Chocolate Raspberry Cake – Decadent and Easy to Make
1. Introduction
There’s something truly magical about the combination of chocolate and raspberries. The rich, velvety chocolate pairs so perfectly with the tart, sweet raspberries to create a flavor explosion that’s both indulgent and refreshing. If you’re craving a dessert that feels like a special occasion, but you don’t want to spend all day in the kitchen, this Chocolate Raspberry Cake is the answer. It’s a show-stopping cake that’s surprisingly simple to make, yet it tastes like it came from a high-end bakery.
In this recipe, you’ll learn how to make a moist, decadent chocolate cake, layered with raspberry filling and smothered in a rich chocolate frosting. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying your sweet tooth, this cake is perfect for any occasion. Plus, it’s fully customizable, allowing you to tweak it to fit your taste preferences and dietary needs. Let’s get baking!
2. Ingredients Breakdown
To make this Chocolate Raspberry Cake, you’ll need the following ingredients:
For the Cake:
- All-Purpose Flour – Provides structure to the cake. You can use a gluten-free flour blend if you’re making a gluten-free version.
- Cocoa Powder – Unsweetened cocoa powder is key to giving the cake its deep, rich chocolate flavor.
- Baking Powder – Helps the cake rise and gives it a light, airy texture.
- Sugar – Granulated sugar adds the right amount of sweetness to balance the bitterness of the cocoa powder.
- Eggs – Eggs help to bind the ingredients together and provide moisture.
- Milk – Whole milk gives the cake a rich, tender crumb. You can substitute with almond milk for a dairy-free version.
- Butter – Butter adds flavor and moisture. For a dairy-free option, you can use vegan butter or coconut oil.
- Vanilla Extract – A splash of vanilla extract enhances the overall flavor of the cake.
For the Raspberry Filling:
- Fresh Raspberries – Fresh raspberries give the filling a natural, bright, and tart flavor. You can use frozen raspberries if fresh ones are not available.
- Sugar – A little sugar helps sweeten the raspberries and balance their tartness.
- Cornstarch – Used to thicken the raspberry mixture into a spreadable filling.
For the Chocolate Frosting:
- Powdered Sugar – Helps create a smooth, creamy frosting.
- Cocoa Powder – Gives the frosting its chocolatey richness.
- Butter – Butter adds a creamy consistency to the frosting. For a dairy-free option, substitute with vegan butter or coconut oil.
- Milk – A bit of milk helps to thin the frosting and achieve a smooth texture.
- Vanilla Extract – Enhances the flavor of the frosting and balances the chocolate.
Common Substitutions:
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use plant-based butter and milk, and ensure the chocolate is dairy-free.
- Sugar-Free: Use a sugar substitute like stevia or monk fruit in place of granulated sugar.
3. Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and lightly dust them with flour, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and sugar. Set aside.
Step 3: Mix the Wet Ingredients
In a separate large bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense. You want the batter to be thick and smooth.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Raspberry Filling
In a saucepan over medium heat, combine the fresh raspberries and sugar. Stir occasionally and cook until the raspberries break down and release their juices. In a small bowl, dissolve the cornstarch in a little water, then add it to the raspberry mixture. Stir until the filling thickens. Remove from heat and let it cool completely before using.
Step 7: Make the Chocolate Frosting
In a large bowl, beat together the powdered sugar, cocoa powder, butter, and milk until smooth. Add a little more milk if needed to reach a spreadable consistency. The frosting should be creamy and rich.
Step 8: Assemble the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of raspberry filling on top, then place the second layer of cake on top. Frost the top and sides of the cake with the chocolate frosting. Garnish with fresh raspberries for a beautiful, colorful touch.
4. Tips and Variations
- For Extra Moisture: Add a tablespoon of sour cream or Greek yogurt to the cake batter for extra moisture.
- Different Fillings: You can experiment with different fruit fillings like strawberry, blueberry, or cherry, depending on your preferences.
- Chocolate Overload: For an even richer chocolate experience, fold chocolate chips or chunks into the cake batter before baking.
- Vegan Version: Use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and substitute dairy-free butter and milk for a vegan cake.
5. Serving Suggestions
This Chocolate Raspberry Cake is a decadent dessert on its own, but here are a few ways to elevate the experience:
- Pair with Coffee or Tea: This cake pairs beautifully with a cup of coffee or tea. The richness of the chocolate complements the bitterness of the coffee, while the tartness of the raspberries is refreshing.
- Serve with Whipped Cream: A dollop of freshly whipped cream can add lightness to the richness of the cake.
- Side of Ice Cream: Vanilla or raspberry sorbet would be a delicious, refreshing side to serve with the cake.
6. Storage and Reheating Instructions
Storing Leftovers:
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week.
Freezing:
To freeze the cake, wrap each layer in plastic wrap and then foil, and store in a freezer-safe bag or container. The cake will last for up to 3 months in the freezer. Thaw in the refrigerator overnight before serving.
Reheating:
To enjoy the cake warm, microwave a slice for 15-20 seconds or place it in the oven at 300°F (150°C) for 5-10 minutes.
7. Recipe Notes
- Can be Prepped Ahead of Time: The cake layers can be baked a day in advance. Just wrap them tightly and store them at room temperature until you’re ready to assemble.
- Best with Freshly Whipped Cream: For an extra special touch, serve with freshly whipped cream or a dollop of mascarpone.
- Use High-Quality Chocolate: For the best flavor, use a high-quality cocoa powder and dark chocolate for the frosting.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 350 |
| Fat | 18g |
| Saturated Fat | 10g |
| Carbs | 48g |
| Sugar | 32g |
| Fiber | 4g |
| Protein | 4g |
| Sodium | 120mg |
| Cholesterol | 50mg |
| Calcium | 40mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Dessert
- Cuisine: American
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- 1/2 cup sugar (for raspberry filling)
- 2 tsp cornstarch
- 2 cups powdered sugar
- 1/2 cup cocoa powder (for frosting)
- 1/4 cup butter
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease cake pans.
- Mix dry ingredients in one bowl, wet ingredients in another.
- Combine wet and dry ingredients.
- Bake for 30-35 minutes.
- Prepare raspberry filling and chocolate frosting.
- Assemble cake with raspberry filling and frosting.
Notes
- Can be prepped ahead of time.
- Best served with fresh whipped cream.
Nutrition
See above.
🏷️ Diet Tags: Vegetarian, Gluten-Free (with substitution), Dairy-Free (with substitution)
🌿 Health Benefits: Provides energy, source of antioxidants from raspberries and cocoa.
10. Final Thoughts or Conclusion
Whether you’re celebrating a special occasion or simply treating yourself, this Chocolate Raspberry Cake is sure to impress. It’s rich, decadent, and the perfect balance of sweet and tart. I’d love to hear how it turns out for you – drop me a comment below with your thoughts, or if you tried any variations. Happy baking!