There’s something incredibly indulgent about the combination of rich chocolate and tart raspberries. That’s why this Chocolate Raspberry Cake is a true crowd-pleaser. This cake features moist and fluffy chocolate cake layers paired with a luscious raspberry filling, all coated in creamy chocolate frosting. It’s the perfect dessert for birthdays, celebrations, or just when you need a sweet treat to brighten your day.
About The Recipe
Let me tell you, this cake is decadent in every way! The chocolate cake is rich and tender, with just the right balance of sweetness and cocoa. The raspberry filling brings a fresh and slightly tangy element that pairs perfectly with the chocolate. And the frosting? It’s smooth, velvety, and loaded with chocolate goodness. It’s everything you want in a cake—and more.
I developed this recipe after craving something that was both luxurious and fruity, and it didn’t disappoint. If you love the contrast of chocolate and berries, this cake will quickly become a favorite.
Every bite of this Chocolate Raspberry Cake will transport you to dessert heaven. The chocolate is intense, while the raspberry filling adds a vibrant touch. And, the chocolate frosting ties everything together, creating a showstopper of a cake.
Reasons You Will Love This Chocolate Raspberry Cake
- Perfect balance of chocolate and raspberry flavors.
- Light and fluffy chocolate cake with a melt-in-your-mouth texture.
- Fresh raspberry filling for a burst of fruity flavor.
- Decadent chocolate frosting that’s smooth and rich.
- Perfect for celebrations or just when you need a sweet indulgence!
Equipment Needed
Before diving into making this irresistible cake, let’s gather the essentials:
- Mixing Bowls – For mixing the cake batter and raspberry filling.
- Stand Mixer or Handheld Electric Mixer – To beat the batter and the frosting to the perfect consistency.
- 9-inch Round Cake Pans – For baking the chocolate cake layers.
- Cooling Rack – To allow the cake to cool properly.
- Offset Spatula – For spreading the frosting evenly on the cake.
- Saucepan – To cook the raspberry filling to perfection.
- Piping Bag (Optional) – For adding decorative details, if desired.
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water (to enhance the chocolate flavor)
Description:
- Granulated Sugar – The base of this cake’s sweetness.
- All-Purpose Flour – Provides structure to the cake.
- Cocoa Powder – The unsweetened cocoa powder gives the cake a rich chocolate flavor.
- Baking Soda & Baking Powder – These work together to make the cake rise perfectly and create a light texture.
- Salt – A pinch of salt balances out the sweetness.
- Eggs – These help bind the cake and create a tender crumb.
- Buttermilk – Adds moisture and richness to the cake.
- Vegetable Oil – For added moisture and a tender texture.
- Vanilla Extract – A little vanilla enhances the cake’s flavor.
- Boiling Water – It helps bloom the cocoa powder, enhancing the chocolate flavor.
For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
Description:
- Fresh Raspberries – The star ingredient that gives the filling its vibrant color and tart flavor.
- Sugar – Sweetens the raspberries and balances their tanginess.
- Cornstarch – Helps thicken the filling to the perfect consistency.
- Water – Helps dissolve the cornstarch and combine everything smoothly.
- Lemon Juice – Adds a hint of acidity to brighten the raspberry flavor.
How to Make the Chocolate Cake
Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (or 176°C).
- Grease two 9-inch round cake pans with butter, line the bottom with parchment paper, and grease them again. Lightly dust the pans with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk them together briefly to combine.
Step 3: Add Wet Ingredients
- In a separate bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Whisk until everything is well combined.
- Add the wet mixture to the dry ingredients. Beat the batter on medium speed for about 2 minutes until everything is fully incorporated.
Step 4: Add Boiling Water
- Slowly pour in 1 cup of boiling water while mixing on low speed. The batter will be thin, but this is perfectly normal. It will create a super moist cake!
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for about 10 minutes before removing them from the pans. Cool completely on a wire rack.
How to Make the Raspberry Filling and Frosting
Raspberry Cake Filling
- In a medium saucepan, combine sugar, water, lemon juice, and cornstarch. Stir the ingredients well to combine.
- Add 2 cups of raspberries to the saucepan and cook over medium heat. Stir often, making sure the raspberries soften and break down into a thick sauce.
- Once the mixture has thickened and the raspberries are well incorporated, remove the saucepan from the heat and let the filling cool completely before using it in the cake.
Chocolate Frosting
- In a mixing bowl, combine melted butter and unsweetened cocoa powder. Stir them together until smooth.
- Add powdered sugar, milk, and vanilla extract. Beat the mixture until it is smooth and creamy. If you find the frosting too thick, you can add a little more milk to achieve your desired consistency.
- For a thicker frosting, you can add a bit more powdered sugar.
Assembling the Chocolate Raspberry Cake
Step 1: Layer the Cake
- Place the first layer of your cooled cake on a serving plate or a cake stand. Spread a generous amount of the raspberry filling on top, smoothing it out into an even layer.
- Add the second layer of cake on top.
Step 2: Frost the Cake
- Using the chocolate frosting, spread a layer over the top and around the sides of the cake.
Step 3: Decorate
- If you’d like, garnish the top of the cake with fresh raspberries. This not only adds a beautiful touch, but it also enhances the flavor.
How to Serve and Store
Serving:
Allow the cake to come to room temperature before serving so the frosting has the perfect texture.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but let it come to room temperature before serving for the best texture.
There you have it! A delicious Chocolate Raspberry Cake that’s perfect for any celebration.
