Raspberry Chocolate Cake

When chocolate meets raspberries, the result is pure magic. This raspberry chocolate cake combines rich, moist layers of chocolate with the bright, tangy pop of fresh raspberries, making every bite a little celebration. Perfect for cozy afternoons or special occasions, this dessert manages to feel both indulgent and fresh at the same time.

I love how the raspberries cut through the richness of the chocolate, creating a balance that keeps you coming back for more. It’s not overly sweet, and the natural tartness of the berries gives it a sophisticated twist that elevates a classic chocolate cake into something extraordinary. Whether you’re serving it as a treat for yourself or as a centerpiece at a gathering, it always steals the spotlight.

This cake also works wonderfully as a Valentine’s day dessert. Its vibrant color and decadent flavor make it an easy way to impress someone special—or even just to enjoy a luxurious dessert at home. Pair it with a cup of coffee, a glass of milk, or a little whipped cream, and it transforms a simple moment into something memorable.

Beyond just being a treat for special occasions, this chocolate cake with berries is incredibly versatile. You can layer it with cream, add a drizzle of chocolate ganache, or even serve it as individual slices for a raspberry chocolate dessert that feels elegant yet approachable. Every forkful is a perfect harmony of rich chocolate and fruity brightness that’s hard to resist.

Why You’ll Love It

• Perfect balance of flavors – The sweetness of the chocolate blends beautifully with the tartness of raspberries, creating a chocolate raspberry cake that’s both rich and refreshing. Every bite feels like a little flavor celebration.
• Impressive yet easy to make – It looks like a dessert you’d order at a fancy bakery, but it’s simple enough to bake at home. You get a show-stopping raspberry chocolate dessert without the stress.
• Great for special occasions – Whether it’s a Valentine’s day dessert, a birthday, or an intimate dinner, this cake adds a touch of elegance that will wow anyone at the table.
• Versatile serving options – Enjoy it as a layered cake, individual slices, or even as mini cakes for gatherings. You can top it with fresh raspberries, whipped cream, or a drizzle of chocolate for a personal touch.
• A treat for chocolate and berry lovers – If you love chocolate cake with berries, this recipe hits all the right notes—rich, moist, and bursting with fruity goodness.

Ingredient List

For the Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch (optional, for thicker filling)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1 tbsp unsalted butter (optional, for extra shine)

Ingredient Notes

• I always use Dutched cocoa powder for the cake—it adds such a deep, rich chocolate flavor that really makes this chocolate raspberry cake sing.
• Don’t skip the buttermilk! It keeps the cake moist and tender, which is perfect for layering with the raspberry filling.
• For the filling, fresh raspberries are ideal, but frozen work too—just thaw and drain them first.
• Using semisweet chocolate in the ganache keeps the dessert from being overly sweet while still giving that luscious chocolate punch.
• A touch of lemon juice in the raspberry filling brightens the flavor and balances the richness of the chocolate—don’t leave it out!

Kitchen Equipment Needed

• Mixing bowls – For combining the cake and raspberry ingredients. I love using a large glass bowl because it’s easy to see everything.
• Electric mixer or hand whisk – Makes beating the eggs and sugar a breeze. I usually go for my trusty stand mixer—it saves my wrists!
• 9-inch round cake pans (2) – For baking the cake layers evenly. Nonstick pans are my favorite; they make removing the cake so easy.
• Measuring cups and spoons – Accuracy is key for a chocolate cake with berries that turns out perfectly.
• Spatula – For folding ingredients gently and scraping the bowls clean. I always use a silicone one—it’s flexible and heat-safe.
• Saucepan – To cook the raspberry filling or gently heat the ganache. A medium nonstick pan works best.
• Whisk – For smoothing the ganache or combining raspberry filling ingredients evenly.
• Cooling rack – Helps the cake layers cool without getting soggy.

Instructions

1. Prepare the Oven and Pans

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans and lightly dust them with cocoa powder.
• Pro Tip: Line the bottom with parchment paper for extra insurance against sticking—your layers will lift perfectly.

2. Mix the Dry Ingredients

• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the sugar and whisk everything together until well combined.
• Pro Tip: Sifting the cocoa powder prevents lumps and keeps your chocolate cake with berries super smooth.

