This heavenly Chocolate Raspberry Cake combines two irresistible flavors for the ultimate dessert experience. Dark, moist chocolate layers embrace sweet-tart raspberry filling, creating a show-stopping treat that’s perfect for special occasions. Ready in just 70 minutes, this decadent cake delivers 413 calories of pure bliss in every slice. Whether you’re celebrating a birthday, anniversary, or simply craving something extraordinary, this recipe strikes the perfect balance of rich indulgence and fruity brightness.
Main Ingredients
- For Chocolate Cake: All-purpose flour, granulated sugar, cocoa powder, eggs, buttermilk, and oil form the rich base
- For Chocolate Frosting: Butter, cocoa powder, powdered sugar, milk, and vanilla create smooth, creamy texture
- For Raspberry Filling: Fresh/frozen raspberries, sugar, cornstarch, and lemon juice blend for tangy sweetness
Baking Instructions
- Prepare Oven & Pans: Heat to 350°F and grease two 8-9 inch round pans with parchment lining for easy removal
- Mix Cake Batter: Combine dry ingredients first, then add wet ingredients and beat. Finally, add boiling water for ultra-moist texture
- Bake & Cool: Pour into pans and bake 30-35 minutes until done. Cool completely before assembly
- Create Filling: Cook raspberries with sugar and cornstarch mixture until thickened. Let cool entirely
- Whip Frosting: Mix melted butter with cocoa, then blend in powdered sugar, milk, and vanilla until silky
- Final Assembly: Layer cakes with raspberry filling, coat exterior with chocolate frosting, and garnish with fresh berries
Storage Tips
Keep your chocolate raspberry cake fresh and tasty! The unfrosted cake layers stay good at room temperature for a day when wrapped in plastic wrap. For longer storage, pop them in the freezer – just wrap them well in plastic and place in a freezer bag. The raspberry filling can stay in the fridge for up to 5 days in an airtight container. Once the cake is assembled and frosted, store it in the fridge and enjoy within 3-4 days. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.
Variations & Substitutions
Make this recipe work for you! No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. For the filling, you can use strawberries instead of raspberries – just follow the same process. Want it extra chocolatey? Add 1/2 cup mini chocolate chips to the cake batter. For a dairy-free version, use almond milk with the acid for the buttermilk substitute, and swap the butter in the frosting for dairy-free margarine.
Serving Suggestions
Make your chocolate raspberry cake extra special! Add a scoop of vanilla ice cream on the side for a lovely contrast. A light dusting of cocoa powder or powdered sugar on top adds a beautiful finish. Want to dress it up? Arrange fresh raspberries in a circle on top and add some mint leaves for color. For a fancy touch, serve each slice with a drizzle of warm chocolate sauce or a spoonful of raspberry coulis. This cake pairs wonderfully with coffee, tea, or a cold glass of milk!
Chocolate Raspberry Cake
Equipment
- 9-inch round baking pans
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour plus 2 Tablespoons
- 3/4 cup unsweetened cocoa powder
Chocolate Frosting
- 1/2 cup butter melted
Raspberry Filling
- 2 cups raspberries fresh or frozen
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.
