Chocolate Raspberry Cake: Decadent Layers, Vibrant Flavors

A delicious blend of silky frosting and juicy berries for unforgettable celebrations.

By Medha deb

Created on Sep 21, 2025

A delicious blend of silky frosting and juicy berries for unforgettable celebrations.

Chocolate Raspberry Cake: A Showstopping Dessert

The chocolate raspberry cake blends deep cocoa richness with bright raspberry flavors, layered with velvety buttercream and crowned by fresh fruit. This cake is a centerpiece dessert—ideal for celebrations, entertaining, or whenever you desire something truly memorable.

Ingredients

For the Cake

Nonstick baking spray with flour
1 3/4 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp kosher salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup vegetable oil
3/4 cup milk
3/4 cup hot (not boiling) water
1/4 cup raspberry preserves
2 6-oz. containers fresh raspberries, divided
2 Tbsp finely chopped roasted pistachios (optional)
Shaved chocolate curls (optional)

For the Chocolate Buttercream

1 1/2 cups unsalted butter, softened
4 1/2 cups confectioners’ sugar
2/3 cup unsweetened cocoa powder
1/3 cup heavy whipping cream
1 1/2 tsp vanilla extract
1/4 tsp kosher salt

Directions: Step-by-Step Recipe

Prep the Cake Pans: Preheat your oven to 350°F.
Line two 8-inch round baking pans with parchment paper and lightly spray with nonstick baking spray containing flour. Alternatively, butter and flour the pans.
Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, salt, baking soda, and baking powder until well combined.
Mix Wet Ingredients: In a medium bowl, whisk together eggs, vanilla extract, vegetable oil, and milk. Pour the wet mixture into the bowl of dry ingredients, whisking thoroughly until smooth. Scrape down the sides to incorporate all elements.
Add Hot Water: Gradually whisk in hot water. The batter will be thin, but this ensures a moist, tender crumb.
Bake: Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
Make Chocolate Buttercream:
- In a stand mixer with a paddle attachment, beat softened butter on medium for 2 minutes until creamy.
- Add confectioners’ sugar and beat until smooth and fluffy.
- Sift in cocoa powder and beat on low until fully incorporated.
- Add heavy cream, vanilla extract, and salt. Beat until light and creamy, about 2 minutes more.
Assemble the Cake:
- Lay one cake layer flat-side up. Spread raspberry preserves over the surface, then top with roughly 1 cup of buttercream.
- Scatter half of the fresh raspberries over the buttercream, gently pressing them in.
- Set the second cake layer upside down on top of the raspberries and buttercream to yield a flat surface.
- Spread remaining buttercream on the top and sides using an offset spatula for a smooth finish.
Decorate:
- Top with remaining raspberries, and, if desired, sprinkle chopped pistachios and shaved chocolate curls for extra flair.
- To make chocolate curls, briefly microwave a chocolate bar for 8–10 seconds and use a Y-peeler to shave smooth, thick curls.
Chill and Serve: Refrigerate the cake or store in a cool place until ready to slice and serve. This helps the flavors meld and makes slicing easier.

Secrets to the Best Chocolate Raspberry Cake

Don’t Overmix: Mix just until the ingredients combine to avoid tough cake. Overmixing activates gluten, making the texture dense.
Use Quality Cocoa: A good, unsweetened cocoa powder delivers deep chocolate flavor.
Hot Water for Moisture: Adding hot water makes for a tender, moist cake crumb.
Balance Sweet and Tart: Raspberry preserves bring a sweet-tart contrast to the rich chocolate layers, while fresh berries add freshness and visual appeal.
Decorative Touches: Pistachios and chocolate curls aren’t just decorative—they add crunch and chocolate intensity that complements both chocolate and berries.

Serving Suggestions

Serve at room temperature for the softest buttercream texture.
This cake pairs beautifully with coffee or a dessert wine.
Slice with a hot, clean knife for neat portions; wipe the knife after each cut for clean layers.

Tips for Success

Preparation: Bake the cake layers a day ahead if needed. Wrap tightly and refrigerate to keep them soft.
Buttercream Consistency: If the buttercream feels too stiff, add a splash more cream and beat until smooth. If too runny, add a bit more sugar and cocoa.
Fruit Freshness: Use ripe, but firm raspberries for the best result. Soft or mushy raspberries can bleed into the frosting.
Alternate Decoration: If pistachios aren’t available, chopped hazelnuts or slivered almonds offer a different crunch and flavor profile.

