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This chocolate raspberry cake is made up of three layers of super moist chocolate cake, homemade raspberry filling, and rich, creamy chocolate frosting. The whole thing is topped off with a decadent chocolate ganache and a smattering of fresh raspberries.
Table of Contents
The Best Chocolate Raspberry Cake
If you’re looking for a cake that will wow your family and friends, this cake is it. It’s not only beautiful, but it’s so darn delicious. The cake layers alone make a wonderful cake. They are super easy to make, perfectly chocolatey and so moist. Add the delicious homemade raspberry filling and fudgy chocolate frosting made with real melted chocolate and the cake nearly melts in your mouth.
To finish it off, there’s the chocolate drip and more fresh raspberries. Yes, please! Real chocolate. Real raspberries. HUGE flavor. And it’s actually pretty simple to make. This raspberry chocolate layer cake is definitely a must-try.
Why You’ll Love This Layer Cake
This cake makes me swoon every time. If you love chocolate and raspberries, you might just have found your dream dessert. Here’s why I think you’ll love it.
- Simple mixing method. All you have to do is whisk together your dry ingredients and then your wet ingredients (separately) before mixing them all together and adding some hot water. No fancy mixing methods here!
- A classic flavor combo. Chocolate and raspberries are a match made in heaven. They both have a bitter-sweetness that comes together in all of the right ways. Each balances the other out.
- Unbeatable texture. This cake uses oil instead of butter, which gives it a wonderful, silky smooth, moist texture. The addition of hot water to the batter takes it over the top, adding the perfect extra kick of moisture without making the cake too heavy.
- So chocolaty. Both the cake layers and the frosting are just exploding with chocolate flavor. The hot water added to the cake batter allows the flavors of the cocoa powder to bloom into full effect. And then the frosting. The frosting has a base of butter and real chocolate. The result is an almost fudgy frosting that will have you licking the mixing bowl.
What You’ll Need
Here’s a list of ingredients you will need to make this chocolate and raspberry cake. For exact measurements, scroll to the recipe card at the bottom of the post.
Raspberry filling
- Sugar – Adds sweetness and some volume to the filling.
- Cornstarch – To help thicken the filling. Just don’t cook it for too long or it can actually have the reverse effect.
- Water – To help dissolve the cornstarch and melt the sugar.
- Raspberries – You’ll need about 2 pints of raspberries for the filling and decor. Feel free to use frozen raspberries, just thaw them and remove the excess water first.
Chocolate cake
- All-purpose flour – Be sure to measure it accurately with either a food scale or the scoop and level method. Don’t pack your flour. You could also use a 1:1 gluten-free flour.
- Sugar – Regular granulated sugar is all that’s needed.
- Natural unsweetened cocoa – You could use Dutch-processed cocoa powder instead for a deeper chocolaty flavor, your layers just may not rise quite as tall.
- Leavening – Baking soda and baking powder are both used to give the cake a super tender texture, but also not so tender that it falls apart too easily.
- Salt – For flavor. Don’t leave it out.
- Milk – Whole milk and 2% both work great.
- Vegetable oil – The vegetable oil adds lovely moisture to this chocolate cake.
- Vanilla extract
- Eggs – They hold everything together. Be sure to use large size eggs.
- Hot water – Hot water awakens and intensifies the chocolaty flavor in this cake and also adds moisture without weighing the cake down and making it too heavy. You could also use hot coffee.
Chocolate buttercream
- Unsalted butter – The butter should be at room temperature. Butter that is too cold will give you a lumpy frosting and butter that is too warm with leave you with a runny frosting.
- Semi-sweet chocolate chips – Melted, so that they can be folded into the frosting.
- Hershey’s dark cocoa powder – You could use natural unsweetened cocoa powder or Dutch-processed cocoa powder instead but I love the intensity of Hershey’s dark chocolate rendition.
- Powdered sugar – Definitely necessary for buttercream. It adds sweetness and volume to the buttercream and also affects the frosting consistency.
- Salt – For flavor.
- Heavy whipping cream – Adds creaminess to the buttercream.
Chocolate ganache
- Semi-sweet chocolate chips
- Heavy whipping cream
How to Make Chocolate Raspberry Cake
Ready to learn how to make chocolate raspberry layer cake? Here’s a quick overview. Be sure to scroll to the recipe card below for more thorough instructions.
