Ultimate Chocolate Raspberry Cake Recipe: Layers of Rich Chocolate & Velvety Raspberry Frosting

Prepare to indulge in the ultimate dessert experience with this exquisite Chocolate Raspberry Cake. Featuring luscious, moist layers of rich chocolate cake generously complemented by a vibrant, tangy raspberry frosting, this dessert is a true showstopper. Elegantly garnished with fresh raspberries, it’s a feast for both the eyes and the palate, perfect for any special occasion or simply to treat yourself to something extraordinary.

This chocolate cake recipe with raspberries is an absolute crowd-pleaser, promising to delight everyone who takes a bite. The deep, rich chocolate flavor of the cake layers pairs impeccably with the bright, fruity notes of the homemade raspberry filling and frosting, creating a truly decadent dessert experience. Whether you’re an experienced baker or new to the kitchen, our easy-to-follow instructions will guide you to a perfectly baked and beautifully decorated chocolate raspberry cake.

Having crafted delicious raspberry desserts for many years, I can confidently say that the flavor profile of this cake is unparalleled. The combination of sweet chocolate and tart raspberries is simply irresistible. If you adore raspberry desserts, you might also enjoy our popular Raspberry Cobbler Recipe and delightful Raspberry Cheesecake Bars. But for an truly unforgettable celebration, this Chocolate Raspberry Cake stands supreme.

Why We Love This Cake

There’s an undeniable magic in the pairing of rich chocolate and bright, tangy raspberries, and this cake encapsulates it perfectly. We absolutely adore this recipe because it delivers on so many fronts:

• Decadent Flavor Harmony: The deep, bittersweet notes of chocolate cake are beautifully balanced by the sweet-tart intensity of the raspberry filling and frosting. Each bite is a symphony of flavors that will leave you craving more.
• Stunning Presentation: With its elegant layers and fresh raspberry garnish, this cake truly looks fancy and sophisticated. It’s the kind of dessert that makes guests exclaim “Wow!” and is perfect for birthdays, anniversaries, holidays, or any celebratory gathering. Despite its impressive appearance, it’s surprisingly simple to achieve with our clear instructions.
• Moist & Tender Texture: We’ve perfected the cake layers to ensure they are incredibly moist and tender, never dry or crumbly. The delicate crumb melts in your mouth, making for a truly luxurious eating experience.
• Simple to Master: Don’t let the elaborate look fool you. This recipe is designed with easy-to-follow instructions, making it accessible for bakers of all skill levels. From preparing the batter to assembling the layers, each step is broken down for success.
• Versatile for Any Occasion: Whether it’s a grand celebration or a simple weekend treat, this chocolate raspberry cake fits the bill. It’s a dessert that feels special every time.

This cake isn’t just a dessert; it’s an experience, bringing joy and a touch of elegance to any table. You simply can’t go wrong with such a delightful combination of chocolate cake, luscious raspberry frosting, and the fresh burst of raspberries.

Essential Ingredients

Crafting the perfect Chocolate Raspberry Cake starts with selecting the right ingredients. High-quality components are key to achieving the rich flavors and wonderful textures that make this cake so special. Below, we break down the ingredients for each part of this magnificent dessert.

For the Moist Chocolate Cake

• All-Purpose Flour: Proper measurement is crucial. Always spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag. This prevents packing too much flour, which can lead to a dense or dry cake.
• Granulated Sugar: Provides sweetness and contributes to the cake’s tender crumb.
• Unsweetened Cocoa Powder: This is where the rich chocolate flavor comes from. I prefer using a good quality natural unsweetened cocoa powder like Hershey’s for the best taste and color, as specified in our pro tips, avoid Dutch-processed for this recipe.
• Baking Soda: Works with the acidity in the buttermilk and cocoa powder to create a light and airy texture. Ensure it’s fresh for optimal leavening. If you’re out, check out these Best Baking Soda Substitutes.
• Baking Powder: Another leavening agent that helps the cake rise and achieve a soft texture.
• Salt: A pinch of salt enhances all the other flavors, particularly the chocolate.
• Buttermilk: This acidic ingredient reacts with the baking soda to give the cake its signature moistness and tender crumb. For best results, allow your buttermilk to come to room temperature before mixing. If you don’t have buttermilk on hand, learn how to make your own buttermilk easily.
• Vegetable Oil: Unlike butter, oil keeps the cake incredibly moist and allows the chocolate flavor to truly shine through without competing. It also contributes to a longer shelf life for the cake.
• Large Eggs: Act as a binder and add richness to the cake. Like buttermilk, room temperature eggs emulsify better with other ingredients, leading to a smoother batter and a more consistent cake texture.
• Vanilla Extract: Use pure vanilla extract for the best, most aromatic flavor. It complements the chocolate beautifully.
• Boiling Water: This secret ingredient “blooms” the cocoa powder, intensifying its chocolate flavor and ensuring a wonderfully moist cake.