Storing & Make-Ahead Options

Refrigerate leftovers in an airtight container up to 4 days. The cake remains moist and the flavors deepen over time.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the refrigerator for best texture. Allow to come to room temperature before serving.

Frequently Asked Questions (FAQs)

Can I substitute raspberry preserves with other jams?

Yes. Strawberry or cherry preserves work well, though raspberry offers the best balance of tartness. Avoid overly sweet jams, which may overpower the chocolate.

How do I achieve perfect chocolate curls?

Microwave a chocolate bar for 8–10 seconds to soften, then use a Y-peeler to shave thick, smooth curls. Ensure the chocolate isn’t too warm, or it will melt instead of curl.

Can I make this cake gluten-free?

Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure all other ingredients are certified gluten-free.

Is it possible to use frozen raspberries?

Fresh raspberries are recommended for their texture and appearance. If using frozen, thaw and drain well before layering to prevent sogginess.

What if my buttercream splits?

If the buttercream appears curdled or broken, continue beating on medium speed. The mixture should come together as the ingredients emulsify. Add a tbsp of cream if needed.

Chocolate Raspberry Cake Recipe Table

Component	Key Ingredients	Tips
Cake	Flour, cocoa powder, sugar, eggs, milk, oil, baking soda, baking powder	Mix gently, add hot water for moist crumb
Filling	Raspberry preserves, fresh raspberries	Spread preserves first, then buttercream and berries
Buttercream	Butter, confectioners’ sugar, cocoa, cream, vanilla, salt	Use room-temperature butter, beat until fluffy
Decorations	Pistachios, shaved chocolate, raspberries	Add touches right before serving

Other Inspired Desserts

Chocolate Sheet Cake: Perfect for feeding a crowd with classic chocolate goodness.
Lemon Raspberry Cake: Raspberry jam shines between lemon layers, in cake and frosting.
Berry Chantilly Cake: White cake brushed with raspberry syrup and filled with mascarpone cream and fresh berries.
Chocolate Bundt Cake: A simple yet striking double-dose chocolate cake, decorated with festive sprinkles.
Pineapple Upside-Down Cake: A nostalgic treat featuring caramelized pineapple and cherries.
Strawberry and Cream Sheet Cake: Strawberries in the batter and topping, finished with cream cheese frosting.

Expert Baking Tips from Ree Drummond

Baking is Science: Precision is crucial. Measure ingredients accurately, and follow steps carefully for the best results.
No Shame in Cake Mix: Boxed cake mix can be convenient, but made-from-scratch recipes offer superior flavor and texture for special occasions.
Easy Decorating: Even simple piping or a sprinkle of pistachios can upgrade your cake’s presentation.
Keep Cake Moist: Store covered or wrap tightly to prevent dryness, especially if making ahead.

Variation Ideas

Nut-Free: Skip the pistachios if avoiding nuts; try chocolate sprinkles or white chocolate shavings for decoration.
Berry Swaps: Instead of raspberries, use blackberries, blueberries, or cherries for a seasonal twist.
Cream Cheese Frosting: For a tangy counterpoint, substitute half the butter in the buttercream with cream cheese.
Sheet Cake Version: Bake in a 9×13-inch pan for easier serving and transport—perfect for potlucks.

Seasonal & Holiday Adaptations

Valentine’s Day: Add a heart-shaped arrangement of raspberries or pipe swirls of pink buttercream.
Spring Celebrations: Mix colorful sprinkles into the buttercream or decorate with edible flowers.
Winter Holidays: Incorporate a hint of orange zest into the cake or buttercream for warmth, and sprinkle pomegranate seeds for festive color.

Pro Dessert Tips

Let the Cake Cool: Assemble only after cakes are fully cooled. Warm cake can melt buttercream and cause layers to slide.
Level Layers: If needed, trim the tops of the cake layers for even stacking and professional look.
Use an Offset Spatula: Achieve smooth buttercream finishes and precise decoration placement.
Microwave Ganache: For a glossy top, drizzle with simple chocolate ganache over the buttercream before adding final decorations.

Closing Inspiration: Celebrate with Chocolate Raspberry Cake

This chocolate raspberry cake is more than a dessert—it’s an invitation to indulge and impress. Whether shared for a birthday, holiday, or special event, its elegant layers and vivid flavors transform ordinary moments into celebrations. Take your time with each step, admire your creation, and enjoy every bite.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb