Featuring rich chocolate layers, tangy raspberry filling and creamy chocolate frosting, this chocolate raspberry cake is the perfect dessert to indulge in when you feel like a sweet treat.
Chocolate Raspberry Cake
Updated on Oct. 10, 2024
With moist layers of chocolate cake, tangy raspberry filling in between and velvety chocolate frosting, this chocolate raspberry cake delivers on all fronts. Its combination of rich, fruity and creamy elements creates a dessert that will have your guests going back for seconds—and asking for the recipe!
But despite its elegant appearance, this raspberry chocolate cake is surprisingly manageable to prepare, requiring just a bit of patience as you build the layers of flavor. The result is a stunning cake that looks like it came from a high-end bakery but was actually lovingly crafted from the comfort of your own home.
Chocolate Raspberry Cake Ingredients
- Sugar: Granulated sugar adds sweetness and structure to the cake batter, creating a moist and tender crumb in this chocolate cake with raspberry filling.
- Flour: All-purpose flour is used to form the base of the chocolate raspberry cake, adding the necessary structure and texture. It’s also used in the raspberry filling to help thicken the mixture.
- Baking cocoa: Baking cocoa gives the cake its rich chocolate flavor and dark color, and it’s also used in the frosting for similar reasons. Here’s the best baking cocoa powder you can buy.
- Baking soda and baking powder: Both baking soda and baking powder work together in this recipe as leavening agents, helping the cake rise and achieve a light texture.
- Buttermilk: Buttermilk adds moisture and a slight tang to the cake, which enhances and complements the chocolate.
- Canola oil: Canola oil is used in this chocolate raspberry cake recipe to keep it moist and tender while it bakes.
- Vanilla extract: The vanilla extract enhances the overall flavor profile of the chocolate cake.
- Eggs: Three room-temperature eggs help bind the ingredients and contribute to the cake’s structure.
- Coffee: Strong brewed coffee helps to intensify the chocolate flavor.
- Milk: The 2% milk adds creaminess to the raspberry filling.
- Shortening: Shortening is used in the filling to provide structure and stability.
- Butter: Softened butter adds richness and a smooth texture to the raspberry filling. It’s also used for the same reason in the chocolate frosting.
- Confectioners’ sugar: The powdered sugar is used to sweeten and help thicken the filling and frosting to their respective desired consistencies.
- Raspberry liqueur: The raspberry liqueur imparts a subtle raspberry flavor to the chocolate raspberry cake’s filling and frosting.
- Red food coloring (optional): Two drops of red food coloring, while optional, add a pink hue to the filling.
- Raspberry jam: Melted seedless raspberry jam imparts the quintessential raspberry flavor and a mild sweetness to the filling.
- Cream cheese: Cold cream cheese provides a tangy and creamy base for the cake’s frosting.
Directions
Step 1: Prep the pans
Preheat the oven to 350°F. Line three greased 9-inch round baking pans with waxed paper, then grease the paper. Set the pans aside.
Step 2: Combine the dry ingredients
In a large bowl, combine the sugar, flour, cocoa, baking soda, salt and baking powder.
Step 3: Mix the wet ingredients
In another bowl, combine the buttermilk, oil and vanilla extract. Add this wet mixture to the dry ingredients. Add the room-temperature eggs, one at a time, beating well after each addition. Beat for two minutes. Gradually stir in the coffee (batter will be thin).
Editor’s Tip: The brewed coffee should be at room temperature to prevent the batter from curdling.
Step 4: Bake the cake layers
Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Step 5: Make the filling
In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat for one minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a separate bowl, cream the shortening and butter until light and fluffy. Add the confectioners’ sugar and mix well. Gradually add the cooled milk mixture to the creamed mixture, then beat until light and fluffy, about four minutes. Add in the raspberry liqueur, salt and the food coloring, if desired.
Step 6: Assemble the cake
Place one cake layer on a serving plate, then spread half the filling to within 1/4 inch of the edge. Drizzle half the melted raspberry jam over the filling. Repeat the layers, and top with the remaining cake layer. Refrigerate the cake until the raspberry filling has set, about 30 minutes.
