Name: Chocolate Raspberry Cake Recipe
Prep time: 35 min
Cook time: 26 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 1.5 Tablespoons (22ml) water; 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch; 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw); 1/3 cup (67g) granulated sugar; 1 teaspoon lemon juice; 1/2 teaspoon pure vanilla extract; 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 3/4 cup (62g) unsweetened natural cocoa powder; 1 and 3/4 cups (350g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional); 1/2 cup (120ml) vegetable oil or melted coconut oil; 2 large eggs, at room temperature; 3/4 cup (180g) full-fat sour cream, at room temperature; 1/2 cup (120ml) buttermilk, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) hot water or black coffee; 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour); 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder; 3 Tablespoons (45ml) heavy cream or milk; 1/8 teaspoon salt; 2 teaspoons pure vanilla extract; 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped; 3/4 cup (180ml) heavy cream or heavy whipping cream; 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream); Fresh raspberries

Jump to Recipe· 4.2 from 148 reviews

If you’re dreaming of a dessert that’s both luxurious and bursting with vibrant flavors, this Chocolate Raspberry Cake Recipe is exactly what you need in your life. Imagine moist, deeply chocolaty layers punctuated with bright and tangy raspberry filling, all wrapped up in smooth, creamy chocolate buttercream and topped with a shiny ganache glaze. It’s the perfect love story between rich chocolate and fresh raspberry, guaranteed to wow everyone at your table and quickly become a beloved favorite. Whether you’re celebrating a special occasion or just craving an indulgence, this recipe brings both elegance and comfort in every bite.

Ingredients You’ll Need

The image shows a top-down view of baking ingredients arranged neatly on a white marbled surface. At the center, there is a large white bowl filled with fine white flour. Surrounding it, from the top left clockwise, are a small white bottle with a cream-colored liquid, a clear glass of water, a white bowl full of red raspberries, a small jar of white powder, a small bottle with a white liquid, a white bowl filled with white sugar, a gray plate holding two thick white blocks of butter, a small clear glass with a pale yellow liquid, a small white bowl with dark brown cocoa powder, a green salt shaker, a small yellow container with white cream or soft cheese, two brown eggs, a small jar of brown spice with a metal clasp, and a small clear bowl with a dark brown liquid. The setup is clean and bright, emphasizing the natural colors and textures of each ingredient, photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first exciting step and truly the foundation of the perfect Chocolate Raspberry Cake Recipe. Each one plays an important role, from the cocoa’s rich depth to the raspberries’ bright burst, creating layers of flavor and luscious texture that make this cake unforgettable.

Water (1.5 Tablespoons): Used to dissolve cornstarch and create a smooth raspberry filling texture.
Cornstarch (1.5 Tablespoons): Thickens the raspberry filling for a perfect consistency that won’t run.
Fresh or frozen raspberries (3 cups): The heart of the filling with sweet-tart brightness; do not thaw frozen berries before use.
Granulated sugar (1/3 cup + 1 and 3/4 cups): Sweetens both the filling and the cake layers, balancing flavors beautifully.
Lemon juice (1 teaspoon): Adds a subtle tang to brighten the raspberry filling.
Pure vanilla extract (3 teaspoons total): Brings warmth and depth to the filling and cake batter alike.
All-purpose flour (1 and 3/4 cups): Provides the cake’s structure, spooned and leveled for accuracy.
Unsweetened natural cocoa powder (3/4 cup): Essential for that rich chocolate flavor; choose quality cocoa.
Baking soda (2 teaspoons): Helps the cake rise perfectly, light and airy.
Baking powder (1 teaspoon): Works alongside soda to achieve tender crumb.
Salt (1 teaspoon): Enhances and balances all the sweet elements.
Espresso powder (2 teaspoons, optional): Intensifies chocolate notes without adding coffee flavor.
Vegetable or melted coconut oil (1/2 cup): Keeps the cake moist and tender.
Large eggs (2): Binds ingredients and contributes to the cake’s richness.
Full-fat sour cream (3/4 cup): Adds tanginess and keeps the cake delightfully moist.
Buttermilk (1/2 cup): Provides acidity and a soft crumb.
Hot water or black coffee (1/2 cup): Enhances chocolate flavor and smooths batter consistency.
Mini semi-sweet chocolate chips (1 cup): Folded in to create pockets of melty chocolate goodness.
Unsalted butter (1 cup), softened: The base for the luxurious chocolate buttercream frosting.
Confectioners’ sugar (3 and 1/2 cups): Sweetens and smooths the buttercream.
Cocoa powder (1/2 cup): Gives the buttercream its deep chocolate color and taste.
Heavy cream or milk (3 Tablespoons): Lightens the buttercream texture perfectly.
Salt (1/8 teaspoon): Balances sweetness in the frosting.
Quality semi-sweet or bittersweet chocolate (8 ounces), finely chopped: The star ingredient in the silky ganache topping.
Heavy cream (3/4 cup): Used to create the rich ganache glaze.
Raspberry liqueur (1/4 cup, optional): Adds an elegant fruity note to the ganache.
Optional garnishes: Fresh raspberries and fresh mint for a pretty and fresh finish.

