If you are searching for a luscious dessert that brings together the rich depth of chocolate and the bright, tangy burst of fresh fruit, this Chocolate Raspberry Cake Recipe is an absolute must-try. This cake is a divine harmony of moist, tender layers infused with cocoa and studded with raspberries, all enveloped in a silky, ruby-hued frosting that bursts with genuine raspberry flavor. Whether for a special celebration or as a wonderful treat to brighten your day, this cake delivers both elegance and comfort in every bite.
Ingredients You’ll Need
Every ingredient in this Chocolate Raspberry Cake Recipe is carefully chosen to create the ultimate balance of flavor, texture, and color. From the deep cocoa powder that gives the cake its decadent chocolate taste to the fresh raspberries that add a naturally sweet and tart pop, each component plays an essential role.
- All-purpose flour: Provides the necessary structure for a tender yet sturdy cake base.
- Unsweetened cocoa powder: Delivers rich chocolate intensity without any added sugar.
- Baking soda and baking powder: Work together to make the cake wonderfully light and fluffy.
- Salt: Enhances all the flavors, balancing sweetness.
- White granulated sugar: Sweetens the cake while helping create a soft crumb.
- Buttermilk: Adds moisture and a subtle tang to the cake, improving texture.
- Oil: Keeps the cake moist and tender for days.
- Large eggs: Bind the ingredients and add richness.
- Pure vanilla extract: Brightens overall flavor and complements the chocolate and raspberry notes.
- Hot water: Intensifies the cocoa flavor and melts the chocolate chips gently.
- Raspberries (fresh or frozen): Offer fresh bursts of tartness inside the cake layers.
- Water: Used in the raspberry puree for smooth consistency.
- Unsalted butter: Creates a creamy, dreamy frosting base.
- Powdered sugar: Sweetens the frosting while ensuring a smooth texture.
- Ground freeze dried raspberries: Adds concentrated raspberry flavor and a lovely pink hue to the frosting.
- Reduced raspberry puree: Infuses the frosting with intense fresh raspberry taste.
- Salt: Balances sweetness in the frosting.
- Fresh raspberries: For gorgeous decoration on top of the finished cake.
- Semi-sweet chocolate chips: Melted into the ganache for a rich, glossy finish.
- Heavy cream: Blended with chocolate chips to create smooth ganache.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven and preparing two or three 9-inch cake pans by greasing and flouring them. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Separately, whisk the sugar, buttermilk, oil, eggs, and vanilla extract until well combined. Gradually mix the dry ingredients into the wet ingredients alternately with hot water, beginning and ending with dry. The batter should be smooth with a luscious, slightly thin consistency thanks to the hot water, which also amplifies the chocolate’s richness.
Step 2: Bake the Cake Layers
Divide the batter evenly among the prepared pans and scatter fresh or frozen raspberries gently on top for delightful juicy pockets. Bake for about 25 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. This is important to avoid frosting melting on warm cakes.
Step 3: Make the Raspberry Buttercream Frosting
For the frosting, beat the unsalted butter until creamy and smooth. Gradually add sifted powdered sugar, ground freeze-dried raspberries, reduced raspberry puree, vanilla extract, and salt, mixing until airy and vibrant pink. This frosting is the star that carries the fresh raspberry essence through every bite, pairing beautifully with the chocolate layers.
Step 4: Prepare the Chocolate Ganache
Gently heat heavy cream just until it simmers, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until glossy and smooth. This luscious ganache will add an elegant, rich glaze to your finished cake, complementing both the fruity and chocolate flavors in perfect harmony.
Step 5: Assemble the Cake
Place the first cake layer on your serving plate and evenly spread a thick layer of raspberry buttercream on top. Repeat with the second layer, and if you made a third, continue layering similarly. Cover the entire outside of the cake with the remaining frosting, then pour the cooled ganache over the top, letting it drip slightly down the sides. Decorate with fresh raspberries for a stunning final touch that’s as pretty as it is delicious.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
The freshest raspberries truly brighten up this cake visually and add an irresistible fresh fruit bite. You can also sprinkle a few freeze-dried raspberry crumbs or chocolate shavings to elevate the look and deepen the flavor experience. A light dusting of powdered sugar can add a delicate, wintry spark when serving.
