Bright, indulgent, and bursting with luscious flavor, this Chocolate Raspberry Cake Recipe is an absolute celebration in every slice. Imagine rich, moist chocolate layers hugging a vibrant raspberry frosting, topped with a silky ganache and fresh raspberry jewels that delight both the eyes and the palate. Whether you’re making it for a special occasion or just because you deserve a sweet moment, this cake perfectly balances deep cocoa goodness with the natural tartness of raspberries, creating a feast-worthy dessert that’s surprisingly approachable to bake at home.
Ingredients You’ll Need
The beauty of this Chocolate Raspberry Cake Recipe lies in its straightforward ingredients, each playing an essential role in creating a harmonious blend of flavors and textures. From the deep cocoa notes to the fresh raspberries’ tangy brightness, every component contributes to the cake’s unforgettable taste and appearance.
- All-purpose flour: The backbone that gives structure to the cake’s tender crumb.
- Unsweetened cocoa powder: Adds rich chocolate flavor and a dark color that makes the cake irresistible.
- Baking soda and baking powder: These leavening agents work together to give the cake its perfect rise and fluffiness.
- Salt: Enhances all the flavors, especially bringing out the chocolate’s depth.
- White granulated sugar: Sweetens the cake while helping with moisture retention.
- Buttermilk: Brings tenderness and a slight tang to balance the chocolate’s richness.
- Oil: Keeps the cake moist and ensures a soft texture.
- Large eggs: Provide structure and help bind the cake together.
- Pure vanilla extract: Adds warmth and rounds out the chocolate flavor beautifully.
- Hot water: Intensifies the cocoa flavor and makes the batter silky smooth.
- Raspberries (fresh or frozen): The star fruit adding fresh, tart notes and natural color.
- Water: Used to create the raspberry puree for brightness and moisture.
- Unsalted butter: The base for the creamy raspberry frosting.
- Powdered sugar: Sifted to achieve a smooth, sweet frosting texture.
- Ground freeze-dried raspberries: Concentrates raspberry flavor in the frosting without extra moisture.
- Reduced raspberry puree: Brings authentic fruity tang to the frosting.
- Semi-sweet chocolate chips: For melting into a luscious chocolate ganache topping.
- Heavy cream: Creates the perfect consistency for the ganache, silky and rich.
- Fresh raspberries (for decoration): Adds a natural, pretty finishing touch.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F and prepping three 8-inch cake pans with nonstick spray and parchment paper to prevent sticking. Combine the dry ingredients—flour, cocoa powder, baking soda, baking powder, salt, and sugar—in a large bowl. This dry mix is the base that will give your cake both structure and that rich chocolaty depth.
Step 2: Combining Wet Ingredients
In a separate bowl, gently mix the eggs, oil, vanilla, and buttermilk. Heat the water until steaming and slowly add it to the wet ingredients—taking your time here is key to avoid cooking the eggs. This warm water brings depth to the cocoa and ensures a silky, smooth batter.
Step 3: Mixing and Baking
Pour the wet ingredients into the dry mixture, stirring just until combined to keep the cake tender. Divide the batter equally among the prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Let them rest briefly in the pans before transferring to a cooling rack—resistance here will help the cake hold its shape when you frost it.
Step 4: Preparing the Raspberry Puree
Blend raspberries with water until smooth, then strain through a fine mesh sieve to remove seeds. Cook the strained puree over medium heat until it thickens and deepens in color—about 3 to 5 minutes. This intensifies the raspberry flavor and reduces moisture, making it perfect for your frosting without risking runniness.
Step 5: Making the Raspberry Frosting
Sift powdered sugar with the ground freeze-dried raspberries for a vibrant pink hue and extra flavor punch. Beat butter until fluffy, then gradually add the sugar mixture in two batches, mixing well each time. Fold in the cooled raspberry puree, vanilla, and salt, then beat at high speed until light and creamy. This luscious frosting is the perfect tangy-sweet companion to the chocolate cake.
Step 6: Creating the Chocolate Ganache
Heat heavy cream until steaming and pour it over the chocolate chips. Let sit for a couple of minutes, then stir until smooth and glossy. If necessary, warm gently in short bursts to melt any remaining chocolate chunks. Your ganache will add a dreamy, rich finish to the cake’s exterior.
Step 7: Assembling the Cake
Level the domed cakes with a serrated knife to ensure stability. Layer each cake, spreading frosting evenly between them. After stacking, apply a thin crumb coat and chill the whole cake briefly to set. Apply the final frosting layer with a light touch for that elegant semi-naked look. Pipe chocolate ganache drips around the edges and top with remaining ganache. Chill again before decorating with fresh raspberries for the perfect finishing flourish.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
Fresh raspberries are a classic choice for garnishing this cake, offering vibrant color and a fresh burst of flavor. You can also sprinkle some powdered sugar or add a few edible flowers for an extra special presentation that will impress any guest.
Side Dishes
This cake pairs beautifully with lightly whipped cream or a scoop of vanilla bean ice cream. For a fruitier accompaniment, try serving with fresh berry compote or a simple raspberry coulis to enhance the tartness of the frosting.
Creative Ways to Present
Consider serving the Chocolate Raspberry Cake Recipe as mini individual cakes layered in clear glass jars or as elegant cake pops using leftover crumbs and frosting. Alternatively, create a rustic cake stand display with scattered raspberries and fresh mint leaves to make the whole dessert table pop with color and charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake loosely covered in the refrigerator to maintain freshness without drying it out. It will keep well for up to 3 days while preserving its moist texture and vibrant flavors.
Freezing
For longer storage, freeze the cake layers (without frosting) wrapped tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator before frosting. You can also freeze the fully assembled cake, but wrap it carefully to avoid freezer burn, and give it ample time to defrost in the fridge.