3. Combine the Wet Ingredients

• In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
• Slowly pour the wet mixture into the dry ingredients while stirring gently.
• Gradually add the hot water, mixing until the batter is silky and lump-free.
• Pro Tip: The batter will be thin—that’s normal! It helps create a moist, tender cake.

4. Bake the Cake Layers

• Divide the batter evenly between the two prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.

5. Prepare the Raspberry Filling

• In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
• Cook for 5–7 minutes, stirring gently until the raspberries break down.
• If you want a thicker filling, stir in cornstarch and cook for an additional 1–2 minutes.
• Let it cool completely before spreading on the cake.
• Pro Tip: For a smoother raspberry chocolate dessert, press the cooked berries through a fine sieve to remove seeds.

6. Make the Chocolate Ganache

• Heat the heavy cream in a small saucepan until it begins to simmer.
• Pour the cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes.
• Stir until smooth and glossy, then add butter if using.
• Let it cool slightly before pouring over the cake.
• Pro Tip: Stir continuously to prevent lumps and achieve a silky, shiny ganache.

7. Assemble the Cake

• Place one cake layer on your serving plate and spread the raspberry filling evenly on top.
• Gently place the second layer on top.
• Pour the ganache over the top, letting it drip down the sides for a rustic, beautiful finish.
• Add fresh raspberries on top for extra flair.

8. Serve and Enjoy

• Let the cake set for 30 minutes to allow the ganache to firm slightly.
• Slice with a sharp knife and serve as a luxurious raspberry dessert.
• Pair with coffee, whipped cream, or even a scoop of vanilla ice cream to elevate it even more.

Tips and Tricks for Success

• Room temperature ingredients – Make sure eggs and buttermilk are at room temperature; it helps the batter come together smoothly.
• Don’t overmix – Once you combine wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
• Cool completely before ganache – Pouring chocolate over a warm cake can cause it to melt unevenly. Patience pays off!
• Use fresh raspberries when possible – They give the filling a bright, natural flavor, but thawed frozen berries work too.
• Clean cuts – Run a sharp knife under hot water and wipe it clean between slices for perfect, neat pieces.

Ingredient Substitutions and Variations

• Cocoa powder – Unsweetened natural cocoa can replace Dutch-processed; slightly adjust baking soda for leavening if needed.
• Buttermilk – Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice if you don’t have buttermilk on hand.
• Raspberry filling – Try blackberries or a mix of berries for a different fruity twist.
• Chocolate – Swap semisweet chocolate in the ganache for dark chocolate for a richer, more intense flavor.
• Add-ons – Sprinkle crushed nuts between layers or on top for texture, or a little liqueur (like raspberry or chocolate) in the ganache for grown-up flair.

Serving Suggestions

• I love serving this chocolate raspberry cake with a dollop of lightly whipped cream—it adds a soft, airy contrast to the rich chocolate.
• Pair slices with a scoop of vanilla ice cream for a decadent raspberry chocolate dessert that feels like a special treat every time.
• For a festive touch, top each slice with fresh raspberries and a drizzle of melted chocolate—it looks gorgeous and tastes even better.
• Serve alongside a hot cup of coffee or tea—the warmth perfectly balances the sweetness and richness of the cake.
• I sometimes cut the cake into mini squares for parties—it’s perfect for sharing, and everyone loves a bite-sized chocolate raspberry delight!

Storage and Reheating Instructions

• Room temperature – Keep covered with plastic wrap or in an airtight container for up to 2 days.
• Refrigerator – Store in an airtight container for up to 5 days; ganache may firm up, which makes slicing easier.
• Freezer – Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Reheating – Warm slices in the microwave for 10–15 seconds to soften the ganache slightly, or serve chilled for a more firm texture.

Frequently Asked Questions

Can I use frozen raspberries for the filling?

Absolutely! Just thaw them and drain any excess liquid before cooking. They work beautifully for this raspberry chocolate dessert.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them wrapped at room temperature or in the fridge. Assemble and add ganache right before serving for the freshest results.

How do I prevent the ganache from cracking?

Pour the ganache over a slightly cooled cake, not a warm one. This helps it set smoothly without cracking.

Can I use a different type of chocolate?

Of course! Semisweet chocolate is ideal, but dark or milk chocolate works too. Just adjust sugar in the filling if you go much sweeter.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for best texture.

How should I store leftovers?

Keep leftover slices in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months.

Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your favorite way to enjoy this chocolate raspberry cake!