Side Dishes
This cake shines wonderfully on its own, but if you want to create a more elaborate dessert experience, serve it alongside lightly whipped cream or vanilla bean ice cream. A small cup of raspberry coulis or a fresh berry salad also complements the flavors beautifully, adding freshness and balance to each forkful.
Creative Ways to Present
For a more dramatic presentation, slice the cake into individual trifles layered with extra raspberry puree and whipped cream in pretty glasses. Alternatively, you can create cake pops using crumbled leftovers mixed with frosting and dipped in chocolate ganache. No matter how you serve it, this Chocolate Raspberry Cake Recipe lends itself to exciting and elegant presentations.
Make Ahead and Storage
Storing Leftovers
Once frosted, this cake keeps best stored in an airtight container in the refrigerator. It will stay moist and fresh for up to 4 days. Bringing slices to room temperature before serving allows the flavors to come alive and the frosting to soften perfectly.
Freezing
You can freeze this cake either as whole layers before frosting or after assembly with frosting and ganache. Wrap tightly in plastic wrap and then in foil to protect from freezer burn. Frozen cake will keep well for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Reheating
Because this cake is best served chilled or at room temperature, reheating is generally not recommended. If you prefer a warmer dessert experience, warm a single slice gently in the microwave for 10 to 15 seconds, but be cautious not to melt the frosting completely.
FAQs
Can I use frozen raspberries for this cake?
Absolutely! Frozen raspberries work well and provide the same delightful tartness. Just be sure to thaw and drain them carefully to avoid adding extra moisture to the batter.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using, and it will mimic the tangy acidity that buttermilk provides.
Can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum. Results may vary slightly in texture, but the flavor will still be delicious.
What type of chocolate chips are best to use?
Semi-sweet chocolate chips are ideal for this recipe, offering a nice balance of sweetness and richness. You can experiment with dark or milk chocolate if you prefer, but semi-sweet tends to pair best with raspberries.
Can I prepare this cake a day ahead of time?
Yes! This Chocolate Raspberry Cake Recipe actually benefits from a day in the refrigerator, as it allows the flavors to meld beautifully. Just cover it tightly to keep it fresh before serving.
Final Thoughts
There is something truly special about this Chocolate Raspberry Cake Recipe that makes it a go-to for celebrations and cozy get-togethers alike. The way rich chocolate and bright raspberry flavors come together is like a little slice of heaven on your plate. I hope you enjoy making and sharing this cake as much as I do—it’s guaranteed to impress and delight everyone lucky enough to have a taste.
Print
Delicious Recipe
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 85 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Chocolate Raspberry Cake, a moist and rich dessert that combines deep cocoa flavors with fresh raspberry bursts. Perfect for special occasions or any time you crave a luscious, fruity chocolate treat, this cake features tender layers infused with steaming hot water for extra moisture, a smooth raspberry buttercream filling, and a silky chocolate ganache topping. Finished with fresh raspberries for a beautiful presentation, this cake is a delightful balance of sweet and tart.
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)
- 1 cup Raspberries (fresh or frozen)
- 1/4 cup Water
Buttercream
- 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
Ganache
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Decoration
- Fresh raspberries (for decoration)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, carefully stir in the steaming hot water to create a thin batter that will help make the cake moist.
- Add Raspberries to Cake: Gently fold the raspberries into the batter along with the 1/4 cup water, being careful not to crush them completely to maintain their texture throughout the cake.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Raspberry Buttercream: In a large bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted powdered sugar, then mix in the grounded freeze-dried raspberries, reduced raspberry puree, vanilla extract, and salt. Continue to beat until the buttercream is light and fluffy.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly to thicken to a pourable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of the raspberry buttercream evenly over the top. Carefully place the second cake layer on top. Pour the chocolate ganache over the top, using a spatula to gently spread it over the edges to create a smooth finish. Decorate the top with fresh raspberries while the ganache is still soft. Refrigerate for at least 30 minutes to set before serving.
Notes
- Room temperature ingredients like eggs and buttermilk help the batter mix more evenly for a tender crumb.
- Using steaming hot water in the batter intensifies the chocolate flavor and keeps the cake moist.
- Freeze-dried raspberries add concentrated flavor and a pleasant pink color to the buttercream.
- Let the ganache cool slightly before pouring to prevent it from running too much over the cake edges.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best taste.
