Dreamy Chocolate Raspberry Cake Recipe: Sweet Heaven on a Plate

Sweet meets tart in this decadent chocolate raspberry cake recipe that promises pure indulgence.

Rich chocolate layers meld perfectly with vibrant raspberry notes, creating a dessert that dances on the palate.

Dark cocoa brings depth to each delightful bite.

Ripe raspberries add a bright, tangy contrast against the deep chocolate base.

The combination feels both elegant and comforting, like a warm embrace from a pastry chef.

Fresh ingredients elevate this classic dessert from ordinary to extraordinary.

You’ll want to savor every single slice of this irresistible cake.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Calories: 400 kcal

Servings: 9

All Ingredients For Chocolate Raspberry Cake

• All-Purpose Flour: Provides sturdy structure and tender crumb for the chocolate cake.
• Granulated Sugar: Adds sweetness and helps create a moist, soft texture.
• Cocoa Powder: Delivers rich, deep chocolate flavor and dark color.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients together and provide structure and richness.
• Buttermilk: Creates tender texture and adds subtle tangy flavor.
• Vegetable Oil: Ensures moistness and softness of the cake.
• Boiling Water: Helps activate cocoa powder and creates a smooth, thin batter.
• Vanilla Extract: Adds depth and rounds out chocolate flavor.

• Fresh Raspberries: Provides bright, tart fruity flavor and vibrant color.
• Lemon Juice: Adds brightness and helps balance raspberry sweetness.
• Cornstarch: Thickens raspberry filling and creates smooth consistency.
• Unsalted Butter: Creates creamy, rich base for chocolate buttercream.
• Powdered Sugar: Sweetens and stabilizes buttercream frosting.
• Heavy Cream: Adds richness and helps adjust buttercream consistency.
• Chocolate Ganache (Optional): Provides elegant finishing touch and extra chocolate flavor.

Tools Needed For Chocolate Raspberry Cake

• Stand Mixer or Hand Mixer: Essential for creaming butter and whipping buttercream to perfect consistency.
• Large Mixing Bowls: Crucial for combining cake ingredients and preparing frosting.
• 9-inch Round Cake Pans: Needed for baking cake layers evenly.
• Parchment Paper: Helps cakes release easily from pans without sticking.
• Whisk: Perfect for mixing dry ingredients smoothly.
• Small Saucepan: Used for cooking raspberry filling.
• Wire Cooling Rack: Allows cakes to cool completely without getting soggy.
• Toothpick: Helps check cake doneness.
• Small Mixing Bowl: Useful for making cornstarch slurry.
• Spatula: Great for spreading filling and frosting.
• Serving Plate: Provides final presentation surface.

How To Bake Chocolate Raspberry Cake

• Craft the Chocolate Base

Mix dry ingredients in a large bowl, creating a fluffy chocolate foundation. Pour in wet ingredients and blend until silky smooth. Stir in boiling water to create a liquid-like batter. Pour into prepared pans and bake until a toothpick comes out clean. Let cakes cool completely on a wire rack.

• Create Raspberry Magic

Simmer fresh raspberries with a touch of sweetness in a saucepan. Blend cornstarch with water to thicken the fruity mixture. Cook until the sauce transforms into a rich, glossy filling. Allow to cool completely before spreading.

• Whip Up Decadent Frosting

Cream butter until fluffy and light. Fold in cocoa, sugar, cream, and vanilla. Blend until the mixture becomes a smooth, dreamy chocolate cloud. Adjust consistency by adding cream or sugar as needed.

• Build Your Delicious Masterpiece

Place first cake layer on serving plate. Spread raspberry filling generously. Carefully position second cake layer on top. Apply a thin crumb coat of chocolate buttercream. Chill briefly to set. Cover entire cake with remaining frosting. Garnish with fresh raspberries for a stunning finish.

Smart Tips For Chocolate Raspberry Cake

• Smart Chilling Trick: Refrigerate cake layers for 30 minutes before assembling to prevent crumbling and make frosting easier.
• Raspberry Intensity Booster: Add fresh raspberry puree directly into the buttercream for a more pronounced fruit flavor and vibrant color.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free blend, ensuring 1:1 measurement ratio to maintain cake's original texture.
• Make-Ahead Magic: Prepare cake layers and raspberry filling up to 2 days in advance, storing separately in airtight containers to save time on serving day.
• Dairy-Free Option: Substitute butter with vegan margarine, heavy cream with coconut cream, and use plant-based milk instead of buttermilk for a completely dairy-free version.