For the Homemade Raspberry Filling

• Cornstarch: A crucial thickening agent that gives the raspberry filling its perfect, spreadable consistency.
• Granulated Sugar: Sweetens the tart raspberries.
• Raspberries: You can use either fresh or frozen raspberries for the filling. If using frozen, there’s no need to thaw them beforehand.
• Lemon Juice: A splash of fresh lemon juice brightens the flavor of the raspberries, preventing the filling from being overly sweet and adding a delightful tang. Freshly squeezed lemon juice is always recommended for the best taste.
• Water: Helps dissolve the sugar and cornstarch and creates the right consistency for the filling.

For the Chocolate Raspberry Frosting

• Unsalted Butter: Softened butter is essential for a smooth, creamy frosting. Make sure it’s at room temperature for easy blending.
• Unsweetened Cocoa Powder: Provides the chocolate base for the frosting, complementing the cake’s flavor.
• Powdered Sugar: Also known as confectioners’ sugar, it gives the frosting its smooth texture and sweetness. Sift it before using to remove any lumps and ensure a perfectly silky frosting.
• Raspberry Filling: This is the star ingredient that infuses the frosting with that incredible raspberry flavor. You’ll use a portion of the homemade raspberry filling prepared from the recipe above.
• Vanilla Extract: Enhances the overall flavor profile of the frosting.
• Milk: A few tablespoons of whole milk or heavy cream can be used to achieve your desired frosting consistency, making it rich and spreadable.

Optional Topping

• Fresh Raspberries: While optional, fresh raspberries for serving add a beautiful garnish and a burst of fresh flavor and color to the finished cake. They make the cake look even more stunning and professional.

A complete list of ingredients with precise measurements can be found in the recipe card at the bottom of the page.

Step-by-Step Baking Instructions

Follow these detailed steps to create your magnificent Chocolate Raspberry Cake. Precision and patience are key to a perfect result!

• Step 1: Prepare Your Baking Pans. Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Take two 8 or 9-inch round baking pans. For best results and easy cake release, line the bottoms with parchment paper. If you don’t have parchment paper, generously spray the pans with a non-stick cooking spray, ensuring all inner surfaces are coated. This crucial step prevents sticking and ensures your beautiful cake layers come out intact.

Step 2: Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking ensures that all the leavening agents and flavorings are evenly distributed throughout the flour, which is vital for an even rise and consistent flavor in your cake layers.

Step 3: Mix Wet into Dry Ingredients. Now, add the buttermilk, vegetable oil, large eggs, and vanilla extract to your bowl of dry ingredients. Using either a hand mixer or the paddle attachment of a stand mixer, mix the cake batter for about 2 minutes on medium speed. Continue mixing until all ingredients are well combined and the batter appears smooth. Be careful not to overmix at this stage.

Step 4: Incorporate Boiling Water. Gently stir in the boiling water into the cake batter. Mix until just combined. The hot water helps to “bloom” the cocoa powder, intensifying the chocolate flavor, and also contributes significantly to the cake’s moist texture. The batter will be quite thin, which is exactly what you want for a super moist cake.

Step 5: Fill the Pans. Carefully pour the liquid cake batter evenly into your two prepared cake pans. Ensure the batter is distributed equally between the pans for even baking. A kitchen scale can be helpful here to ensure identical portions.

