If you’re looking for the most divine dessert to grace your kitchen, look no further than this Chocolate Raspberry Cake. This Chocolate Raspberry Cake combines rich, moist layers of chocolate goodness with bursts of fresh raspberries and creamy frosting. Yes, this Chocolate Raspberry Cake is every chocoholic’s dream come true, and you’ll love how each bite brings together the magic of chocolate and berries. Whether it’s for a birthday, Valentine’s Day, or just a “because-I-deserve-it” moment, this Chocolate Raspberry Cake will make you the hero of the dessert table. Trust me, this is not your average cake it’s chocolate bliss with a fruity kiss.
Why You’ll Fall in Love with This Cake
There’s something timeless and romantic about the combination of chocolate and raspberries. It’s rich. tart. and luxurious. This cake doesn’t just whisper sweet nothings it sings them. With three perfectly soft layers of chocolate cake, this dessert is balanced with creamy, tangy frosting and juicy fresh raspberries.
And the best part? It’s as beautiful to serve as it is delicious to eat.
Ingredients You’ll Need
Let’s break down what you’ll need to make this masterpiece.
For the Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2½ tsp vanilla extract
- 1 cup whole or chocolate milk
- 1 cup mini chocolate chips
For the Frosting & Filling:
- 16 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 2 tsp vanilla extract
- 2 cups confectioners’ sugar
- 2 cups fresh raspberries
- Sprinkles for decoration (optional)
How to Make Chocolate Raspberry Cake Like a Pro
Step 1: Bake the Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch cake pans trust me, the layers are worth the effort.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time. Then mix in the sour cream and vanilla extract.
- Alternate adding the milk and dry ingredients in three parts, just until incorporated. Do not overmix.
- Fold in the mini chocolate chips for a rich chocolate surprise in every bite.
- Divide the batter evenly among your cake pans and bake for 22–25 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Dreamy Frosting
- In a bowl, beat the cream cheese until smooth.
- Add the butter and vanilla extract, beating until light and creamy.
- Slowly incorporate the confectioners’ sugar, beating until the frosting is fluffy and spreadable.
Step 3: Assemble Like a Pastry Chef
- Place your first cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting on top.
- Add a layer of fresh raspberries don’t skimp!
- Repeat with the second layer: frosting, raspberries, then top with the third cake.
- Cover the whole cake with the remaining frosting and smooth it out.
- Finish with sprinkles, extra raspberries, or a dusting of cocoa powder.
- Slice. Serve. Swoon.
Pro Tips for the Best Chocolate Raspberry Cake Ever
- Use room temperature ingredients: This helps the batter mix smoothly and bake evenly.
- Fresh raspberries are best: They pop with flavor and contrast beautifully with the chocolate.
- Cool your cake completely before frosting it’s worth the wait.
- Chill before slicing for cleaner cuts and neater presentation.
- Want to level up? Add a layer of raspberry jam between the cakes for a flavor punch.
Serving Ideas
This Chocolate Raspberry Cake pairs beautifully with:
- A glass of champagne or prosecco
- A hot espresso or cappuccino
- Raspberry sorbet for double berry bliss
It’s perfect for:
- Birthday celebrations
- Valentine’s Day dinners
- Mother’s Day treats
- Or honestly, a Wednesday night that needs rescuing
Storage Instructions
- Fridge: Store covered in the fridge for up to 4 days.
- Freezer: You can freeze individual slices for up to 2 months. Just wrap tightly in plastic and foil.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but thaw and drain them well before using to avoid soggy layers.
Can I make this cake gluten-free?
Absolutely! Substitute the flour with your favorite 1:1 gluten-free blend.
What’s the best cocoa to use?
Unsweetened Dutch-process cocoa gives the richest flavor and deepest color.
Can I make this ahead of time?
Yes! Bake the cake layers a day ahead and store them wrapped at room temp. Assemble the next day for best results.
Final Slice of Advice
If you’re dreaming of something sweet, bold, and beautiful, this Chocolate Raspberry Cake delivers all that and more. It’s elegant enough for a special occasion and comforting enough to eat straight from the fridge with a fork (we won’t judge). Bake it once, and it’ll become a forever favorite.