To make the raspberry filling
- Melt the sugar. Melt the sugar with the cornstarch and water over medium heat.
- Add the raspberries. Stir in the raspberries and cook until they start to soften. Mash the berries a bit and cook until thickened. Strain to remove the seeds, if desired.
- Chill. Refrigerate until cool.
For the cake layers
- Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans parchment paper, and grease with non-stick baking spray.
- Combine the dry ingredients. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine the wet ingredients.Whisk together the milk, vegetable oil, vanilla extract, and eggs.
- Put it all together. Mix the wet ingredients into the dry ingredients followed by the hot water.
- Bake. Divide the batter between the cake pans and bake for 22-25 minutes.
- Cool. Cool for a couple of minutes in the pans before turning the cakes out onto cooling racks.
To make the chocolate frosting and chocolate ganache
- Beat. Beat the butter until smooth.
- Make it chocolaty. Mix in the melted chocolate followed by the cocoa powder.
- Finish it off. Add half of the powdered sugar, salt, and half of the heavy cream. Mix until smooth before mixing in the rest of the powdered sugar followed by the remaining heavy cream.
- Make the chocolate ganache. Heat the heavy cream in the microwave until it begins to boil. Pour it over the chocolate chips. Let the mixture sit for a couple of minutes before whisking until smooth.
- Level the cakes. Cut the domes from the tops of the cakes.
- Make a dam. Place one cake layer on a serving plate. Pipe frosting around the top edge of the cake (you are making a dam to keep the filling inside).
- Fill and stack. Spread 1/4 cup of the chocolate ganache over the top of the cake (inside the dam) followed by 1/2 of the raspberry filling. Top with another cake layer and repeat.
- Frost the cake. Once you’ve added the final cake layer, frost the top and outside of the cake.
- Decorate. Drizzle chocolate ganache around the edges of the cake and fill in the center. Pipe swirls of chocolate frosting around the top of the cake. Garnish with raspberries.
Tips for Success
One of my favorite things is helping you achieve spectacular baking results. Here are some tips and tricks that will help you do that with this cake.
- Scrape the sides of the bowl. When making the cake batter, be sure to scrape down the sides of the bowl intermittently as you add and mix in ingredients. This will help ensure that all of the ingredients make it into the batter and are incorporated fully.
- Don’t over-mix. When combining the wet and dry ingredients for the cake batter, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop. This is a one-way ticket to a tough, overly dense cake.
- Room temperature butter. The butter in the frosting should be at room temperature. Butter that is too cold will likely give you a lumpy frosting. Conversely, butter that is too soft can make your frosting runny.
- Add chocolate slowly. When making the buttercream, it’s best to add the melted chocolate in 2 or 3 parts so that it incorporates evenly and you don’t end up with lumps of chocolate.
- Do your homework. This cake requires a slightly more complex stacking and filling process because you are working with a softer filling. Check out my tutorial on How to Fill and Stack a Layer Cake for the best results.
- Let it cool. It is crucial to allow the cake layers and filling to cool completely before stacking, filling, and frosting. Otherwise, things won’t stay in place.
Can This Chocolate and Raspberry Cake Be Prepared in Advance?
Yes! You can make the cake layers up to 2 days in advance. Once they’ve cooled, seal them in separate ziplock bags and store them at room temperature. In addition, you can make the chocolate frosting and the raspberry filling up to 4 days in advance. Seal them in separate airtight containers (allow the raspberry filling to cool first) and store them in the refrigerator. When you are ready to serve, all that’s left to do is make the ganache and stack, fill, frost, and decorate the cake.
Alternatively, you could make the whole cake and refrigerate it for a day or two before serving. I often make cakes the day before I serve them. Just keep in mind that the frosting gets firm when cold, so I’d let it sit at room temperature for a bit before serving so that it isn’t too firm.
How to Store Leftovers
Hesitant to make an entire cake for just you and your household? Do it anyway. This cake will stay good for several days in the fridge and for months in the freezer. It’s totally worth it. Here’s how to store it properly.
- Refrigerator: Transfer the cake to an airtight cake carrier. If you don’t have one, wrap the cake in a double layer of plastic wrap. Use toothpicks to prop the wrap away from any decorations. If you already sliced the cake, arrange the slices in a single layer in an airtight container and seal it shut. Store the cake in the refrigerator for up to 5 days. It is best enjoyed closer to room temperature, so allow it to sit on the counter for an hour or so before serving.
- Freezer: Let the cake hang out in the freezer for a couple of hours to firm up before wrapping the whole thing in a double layer of plastic wrap. Sliced it already? Arrange the slices in a single layer in an airtight container and seal it shut. Store the cake in the freezer for up to 3 months. When a chocolate raspberry cake craving hits you, allow the cake to thaw in the refrigerator. Once thawed, allow it to come to room temperature on the counter before serving. You can also wrap individual layers of cake separately and pull one out as needed.
More Layer Cake Recipes:
Layer cakes are so festive and fun. You can pretty much pick any cake flavor, frosting, and filling and put them together to make a masterpiece. This chocolate raspberry layer cake is one of my favorites but here are some other must-try gems.
- The BEST Chocolate Cake
- Peanut Butter Chocolate Layer Cake
- Chocolate Mousse Cake
- Nutella Chocolate Cake
- Chocolate Oreo Cake
- Hot Chocolate Cake
- S’mores Chocolate Cake
- Orange Layer Cake
- Moist Vanilla Layer Cake Recipe
- Lemon Blueberry Layer Cake
- Lemon Mascarpone Layer Cake
- Oreo Brookie Layer Cake
Watch How to Make Chocolate Raspberry Cake
Print
Recipe
Chocolate Raspberry Layer Cake
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This chocolate raspberry cake is made up of three layers of super moist chocolate cake, homemade raspberry filling, and rich, creamy chocolate frosting. The whole thing is topped off with a decadent chocolate ganache and a smattering of fresh raspberries.
Ingredients
Raspberry filling
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
Chocolate cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate frosting
- 1 1/2 cups (336g) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- 1/2 tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
Chocolate ganache
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
To make the raspberry filling
- Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- Add the raspberries and stir to coat with the sugar mixture.
- Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
- Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Strain to remove the seeds, if desired. Pour the mixture into another bowl and refrigerate until cool.
To make the cake layers
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
To make the chocolate frosting
- Add the butter to a large mixer bowl and beat until smooth.
- Add the melted chocolate in 2-3 batches and mix until well combined.
- Add the cocoa powder and mix until well combined.
- Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining heavy cream as needed to get the right consistency of frosting.
To make the ganache and finish the cake
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
- To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
- Place the first cake layer on a serving plate or on a cardboard cake circle.
- Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
- Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
- Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
- Add the second layer of cake, then repeat steps 23 thru 25.
- Add the third and final layer of cake on top.
- Frost the top and outside of the cake with the remaining chocolate frosting.
- Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
- Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
- Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.
Notes
*You’ll need about 2 pints of raspberries for the filling and decor.
Nutrition
- Serving Size: 1 Slice
- Calories: 940
- Sugar: 100.8 g
- Sodium: 481.2 mg
- Fat: 51 g
- Carbohydrates: 122.3 g
- Protein: 9.7 g
- Cholesterol: 108 mg
How sweet is the frosting, or the overall? I want to make it for a kids birthday party and don’t want it to be overly sweet. Thank you!
I would probably say that it’s fairly sweet. But not overly sweet, in my opinion. That’s going to be subjective though.
I’m very excited to make this cake! Just wondering if the raspberries filling can be made in advance? And how long would it be ok for?
Thanks
It should be fine to make in advance. I think about a week would be ok.
Hola Lindsay hice esta receta solo la del pastel de chocolate y es la mejor que he probado en mi vida. El pan queda súper húmedo, esponjoso, muy sabroso. La modifiqué un poco lo que es el bicarbonato, el polvo de hornear y en lugar de la leche le puse buttermilk, lo rellené con dulce de leche y quedó riquísimo todo el mundo tenía que ver con el pastel. Muchas gracias por compartir esta receta tan rica, saludos desde Costa Rica ????????
Delicious! Super duper rich…I should have cut smaller slices. But so good!
I’m taking it that the 1 cup of water goes in with the wet ingredients when making this cake, right? Can’t wait to try it but I’m not much of a baker so I don’t want to do something wrong.
First add the wet (not including the water) ingredients to the dry ingredients and beat until well combined. After the wet and dry ingredients are combined, slowly add the 1 cup of hot water to the batter and mix on low speed until well combined.
Hi Lindsay!