Reheating
This cake is best enjoyed cold or at room temperature, but if you prefer it slightly warmed, let a slice come to room temp and then warm gently in the microwave for 10-15 seconds. Be careful not to overheat and melt the frosting or ganache.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw and drain any excess liquid before making the puree to avoid watering down your frosting or cake layers. Frozen raspberries work wonderfully and can even be more flavorful depending on the season.
Is it necessary to use buttermilk in this recipe?
Buttermilk adds a subtle tang that balances the richness of the chocolate and keeps the crumb tender. If you don’t have buttermilk, you can substitute with regular milk plus a teaspoon of lemon juice or vinegar, but the texture might be slightly different.
Can I make this cake gluten-free?
With some experimentation, yes! Swap the all-purpose flour for a gluten-free blend designed for baking, ensuring the blend includes xanthan gum or another binder to keep the cake moist and structured.
How do I make the chocolate ganache shiny?
Use good-quality chocolate and pour the hot cream over it while it’s steaming. Let it sit undisturbed before stirring gently. The slow melting and mixing help create a glossy finish perfect for dripping on cakes.
What’s the best way to transport this cake?
Keep the cake chilled to firm up the frosting and ganache before moving it. Use a sturdy cake box or container, and transport it on a flat, cool surface to prevent sliding or melting.
Final Thoughts
This Chocolate Raspberry Cake Recipe is one of those desserts that brings smiles and memorable moments to every table. It’s both approachable for home bakers and impressive enough to serve at celebrations. Once you try it, you’ll understand why it becomes a beloved favorite — rich, tangy, and utterly irresistible. Don’t hesitate to dive in and share this delicious slice of happiness with your loved ones!
Print
Chocolate Raspberry Cake Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Raspberry Cake is a rich, moist dessert featuring layers of chocolate cake infused with cocoa and topped with a luscious raspberry-infused buttercream and a silky chocolate ganache. Fresh raspberries add a vibrant and fresh garnish, making it perfect for special occasions or any celebration with a passion for chocolate and fruit.
Ingredients
Cake:
- 2 1/2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking soda
- 2 1/2 tsp Baking powder
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 1 cup Buttermilk (room temperature)
- 1 cup Oil
- 4 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1 cup Hot water (steaming)
Raspberry Puree:
- 1 cup Raspberries (fresh or frozen)
- 1/4 cup Water
Raspberry Frosting:
- 2 cups Unsalted butter (room temperature)
- 2 cups Powdered sugar (sifted)
- 1/4 cup Grounded freeze dried raspberries (ground 1 oz.)
- 1/4 cup Reduced raspberry puree
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
Chocolate Ganache:
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Decoration:
- Fresh raspberries (for decoration)
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, then line their bottoms with parchment paper circles and spray again to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar to ensure even distribution.
- Heat Water: In a small pan on the stove over high heat, bring water to a steaming temperature. This hot water will be combined with the wet ingredients carefully.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, oil, vanilla extract, and room temperature buttermilk. Slowly add the steaming hot water into the mixture a little at a time to avoid cooking the eggs.
- Mix Batter: Pour the wet ingredients into the dry ones and stir until just combined. Avoid overmixing to maintain cake tenderness. Distribute the batter evenly among the prepared pans.
- Bake the Cake: Place pans in the oven and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Raspberry Puree: Blend raspberries and water until smooth. If using frozen raspberries, thaw them first. Strain the puree through a fine mesh sieve to remove seeds, discarding them.
- Thicken Raspberry Puree: In a small frying pan over medium heat, simmer the raspberry puree for 3-5 minutes until it reduces to about 1/4 cup and deepens in color. Allow to cool fully.
- Make Raspberry Frosting: Sift powdered sugar into a large bowl and stir in the ground freeze-dried raspberries. Beat the softened butter on high speed for 3 minutes until fluffy. Gradually add powdered sugar mixture, mixing on low until just combined, then beat well. Mix in cooled raspberry puree, vanilla extract, and salt on low, then increase speed and beat for 2 minutes, scraping the bowl halfway through.
- Prepare Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream until steaming on medium-low heat, then pour over the chocolate. Let sit for 2 minutes. Stir gently until smooth and melted. If needed, warm in the microwave in 15-second bursts to finish melting.
- Level Cakes: Use a serrated knife to remove the dome tops from the cake layers to create even surfaces for stacking.
- Assemble Cake Layers: Place the first layer on your serving plate and spread about 1 cup of the raspberry frosting evenly over it. Repeat with the second layer. Add the final cake layer with the bottom side facing up for stability.
- Crumb Coat: Apply a thin, light layer of frosting around the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set this layer.
- Final Frosting: Apply a second thin layer of frosting for a semi-naked look. Freeze again for 10 minutes while you prepare the chocolate ganache.
- Decorate with Ganache: Transfer half of the ganache to a piping bag and carefully pipe drips along the edges of the cake to create natural drips down the sides.
- Top the Cake: Pour the remaining ganache over the top of the cake and spread gently. Freeze the cake for 10 minutes to set the ganache.
- Finish Decoration: Garnish the cake with fresh raspberries arranged on top, and serve chilled or at room temperature.
Notes
- Make sure eggs and buttermilk are at room temperature to ensure even mixing and better texture.
- When mixing hot water into eggs, add slowly to prevent cooking the eggs.
- For the raspberry puree, removing the seeds results in a smoother frosting and ganache topping.
- Freezing between frosting layers helps set the frosting and makes decorating easier.
- Use a serrated knife for clean cake leveling to avoid crumbling.
- The semi-naked frosting look offers a modern and elegant cake finish.
- Ganache drips should be piped starting at the edge to ensure natural drip formation.
- This cake can be refrigerated and served within 2-3 days, but bring to room temperature before serving for best flavor.
