Short Description

Indulge in the perfect combination of rich chocolate and tart raspberries with this Chocolate Raspberry Cake. Moist, decadent, and bursting with flavor, this cake is perfect for any special occasion or as a delightful treat to satisfy your sweet tooth.

Why You’ll Love This Recipe

The perfect balance of sweet and tart flavors
Moist and rich chocolate cake with fresh raspberries
Ideal for birthdays, holidays, or just because
Can be made ahead of time
Easy to customize with different toppings or fillings

Chocolate Raspberry Cake 10 Indulge in the perfect combination of rich chocolate and tart raspberries with this Chocolate Raspberry Cake. Moist, decadent, and bursting with flavor, this cake is perfect for any special occasion or as a delightful treat to satisfy your sweet tooth.

Ingredients

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

All-purpose flour
Cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water or coffee
Fresh or frozen raspberries
Chocolate ganache or frosting

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl, beat the sugars, eggs, buttermilk, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee, and mix until smooth.
Gently fold in the raspberries.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frost with chocolate ganache or your preferred frosting and top with additional raspberries if desired.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Raspberry Filling: Add a layer of raspberry jam or fresh raspberry puree between cake layers.
White Chocolate Twist: Substitute dark chocolate ganache with white chocolate for a different flavor profile.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Vegan Option: Swap eggs for flax eggs, buttermilk for almond milk with vinegar, and use dairy-free chocolate.
Nutty Addition: Sprinkle chopped almonds or hazelnuts over the frosting for added texture.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
Allow frozen cake slices to thaw at room temperature before serving.
If needed, warm a slice in the microwave for 10-15 seconds to enhance the flavor.

FAQs

How can I prevent my raspberries from sinking to the bottom of the cake?

Toss the raspberries in a little flour before folding them into the batter. This helps them stay evenly distributed.

Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture.

What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).

Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and store them in the refrigerator for up to 2 days before assembling.

Can I make this cake in a different pan size?

Yes, you can bake it in a 9×13-inch pan for a sheet cake or make cupcakes with adjusted baking times.

What’s the best frosting for this cake?

Chocolate ganache, chocolate buttercream, or cream cheese frosting all pair wonderfully with this cake.

How do I make my cake extra moist?

Use buttermilk, avoid overmixing, and be sure not to overbake.

Can I add other fruits to this cake?

Yes, strawberries, cherries, or blackberries would be great additions.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

Can I use coffee in this recipe?

Yes! Adding hot coffee enhances the chocolate flavor without making the cake taste like coffee.

Conclusion

This Chocolate Raspberry Cake is a delightful dessert that brings together rich chocolate and the bright, tangy flavor of raspberries. Whether for a celebration or an indulgent treat, this cake is sure to impress. Try it with different variations and enjoy every bite!