Chocolate Raspberry Cake Recipe for Sweet Celebrations

Sweet memories often dance around a decadent chocolate raspberry cake that promises pure indulgence.

Layers of rich cocoa merge beautifully with vibrant berry notes.

Delicate crumbs whisper stories of classic dessert magic.

Passionate bakers understand how simple ingredients can create extraordinary moments.

Subtle hints of tartness peek through velvety chocolate landscapes.

Each slice promises a journey of sensational flavor combinations.

You will fall in love with this elegant yet approachable dessert that feels like a warm culinary embrace.

How to Prepare Chocolate Raspberry Cake

Step 1: Prepare Baking Setup

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. Line bottom of pans with parchment paper for easy cake removal.

• Butter or cooking spray
• Parchment paper

Step 2: Create Dry Ingredient Blend

Combine all dry ingredients in a large mixing bowl. Whisk thoroughly to ensure even distribution.

• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Step 3: Mix Wet Components

Add liquid ingredients to dry mixture. Blend using an electric mixer until smooth and consistent.

• Large eggs
• Buttermilk
• Vegetable oil
• Vanilla extract

Step 4: Incorporate Liquid Enhancer

Pour boiling water into batter. Stir gently until fully integrated. Batter will appear thin, which is perfectly normal.

• Boiling water

Step 5: Fill Cake Pans

Distribute batter evenly between prepared cake pans. Use a spatula to spread mixture to edges.

Step 6: Bake Cake Layers

Place pans in preheated oven. Bake for 30-35 minutes until a toothpick inserted into center comes out clean.

Step 7: Cool Cake Layers

Allow cakes to rest in pans for 10 minutes. Carefully transfer to wire cooling rack and let cool completely before frosting.

Tips for a Rich Chocolate Raspberry Cake

• Manage Thin Batter: Don't worry about the runny consistency- this is precisely what creates an incredibly moist chocolate cake, so follow the recipe exactly as written.
• Detect Cake Doneness: Insert a toothpick near the center and check for moist crumbs, not wet batter, which indicates the cake is perfectly baked and ready.
• Select Quality Cocoa: Choose high-quality dark cocoa powder for deeper, richer chocolate flavor that elevates the entire dessert's taste profile.
• Control Moisture Balance: Use buttermilk to ensure tender crumb texture and add subtle tangy undertone that complements the chocolate and raspberry components.
• Prepare Pans Carefully: Line cake pans with parchment paper and grease thoroughly to guarantee smooth cake removal without sticking or breaking layers.

Chocolate Raspberry Cake Storage Know-How

• Store leftover cake in an airtight container for up to 4 days, keeping it fresh and moist.
• Wrap cake slices tightly with plastic wrap or aluminum foil to prevent drying out.
• Place cake in a freezer-safe container and freeze for up to 3 months, preserving its delicious flavor.
• Move frozen cake to the refrigerator overnight, then let it sit at room temperature for 30 minutes before serving to restore its soft texture.

What to Eat with Chocolate Raspberry Cake

• Choose a full-bodied Cabernet Sauvignon or Port wine to match the cake's intense chocolate flavor, creating a luxurious dessert experience.
• Drizzle a homemade raspberry sauce alongside the cake to intensify the fruit notes and provide a tangy contrast to the rich chocolate.
• Serve a shot of strong espresso or cappuccino to cut through the cake's sweetness and refresh the taste buds with a bold, aromatic finish.
• Top the cake with fresh raspberries and a light dusting of powdered sugar to add brightness, texture, and a pop of color to the dessert.

Ways to Dress Up Chocolate Raspberry Cake

• Gluten-Free Chocolate Raspberry Cake: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture.
• Vegan Chocolate Raspberry Cake: Substitute eggs with flax eggs, use dairy-free milk instead of buttermilk, and replace oil with applesauce for a lighter version.
• Low-Sugar Chocolate Raspberry Cake: Use stevia or monk fruit sweetener instead of regular sugar, and incorporate mashed raspberries for natural sweetness.
• Dairy-Free Chocolate Raspberry Cake: Swap buttermilk with almond milk or coconut milk, use dairy-free chocolate, and replace butter with coconut oil in frosting.

Questions About Chocolate Raspberry Cake

• Is this cake difficult to make for beginners?

This cake is surprisingly simple and straightforward. The recipe uses basic ingredients and follows standard cake-making techniques, making it perfect for bakers with minimal experience.

• Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using to create a similar tangy flavor and texture.