Step 7: Make the frosting
In a large bowl, beat the cream cheese and butter until smooth. Beat in the cocoa and liqueur. Gradually beat in the confectioners’ sugar until the frosting becomes light and fluffy. Frost the top and sides of the chocolate raspberry cake.
Editor’s Tip: For a smoother frosting application, crumb coat the cake first with a thin layer of frosting. Chill the cake before applying the final coat.
Chocolate Raspberry Cake Variations
- Add fresh raspberries: Fold fresh raspberries into the filling for an extra burst of fresh fruit flavor.
- Use white chocolate: Substitute white chocolate for the baking cocoa in the frosting for a different flavor profile and contrasting color.
- Make it nutty: Add chopped almonds or hazelnuts into the filling, or sprinkle them on top of the frosting, for added texture and flavor. For an enhanced depth of flavor, toast the nuts before adding them to the chocolate raspberry cake.
- Infuse the cake with other liqueurs: Replace the raspberry liqueur with orange or coffee liqueur for a unique twist to this recipe.
How to Store Chocolate Raspberry Cake
Store leftovers of this chocolate and raspberry cake in an airtight container in the refrigerator for up to a week. You can also store the cake at room temperature for three days before refrigerating it to extend its shelf life.
Can you freeze chocolate raspberry cake?
Yes, you can freeze this cake—minus the frosting. Wrap individual slices of chocolate raspberry cake first in plastic wrap and then in aluminum foil. Transfer them to freezer-safe containers or zip-top bags, and freeze for up to eight months. Thaw in the refrigerator overnight before adding the chocolate frosting and serving.
Chocolate Raspberry Cake Tips
Can you put frozen raspberries in chocolate raspberry cake?
If you decide to add raspberries to this recipe, opt for fresh berries always. Frozen raspberries will release liquid as they thaw and will give the batter a mushy texture. Also stick with fresh berries if you’re looking to garnish a cake or want to tuck a layer of raspberries into the filling.
How do you keep chocolate raspberry cake moist?
Be careful to bake only until you know the cake is done. After baking, keep the cake well covered in an airtight container at room temperature or in the fridge.
Can you use store-bought filling for chocolate raspberry cake?
Yes! You can use a jarred raspberry dessert sauce as a starter in your filling. Find a good one near the ice cream toppers, then get creative with our easy cake recipes.
How can I ensure my cake layers are even?
Use a kitchen scale to divide the batter evenly between the three pans. This will help ensure that the cake layers in this chocolate raspberry cake are uniform in size.
Can I make chocolate raspberry cake without coffee?
While freshly brewed coffee enhances the chocolate flavor of this cake without adding the signature coffee taste and smell, you can always substitute it with hot water if you want this recipe to be caffeine-free.
How do I achieve the perfect consistency for the chocolate frosting?
Ensure the cream cheese and butter are at room temperature before mixing them together. You should also add the confectioners’ sugar gradually to the creamed butter and creamed cheese mix. If the frosting is too thick, add a splash of milk; if it’s too thin, add more sugar to thicken it up.
Watch How to Make Chocolate Raspberry Cake
Chocolate Raspberry Cake
Prep Time
45 min
Cook Time
35 min
Yield
16 servings
Ingredients
- 3 cups sugar
- 2-3/4 cups all-purpose flour
- 1 cup baking cocoa
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1-1/4 cups buttermilk
- 3/4 cup canola oil
- 3 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1-1/2 cups strong brewed coffee, room temperature
- FILLING:
- 3 tablespoons all-purpose flour
- 6 tablespoons 2% milk
- 6 tablespoons shortening
- 3 tablespoons butter, softened
- 3 cups confectioners' sugar
- 2 tablespoons raspberry liqueur
- 1/4 teaspoon salt
- 2 drops red food coloring, optional
- 4 tablespoons seedless raspberry jam, melted
- FROSTING:
- 1 package (8 ounces) cold cream cheese
- 1/3 cup butter, softened
- 1/2 cup baking cocoa
- 1 tablespoon raspberry liqueur
- 4 cups confectioners' sugar
Directions
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).
- Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool.
- In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring.
- Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes.
- In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts
1 slice: 738 calories, 28g fat (10g saturated fat), 73mg cholesterol, 573mg sodium, 118g carbohydrate (91g sugars, 2g fiber), 7g protein.
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Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
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