This irresistible chocolate raspberry cake combines two of my favorite flavors – rich, moist chocolate cake and sweet-tart fresh raspberries. It’s a showstopping dessert that looks fancy but is surprisingly simple to make! After years of testing and tweaking, I’ve perfected this recipe to create the ultimate celebration cake that will have everyone begging for seconds.
Why You’ll Love This Chocolate Raspberry Cake
- Incredibly moist chocolate layers made with buttermilk and oil
- Fresh raspberry filling that’s perfectly sweet-tart
- Silky smooth chocolate frosting
- Simple decorating – no fancy techniques needed!
- Make-ahead friendly – components can be prepared in advance
- Perfect balance of rich chocolate and bright raspberry flavors
- Show-stopping presentation with minimal effort
Listen, I know making a layer cake from scratch might seem intimidating, but I promise this recipe is totally doable! The chocolate cake layers come together in just one bowl (yes, really!), and the fresh raspberry filling takes only 10 minutes on the stovetop. The chocolate frosting is silky smooth and spreads like a dream.
What makes this cake extra special is the combination of moist chocolate cake (thanks to buttermilk and oil!) paired with that bright, fresh raspberry filling. The filling is made with real berries – none of that artificial stuff – giving you the perfect balance of rich chocolate and fresh fruit flavor. And while the end result looks totally professional, you don’t need any fancy decorating skills. A simple swirl of frosting and some fresh raspberries on top are all you need for that wow factor!
This recipe came to be after countless rounds of testing to create the perfect celebration cake. I wanted something that was impressive enough for special occasions but simple enough that any home baker could tackle it with confidence. The result is this perfectly balanced chocolate raspberry cake that never fails to get rave reviews!
Essential Ingredients – What You’ll Need
Let me walk you through the star players that make this chocolate raspberry cake absolutely irresistible!
- All-Purpose Flour: We’re using 1¾ cups plus 2 tablespoons of flour – this precise amount creates the perfect structure while keeping the cake tender. Make sure to spoon and level when measuring to avoid a dense cake.
- Natural Cocoa Powder: ¾ cup gives this cake its deep chocolate flavor. I prefer natural cocoa powder here since we’re using both baking soda and baking powder. The acidic natural cocoa reacts with the leaveners for the perfect rise.
- Buttermilk: My secret weapon for the moistest chocolate cake! The tangy buttermilk tenderizes the crumb and adds subtle complexity. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Fresh Raspberries: 2 cups of fresh berries create that gorgeous ruby filling. While frozen work too, fresh berries give the best flavor and natural pectin for thickening.
- Oil: Instead of butter, we use ½ cup vegetable oil which keeps the cake incredibly moist for days. Trust me on this one!
Key Tips for Perfect Results
After years of testing this recipe, I’ve discovered these game-changing tips that make all the difference:
- Temperature matters! Every ingredient should be at room temperature – especially the eggs and buttermilk. This creates an emulsion that traps air bubbles, giving you that perfectly fluffy texture.
- Watch the mixing: Mix the dry and wet ingredients just until combined. Over-mixing activates too much gluten, leading to a tough cake. Stop when you see the last streaks of flour disappear.
- Perfect pan prep: Grease your pans thoroughly and line the bottoms with parchment paper. Nothing’s worse than a cake that sticks! I like to grease the parchment too for extra insurance.
- Check for doneness: A toothpick inserted into the center should come out with a few moist crumbs, not completely clean. Clean means it’s overbaked! Start checking at 28 minutes.
The secret to that silky raspberry filling? Cook it just until the berries break down and the mixture coats the back of a spoon. It will continue thickening as it cools, so don’t overdo it!
Step-by-Step Baking Instructions
Let me walk you through making this showstopping chocolate raspberry cake! I’ve broken it down into manageable steps that anyone can master.
Making the Chocolate Cake Layers
First, let’s tackle those perfectly moist chocolate layers. The key is mixing the batter properly – not too much, not too little!