Ways To Plate Chocolate Raspberry Cake

• Berry Bliss Plating: Arrange fresh raspberries artfully around the cake's base, creating a stunning visual contrast with the rich chocolate frosting.
• Chocolate Drizzle Drama: Melt dark chocolate and carefully drizzle elegant lines across the cake's top, adding a luxurious gourmet touch that elevates the dessert's appearance.
• Decadent Side Pairing: Serve each slice with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the cake's intense chocolate and tangy raspberry flavors.
• Elegant Garnish Finish: Dust the cake's edges with cocoa powder or sprinkle edible gold dust for a sophisticated, restaurant-worthy presentation that will impress guests.

Keep Chocolate Raspberry Cake Fresh

• Fridge-Friendly Strategy: Store the completed cake in an airtight container inside the refrigerator. This method keeps the buttercream firm and prevents raspberry filling from spoiling. Consume within 3-4 days for optimal taste and texture.
• Freezing Magic: Wrap individual cake layers or the whole cake tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator before serving to maintain moisture and flavor quality.
• Room Temperature Tips: If serving within 24 hours, keep the cake in a cool, covered spot. Avoid direct sunlight or heat sources that might melt the buttercream or compromise the raspberry filling's consistency.
• Slice Separation Trick: Place wax paper between cake slices when storing in the container. This prevents sticking and maintains the cake's decorative appearance when you're ready to enjoy another delicious piece.

Luscious Chocolate Raspberry Cake Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 9 1x

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Description

Indulgent chocolate raspberry cake blends rich cocoa with tangy berries, creating a divine dessert. Silky layers and luscious frosting promise a memorable sweet experience you’ll savor with pure delight.

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Ingredients

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• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsps vanilla extract
• 1 cup boiling water
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsps baking powder
• 1 ½ tsps baking soda
• 1 tsp salt
• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp lemon juice
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt
• Fresh raspberries
• Chocolate shavings or ganache drizzle

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Instructions

1. Mixing Dry Foundation: Sift and blend cocoa powder, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, ensuring uniform distribution of ingredients.
2. Wet Ingredient Integration: Whisk eggs, buttermilk, oil, and vanilla extract into the dry mixture, creating a silky-smooth batter with no lumps.
3. Liquid Enhancement: Carefully pour boiling water into the batter, stirring gently to create a surprisingly thin consistency that promises exceptional moisture.
4. Pan Preparation: Grease cake pans meticulously, dust with flour, and line with parchment paper to guarantee effortless cake release.
5. Baking Process: Divide batter evenly between prepared pans and bake in a preheated oven at 350F (175C) for 30-35 minutes, verifying doneness with a clean toothpick test.
6. Cooling and Filling Creation: Allow cakes to rest briefly in pans, then transfer to a cooling rack; simultaneously, simmer raspberries with sugar and lemon juice, thickening with a cornstarch slurry to develop a glossy compote.
7. Buttercream Crafting: Whip butter until creamy, gradually incorporating cocoa powder, powdered sugar, heavy cream, vanilla, and salt to create a luxurious chocolate frosting.
8. Cake Assembly: Once completely cooled, layer cake with raspberry filling, apply a crumb coat of buttercream, chill briefly, then generously frost the entire cake with smooth, elegant strokes.
9. Final Flourish: Optionally garnish with fresh raspberries and a delicate chocolate ganache drizzle for a show-stopping presentation.

Notes

• Ensure Even Batter Distribution: Sift dry ingredients thoroughly to prevent clumping and create a smooth, uniform cake texture that bakes evenly.
• Master Moisture Control: Adding boiling water creates an unusually thin batter, which guarantees an incredibly moist and tender chocolate cake – resist the urge to add more flour.
• Prevent Raspberry Filling Runoff: Allow raspberry compote to cool completely before layering to prevent seeping and maintain clean cake layer boundaries.
• Buttercream Consistency Hack: Adjust buttercream thickness by adding small amounts of cream or powdered sugar until you achieve a spreadable, silky texture that holds decorative peaks.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 400
• Sugar: 45 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 50 mg