The chocolate raspberry cake is the ultimate showstopper for home cooks who want to balance rich, dark cocoa with a “fresh” and “vibrant” fruit finish. If you have been looking for a triple-layer masterpiece that is moist, fudgy, and “stunningly” beautiful for family gatherings, you have found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the balance of the tart raspberry reduction and the deep, dark cocoa sponge. This isn’t just a standard cake; it is a triumph of American baking that uses a “unique” method of incorporating hot coffee to bloom the chocolate flavors. Whether you are celebrating a milestone or simply looking for a quality dessert that mimics a high-end bakery, this cake is a successful and remarkable choice.
Why You’ll Love This Chocolate Raspberry Cake Recipe
There is a reason this “popular” dessert is a treasure for those who love a superior and indulgent treat.
- Fudgy Texture: The combination of oil and melted butter ensures a lovely and moist crumb that lasts for days.
- Real Fruit Filling: No artificial jellies here; the vibrant filling is made from 3 cups of real raspberries.
- Stunning Aesthetic: The three-layer height and optional ganache drip make it an outstanding centerpiece.
- Balanced Sweetness: The tartness of the lemon and raspberries provides a fresh “healthy twist” to the rich chocolate.
- Practical Assembly: Using a frosting “dam” is a helpful and simple way to keep your filling secure.
ingredients for Chocolate Raspberry Cake
To achieve a successful bake, using “quality” dark cocoa and room-temperature buttermilk is important.
The Dark Chocolate Cake
- All-Purpose Flour: 1 ¾ cups (220g).
- Sugars: 1 cup (200g) granulated and 1 cup (200g) light brown sugar (packed).
- Dark Cocoa Powder: ¾ cup (75g). This creates the stunning dark color.
- Baking Soda & Salt: 1 ½ tsp soda and ¾ tsp table salt.
- Oil & Butter: ⅔ cup neutral oil and ½ cup melted unsalted butter.
- Eggs & Vanilla: 2 large eggs and 2 tsp vanilla extract.
- Buttermilk: 1 cup (236ml). This adds a wonderful tang and moisture.
- Hot Coffee or Water: ½ cup (118ml). Hot coffee is the expert secret to “blooming” the cocoa.
The Raspberry Filling & Frosting
- Raspberries: 3 cups (340g) fresh or frozen.
- Cornstarch & Sugar: 3 tbsp cornstarch and ½ cup granulated sugar.
- Lemon Juice: 1 ½ tbsp for a fresh citrus pop.
- Frosting Base: 1 cup unsalted butter, 3 cups powdered sugar, and ⅔ cup natural cocoa.
- Heavy Cream: 1–2 tbsp for a beautiful pipe-able consistency.
Step-by-Step Instructions
Follow these simple steps to ensure your cake is a successful centerpiece.
Step 1 – Bake the Layers
Preheat your oven to 350°F (175°C). Whisk the dry ingredients together, then stir in the oil and melted butter. Add the eggs, vanilla, and buttermilk until the batter is uniform. Slowly pour in the hot coffee, stirring carefully. Divide into three 8-inch pans and bake for 24–25 minutes. Expert Note: The coffee makes the batter thin, but it leads to the ultimate moist cake!
Step 2 – Simmer the Raspberry Filling
In a saucepan, combine sugar, cornstarch, berries, water, and lemon juice. Cook over medium heat for 5–10 minutes until it bubbles and thickens. You’ll know it’s ready when your spatula leaves a “beautiful” trail. Allow it to cool completely before use.
Step 3 – Whip the Raspberry Frosting
Beat the softened butter until creamy. Gradually add the powdered sugar, cocoa, and salt. The unique step here is adding ⅓ cup of your homemade raspberry filling directly into the frosting! Add heavy cream until it reaches a perfect smooth consistency.
Step 4 – The Assembly
Place one layer on a platter and spread a thin layer of frosting. Pipe a “dam” around the edge to hold the filling. Spread half of the raspberry mixture inside the dam. Repeat for the second layer. Top with the third layer and cover the entire cake in a stunning coat of chocolate-raspberry frosting.
Pro Tips for Success
- Use a Kitchen Scale: For the most quality results, use the metric measurements provided; baking is a science!
- Hot Coffee Hack: Using hot coffee doesn’t make the cake taste like coffee; it just makes the chocolate taste powerful and rich.
- The Crumb Coat: Apply a thin layer of frosting first and refrigerate for 15 minutes. This is a practical way to get a smooth final finish.
- Room Temp Ingredients: Ensure your buttermilk and eggs are not cold to prevent the batter from “surprising” you by curdling.
- Chill Before Slicing: For stunning clean slices, chill the cake for at least 30 minutes before cutting.
Flavor Variations
- White Chocolate Raspberry: Use a white chocolate ganache for the drip for a beautiful color contrast.
- Nutty Twist: Add a layer of Nutella under the raspberries, inspired by our Peanut Butter Nutella Cookie Recipe.
- Red Velvet Style: Incorporate some of the vibrant red from our Stuffed Red Velvet Cookies by using red raspberries as a garnish.
- Mini Cake Bites: Use this same batter in muffin tins for an amazing high-protein snack alternative if paired with a Greek yogurt frosting.
Storage and Freezing Instructions
- Refrigeration: Store in an airtight container for up to 4 days. The raspberry filling keeps the cake fresh and moist.
- Freezing: You can freeze the individual cake layers (wrapped in plastic) for up to 2 months. Thaw in the fridge before decorating for a successful result.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 633 kcal |
| Protein | 5 g |
| Carbs | 85 g |
| Fat | 34 g |
| Sugar | 64 g |
| Fiber | 5 g |
FAQ About Chocolate Raspberry Cake
Can I use frozen raspberries?
Yes! Frozen berries work wonderfully for the filling. Just ensure you simmer them until the excess water evaporates for a successful thick consistency.
Why did my filling leak?
This usually happens if the frosting “dam” wasn’t tall or sturdy enough. Make sure your frosting is firm and your dam is a quality barrier.
Do I have to use buttermilk?
Buttermilk is important for the soft crumb. If you don’t have it, you can make a simple substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk.
What is the best cocoa powder to use?
For the cake, a dark cocoa powder provides the best depth. For the frosting, a natural cocoa works best to balance the sweetness of the sugar.
How do I level the cake?
If your layers have domes, use a serrated knife to gently saw off the top once they are completely cool. This makes the assembly much more beautiful and stable.
Baking this Ultimate Chocolate Raspberry Cake is an uplifting way to create an authentic bakery experience at home. This proven recipe is a triumph for any home cook looking to provide a quality and stunning dessert for their family. If you enjoyed this “fresh” and fruity chocolate delight, be sure to try our White Chocolate Stuffed Cookies for your next successful baking day!