I just love your cakes! They are beautiful and delicious! This is my second one, and the cake seemed really soft. We haven’t tried it yet but I bet it’s delicious! I had a problem with the frosting though. I followed the recipe exactly like it is written and the frosting seemed to be fluffy and soft. It was easy to spread, but once i stored the cake in the fridge, the frosting became hard, almost fudge-like! I am really bummed! I wanted it to be soft when we cut it and eat it! What went wrong? And what is the right frosting consistency? Thank you for sharing your amazing recipes!
I’m so glad to hear you enjoy the cakes! It actually sounds correct. Because of the melted chocolate in the frosting, it gets fairly firm in the fridge. If you prefer a softer texture for serving, I’d let it sit out at room temperature a bit before cutting it. You could also make a more traditional buttercream, if you prefer.
Hi Lindsay!
I did take the cake out of the refrigerator for a few hours before cutting it. The frosting was soft and delicious! And the cake was to die for! Everyone raved about it! Thank you again for sharing these amazing recipes and for all your help!
Angie
Wonderful! Thanks Angie!
Hi I’ve made this cake and it was delicious! My boyfriend absolutely loved it thank you for sharing the recipe! Could these be baked as cupcakes as well? Would you change the bake time ?
Glad you enjoyed the cake! You could bake it as cupcakes, yes. I’d try baking them for about 15-18 minutes.
How do you think this would be with a dark chocolate cream cheese frosting?
I’ve not tried that before, but it could be tasty!
Hi!!
I am a home baker and made this recipe for my mom’s birthday yesterday. It is in fact my favorite kind of cake! I ran into just a few issues: let your ganache set in between layers or cool the ganache more before hand or the layers will slide.
Other than a few momentary slides before it went to cool in the fridge this cake was a big hit! My family loved it.
Can i possibly reduce the amount of powdered sugar that goes into the frosting? will it somehoe change the texture? 🙂
The powdered sugar is necessary for the right consistency. You could reduce it a little and then add more if needed for consistency. Check out my post on frosting consistency for some tips!
Can the flour be replaced with gluten free flour?
I’ve heard of people having success so I think it would be fine.
Hi Lindsay, where did you purchase your 8×2 pans from? I’ve made several of your cakes before but would like to upgrade to leakproof pans.
I use Wilton brand pans.
Hi,
Are these 8*2 inch pans or 8*3 inch pans?
Thanks
R
Either would be fine. I typically use 8×2 pans.
Can I substitute vanilla cake in place of chocolate cake
I don’t see why not.
can i use strawberry preserves instead of fresh raspberry?
im a beginner and i find your recipes very detailed and i want to do this for my youngest daughters bday. thanks in advance!
I would think that’d be fine. I hope you enjoy it!
Question where you list the ingredients it says 22 Tbs double creme is this the same as heavy whipping cream?
I don’t see anywhere that I list double cream. I’m not sure I understand your question.
I was reading the comments on the recipe and came across this one. The Pinterest page is where it shows 22 Tbs double cream. https://www.pinterest.com/pin/823173638114880300/
Oh I see. Thank you for sharing that with me! Unfortunately Pinterest doesn’t do the greatest job of importing ingredients on their site. I have no control over what is displayed there. It’s quite often inaccurate on Pinterest which is why people should click through and look at the recipe on the site. Thank you!!
INCREDIBLE! This was my first layered cake and it came out amazing! The flavors are rich and the combination with the fresh raspberry filling taste just beautifully. My brother noted that the frosting had a nice salt aftertaste, very different and delicious from any other frosting I’ve had. A glorious recipe, I will definitely be making this again!
I’m so glad to hear that! Thanks Bernadette!
I wanted to make this cake on a Friday evening for a party that is at 3p the following day will it be okay at room temp until then?
To be honest, I’m not well-versed enough in the details of food safety and how things should be refrigerated but if it were me I would probably refrigerate it until the day of the party and then let it sit out for several hours before the party to come to room temperature.
Hi, I can’t wait to make this cake for my daughters 21st birthday next weekend as it’s all her favourite tastes rolled into one! But I’m a little pushed for time and wondering if the cake layers could be made in advance and frozen for 2 days. Have u ever successfully frozen this cake recipe?
Yes, that should be fine. The cake layers are very moist and should hold up well. I’d just suggest wrapping them well before freezing and thawing in the fridge.