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
Cake Ingredients:Wet Ingredients:Frosting Components:Chocolate Drip and Decoration: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.
Gradually incorporate: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
Tasty Chocolate Raspberry Cake Recipe Twists
Chocolate Raspberry Cake Serving Inspiration
Storing Chocolate Raspberry Cake For Freshness
FAQs
The tartness of raspberries perfectly balances the rich chocolate, creating a complex and harmonious taste profile that feels both decadent and refreshing.
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.
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.
Not at all!
Why You’ll Love Chocolate Raspberry Cake Recipe
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Chocolate Raspberry Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
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.
Ingredients
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
Instructions
- 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.
- 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.
- Distribute batter evenly across prepared pans, maintaining consistent thickness for uniform baking and achieving a rich chocolate texture.
- 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.
- Craft raspberry frosting by creaming butter, then gradually incorporating powdered sugar, milk, vanilla, and salt until achieving a silky consistency.
- Blend raspberry powder and preserves into frosting, then fold in cream cheese, mixing until texture becomes smooth and vibrant.
- Construct cake layers by alternating cake, frosting, and raspberry preserves, creating balanced flavor intervals between each tier.
- Apply initial crumb coat to seal cake surface, refrigerate for 15 minutes to stabilize structure before final frosting application.
- Prepare chocolate drip by gently heating cream, pouring over chocolate, and stirring until glossy. Add culinary oil for enhanced shine and flow.
- Carefully drip chocolate around cake edges, allowing natural cascade effect. Refrigerate to set chocolate coating.
- 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
Natalie Brooks
Co-Founder & Content Strategist
Expertise
Education
eCornell
Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.