Chocolate Raspberry Cake

Name: Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Cuisine: American
Ingredients: 2 cups hot water (472 mL); 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams); 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 (396 grams); 5 cups powdered sugar; 1 tbsp milk; 2 tsp vanilla extract; Salt to taste; 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder (1.25 oz bag); 2 tbsp raspberry preserves; 6 ounces full fat cream cheese (block style); 2/3 cup raspberry preserves; 4 ounces semi sweet chocolate, finely chopped; 1/2 cup heavy cream (4 ounces); 1-2 tsp vegetable oil; Fresh raspberries for topping; Mini chocolate chips for topping

olivia

Published:

January 4, 2026

Delicious Chocolate Raspberry Cake topped with fresh raspberries and chocolate ganache

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introduction

This cake makes a rich and bright dessert. It has deep chocolate and fresh raspberry taste. It looks good on a party table and it tastes even better the next day. If you want more ideas for rich cake, see a guide to the best double chocolate cake for more tips.

why make this recipe

You should make this cake when you want a dessert that feels fancy but feels friendly to make. It blends smooth chocolate and tart berries. It feeds a group and it keeps well in the fridge. It also uses common tools and steps like many home cakes, as with a simple chocolate banana cake.

how to make Chocolate Raspberry Cake

This recipe has steps to make the cake, the raspberry buttercream, and the chocolate drip. Read each step and work in order. Use room temp eggs and cream cheese. For happy baking, use even pans and watch the bake time. You can learn good mixing and baking care from a chocolate cake roll guide.

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
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
4 ounces semi sweet chocolate, finely chopped (*see note)
1/2 cup heavy cream (4 ounces)
1-2 tsp vegetable oil
fresh raspberries
mini chocolate chips

Directions :

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

Make the Cake Batter: Make the Chocolate Cake: Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps – that’s fine.

Bake the Cakes: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.

Make the Raspberry Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Beat in the freeze dried raspberry powder & raspberry preserves. Beat in the cream cheese last, until well combined.

Assemble the Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/4 cups of frosting over the layer, going past the edge a smidge. Pipe a border around the cake layer, and pour 1/3 cup of raspberry preserves into the center. Spread evenly with an offset spatula, going to the edges of the border. Place the second cake layer on top and spread any frosting "overhang" between the two layers to seal them together. Chill for 5-10 minutes to set things so the layers don’t slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don’t fret if it isn’t perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. I left this cake semi-naked, which means I scraped off a more generous amount of frosting to let the cake peek through a bit. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Make the Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.

Serve + Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with raspberries and chocolate chips. Slice and enjoy your life! Store leftovers in an airtight container in the fridge for 4-5 days.

Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight. Raspberry frosting can be made a day ahead, covered tightly and stored in the fridge overnight. Beat it until creamy enough to spread before using.

For extra help on filling and spread, see notes about a rich creamy filling.

how to serve Chocolate Raspberry Cake

Cut the cake with a sharp knife. Serve with fresh raspberries on top. You can add a small scoop of plain ice cream on the side. For a neat slice, chill the cake 10 minutes before you cut it. If you need more help with layers, read simple cake roll methods.

how to store Chocolate Raspberry Cake

Cover the cake with a cake dome or a large container. Keep the cake in the fridge. The cake stays good for 4-5 days. If you freeze slices, wrap each slice well and freeze up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Raspberry Cake

Use room temp eggs and cream cheese for smooth batter and frosting.
Weigh batter to divide it evenly for even layers.
Chill the cake between steps to stop layers from sliding.
If frosting gets soft, chill it then beat again until spreadable.
Use fresh raspberries for a bright look and taste.

For more simple mixing and bake tips, you can view a short chocolate cake roll guide.

variation (if any)

Make the cake smaller with two 9-inch pans.
Use white chocolate for the drip for a lighter taste.
Swap raspberries for strawberries for a mild change.
Make extra raspberry jam between the layers for more fruit.

FAQs

Q: Can I use dutch process cocoa?
A: No. This recipe uses natural cocoa. Dutch process will change the rise.

Q: Can I make the layers ahead and freeze them?
A: Yes. Wrap cooled layers well and freeze up to one month. Thaw in the fridge.

Q: How do I fix thin ganache?
A: Add a little more chopped chocolate and stir until it firms. Warm it a bit if it gets too thick.

Q: Can I use low fat sour cream?
A: You can, but the cake may be less rich. Full fat gives the best taste.

Q: Do I need espresso powder?
A: No, but it boosts the chocolate taste. You can skip it if you do not have it.