- Preheat your oven to 350°F and prepare two 9-inch cake pans by greasing and lining with parchment
- Whisk together your dry ingredients in a large bowl – this helps distribute the leaveners evenly
- Add wet ingredients and beat for exactly 2 minutes – this incorporates air for a fluffy texture
- Stir in that boiling water – yes, the batter will be thin! This creates incredible moisture
- Pour into pans and bake 30-35 minutes until a toothpick comes out with just a few moist crumbs
Fresh Raspberry Filling
While the cakes cool, let’s make that gorgeous ruby filling! The secret is cooking it just until thickened – about 5-7 minutes.
- Combine berries, sugar, cornstarch, water, and lemon juice in a saucepan
- Cook over medium heat, gently stirring and breaking up berries
- Once thickened enough to coat the back of a spoon, remove from heat
- Let cool completely before using (pop it in the fridge to speed this up!)
Creative Recipe Variations
This recipe is wonderfully versatile! Here are my favorite ways to customize it:
Filling Options
- Seedless Raspberry: Strain the warm filling through a fine-mesh sieve before cooling
- Mixed Berry: Replace half the raspberries with blackberries or strawberries
- Quick Version: Use quality store-bought raspberry preserves in a pinch
Frosting Twists
- Raspberry Buttercream: Add 2-3 tablespoons of the cooled raspberry filling to vanilla buttercream
- Ganache Drip: Pour warm chocolate ganache over the frosted cake for an elegant finish
- White Chocolate: Switch to white chocolate frosting for a striking color contrast
Pro Tip: For the prettiest slices, chill the assembled cake for at least 1 hour before cutting. Run your knife under hot water and wipe clean between each cut!
FAQs & Final Thoughts
You can prepare the cake layers up to 1 month ahead and freeze them well-wrapped! The raspberry filling can be made 3-4 days ahead and stored in the fridge. Once assembled, the cake stays fresh for 3-4 days when stored in an airtight container in the refrigerator.
Don’t worry – the thin batter is exactly what we want! The boiling water creates an ultra-moist cake with a tender crumb. Just make sure your cake pans don’t leak and trust the process.
Yes! While fresh raspberries are wonderful, frozen work beautifully too. No need to thaw them first – just add them straight to the saucepan and cook until thickened.
The filling will continue to thicken as it cools. Make sure to cook it until it coats the back of a spoon and allow it to cool completely before using. If needed, you can always cook it a bit longer or add an extra teaspoon of cornstarch.
Final Thoughts
I can’t tell you how much joy this chocolate raspberry cake brings to special celebrations! There’s something magical about cutting into those deep chocolate layers and revealing that bright ruby filling. Every time I make it, people’s eyes light up at first sight – and then they taste it and fall completely in love!
Don’t let the idea of making a layer cake intimidate you. Take it one step at a time, and remember that even if it’s not picture-perfect, it will be absolutely delicious. The best part? This recipe is so reliable that it turns out beautifully every single time.
I’d love to hear how your cake turns out! Feel free to snap a picture and tag me on social media – seeing your creations makes my day. And don’t forget to try some of my other cake recipes – my German Chocolate Cake and Coconut Cake with Pineapple Filling are just as wonderful for special occasions!
Happy baking, friends! 💕
CHOCOLATE RASPBERRY CAKE
Equipment
- Parchment Paper
- Cake Pans
Ingredients
- 2 cups granulated sugar
- 1.75 cups all-purpose flour + 2 Tablespoons
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup butter , melted
- 0.66 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 0.33 cup milk
- 1 teaspoon vanilla extract
- 2 cups raspberries (fresh or frozen)
- 0.25 cup sugar
- 1 tablespoon cornstarch + 1 teaspoon
- 1 tablespoon water
- 1 tablespoon lemon juice
- Fresh raspberries for topping on the cake , optional
Instructions
- Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
- Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
- Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
- Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)
- Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.
- Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
Notes
Make ahead and Freezing instructions:Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.
To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!
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