Chocolate Raspberry Cake

ava salmon

Published:

January 4, 2026

Delicious Chocolate Raspberry Cake topped with fresh raspberries and chocolate ganache

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introduction

This cake mixes deep chocolate with bright raspberry. It feels rich but it stays soft. It works for a small crowd or for a special day. If you like very dark chocolate treats, see best double chocolate cake for more ideas.

why make this recipe

You make this cake when you want a rich chocolate cake with fresh fruit taste. The raspberries make the cake feel light and bright. The mix of sour cream and oil keeps the cake soft. You may also like a similar easy bake, such as the chocolate banana cake, if you want another fruit twist.

how to make Chocolate Raspberry Cake

You make this cake in clear steps: mix the batter, bake the layers, make the raspberry frosting, stack the cake, add a chocolate drip, and add fresh fruit. Work on a clean table and use a scale if you can for even layers. For a different look you could make a roll style like a chocolate cake roll for a party.

Ingredients

2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams *do not use dutch process)
3 cups cake flour, spooned & leveled (330 grams)
2 and 1/4 cups light brown sugar packed (488 grams)
1 cup granulated sugar (206 grams)
3 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 and 1/2 cups full fat sour cream, at room temperature (360 grams)
1/4 cup milk (60 mL)
4 large eggs, at room temperature
1/2 cup vegetable oil (106 mL)
1 and 1/2 tsp vanilla extract
1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
salt (a pinch)
1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)
2 tbsp raspberry preserves
6 ounces full fat cream cheese (use the block style)
2/3 cup raspberry preserves (for filling)
4 ounces semi sweet chocolate, finely chopped (*see note)
1/2 cup heavy cream (4 ounces)
1-2 tsp vegetable oil
fresh raspberries (for top)
mini chocolate chips (for top)

For a creamy roll idea, look at this chocolate cake roll with rich filling.

Directions

Prep:

Preheat your oven to 350 ℉.
Grease three 9-inch cake pans with shortening.
Place a parchment circle in the bottom of each pan, then grease over that.
Dust the inside of each pan well with flour and knock out any excess.

Make the Cake Batter:

Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until it is fully mixed. Let it cool to room temp.
In a large mixing bowl, whisk all dry items and both sugars together.
Add the wet items, including the cooled cocoa mix. Whisk until the mix comes together. A few small lumps are ok.

Bake the Cakes:

Divide the batter evenly into the three pans. Use a kitchen scale and split by weight if you want exact even layers.
Bake 23 to 27 minutes, or until a toothpick in the center comes out with moist crumbs.
Let cakes cool in the pans on wire racks for 10 minutes. Run a butter knife around the edge and turn the cakes out onto a rack. Let cool all the way.
Tip: Turn the pans halfway through baking to help them bake even.

Make the Raspberry Frosting:

Beat the butter in a large bowl until smooth, about 30 seconds.
Add powdered sugar in three parts and mix between each part. Add milk as needed to make the mix smooth.
Add the vanilla and a little salt and mix.
Beat in the freeze dried raspberry powder and 2 tbsp raspberry preserves.
Beat in the cream cheese last until the mix is smooth.

Assemble the Cake:

Put the first cake layer on a cake stand or plate. Spread 1 and 1/4 cups frosting over it, letting a little go past the edge.
Pipe a small border with frosting around the edge. Pour 1/3 cup raspberry preserves into the center inside the border. Spread to the border.
Put the second cake layer on top. Spread any overhang frosting between the two layers to lock them. Chill 5–10 minutes so the layers do not move.
Repeat for the next layer. Put the last layer upside down for a flat top.
Add a thin layer of frosting on top and on the sides to make a crumb coat. Smooth with a scraper. Chill 30 minutes until set.
Frost the top and sides, and smooth. You can scrape some off the sides to make a semi-naked look. Chill the whole cake 30 minutes or until firm.

Make the Chocolate Drip:

Put the chopped chocolate in a small bowl. Heat the heavy cream until it simmers. Pour over the chocolate and let sit 4 minutes. Stir until smooth. Add 1–2 tsp vegetable oil to make it pourable.
Set the cake on a turntable. Pour ganache in the center and spin the cake slowly while pushing ganache to the edge to make drips. Chill 20–30 minutes until set.

Serve + Finish:

When the ganache sets, pipe swirls with the rest of the frosting. Top with fresh raspberries and mini chocolate chips. Slice and enjoy.
Store left overs in an airtight box in the fridge for 4–5 days.
Tip: You can make the cake layers a day ahead and keep them covered at room temp. Make the frosting one day ahead and store it in the fridge. Beat before use.

For a thin roll style dessert, you can try a simple chocolate cake roll for a different way to serve the same flavors.

how to serve Chocolate Raspberry Cake

Serve the cake cool from the fridge or at room temp.
Cut with a hot knife. Run the knife under hot water and dry it, then slice.
Add extra raspberries on each slice and a few chips on top.

how to store Chocolate Raspberry Cake

Put the cake in an airtight box and keep in the fridge for up to 5 days.
You can freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before you eat.

tips to make Chocolate Raspberry Cake

Use room temp eggs and cream cheese to keep the batter smooth.
Measure flour by spooning it into the cup and leveling it.
Let the cocoa water cool so you do not cook the eggs.
Chill the cake between steps to keep layers from sliding.
If frosting gets soft, chill it for a short time and then beat it again.

variation (if any)

Change filling to jam of another berry like strawberry.
Use dark or milk chocolate for the drip to change taste.
Add a thin layer of chopped toasted nuts under the frosting for crunch.

FAQs

Q: Can I use Dutch process cocoa?
A: No. This recipe needs natural cocoa to work with the baking soda.

Q: Can I make this cake without a turntable?
A: Yes. Use a plate and a spatula. Move the plate slowly as you spread the frosting.

Q: Can I skip the cream cheese in the frosting?
A: You can, but the cream cheese adds a tang that balances the sweet. Without it the frosting will taste more like buttercream.

Q: Can I bake this in two pans instead of three?
A: Yes, but bake longer and make sure the center is done with a toothpick.

Q: How do I stop the ganache from running too far?
A: Cool the ganache a bit so it is thick but pourable. Start with less and add more if you want longer drips.