Are you ready to wow your friends and family with a dessert that will have them singing your praises? Well, grab a fork and get ready to dive into this amazing Chocolate Raspberry Cake! This beauty is rich and indulgent, perfectly balanced with the tartness of fresh raspberries that complements the rich chocolate flavor like a match made in dessert heaven. Just picture it: three layers of moist chocolate cake, stuffed to the brim with a scrumptious raspberry filling, topped off with smooth chocolate buttercream, and drizzled with decadent chocolate ganache. Seriously, where’s my apron? This cake is calling my name!
Reasons to Love This Chocolate Raspberry Cake
- Decadent Flavor: The combo of rich chocolate and zesty raspberries takes dessert to blissful new heights!
- Stunning Presentation: This cake is as gorgeous as it is delicious, making it perfect for parties, celebrations, or any excuse to enjoy cake!
- Make-Ahead Convenience: Planning ahead means less stress when it’s time to entertain—because who doesn’t love a hassle-free gathering?
- Versatility: Use this chocolate raspberry cake mix as a base for cupcakes, poke cakes, or even a dazzling bundt cake with a raspberry twist. The options are endless!
Essential Ingredients
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
- Pure vanilla extract
- All-purpose flour (to give it some serious structure)
- Natural cocoa powder (for that heavenly chocolate flavor)
- Baking soda, baking powder, and salt (for an awesome rise)
- Espresso powder (totally optional, but oh-so-good!)
- Vegetable oil or melted coconut oil (for added moisture)
- Room temperature eggs (they mix better this way!)
- Full-fat sour cream (hello, moisture retention!)
- Buttermilk (for a super tender crumb)
- Hot water or black coffee (yes, coffee makes chocolate even better—trust me!)
- Mini semi-sweet chocolate chips (for those delightful bursts of chocolate)
Check out the recipe card below for the full ingredient list and measurements!
Step-by-Step Guide to Making Chocolate Raspberry Cake
Making this cake is seriously fun and straightforward! Let’s get into it!
- Prepare the Raspberry Filling: In a saucepan, whisk together cornstarch and water. Next, toss in the raspberries, sugar, and lemon juice. Gently heat everything while mashing those raspberries until they’re all gooey and melty. Bring it to a boil and let it bubble away for about five minutes (and enjoy that amazing aroma!). Once it’s cooled down, pop it in the fridge for at least four hours. Trust me, it’s gonna be worth the wait!
- Preheat the Oven: Crank up that oven to 350°F (177°C). While it’s warming up, grease three 9-inch cake pans and line them with parchment paper. We don’t want any cake layers getting stuck—no one likes the sad aftermath of a stuck cake!
- Create the Cake Batter: In one bowl, whisk together the dry ingredients—flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl, mix up the wet ingredients—vegetable oil, eggs, sour cream, buttermilk, and vanilla. Combine the two and stir in that hot water or coffee. Finally, fold in the mini chocolate chips. The batter will be on the thin side, but trust me—this is part of its charm!
- Bake the Layers: Evenly pour the batter into the three greased cake pans and bake for 24-26 minutes. If you poke it with a toothpick and it comes out clean, you’ve hit the jackpot! Let the cakes cool in the pans for a bit so they don’t collapse (it happens to the best of us!).
- Make the Chocolate Buttercream
The best Chocolate Raspberry Cake
This decadent chocolate cake layered with raspberry filling and topped with chocolate ganache is a perfect dessert for any occasion.
Equipment
- 9-inch Cake Pans
- Stand Mixer
- Piping bag
- Medium Saucepan
Ingredients
Raspberry Filling
- 1.5 Tbsp water
- 1.5 Tbsp cornstarch
- 3 cups fresh or frozen raspberries do not thaw
- ⅓ cup granulated sugar
- 1 tsp lemon juice
- ½ tsp pure vanilla extract
Cake
- 1.75 cups all-purpose flour spooned & leveled
- ¾ cup unsweetened natural cocoa powder (see Note)
- 1.75 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder (optional)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs at room temperature
- ¾ cup full-fat sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 tsp pure vanilla extract
- ½ cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips tossed in 1 Tbsp flour
Chocolate Buttercream
- 1 cup unsalted butter softened to room temperature
- 3.5 cups confectioners’ sugar
- ½ cup unsweetened natural or dutch-process cocoa powder
- 3 Tbsp heavy cream or milk
- ⅛ tsp salt
- 2 tsp pure vanilla extract
Chocolate Raspberry Ganache
- 8 oz quality semi-sweet or bittersweet chocolate finely chopped
- ¾ cup heavy cream or heavy whipping cream
- ¼ cup raspberry liqueur (or replace with more heavy cream)
Optional Garnish
- fresh raspberries
- fresh mint
Instructions
- Make the raspberry filling: Whisk the cornstarch and water together until all the cornstarch has dissolved. Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a medium saucepan set over medium heat. Stir the mixture, mashing the raspberries as they begin to thaw and soften. Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Allow to cool at room temperature for 10–15 minutes, then refrigerate for at least 4 hours.
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. In another bowl, mix the oil, eggs, and sour cream together. Add buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add hot water/coffee, and mix until combined. Fold in the chocolate chips.
- Divide batter evenly between the pans. Bake for approximately 24–26 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- As the cakes cool, make the chocolate buttercream: Beat the butter until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract and beat until well combined.
- Layer with raspberry filling and buttercream: Place 1 cooled cake layer on your serving plate. Cover the top with a thin layer of chocolate buttercream. Pipe a border around the edge, then spread half of the raspberry filling inside the border. Repeat with the second layer.
- Apply a crumb coat with remaining buttercream. Chill for at least 30 minutes.
- Make the chocolate ganache: Pour heated cream over chopped chocolate and let sit for 2–3 minutes. Stir until smooth and let chill for 30 minutes.
- Pour ganache over chilled cake and spread evenly. Garnish with fresh raspberries and mint if desired. Serve immediately or chill for up to 6 hours before serving.
Notes
Make ahead: The cake layers, raspberry filling, and buttercream can all be prepared ahead of time. Assemble before serving.