Name: Chocolate Raspberry Cake Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups All-purpose flour; 1 cup Unsweetened cocoa powder; 1 1/2 tsp Baking soda; 2 1/2 tsp Baking powder; 1 tsp Salt; 1 3/4 cup White granulated sugar; 1 cup Buttermilk (room temperature); 1 cup Oil; 4 Large eggs (room temperature); 1 tsp Pure vanilla extract; 1 cup Hot water (steaming); 1 cup Raspberries (fresh or frozen); 1/4 cup Water; 2 cups Unsalted butter (room temperature); 2 cups Powdered sugar (sifted); 1/4 cup Grounded freeze dried raspberries (ground 1 oz.); 1/4 cup Reduced raspberry puree; 1 tsp Pure vanilla extract; 1/2 tsp Salt; 1 cup Semi-sweet chocolate chips; 3/4 cup Heavy cream; Fresh raspberries (for decoration)

Jump to Recipe

There is something utterly magical about a Chocolate Raspberry Cake that brings together the rich, deep flavors of cocoa with the bright, tangy kiss of fresh raspberries. This cake is a showstopper for any occasion, bursting with moist, tender layers and a luscious raspberry buttercream frosting that perfectly balances the chocolate. Whether you’re celebrating a birthday or simply craving a slice of something indulgently delightful, this Chocolate Raspberry Cake is guaranteed to bring smiles and repeat requests.

Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chocolate Raspberry Cake lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role, from the cocoa powder adding depth to the raspberries providing a natural zing and freshness that brighten the whole dessert’s flavor.

All-purpose flour: The sturdy base that gives the cake its tender crumb.
Unsweetened cocoa powder: Brings a rich, chocolaty intensity that’s absolutely essential.
Baking soda and baking powder: Perfect partners to help the cake rise just right.
Salt: Enhances every flavor, balancing sweetness and boosting the chocolate’s depth.
White granulated sugar: Sweetens the cake without overpowering the raspberry notes.
Buttermilk: Adds moisture and a slight tang, making the cake beautifully tender.
Oil: Keeps the cake moist and soft for days.
Large eggs: Provide structure and richness.
Pure vanilla extract: Adds warmth and depth to the overall flavor.
Hot water: Helps bloom the cocoa powder for a more intense chocolate flavor.
Raspberries (fresh or frozen): Bring the fresh, fruity essence that defines this cake.
Water: Used to create the raspberry puree that turns the frosting incredible.
Unsalted butter: The foundation of the creamy buttercream frosting.
Powdered sugar: Sweetens and smooths the frosting perfectly.
Ground freeze-dried raspberries: Concentrates raspberry flavor right into the frosting.
Reduced raspberry puree: Adds natural sweetness and fruity brightness into the frosting.
Semi-sweet chocolate chips and heavy cream: For a luscious, glossy chocolate ganache that finishes the cake beautifully.
Fresh raspberries: For that irresistible decorative touch on top.

How to Make Chocolate Raspberry Cake

Step 1: Prepare the Cake Layers

Begin by preheating your oven to 350°F. Greasing three 8-inch cake pans and lining the bottoms with parchment paper ensures your cake layers will release easily without sticking. This simple setup step saves much frustration later.

Step 2: Mix the Dry Ingredients

In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mixing these dry ingredients first guarantees an even distribution of the rising agents and cocoa, which is key to a uniform texture and gorgeous chocolate flavor throughout the cake.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together eggs, oil, vanilla extract, and buttermilk. The key here is to slowly add steaming hot water to this mixture, which helps the cocoa powder bloom, deepening the chocolate taste without cooking the eggs. Take your time with this step for the best result.

Step 4: Mix Wet & Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients and gently mix until everything is just combined. Overmixing can toughen your cake, so a light hand here ensures fluffy, tender layers. Divide the batter evenly among your prepared pans.

Step 5: Bake and Cool

Bake the cakes for 25 to 28 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 to a rack to cool completely. This resting time helps the cake layers firm up, making them easier to frost later.

Step 6: Make the Raspberry Puree

Blend fresh or thawed raspberries with a little water until smooth, then strain through a fine mesh sieve to remove seeds. Cooking this puree gently until it thickens intensifies the flavor and removes excess water, giving you a thick, vibrant puree perfect for swirls of flavor in your frosting.

Step 7: Prepare the Raspberry Frosting

Beat room temperature butter on high speed until fluffy, then gradually incorporate sifted powdered sugar mixed with freeze-dried raspberry powder. Adding the cooled raspberry puree, vanilla, and salt rounds out this luscious frosting. Whip it well until smooth and creamy for a perfectly pink, flavorful finish.

Step 8: Make Chocolate Ganache

Heat heavy cream until steaming and pour it over the chocolate chips, letting it sit to melt the chocolate. Stir until smooth and glossy. This ganache will add a velvety, decadent drip that’s irresistibly beautiful and intensely chocolatey.

Step 9: Assemble the Cake

Level your cake layers by cutting off domed tops, then stack them with generous layers of raspberry frosting in between. Apply a thin crumb coat and chill briefly before adding a final light layer of frosting for a semi-naked effect. Pipe the ganache drips down the sides and top with fresh raspberries for the finishing touch.

How to Serve Chocolate Raspberry Cake

Garnishes

Fresh raspberries scattered atop the cake elevate its natural fruity charm, while a few chocolate shavings or delicate mint leaves add both texture and color contrast, making each slice an absolute feast for the eyes and taste buds.