• Why does the recipe call for boiling water?

Boiling water helps activate the cocoa powder, creating a deeper chocolate flavor and making the cake batter more smooth and liquid. It also helps create a more tender and moist cake texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to maintain the cake’s moisture.

What Makes Chocolate Raspberry Cake a Classic

• Perfect for novice bakers seeking an impressive yet manageable dessert that delivers professional-looking results with minimal technical skills.
• Requires only 45 minutes total preparation and baking time, making it an ideal spontaneous treat for lazy weekend afternoons or unexpected guest visits.
• Chocolate and raspberry create a classic, irresistible taste profile that appeals to both children and adults, guaranteeing smiles at family gatherings, potlucks, or birthday celebrations.
• Elegant enough for special occasions like anniversaries or dinner parties, yet simple enough for casual weekend desserts, offering maximum culinary impact with minimum effort.

Ingredients to Bake Chocolate Raspberry Cake

• All-Purpose Flour: Provides structure and base for the cake's texture.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Cocoa Powder: Delivers rich chocolate flavor and dark color.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Baking Soda: Helps with browning and provides additional leavening.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients and provide moisture and structure.
• Buttermilk: Adds tanginess and helps create a soft, moist cake.
• Vegetable Oil: Keeps the cake tender and prevents dryness.
• Vanilla Extract: Adds depth and complements chocolate flavor.

• Boiling Water: Helps activate cocoa powder and creates a smooth, thin batter.

Chocolate Raspberry Cake Recipe

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4.8 from 39 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Indulgent chocolate raspberry cake marries rich cocoa depths with tangy berry brightness, creating a luxurious dessert that promises pure bliss. Sweet chocolate layers nestled with fresh raspberry filling will make dessert lovers swoon and crave each delectable bite.

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Ingredients

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Cake Base Ingredients:

• 1 ¾ cups (220 grams) all-purpose flour
• ¾ cup (75 grams) unsweetened cocoa powder
• 2 cups (400 grams) granulated sugar
• 1 ½ teaspoons (7.5 milliliters) baking powder
• 1 ½ teaspoons (7.5 milliliters) baking soda
• 1 teaspoon (5 milliliters) salt
• 2 large eggs
• 1 cup (240 milliliters) buttermilk
• ½ cup (120 milliliters) vegetable oil
• 2 teaspoons (10 milliliters) vanilla extract
• 1 cup (240 milliliters) boiling water

Fruit Filling Ingredients:

• 2 cups (300 grams) fresh or frozen raspberries
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon (15 milliliters) cornstarch
• 1 tablespoon (15 milliliters) water
• 1 tablespoon (15 milliliters) lemon juice

Frosting and Decoration Ingredients:

• 1 cup (227 grams) unsalted butter, softened
• 3 ½ cups (420 grams) powdered sugar
• ½ cup (50 grams) unsweetened cocoa powder
• ¼ cup (60 milliliters) heavy cream (or milk)
• 1 teaspoon (5 milliliters)

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Instructions

1. Warm the oven to 350F (175C), ensuring precise temperature for optimal baking. Carefully coat two 9-inch round cake pans with grease and flour, then line the bottom with parchment paper for easy cake removal.
2. Combine dry ingredients in a spacious mixing bowl, thoroughly whisking cocoa powder, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
3. Introduce liquid components: gently incorporate eggs, buttermilk, vegetable oil, and vanilla extract. Blend until the mixture achieves a smooth, consistent texture.
4. Pour boiling water into the batter, stirring gently. The mixture will appear thin, which is a normal characteristic of this chocolate cake recipe.
5. Carefully distribute the liquid batter equally between the prepared cake pans, ensuring even coverage and level surfaces.
6. Place pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
7. Remove cakes from oven and allow them to rest in the pans for 10 minutes. Carefully transfer to a wire cooling rack, letting them reach room temperature before further preparation.

Notes

• Ensure precise ingredient measurements for consistent cake texture and rich chocolate flavor.
• Use room temperature ingredients to help them blend smoothly and create a more uniform batter.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Substitute buttermilk with equal parts milk and lemon juice or vinegar for a quick alternative if unavailable.
• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
• Cool cakes completely before frosting to prevent buttercream from melting and sliding off the layers.
• Add fresh raspberries between cake layers or as a garnish for extra burst of fruit flavor and visual appeal.
• Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

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

Nutrition

• Serving Size: 12
• Calories: 500
• Sugar: 43 g
• Sodium: 300 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 50 mg