Step 6: Bake and Cool the Cakes. Bake the cake layers for 30-35 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean with no wet batter. Once baked, remove the pans from the oven and let the cakes cool in their pans for 10-15 minutes. This allows them to firm up slightly before handling. Then, carefully run a knife around the edges of each pan and invert the cakes onto a wire rack to cool completely. It’s crucial that the cakes are *fully cooled* before frosting to prevent the frosting from melting. Once completely cool, use a serrated knife to level the tops of the cakes if needed, creating flat surfaces for easy stacking and a neat appearance.

Step 7: Prepare the Raspberry Filling. In a small saucepan, combine the granulated sugar and cornstarch, stirring them together until well mixed. Add the fresh or frozen raspberries, lemon juice, and water. Place the saucepan over medium-high heat and stir constantly. Continue stirring until the raspberries begin to release their juices and the mixture starts to bubble. This process typically takes about 7-10 minutes, as the berries break down and the sugar dissolves.

Step 8: Thicken and Chill the Filling. Once the mixture begins to bubble, continue to heat and stir constantly for another 2 minutes. During this time, the cornstarch will activate, and the raspberry preserves mixture will thicken considerably. Remove the saucepan from the heat and immediately transfer the filling to a separate, clean bowl to stop the cooking process. Allow it to cool to room temperature, then cover it and refrigerate until it’s ready to be used. Chilling helps it set to the perfect consistency for spreading.

Step 9: Start the Frosting Base. In a clean mixing bowl, beat together the softened unsalted butter and unsweetened cocoa powder using an electric mixer (either a hand mixer or a stand mixer with a paddle attachment). Beat on medium speed until the butter and cocoa are fully combined and creamy, scraping down the sides of the bowl as needed.

Step 10: Complete the Chocolate Raspberry Frosting. Gradually mix in the powdered sugar, about ⅓ cup of your chilled raspberry filling, vanilla extract, and milk. Start on low speed to incorporate the powdered sugar without a cloud, then increase to high speed. Beat the mixture thoroughly until the frosting is light, fluffy, and perfectly smooth. If the frosting seems too thick, add a tiny bit more milk; if too thin, add a tablespoon more powdered sugar until you reach your desired consistency.

Step 11: Assemble the First Layer. Place one of your cooled and leveled chocolate cake layers onto your desired serving platter or cake stand. Spread a thin, even layer of the chocolate raspberry frosting over the top of this cake layer. Next, using a piping bag (or a ziploc bag with the corner snipped off), pipe a thick border of chocolate frosting around the outer edge of the cake. This “dam” will hold the raspberry filling in place and prevent it from oozing out the sides.

Step 12: Add the Raspberry Filling. Spoon the remaining homemade raspberry filling (from Step 8) into the center of the cake, within the frosting border you just piped. Use a small offset spatula or the back of a spoon to gently spread the filling evenly across the enclosed area. Be careful not to disturb the frosting dam.

Step 13: Stack, Crumb Coat, and Frost. Carefully place the second cake layer on top of the raspberry filling. Now, apply a thin layer of the chocolate raspberry frosting all over the sides and top of the entire cake. This is called a “crumb coat” and its purpose is to trap any loose crumbs, ensuring your final layer of frosting is perfectly smooth. Refrigerate the cake for at least 30 minutes to allow the crumb coat to set firm. Once set, apply the rest of your chocolate raspberry frosting, spreading an even, beautiful layer over the top and sides of the cake for its final finish. Take your time to achieve a smooth and appealing look.

• Step 14: Garnish and Serve. The final touch! Arrange fresh raspberries artfully on top of your frosted cake. This adds a beautiful visual appeal and a burst of fresh fruit flavor. For the best setting, refrigerate the cake for at least another 30 minutes before slicing. Then, your magnificent Chocolate Raspberry Cake is ready to be sliced, served, and savored! Enjoy every decadent bite.

Storage Tips for Your Cake

To keep your delicious Chocolate Raspberry Cake fresh and moist, proper storage is essential. Any leftover cake, whether it’s a slice or the entire remaining cake, needs to be refrigerated. Place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. Stored correctly, your cake will maintain its delightful flavor and texture for up to 5 days, allowing you to enjoy it for several days after baking.

