Introduction

This Chocolate Raspberry Cake combines rich chocolate layers with a tangy raspberry filling for a delightful dessert experience. Perfect for celebrations or a special treat, it balances fruity brightness with decadent frosting.

A round cake with smooth, light brown frosting has two visible layers separated by a thin layer of the same frosting. The outside frosting is textured with horizontal ridges wrapping around the cake. On top, a pile of fresh, bright red raspberries is placed in the center. The cake sits on a piece of parchment paper on a wooden cake stand, all set on a white marbled surface. Nearby, a white bowl filled with more raspberries adds a touch of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour (*See notes below for measuring*)
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 cups granulated sugar
1/2 cup vegetable oil
2 large whole eggs (room temperature)
1 teaspoon vanilla extract
1 cup whole or 2% milk (room temperature)
2/3 cup hot coffee or water (coffee recommended for richer flavor)
3 cups frozen raspberries (can substitute fresh berries)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons corn starch
2 tablespoons water
1 1/2 cup unsalted butter (room temperature)
2 cups powdered sugar
2 tablespoons unsweetened dark cocoa powder
2 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Fresh raspberries, for decorating

Instructions

Step 1: Prepare the raspberry filling by cooking the raspberries, granulated sugar, and lemon juice over medium heat for 10-12 minutes, mashing frequently until boiling.
Step 2: Mix together the corn starch and water, then whisk it into the raspberry mixture. Cook for an additional 1-2 minutes until thickened.
Step 3: Push the raspberry filling through a fine mesh strainer to remove seeds and set aside to cool.
Step 4: Preheat the oven to 325°F (165°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.
Step 5: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl; set aside.
Step 6: In a separate bowl, whisk together the vegetable oil and granulated sugar until combined. Add vanilla extract and eggs one at a time, whisking after each addition. Then whisk in the milk.
Step 7: Gradually whisk the dry ingredients into the wet until just combined, then whisk in the hot coffee. Divide the batter evenly among the prepared pans (about 420 grams each).
Step 8: Bake on the middle rack for 18-20 minutes. A toothpick inserted should come out with a few moist crumbs. Cool in pans for 15 minutes, then remove and cool completely on a wire rack.
Step 9: For the frosting, cream the butter in a mixing bowl until smooth. Add powdered sugar and cocoa powder, mixing until combined.
Step 10: Mix in the cream (or milk) and vanilla extract. Beat on medium speed 4-5 minutes until light, fluffy, and tripled in volume.
Step 11: To assemble, spread a thin layer of frosting on the first cake layer. Pipe a border around the edge, then fill the center with half of the raspberry filling without exceeding the border height.
Step 12: Repeat with the second layer, then place the last layer upside down for a flat top. Chill the cake in the refrigerator for 20-30 minutes.
Step 13: Once chilled, cover the top and sides with remaining frosting. Use a small offset spatula to create swirls and garnish with fresh raspberries.
Step 14: Chill the finished cake for one hour before serving. Enjoy!

Tips & Variations

Use hot coffee instead of water in the batter for deeper chocolate flavor without noticeable coffee taste.
Straining the raspberry filling removes seeds for a smooth texture, but skipping this step adds rustic berry texture.
Room temperature ingredients blend more easily and yield a better texture.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep the cake moist, bring it to room temperature before serving. Leftover raspberry filling can be refrigerated separately for up to one week. For longer storage, freeze frosted cake tightly wrapped for up to 2 months and thaw overnight in the fridge before serving.

How to Serve

A slice of chocolate layer cake sits on a white plate with a thin gold rim, placed on a white marbled surface. The cake has three thick, dark chocolate layers separated by two layers of bright red raspberry filling, which looks juicy and slightly glossy. The outside is covered with smooth, light brown chocolate frosting that is slightly textured. A fresh raspberry rests near the slice on the plate, with a bit of red filling smeared next to it. A spoon and a fork lie on the plate’s edge, adding a casual touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used as a substitute. They may cook down a bit faster, so watch the filling closely to avoid overcooking.

What if I don’t have an 8-inch cake pan?

You can use a 9-inch pan, but the layers may be thinner or the baking time may vary slightly. Adjust baking time by checking with a toothpick around 15-18 minutes.