Decadent Raspberry Chocolate Cake

Discover the ultimate dessert that beautifully combines richness with a touch of fruity zest! This raspberry chocolate cake features a moist, dark chocolate crumb perfectly balanced by a vibrant, tangy raspberry filling. Despite its impressive appearance, this recipe is surprisingly achievable, making it ideal for both seasoned bakers and beginners. Prepare this show-stopping cake for any celebration or simply as a special treat!

Why You’ll Love This Raspberry Chocolate Cake

You are going to adore every single bite of this incredible raspberry chocolate cake. It’s truly a perfect dessert for any occasion.

• Ultimate Flavor Combination: The deep, rich chocolate pairs impeccably with bright, tart raspberries.
• Moist & Tender Crumb: Our chocolate cake recipe promises a beautifully soft and decadent texture every time.
• Fresh Raspberry Filling: A homemade filling bursts with natural berry flavor, cutting through the richness.
• Creamy Chocolate Frosting: A luxurious, fluffy chocolate frosting ties all the layers together seamlessly.
• Surprisingly Simple: This recipe breaks down into easy, step-by-step instructions perfect for beginners.

Ingredients

Creating this delightful raspberry chocolate cake requires simple ingredients, many of which you likely already have in your pantry. Using room temperature ingredients is key for the best texture and consistency.

For the Chocolate Cake:

• 2 cups granulated sugar
• 1 3/4 cups + 2 Tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Raspberry Filling:

• 2 cups raspberries (fresh or frozen)
• 1/4 cup sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon lemon juice

For the Chocolate Frosting:

• 1/2 cup butter (softened)
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Fresh raspberries for topping on the cake (optional)

Notes & Substitutions:

No buttermilk? Mix 1 tablespoon lemon juice or white vinegar with 1 cup milk, let it sit for 5 minutes. For a deeper chocolate flavor, use Dutch-processed cocoa powder. You can strain the raspberry filling through a fine-mesh sieve for a seedless version. Feel free to use store-bought raspberry jam or preserves if you’re short on time.

Equipment

Gathering your tools before you start makes the baking process smoother. You’ll need just a few common kitchen items for this incredible raspberry chocolate cake.

• Two 8 or 9-inch round baking pans
• Parchment paper (for lining pans)
• Large mixing bowl
• Medium mixing bowl
• Whisk or electric mixer (stand or hand-held)
• Medium saucepan
• Wire cooling racks
• Spatula or offset spatula (for frosting)

Instructions

Follow these clear, step-by-step instructions to create your amazing raspberry chocolate cake. Take your time with each stage for the best results.

Prepare the Chocolate Cake:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round baking pans. Line the bottoms with parchment paper for easy release.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
3. Add Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined and smooth. Scrape down the sides of the bowl as needed.
4. Incorporate Boiling Water: Gently stir in the 1 cup of boiling water. The batter will be thin, this is normal and contributes to the ultimate moistness of the raspberry chocolate cake. Do not overmix.
5. Bake & Cool: Divide the batter evenly between the prepared baking pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.

Make the Raspberry Filling:

1. Combine Ingredients: In a medium saucepan, combine the raspberries (fresh or frozen), sugar, cornstarch, water, and lemon juice.
2. Cook & Thicken: Cook over medium heat, stirring frequently, until the berries break down, the sugar dissolves, and the mixture thickens to a jam-like consistency. This usually takes about 5-7 minutes.
3. Cool Completely: Remove the filling from the heat and transfer it to a separate bowl. Let it cool completely to room temperature before using. It will thicken further as it cools.

Prepare the Chocolate Frosting:

1. Cream Butter & Cocoa: In a large mixing bowl, using an electric mixer, beat the softened butter and 2/3 cup unsweetened cocoa powder until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until combined.
3. Add Milk & Vanilla: Pour in the 1/3 cup milk and 1 teaspoon vanilla extract. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.

Assemble Your Cake:

1. First Layer: Place one cooled cake layer onto your serving plate or cake stand.
2. Spread Filling: Spoon the cooled raspberry filling evenly over the top of the first cake layer, leaving a small border around the edge.
3. Second Layer & Frost: Carefully place the second cake layer on top of the filling. Use an offset spatula to spread the chocolate frosting evenly over the top and sides of the entire raspberry chocolate cake.
4. Garnish: For a beautiful finish, garnish the top of the cake with fresh raspberries, if desired.

Pro Tips & Troubleshooting

Achieve bakery-quality results with these helpful pointers for your raspberry chocolate cake. Avoid common pitfalls and ensure success.

Baking Tips:

Understanding the science behind this step can significantly improve your cake’s texture.

• Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature. This helps ingredients emulsify better, creating a smoother batter and lighter cake texture. For more details, explore why room temperature ingredients are crucial for cake baking.
• Avoid Over-mixing: Over-mixing develops gluten, leading to a tough cake. Mix only until ingredients are just combined.
• Measure Flour Correctly: Spoon flour into your measuring cup, then level it off with a straight edge. Don’t scoop directly from the bag.
• High Altitude Adjustment: For higher altitudes, you might need to add an extra 1-2 tablespoons of flour to the cake batter to prevent it from sinking.

Frosting Perfection:

• Softened Butter: Your butter should be soft enough to indent with a finger, but not melted or greasy. Cold butter will result in a lumpy frosting.
• Adjust Consistency: If your frosting is too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.
• Prevent Clumps: Sift your cocoa powder and powdered sugar to avoid lumps in your smooth chocolate frosting.

Clean Slices:

• Chill Before Slicing: For perfectly neat slices, chill the assembled cake in the refrigerator for 20-30 minutes before cutting.
• Hot Knife: Dip a sharp knife in hot water, wipe it clean, and make each slice. Repeat for every cut to prevent frosting from sticking.

Serving Suggestions, Storage & Variations

This versatile raspberry chocolate cake is delicious on its own, but also adaptable to various preferences.

Serving:

Serve your cake chilled for a firmer texture, or at room temperature for maximum flavor and tenderness. It’s delightful with a simple glass of milk, a cup of strong coffee, or even a scoop of vanilla bean ice cream.

Storage:

Store any leftover cake covered at room temperature for up to 1 day. For longer freshness, refrigerate the cake in an airtight container for up to 3-4 days. This keeps the raspberry filling and frosting fresh.

Make Ahead:

• Cake Layers: Bake the cake layers up to 2 days in advance. Once completely cool, wrap them tightly in plastic wrap and store at room temperature.
• Filling & Frosting: Prepare the raspberry filling and chocolate frosting a day ahead. Store the filling in an airtight container in the fridge, and the frosting in an airtight container in the fridge (rewhip before using).

Freezing:

• Unfrosted Layers: Freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature before frosting.
• Frosted Cake: You can freeze the entire frosted cake or individual slices. Wrap well in plastic and foil. Thaw in the refrigerator overnight before serving.

Variations:

• Cupcakes: Turn this recipe into delightful raspberry chocolate cupcakes by baking the batter in cupcake liners for 18-22 minutes.
• Different Berries: Experiment with other berry fillings like strawberry, cherry, or mixed berries for a new twist.
• Liqueur: Add a tablespoon of raspberry liqueur or Chambord to the raspberry filling for an adult touch.
• Ganache Topping: Drizzle a simple chocolate ganache over the top of the frosted cake for an extra layer of decadence.

Nutrition Information

This nutrition information for one serving of raspberry chocolate cake is an estimate based on the ingredients listed and assumes 16 servings. Actual values may vary depending on specific brands and preparation methods.

FAQ

Got questions about making this delightful raspberry chocolate cake? We’ve got answers!

Discover the chemical reactions that make this ingredient a baker’s secret weapon.

Why use buttermilk in chocolate cake?
Buttermilk reacts with baking soda to create a tender crumb and adds a subtle tang that complements the rich chocolate flavor. It also helps activate the leavening agents for a light texture. To learn more about the science behind buttermilk’s magic in baking, delve into its unique properties.

Can I use Dutch-processed cocoa powder?
Yes, you can! This recipe uses both baking soda and baking powder, so either unsweetened natural or Dutch-processed cocoa powder will work well. Dutch-processed cocoa will give your cake a darker color and milder chocolate flavor.

Can this recipe be baked in other pan sizes?
Absolutely! For three 8-inch round layers, divide the batter evenly and bake for 25-30 minutes. You can also bake this recipe as a 9×13 inch sheet cake; baking time will be approximately 40-45 minutes.

Why is my chocolate frosting clumpy?
Clumpy frosting usually happens if your butter isn’t soft enough or if your cocoa powder or powdered sugar isn’t sifted. Ensure butter is at room temperature and sift dry ingredients before mixing for a smooth result.

How can I make the raspberry filling less sweet or seedless?
To reduce sweetness, simply decrease the sugar in the filling to 2-3 tablespoons, adjusting to your taste. For a seedless filling, press the cooked mixture through a fine-mesh sieve to remove the seeds.

Can I use frozen raspberries for the filling?
Yes, frozen raspberries work perfectly for the filling! There’s no need to thaw them first; simply add them directly to the saucepan as instructed.

Conclusion

This raspberry chocolate cake truly offers the best of both worlds: a rich, moist chocolate base paired with a bright, tangy raspberry filling, all enveloped in a dreamy chocolate frosting. It’s a show-stopping dessert that tastes incredibly complex yet is straightforward enough for any home baker. We hope this guide helps you create a truly memorable cake. Dive in, have fun, and enjoy every luscious slice of this perfect chocolate and raspberry confection!