How to Freeze Chocolate Raspberry Cake

If you’re planning ahead or have a lot of leftovers, this chocolate raspberry cake freezes beautifully. Here’s how to do it effectively:

• For Unfrosted Cake Layers: Once your cake layers are completely cooled, wrap each individual layer tightly in plastic wrap, then an additional layer of aluminum foil. This double-wrapping protects them from freezer burn. Place the wrapped layers inside a freezer bag or an airtight freezer-safe container. They can be stored in the freezer for up to 3 months. When you’re ready to use them, simply thaw them overnight in the refrigerator before frosting and assembling.
• For Frosted Cake: If you need to freeze an already frosted cake, first “flash freeze” it. Place the uncovered frosted cake in the freezer for about an hour, allowing the frosting to harden. This prevents the frosting from sticking to the wrapping. Once the frosting is firm, wrap the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1-2 months. To serve, allow the cake to thaw slowly overnight in the refrigerator. Once thawed, you can let it come to room temperature for about 30 minutes before slicing for the best texture.

Pro Baking Tips for Success

Achieving a bakery-worthy Chocolate Raspberry Cake is easier with a few expert tips. Keep these pointers in mind for a truly fantastic result:

• Natural Cocoa Powder is Key: For this specific recipe, always use natural unsweetened cocoa powder, not Dutch-processed cocoa. Natural cocoa powder is acidic and reacts with the baking soda in the recipe, contributing to the cake’s rise and overall texture. Dutch-processed cocoa, which has been treated to be less acidic, will not yield the same results.
• Embrace Room Temperature Ingredients: This is a golden rule in baking! Ensure that your buttermilk, eggs, and butter for the frosting are all at room temperature. Room temperature ingredients emulsify more easily, creating a smooth, well-combined batter and a homogenous frosting. This leads to a finer, more even crumb in your cake and a perfectly creamy frosting.
• Whip Up Your Own Buttermilk: If you don’t frequently keep buttermilk on hand and don’t want to buy a whole carton for one recipe, you can easily make your own substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup with regular milk until it reaches the 1-cup mark. Let it sit for 5-10 minutes until it slightly curdles. Voila, homemade buttermilk! Learn more about what buttermilk is and how to make it.
• Stick with Oil for Moisture: While butter is wonderful, I highly recommend against substituting the vegetable oil in the cake recipe with butter. The oil is crucial for making this chocolate cake incredibly moist and tender, and it allows the rich chocolate flavor to truly stand out without being masked by butter.
• Avoid Overmixing the Batter: Once you’ve combined the wet and dry ingredients, mix just until no streaks of dry flour remain. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and dry cake instead of the soft, fluffy texture you desire.
• Perfecting the Raspberry Filling Consistency: If your raspberry filling appears too runny after cooking and cooling, you can gently reheat it over low heat and add a tiny bit more cornstarch mixed with a tablespoon of cold water (a slurry) to thicken it further. Alternatively, you can simply cook it down a little more to reduce excess liquid.
• Frosting Variations: While the chocolate raspberry frosting is divine, you can experiment! For a different twist, consider using our Homemade Cream Cheese Frosting Recipe. Its tangy sweetness would pair wonderfully with the chocolate and raspberry flavors.
• Elevate Your Topping: For an extra decadent touch, consider making a rich dark chocolate ganache with heavy cream to drizzle over the cake, alongside or instead of fresh raspberries. You can use either milk chocolate chips or dark chocolate chips for the ganache. The deep, intense flavor of dark chocolate ganache pairs exceptionally well with this moist dark chocolate cake and bright raspberry notes.
• Gluten-Free Adaptation: If you’re catering to dietary restrictions, you can easily substitute a high-quality gluten-free all-purpose flour blend (one that includes xanthan gum) for the regular all-purpose flour in the cake recipe. Follow the same measurements for a delicious gluten-free chocolate raspberry cake.

I’m so excited for you to make this incredible Chocolate Raspberry Cake recipe. It’s truly a labor of love that yields an unforgettable dessert. Please leave a comment and a star rating once you do – I’d love to hear how it turned out for you!