients
Cake
- All Purpose Flour. Spoon the flour into the cup and don’t scoop it. You don’t want to pack too much flour into the measuring cup.
- Unsweetened Cocoa Powder. I like to use Hershey’s but any good quality cocoa powder will work.
- Baking Soda. Try some of the Best Baking Soda Substitutes.
- Buttermilk. Allow to come to room temperature before using.
- Large Eggs. Room temperature ingredients are best.
- Vanilla Extract. Pure vanilla extract gives the cake the best flavor.
Raspberry Filling
- Cornstarch. Helps to thicken the filling.
- Raspberries. Fresh or frozen.
- Lemon Juice. I think fresh gives it the best flavor.
Chocolate Raspberry Frosting
- Powdered Sugar. Sift to remove lumps so the frosting will be smooth.
- Raspberry Filling. This is the recipe above and makes the frosting so delicious.
- Milk. Whole milk will make the frosting really rich.
Topping
- Fresh Raspberries. This is for serving. It is optional but adds a nice touch and looks so pretty.
Get the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven to 350 degrees and line two 8 or 9 inch round baking pans with parchment paper or generously spray with a cooking spray.
Step 2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
Step 3. Next, add the buttermilk, vegetable oil, eggs and vanilla extract to the dry ingredients. Mix the cake batter with a hand mixer for 2 minutes until combined. You can also use the bowl of a stand mixer.
Step 4. Then stir in the boiling water and mix together.
Step 5. Once combined, pour the batter evenly into the prepared cake pans.
Step 6. Bake the cakes for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for 10-15 minutes. Then carefully remove from the pan by running a knife around the edges of the pan and place the cake on a wire rack to cool completely. Once the cakes have cooled, level them with a serrated knife.
Step 7. Stir together the sugar and cornstarch in a small saucepan. Add the raspberries, lemon juice and water. Heat over medium high heat, stirring constantly, until the berries start to release their juices, and the mixture begins to bubble.
Step 8. Heat and stir constantly for 2 minutes until the raspberry preserves mixture has thickened. Remove from the heat and transfer to a different bowl to cool to room temperature. Then refrigerate until ready to use.
Step 9. Beat together the butter and cocoa powder with an electric mixer. You can use a hand or stand mixer until combined.
Step 10. Then mix in the powdered sugar, raspberry filling, vanilla extract and milk. Beat together until smooth on high speed.
Step 11. Place one of the cakes on a serving platter or plate. Next, top this cake with a thin layer of chocolate frosting. Pipe a thick border of chocolate frosting around the top of the cake to create a dam for the homemade raspberry cake filling.
Step 12. Use a small spatula to spread the remaining raspberry jam filling inside the frosting border.
Step 13. Finally, top with the second cake. Frost with the crumb layer. Spread a thin layer of chocolate buttercream frosting onto the sides and top of the cake. Refrigerate for 30 minutes for the crumb layer to set. Use the rest of the frosting to spread an even layer on top of the cakes and around the sides of the cake.
- Step 14. Top with the fresh raspberries. Refrigerate for at least 30 minutes and then the cake is ready to slice, serve and enjoy!
Storage
Leftovers need to be refrigerated and covered inside an airtight container. It will keep up to 5 days.
How to Freeze
Wrap the unfrosted layers in plastic wrap. Place inside a freezer bag or container up to 3 months.
If you need to freeze the frosted cake, flash freeze it for about an hour. Then wrap in plastic wrap and foil. Allow to thaw overnight in the fridge when ready to serve.
Pro Tips
- Natural Cocoa Powder. Make sure to use natural cocoa powder for this recipe, not Dutch processed.
- Room temperature ingredients. Make sure that all ingredients are at room temperature to ensure that they mix evenly and thoroughly when making this cake.
- Make your own buttermilk. If you don’t keep this on hand and don’t want to buy it, try making Buttermilk.
- Don’t substitute the oil. I don’t recommend substituting the oil for butter. Oil allows the chocolate flavor to really shine and makes the cake so moist.
- Don’t overmix the batter. The cake texture will change and be dense instead of soft and fluffy. It will also make for a dry cake.
- Thicken the filling. If the raspberry filling is too runny, add more cornstarch or try to cook it down a little more.
- Frosting. You can also use Homemade Cream Cheese Frosting Recipe instead of raspberry buttercream.
- Topping. For extra decadent, try making a dark chocolate ganache with heavy cream for the cake. You can use milk chocolate chips or dark chocolate chips. It pairs perfectly with dark chocolate cake.
- Gluten-free. You can substitute a gluten free flour for the all-purpose flour.
More Chocolate Cakes to Try
I’m so excited for you to make Chocolate Cake recipe. Leave a comment and star rating once you do.
Chocolate Raspberry Cake
Ingredients
For the Cake:
- 1 3/4 cups All Purpose Flour spooned and leveled
- 2 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk room temperature
- 1/2 cup Vegetable Oil
- 2 Large Eggs room temperature
- 2 teaspoon Vanilla Extract
- 3/4 cup Boiling Water
For the Raspberry Filling:
- 1 Tablespoons Cornstarch
- 1/4 cup Granulated Sugar
- 1 1/2 cups Raspberries fresh or frozen
- 2 teaspoons Lemon Juice
- 1 1/2 Tablespoons Water
For the Chocolate Raspberry Frosting:
- 1 cup Unsalted Butter softened
- 1/2 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
- 1/3 cup Raspberry Filling from recipe above
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Milk
- Fresh Raspberries for serving, optional
Instructions
For the Cakes:
- Preheat the oven to 350 degrees F and line 2 8 or 9 inch round baking pans with parchment paper or generously spray them with a non-stick cooking spray.
- Stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
- Add in the buttermilk, vegetable oil, eggs and vanilla extract. Mix with a hand held mixer for 2 minutes until combined.
- Stir in the boiling water and mix until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pan for 10-15 minutes.
- Then carefully remove the cakes from the pan by running a knife around the edges of the pan and place the cake on a wire rack to cool completely.
- Once the cakes have cooled, level them with a serrated knife.
For the Raspberry Filling:
- Stir together the sugar and cornstarch in a small saucepan.
- Add the raspberries, lemon juice and water to the pan. Heat over medium high heat, stirring constantly, until the berries start to release their juices and the mixture begins to bubble (this should take approximately 7-10 minutes).
- Then heat and stir constantly for 2 minutes until the mixture has thickened.
- Remove from heat and transfer to a different bowl to cool to room temperature. Then refrigerate until ready to use.
For the Frosting:
- Beat together the butter and cocoa powder with a hand held or stand up mixer until combined.
- Mix in powdered sugar, ⅓ cup of the raspberry filling, vanilla extract and milk. Beat together until smooth.
To Assemble:
- Place one of the cakes on a serving platter or plate. Top this cake with a thin layer of chocolate frosting.
- Pipe a thick border of chocolate frosting around the top of the cake to create a dam for the raspberry filling.
- Use a small spatula to spread the remaining raspberry filling inside the frosting border.
- Top with the second cake.
- Spread a thin layer of frosting onto the sides and top of the cake (a crumb layer). Refrigerate for 30 minutes for the crumb layer to set.
- Use the rest of the frosting to spread an even layer on top of the cakes and around the sides of the cake.
- Top with the fresh raspberries. Refrigerate for at least 30 minutes and then the cake is ready to slice, serve and enjoy!
