Quick & Dreamy Chocolate Raspberry Cake Recipe

Decadent layers of rich chocolate mingle with vibrant raspberry in this irresistible chocolate raspberry cake recipe that promises pure indulgence.

Chocolate lovers will swoon over every delightful bite of this elegant dessert.

The combination of deep cocoa and bright berry notes creates a symphony of flavors that dance across your palate.

Velvety frosting complements the moist cake layers, adding a luxurious touch to each slice.

Delicate raspberries scattered throughout bring a burst of freshness and color to this stunning treat.

This cake transforms an ordinary moment into a celebration of pure deliciousness.

Chocolate Raspberry Cake Ingredient Must-Haves

• All-Purpose Flour: The foundation of the cake's structure and texture.
• Granulated Sugar: Provides sweetness and helps with cake tenderness.
• Cocoa Powder: Delivers rich chocolate flavor to the cake.
• Hot Water: Helps activate and bloom the cocoa powder's deep chocolate taste.

• Eggs: Bind the cake ingredients and provide moisture.
• Vegetable Oil, Milk: Add moisture and softness to the cake crumb.
• Vanilla Extract: Enhances overall flavor complexity.

• Butter, Cream Cheese: Create a smooth and creamy frosting base.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Raspberry Powder, Raspberry Preserves: Add intense raspberry flavor and color.
• Milk, Salt, Vanilla Extract: Balance and enhance frosting taste.

• Heavy Cream: Helps create smooth chocolate ganache.
• Chocolate: Provides rich drip and decorative element.
• Vegetable Oil: Adds shine to chocolate drip.
• Fresh Raspberries, Mini Chocolate Chips: Provide final decorative touches.

How To Make Chocolate Raspberry Cake

Step 1: Prepare Baking Workspace

Warm up your oven to 350°F.

Generously coat three round cake pans with butter and dust with flour to prevent sticking.

This ensures your cake layers will release smoothly.

Step 2: Create Chocolate Cake Batter

Dissolve cocoa powder in hot water, creating a rich chocolate base.

In a separate mixing bowl, combine dry ingredients like flour, sugar, and baking powder.

Gradually blend wet ingredients including eggs, oil, and cocoa mixture until smooth and consistent.

Evenly distribute batter across prepared pans.

Step 3: Bake Cake Layers

Place cake pans in preheated oven.

Bake for 23-27 minutes until a toothpick inserted comes out clean.

Remove and allow cakes to cool completely on wire racks.

Step 4: Whip Raspberry Cream Frosting

In a large mixing bowl, cream butter until fluffy.

• Powdered sugar
• Milk
• Vanilla extract
• Pinch of salt
• Raspberry powder
• Raspberry preserves

Fold in cream cheese and beat until silky smooth.

Step 5: Assemble Cake Layers

Place first cake layer on serving plate.

Spread raspberry preserves and frosting between each layer.

Apply thin crumb coat, refrigerate for 15 minutes, then cover with final frosting layer.

Step 6: Create Chocolate Drip

Gently heat cream, pour over chocolate, and stir until glossy.

Add a touch of vegetable oil for shine.

Carefully drip chocolate around cake edges.

Step 7: Decorate Masterpiece

Pipe elegant frosting swirls around cake top.

Garnish with fresh raspberries and sprinkle mini chocolate chips for dramatic finish.

Pro Tips For Chocolate Raspberry Cake Success

• Mix hot water with cocoa powder to intensify chocolate flavor and create a richer, deeper cake texture.
• Rotate cake pans halfway through baking to ensure uniform browning and prevent uneven cooking spots.
• Adjust raspberry frosting thickness by adding more powdered sugar for stiffer peaks or milk for smoother spreading.
• Refrigerate cake after initial frosting layer to lock in crumbs and create a clean, professional-looking final finish.
• Bring butter, eggs, and cream cheese to room temperature for smoother mixing and better cake texture.

Tasty Chocolate Raspberry Cake Recipe Twists

• Gluten-Free Chocolate Raspberry Cake: Replace all-purpose flour with gluten-free flour blend or almond flour for a celiac-friendly version.
• Vegan Chocolate Raspberry Cake: Swap butter with coconut oil, eggs with flax eggs, and cream cheese with cashew cream for a plant-based alternative.
• Low-Sugar Chocolate Raspberry Cake: Use stevia or monk fruit sweetener instead of sugar, and replace raspberry preserves with fresh raspberries to reduce overall sugar content.
• Dairy-Free Chocolate Raspberry Cake: Substitute butter with coconut oil, milk with almond milk, and cream cheese with dairy-free cream cheese alternative for lactose-intolerant individuals.

Chocolate Raspberry Cake Serving Inspiration

• Elegant Dessert Showcase: Display the chocolate raspberry cake on a raised glass cake stand to highlight its beautiful layers and chocolate drip.
• Romantic Date Night Treat: Serve individual slices with a small scoop of vanilla bean ice cream and a light dusting of cocoa powder for a sophisticated dessert experience.
• Coffee Pairing Perfection: Complement the rich chocolate cake with a hot espresso or a creamy cappuccino to enhance the deep raspberry and chocolate flavors.
• Weekend Brunch Centerpiece: Present the cake as a stunning dessert during weekend gatherings, garnishing with extra fresh raspberries and a drizzle of dark chocolate sauce for added visual appeal.

