Craving a dessert that steals the show? Chocolate Raspberry Cake is a Decadent Dessert Delight that combines moist chocolate layers, tangy raspberry jam, fresh berries, and luscious chocolate ganache. Ready in about an hour, this stunning cake is perfect for special occasions or a weekend treat. Bake this Chocolate Raspberry Cake and indulge in a perfect harmony of rich chocolate and vibrant berries!
Why You’ll Love Chocolate Raspberry Cake
I’m obsessed with this Chocolate Raspberry Cake because it’s a Decadent Dessert Delight that looks impressive but is surprisingly easy to make. The fudgy chocolate layers paired with bright raspberries create an irresistible flavor balance, while the ganache adds pure indulgence. This Decadent Dessert Delight is a crowd-pleaser for birthdays, holidays, or any day you want to elevate!
Ingredients for Chocolate Raspberry Cake
Here’s what you’ll need for Chocolate Raspberry Cake (serves 8–10):
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries (plus extra for garnish)
- ½ cup raspberry jam
- 1 cup chocolate ganache (or frosting of choice)
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Hand or stand mixer
- Spatula
- Wire racks
- Measuring cups and spoons
Ingredient Tips
- Flour: All-purpose flour ensures a soft crumb; use a 1:1 gluten-free blend for dietary needs.
- Cocoa Powder: Choose high-quality unsweetened cocoa for deep chocolate flavor.
- Raspberries: Fresh raspberries add juiciness; frozen work if added unthawed.
- Jam: Use seedless raspberry jam for a smooth layer; check for gluten-free if needed.
- Ganache: Make with dark or semi-sweet chocolate for a rich, glossy finish.
Directions for Chocolate Raspberry Cake
Let’s make this Chocolate Raspberry Cake!
Preheat and Prep Pans
I preheat the oven to 350°F (175°C), grease and flour two 8-inch cake pans, and line the bottoms with parchment paper for easy release.
Mix Dry Ingredients
In a large bowl, I whisk 1 ¾ cups flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and ½ tsp salt until evenly combined.
Add Wet Ingredients
I add 2 eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp vanilla extract to the dry mixture. Using a hand or stand mixer, I beat on medium speed for 2 minutes until smooth and aerated.
Incorporate Boiling Water
I slowly pour in 1 cup boiling water while mixing on low speed, creating a thin batter that ensures a moist, velvety crumb.
Fold in Raspberries
With a spatula, I gently fold in 1 cup fresh raspberries, taking care to keep them intact for juicy pockets in the cake.
Bake the Cakes
I divide the batter evenly between the prepared pans, smooth the tops, and bake for 30–35 minutes, or until a toothpick comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assemble and Frost
I spread ½ cup raspberry jam over one cake layer, top with the second layer, and frost with 1 cup chocolate ganache, swirling for a stunning finish. I garnish with extra fresh raspberries and a drizzle of melted dark chocolate, if desired.
Nutrition
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: 55–60 minutes
- Servings: 8–10
- Calories: ~380 kcal per serving
- Macros per Serving: 50g carbs, 5g protein, 18g fat, 3g fiber
Variations for Chocolate Raspberry Cake
Try these twists on Chocolate Raspberry Cake:
- Gluten-Free: Use a 1:1 gluten-free flour blend for a Decadent Dessert Delight suitable for dietary needs.
- Berry Swap: Substitute raspberries with blackberries for a bold Decadent Dessert Delight.
- Whipped Cream: Swap ganache for whipped cream for a lighter texture.
- Nutty Crunch: Add ¼ cup chopped almonds to the batter for extra crunch.
- Cupcakes: Bake as cupcakes (18–20 minutes) and fill with jam for bite-sized treats.
Serving Ideas:
- Pair with Food and Tips’ Cinnamon Cream Cheese Cookies for a sweet spread.
- Serve with vanilla ice cream to complement the Decadent Dessert Delight.
- Offer at birthdays, holidays, or dinner parties for a stunning centerpiece.
Storage
I store Chocolate Raspberry Cake in an airtight container or wrapped tightly in plastic in the refrigerator for up to 3 days to maintain moisture. For longer storage, I freeze unfrosted cake layers, wrapped in plastic and foil, for up to 1 month; thaw overnight in the fridge before assembling. Serve at room temperature for the best texture; if chilled, let sit out for 20 minutes or microwave slices for 10 seconds.
Serving Tips
- Presentation: Garnish with fresh raspberries and chocolate curls for a show-stopping look.
- Garnish: Dust with powdered sugar or drizzle extra ganache for elegance.
- Pairing: Enjoy with coffee, red wine, or crème fraîche to balance the Decadent Dessert Delight.
- Portion Size: 1 slice (1/8–1/10 of cake) per person for a rich serving.
- Occasions: Perfect for birthdays, holidays, or special dinners.
FAQs About Chocolate Raspberry Cake
Here are some frequently asked questions about Chocolate Raspberry Cake:
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work beautifully in this recipe. Don’t thaw them first; just fold into the batter straight from the freezer to prevent bleeding and keep their shape during baking.
What’s the best chocolate for ganache?
Choose a good-quality dark or semi-sweet chocolate for ganache to really let the chocolate shine. You can also use your favorite chocolate frosting if you don’t have time to make ganache from scratch.
Can I make this as a sheet cake instead?
Absolutely! Pour the batter into a 9×13-inch pan and bake for 35–40 minutes. Cool, then spread the raspberry jam and ganache over the top. It’s just as delicious and super easy for serving a crowd.
How do I prevent the cake layers from sticking?
Lining the pans with parchment paper and greasing/flouring well is your best insurance. Let the cakes cool for 10 minutes before turning out, and run a knife around the edge for extra assurance.
Can I make this cake gluten-free?
You can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and check the jam and chocolate ingredients to ensure they’re gluten-free. The result will still be scrumptious.
Can I make this dairy-free?
Yes, use plant-based milk, dairy-free butter, and a dairy-free chocolate ganache or frosting to create a dairy-free version that’s just as indulgent.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
This Chocolate Raspberry Cake is a stunning, indulgent treat that pairs rich chocolate with vibrant raspberries for a Decadent Dessert Delight. Easy to make and perfect for any celebration, this Chocolate Raspberry Cake will wow your guests and satisfy your sweet tooth. Bake it today and enjoy a slice of pure bliss!

Chocolate Raspberry Cake
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional:
- 1 cup fresh raspberries plus extra for garnish
- 1/2 cup raspberry jam
- 1 recipe chocolate ganache or frosting of choice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract; beat on medium speed for 2 minutes.
- Combine with Boiling Water: Stir in the boiling water until the batter is smooth. Gently fold in the fresh raspberries.
- Bake: Divide the batter between the pans and bake for 30-35 minutes. Let cool before assembling.
- Assemble: Spread raspberry jam between cake layers, then frost with chocolate ganache. Garnish with raspberries.
Notes
- For an extra decadent touch, drizzle melted dark chocolate over the raspberries on top.
- Store leftovers in the refrigerator for up to 3 days.
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