aEasy Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a perfectly rich, moist, and decadent dessert layered with luscious homemade raspberry filling and finished with creamy chocolate frosting. Whether you’re celebrating a birthday, holiday, or simply indulging in a special treat, this two-layer cake balances deep chocolate flavor with the vibrant tartness of fresh raspberries for a showstopping result.

Why You’ll Love This Recipe

• Made 100% from scratch

• Moist, tender crumb with rich chocolate flavor

• Bright and tangy raspberry filling adds freshness

• Classic chocolate buttercream is smooth and creamy

• Perfect balance of sweet and tart

• Ideal for celebrations and holidays

• Fresh raspberries make it visually stunning

• Easy to follow, beginner-friendly instructions

• Make-ahead and freezer-friendly

• Can be adapted for cupcakes or layered designs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk

• Oil (vegetable or canola)

• Vanilla extract

• Boiling water

Raspberry Filling

• Raspberries (fresh or frozen)

• Sugar

• Cornstarch

• Water

• Lemon juice

Chocolate Frosting

• Butter, melted

• Unsweetened cocoa powder

• Powdered sugar

• Milk

• Vanilla extract

Optional Decoration

• Fresh raspberries for topping

Directions

To Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

2. In a large bowl, stir together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

3. Add eggs, vanilla, oil, and buttermilk. Beat for 2 minutes until smooth.

4. Stir in boiling water carefully—the batter will become thin.

5. Divide the batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.

6. Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.

To Make the Raspberry Filling:

1. In a medium saucepan over medium heat, combine sugar, water, lemon juice, and cornstarch. Stir until well mixed.

2. Add raspberries and cook, stirring often, until softened and the mixture thickens into a sauce.

3. Remove from heat and let cool completely before using.

To Make the Chocolate Frosting:

1. In a bowl, whisk melted butter and cocoa powder until combined.

2. Add powdered sugar, milk, and vanilla. Beat until smooth and creamy.

3. Adjust consistency with extra milk or powdered sugar if needed.

To Assemble the Cake:

1. Place one cooled cake layer on a plate or cake stand. Spread an even layer of raspberry filling on top.

2. Place the second cake layer over the filling.

3. Frost the entire cake with chocolate frosting using a spatula or knife.

4. Top with fresh raspberries if desired.

Servings and timing

Servings: 16 slices
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes

Variations

• Cupcakes: Bake in lined cupcake tins for 15–18 minutes. Fill centers with raspberry sauce and top with frosting.

• Seedless Filling: Strain cooked raspberry sauce through a fine sieve to remove seeds before thickening.

• Sheet Cake: Use a 9×13-inch pan and bake for 35–40 minutes.

• Fruit Alternatives: Substitute raspberries with strawberries or cherries.

• Extra Moist: Brush cake layers with raspberry syrup before assembling.

• Decorative Touch: Dust with cocoa powder or drizzle with melted chocolate.

• Vegan Version: Use dairy-free milk, oil, and egg substitutes.

• Gluten-Free: Swap flour with a 1:1 gluten-free baking mix.

• Whipped Cream Frosting: Replace chocolate frosting with stabilized whipped cream for a lighter version.

• Layered Look: Slice each cake round in half for a stunning four-layer presentation.

Storage/Reheating

• Refrigerator: Store assembled cake in an airtight container for up to 3 days.

• Freezer (cake layers): Wrap each cooled layer in plastic and freeze up to 1 month.

• Frosting Storage: Keep leftover chocolate frosting refrigerated for up to 2–3 weeks, or freeze for 2–3 months.

• Reheating: Bring cake or frosting to room temperature before serving or decorating.

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped at room temperature or freeze them. Assemble the cake up to 1 day ahead and refrigerate.

Can I use frozen raspberries?

Yes, frozen raspberries work perfectly for the filling. Thaw slightly before using and cook as directed.

How do I make the filling seedless?

After the raspberries are cooked, press the mixture through a fine mesh sieve to remove seeds, then return to the pan with cornstarch and sugar to thicken.

Can I substitute the buttermilk?

Yes. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5–10 minutes before using.

Why is the batter so thin?

Stirring in boiling water at the end is intentional—it makes the cake extra moist and helps it bake evenly.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze individual slices wrapped tightly.

Can I use Dutch cocoa powder?

Yes, Dutch cocoa works well. It will give the cake a slightly darker and smoother chocolate flavor.

What’s the best oil to use?

Use a neutral oil like vegetable or canola oil for the best texture without affecting the flavor.

Can I use store-bought raspberry filling?

Yes, canned raspberry filling is a quick and easy substitute. Look for high-quality options like the Solo brand.

What’s the difference between this and a Black Forest Cake?

This cake uses raspberry filling instead of cherries and skips whipped cream, making it richer and more chocolate-forward.

Conclusion

This Chocolate Raspberry Cake brings together the rich depth of chocolate and the bright burst of raspberries in one stunning dessert. Whether you’re hosting a party or treating yourself to a baking project, this cake is elegant, delicious, and guaranteed to impress. With simple ingredients and easy steps, it’s a dessert you’ll want to make again and again.