Storing Chocolate Raspberry Cake For Freshness

• Store covered cake in airtight container for 3-4 days. Keep at 40°F or lower to maintain freshness and prevent bacterial growth.
• Wrap tightly in plastic wrap and aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer-safe container. Freeze up to 1 month. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slice in microwave for 15-20 seconds. For frozen slices, thaw completely before gently warming to preserve texture and prevent drying out.

FAQs

• What makes the chocolate and raspberry flavors work so well together?

The tartness of raspberries perfectly balances the rich chocolate, creating a complex and harmonious taste profile that feels both decadent and refreshing.

• Can I use fresh raspberries instead of raspberry powder in the frosting?

Yes, you can substitute fresh raspberries, but you’ll need to puree and strain them first to prevent a chunky texture in the frosting and maintain a smooth consistency.

• How do I prevent my cake layers from being dry?

Ensure you don’t overbake the cake layers. Check doneness at 23 minutes by inserting a toothpick – if it comes out with a few moist crumbs, the cake is perfect. Also, the hot water in the batter helps keep the cake incredibly moist.

• Is the chocolate drip technique difficult for beginners?

Not at all!

Why You’ll Love Chocolate Raspberry Cake Recipe

• Indulge in Decadence: A luxurious chocolate cake with raspberry twists that transforms an ordinary dessert into a gourmet experience.
• Customize with Ease: Simple steps allow bakers of all skill levels to create a stunning cake that looks professionally made, with room for personal creative touches.
• Crowd-Pleasing Flavor Combo: Rich chocolate perfectly balances tangy raspberry, making this dessert a guaranteed hit at parties, birthdays, or family gatherings.
• Show-Stopping Presentation: Gorgeous chocolate drip, fresh raspberry garnish, and elegant piped frosting swirls make this cake a true visual masterpiece that wows guests.

Chocolate Raspberry Cake Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Indulgent chocolate raspberry cake brings together rich cocoa and tangy berries in a symphony of flavors. Luxurious layers meld decadent chocolate with bright raspberry notes, creating a dessert that promises pure culinary bliss you’ll savor with each delightful bite.

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Ingredients

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Cake Ingredients:

• 3 cups cake flour
• 1 1/2 cups + 2 tablespoons unsweetened cocoa powder
• 2 1/4 cups light brown sugar
• 1 cup granulated sugar
• 3 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons espresso powder
• 2 cups hot water
• 1 1/2 cups full-fat sour cream
• 1/4 cup milk
• 4 large eggs
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract

Frosting and Filling Ingredients:

• 1 3/4 cups salted butter
• 5 cups powdered sugar
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 pinch of salt
• 6 ounces (170 grams) cream cheese
• 2/3 cup raspberry preserves
• 1 cup + 2 tablespoons freeze-dried raspberries (powdered)
• 2 tablespoons raspberry preserves

Chocolate Ganache and Decoration:

• 4 ounces (113 grams) semi-sweet chocolate
• 1/2 cup heavy cream
• 1 –2 teaspoons vegetable oil
• Fresh raspberries
• Mini chocolate chips

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Instructions

1. Prepare the oven environment by heating to 350°F and coating three 9-inch round cake pans with grease and flour for optimal cake release.
2. Create chocolate base by whisking hot water into cocoa powder until smooth, then integrate this mixture with remaining wet and dry ingredients, ensuring thorough blending without overmixing.
3. Distribute batter evenly across prepared pans, maintaining consistent thickness for uniform baking and achieving a rich chocolate texture.
4. Bake cake layers for 23-27 minutes, checking doneness with a toothpick inserted in center. Allow cakes to cool completely on wire racks to room temperature.
5. Craft raspberry frosting by creaming butter, then gradually incorporating powdered sugar, milk, vanilla, and salt until achieving a silky consistency.
6. Blend raspberry powder and preserves into frosting, then fold in cream cheese, mixing until texture becomes smooth and vibrant.
7. Construct cake layers by alternating cake, frosting, and raspberry preserves, creating balanced flavor intervals between each tier.
8. Apply initial crumb coat to seal cake surface, refrigerate for 15 minutes to stabilize structure before final frosting application.
9. Prepare chocolate drip by gently heating cream, pouring over chocolate, and stirring until glossy. Add culinary oil for enhanced shine and flow.
10. Carefully drip chocolate around cake edges, allowing natural cascade effect. Refrigerate to set chocolate coating.
11. Embellish cake with piped frosting swirls, scattered fresh raspberries, and sprinkled mini chocolate chips for visual and textural complexity.

Notes

• Try different cocoa powder types for varied chocolate intensity, from mild Dutch-processed to rich dark cocoa.
• Substitute raspberries with strawberries or mixed berries for a unique flavor twist that maintains the cake’s fruity essence.
• Use gluten-free flour blend to make the cake celiac-friendly without compromising the rich texture and taste.
• Add a splash of raspberry liqueur to the frosting for an elegant adult version that enhances the raspberry depth.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 523 kcal
• Sugar: 46 g
• Sodium: 263 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 83 mg