Side Dishes

Serve the cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. These subtle accompaniments highlight the cake’s rich chocolate and juicy raspberry flavors without overpowering them.

Creative Ways to Present

For a fun twist, serve individual cake portions in clear glass jars with alternating layers of cake, frosting, and fresh raspberries for a charming dessert parfait. Another stunning option is to drizzle extra raspberry puree over each slice just before serving to amp up the vibrant berry flair.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Chocolate Raspberry Cake stored in an airtight container at room temperature for up to two days. Beyond that, refrigeration will keep it fresh for up to five days, though it’s best brought back to room temperature before serving for maximum flavor and texture.

Freezing

This cake freezes beautifully. Wrap individual cake layers tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months. Thaw overnight in the fridge and assemble with fresh frosting or ganache right before serving.

Reheating

While this cake is best enjoyed cold or room temperature, if you prefer it slightly warm, pop a slice in the microwave for 10 to 15 seconds. This warming softens the chocolate and enhances the flavors, but be careful not to overheat as it can melt the frosting too much.

FAQs

Can I use frozen raspberries for the cake and frosting?

Absolutely! Just be sure to thaw them completely before blending into the puree to avoid excess moisture that can affect texture. Fresh or frozen raspberries both bring wonderful flavor to this Chocolate Raspberry Cake.

What kind of cocoa powder works best?

Use unsweetened cocoa powder with a rich, deep chocolate flavor for the best results. Natural or Dutch-processed cocoa can work, but Dutch-processed tends to create a darker and smoother cake.

Is there a substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This mimics the acidity and tenderizing properties of buttermilk perfectly.

How do I get those perfect ganache drips?

Make sure your ganache is slightly cooled but still pourable. Using a piping bag or spoon, start drips at the cake’s edge, allowing gravity to do the work. Practice on the side before decorating the actual cake for the best effect.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, but be sure it contains xanthan gum for structure. Texture may vary slightly, so proceed with caution and adjust baking times if needed.

Final Thoughts

This Chocolate Raspberry Cake is a heartfelt recipe that combines everyday ingredients into something truly exceptional and celebratory. Whether you’re an experienced baker or just starting your cake journey, this recipe will fill your kitchen with joy and reward you with a slice of pure happiness. Give it a try and watch this luscious cake become your new favorite indulgence!

Chocolate Raspberry Cake Recipe

★★★★★

5.2 from 6 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Chocolate Raspberry Cake is a rich, moist chocolate cake layered with a fluffy raspberry buttercream frosting and topped with a smooth chocolate ganache. Fresh raspberries add a burst of tartness and beautiful decoration, making it a perfect dessert for any special occasion.

Instructions

Prepare Cake Pans: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again to ensure the cakes release easily.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and white granulated sugar. Set aside.
Heat Water: In a small pan on the stove over high heat, bring the water to steaming hot. This will be slowly incorporated into the liquid ingredients to avoid cooking the eggs.
Mix Wet Ingredients: In a separate bowl, combine the eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water while mixing gently to keep the eggs from overheating.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to ensure a tender crumb.
Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Make Raspberry Puree: Blend the raspberries and water together until smooth. Strain through a fine mesh sieve to remove seeds, discarding the seeds. Heat the puree in a small pan over medium heat until thickened and deepened in color, about 3-5 minutes. Let cool completely.
Prepare Raspberry Frosting: Sift the powdered sugar and mix in the ground freeze-dried raspberries. Beat the butter on high speed for 3 minutes until fluffy. Gradually add the powdered sugar mixture in two additions, mixing on low until combined each time. Add the cooled raspberry puree, vanilla extract, and salt. Beat on low until combined, then increase to high speed and beat for 2 minutes, scraping the bowl halfway through.
Make Chocolate Ganache: Heat the heavy cream in a small pan over medium-low heat until steaming. Pour over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. If any chunks remain, microwave in 15-second intervals until melted.
Trim Cakes: Use a serrated knife to level the domed tops of the cakes for even layers.
Assemble Layers: Place the first cake layer on your serving plate and spread about 1 cup of raspberry frosting evenly over the top. Repeat with the second layer. Place the third cake layer upside down (bottom side up) on top.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Freeze for 15 minutes to set.
Final Frosting Layer: Spread the remaining frosting over the cake, leaving a light layer for a semi-naked effect. Freeze again for 10 minutes.
Apply Ganache Drips: Fill a piping bag with half of the cooled chocolate ganache. Pipe drips around the cake’s edges, starting from the top edge to let the ganache drip naturally downward.
Top Ganache Layer: Pour the remaining ganache over the top center of the cake and smooth gently. Freeze for another 10 minutes to set.
Decorate: Garnish the cake with fresh raspberries evenly on top of the cake for a beautiful finish.

Notes

Use room temperature eggs and buttermilk for the best mixing and texture.
Be cautious when adding hot water to the egg mixture to avoid cooking the eggs.
If fresh raspberries are not available, frozen raspberries can be used but should be thawed before blending.
Ground freeze-dried raspberries provide natural flavor and color without diluting the frosting.
The leftover ganache can be stored in the refrigerator and gently reheated for other desserts.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
Ensure the cakes are completely cooled before frosting to prevent melting or sliding frosting.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450 kcal
Sugar: 38 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: Chocolate cake, raspberry frosting, chocolate ganache, layered cake, berry cake, dessert, homemade cake