How to Make Chocolate Raspberry Cake Recipe

Step 1: Prepare the Raspberry Filling

Start by whisking cornstarch and water until fully dissolved. Combine this mixture with raspberries—no need to thaw if frozen—granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring and gently mashing the berries to release their vibrant juices. Once boiling, let it bubble for 5 minutes, then remove from heat and stir in vanilla. This fresh filling should cool completely before chilling in the fridge for at least 4 hours to thicken and develop intense flavor.

Step 2: Bake the Chocolate Cake Layers

Preheat your oven to 350°F and prep three 9-inch cake pans with parchment and greasing. Whisk together your dry ingredients: flour, cocoa powder, sugars, baking soda, baking powder, salt, and optional espresso powder. In a mixer, combine oil, eggs, sour cream, buttermilk, and vanilla, then slowly add wet into dry, finishing with hot water or coffee for a beautifully smooth batter. Fold in flour-coated mini chocolate chips for melty surprises inside the cake. Divide evenly and bake for 24 to 26 minutes until a toothpick comes out clean. Cool fully in pans.

Step 3: Make the Decadent Chocolate Buttercream

Beat the softened butter until creamy, then gradually incorporate confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Adjust salt to balance sweetness and achieve an irresistible silky frosting. This buttercream will be used throughout the cake assembly—from under the raspberry filling, piping a sturdy dam for the filling, to the crumb coat beneath the ganache.

Step 4: Assemble the Cake Layers

Start with one cake layer on your serving plate, spread a thin layer of buttercream, pipe a border of frosting around the edge, then fill inside that border with chilled raspberry filling. Repeat this for the second layer, then add the final cake layer on top. This technique keeps the filling neatly contained and the cake layers beautifully moist.

Step 5: Apply the Crumb Coat

With remaining buttercream, cover the cake’s top and sides thinly to seal in crumbs. Smooth with a bench scraper and chill the cake uncovered for at least 30 minutes. This step ensures your final frosting and ganache layers go on flawlessly and the cake stays clean and stunning.

Step 6: Prepare and Add the Chocolate Ganache

Gently heat cream and raspberry liqueur (if using) until just simmering. Pour over finely chopped chocolate and let sit until melted. Stir slowly to a smooth ganache, then chill to thicken slightly. Spread the ganache evenly over your chilled, crumb-coated cake, creating a shiny, elegant finish that perfectly complements the layers beneath. Garnish with fresh raspberries and mint if you like.

How to Serve Chocolate Raspberry Cake Recipe

The image shows a close-up view of a three-layer chocolate cake slice on a white marbled surface. The bottom and middle layers are dark, moist chocolate cake, filled with a layer of red raspberry jam that looks thick and juicy. The top layer is smooth and glossy chocolate frosting, with extra chocolate frosting covering the sides. Fresh bright red raspberries and a sprig of green mint sit on top for decoration. A single raspberry rests beside the cake on the surface. The background is soft pink, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation even more, fresh raspberries and sprigs of mint add a delightful pop of color and freshness. The contrast of bright red raspberries against glossy dark chocolate ganache makes the cake look like a work of art. A dusting of cocoa powder or edible gold leaf could make it party-perfect as well.

Side Dishes

This cake is a rich treat on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to mellow its intense flavors. For a brunch or dessert party, serve alongside fresh berries or a delicate fruit coulis to keep things light and balanced.

Creative Ways to Present

Try offering this cake as mini individual layered cakes in pretty glasses or jars for an elegant, fuss-free approach. Alternatively, decorate the top with chocolate curls, shards, or even use the raspberry filling as a drizzle around each slice for added flair. This Chocolate Raspberry Cake Recipe invites creativity without any sacrifice to its classic appeal.

Make Ahead and Storage

Storing Leftovers

Once enjoyed, wrap leftover slices tightly or cover the whole cake with a cake carrier or plastic wrap and refrigerate. It will stay fresh and moist for up to 5 days, so you can savor every bite without worry.

Freezing

If you want to save the magic for later, this cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap followed by foil to prevent freezer burn. Thaw overnight in the refrigerator for best texture and flavor preservation.

Reheating

Reheat slices gently at room temperature or warm briefly in the microwave at low power (10-15 seconds) to bring back that freshly-baked feeling without melting the frosting or ganache.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Frozen raspberries work wonderfully and you don’t need to thaw them first. They actually help keep the filling thick and vibrant.

Is espresso powder necessary?

Espresso powder is optional but highly recommended to intensify the chocolate flavor without making the cake taste like coffee. If you don’t have it, you can safely omit it.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use that as a perfect substitute.

How long does the raspberry filling need to chill?

At least 4 hours in the refrigerator to fully thicken and develop flavor is ideal. You can refrigerate it for up to a week for even deeper taste.

Can I make this cake dairy-free?

With some swaps, yes! Use dairy-free butter and sour cream alternatives, along with plant-based milk for the buttermilk replacement. The core recipe is flexible with careful ingredient choices.

Final Thoughts

This Chocolate Raspberry Cake Recipe is truly a celebration on a plate, combining bold chocolate richness with bright, tangy fruitiness in a way that feels both elegant and heartwarming. It’s perfect for creating memories, sharing smiles, and indulging your sweet tooth all at once. I can’t wait for you to try it and watch it become your go-to showstopper dessert!