Name: Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup oil ((vegetable or canola)); 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup butter ((melted)); 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract ((for frosting)); 2 cups raspberries ((fresh or frozen)); 1/4 cup sugar ((for raspberry filling)); 1 tablespoon cornstarch; 1 tablespoon water; 1 tablespoon lemon juice; Fresh raspberries ((for topping on the cake, optional))

Jump to Recipe Print Recipe

There’s something undeniably magical about the combination of chocolate and raspberries. The rich, velvety chocolate cake, paired with the tartness of fresh raspberries, creates a dessert that is both indulgent and refreshing. This Chocolate Raspberry Cake is perfect for celebrations, special occasions, or even just a cozy afternoon treat. With layers of moist chocolate cake and a luscious raspberry filling, it’s sure to impress anyone who takes a bite. Let’s dive into this delicious recipe that will leave your taste buds dancing!

What Sets This Recipe Apart

This Chocolate Raspberry Cake stands out due to its harmonious blend of flavors and textures. The moist chocolate cake acts as the perfect canvas for the bright raspberry filling, creating a delightful contrast. The cake is not overly sweet, allowing the tartness of the raspberries to shine through, while the rich chocolate frosting adds a luxurious touch. Additionally, the recipe is straightforward and uses simple ingredients, making it accessible for bakers of all levels.

What’s in the Bowl

To create this decadent Chocolate Raspberry Cake, you’ll need the following ingredients:

2 cups granulated sugar
1 3/4 cups + 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola)
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract (for frosting)
2 cups raspberries (fresh or frozen)
1/4 cup sugar (for raspberry filling)
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake, optional

Equipment at a Glance

Two 9-inch round cake pans – for baking the cake layers
Mixing bowls – for combining ingredients
Whisk – for mixing the batter and frosting
Rubber spatula – for folding in ingredients and spreading frosting
Measuring cups and spoons – for accurate ingredient measurements
Cooling rack – for cooling the cakes after baking

Method: Chocolate Raspberry Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure your cakes release easily once baked.

Step 2: Mix Dry Ingredients

In a large mixing bowl, sift together the granulated sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Add Boiling Water

Slowly add the boiling water to the batter and stir until smooth. This will help create a rich, moist cake.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.

Step 7: Prepare the Raspberry Filling

In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, water, and lemon juice. Cook, stirring gently, until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.

Step 8: Make the Chocolate Frosting

In a large bowl, beat together the melted butter and cocoa powder until smooth. Gradually mix in the powdered sugar and milk until you reach your desired consistency. Add the vanilla extract and mix well.

Step 9: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of raspberry filling on top, then place the second cake layer on top. Frost the top and sides of the cake with the chocolate frosting.

Step 10: Decorate

Top the cake with fresh raspberries for an elegant finishing touch. Slice and serve!

No-Store Runs Needed

You might be surprised by how many of these ingredients you likely already have on hand! Here’s a quick list of pantry staples you can use:

Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking soda and baking powder
Salt
Vegetable oil
Vanilla extract
Powdered sugar

Things That Go Wrong

While this Chocolate Raspberry Cake is straightforward, a few common mishaps can occur:

Overmixing the batter can lead to a dense cake. Mix until just combined.
If the cakes domed while baking, level them with a serrated knife before frosting.
Using too much flour can make the cake dry. Make sure to spoon and level the flour when measuring.
Raspberry filling too runny? Cook it a little longer to thicken.

Keep-It-Fresh Plan

To keep your Chocolate Raspberry Cake fresh and delicious, consider the following tips:

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. You can also freeze any leftover slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can last for up to 3 months, and you can thaw them at room temperature when you’re ready to enjoy again.

Reader Q&A

Can I use frozen raspberries for the filling?

Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw and drain them slightly to avoid excess moisture in your filling.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Is it possible to make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you use contains xanthan gum for the best results.

How can I make this cake more chocolatey?

If you want an even richer chocolate flavor, consider adding a teaspoon of espresso powder to the batter. It enhances the chocolate flavor without making the cake taste like coffee!

Keep Cooking

If you loved this Chocolate Raspberry Cake, try these other delightful recipes:

Ready, Set, Cook

Now that you have the complete guide to making a fantastic Chocolate Raspberry Cake, it’s time to gather your ingredients and start baking! This cake is sure to be a hit at any gathering, and you’ll love the compliments you receive. Enjoy the process and, most importantly, enjoy every delicious bite!