Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a decadent showstopper layered with rich dark chocolate cake, silky chocolate buttercream, and a vibrant homemade raspberry filling. Topped with a glossy chocolate raspberry ganache, it’s a luxurious dessert perfect for special occasions—or any time you want to impress.

Why You’ll Love This Recipe

Every element of this cake works in perfect harmony: the moist and tender chocolate cake layers, the smooth and slightly salty chocolate buttercream, and the bright, tart raspberry filling come together for a flavor-packed experience. The glossy ganache topping adds a sophisticated finish, while fresh raspberries bring a fresh burst of color and flavor. It’s rich, bold, and balanced—a true dessert lover’s dream.

Ingredients

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

For the raspberry filling:

• 1.5 tablespoons water

• 1.5 tablespoons cornstarch

• 3 cups fresh or frozen raspberries (do not thaw if frozen)

• 1/3 cup granulated sugar

• 1 teaspoon lemon juice

• 1/2 teaspoon vanilla extract

For the cake:

• 1 and 3/4 cups all-purpose flour

• 3/4 cup unsweetened natural cocoa powder

• 1 and 3/4 cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons espresso powder (optional)

• 1/2 cup vegetable oil or melted coconut oil

• 2 large eggs (room temperature)

• 3/4 cup full-fat sour cream (room temperature)

• 1/2 cup buttermilk (room temperature)

• 2 teaspoons vanilla extract

• 1/2 cup hot water or black coffee

• 1 cup mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)

For the chocolate buttercream:

• 1 cup unsalted butter, softened

• 3 and 1/2 cups confectioners’ sugar

• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)

• 3 tablespoons heavy cream or milk

• 1/8 teaspoon salt

• 2 teaspoons vanilla extract

For the chocolate raspberry ganache:

• 8 ounces semi-sweet or bittersweet chocolate, finely chopped

• 1 cup heavy cream

Optional garnish:

• Fresh raspberries

• Fresh mint

Directions

1. Make the raspberry filling: Mix cornstarch and water. In a saucepan over medium heat, combine the cornstarch mixture, raspberries, sugar, and lemon juice. Stir and mash as it heats. Bring to a boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Let cool at room temperature for 10–15 minutes, then refrigerate for at least 4 hours.

2. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment rounds, then grease the parchment.

3. Make the cake batter: In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl, mix oil, eggs, and sour cream until smooth. Add buttermilk and vanilla. Combine wet and dry ingredients, add hot water or coffee, and stir until smooth. Fold in flour-coated chocolate chips.

4. Bake the cakes: Divide batter evenly among pans. Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans.

5. Make the buttercream: Beat butter until creamy. Add sugar, cocoa powder, cream, salt, and vanilla. Beat until fluffy and smooth. Reserve some for piping “dams” between layers.

6. Assemble the cake: Place one cake layer on a stand. Spread a thin layer of buttercream, pipe a border around the edge, then fill with half the chilled raspberry filling. Repeat with the second layer. Top with the third cake layer.

7. Apply crumb coat: Spread a thin layer of buttercream over the top and sides. Chill for 30 minutes to set.

8. Make the ganache: Heat cream  in a saucepan until simmering. Pour over chopped chocolate and let sit for 2–3 minutes. Stir until smooth. Chill ganache for 30 minutes to thicken before spreading.

9. Finish the cake: Spread ganache over the crumb-coated cake. Garnish with fresh raspberries and mint if desired. Chill until ready to serve or serve immediately.

10. Store leftovers: Cover and refrigerate for up to 5 days.

Servings and timing

This recipe makes 12–14 servings.
Prep time: 1 hour 30 minutes (includes chilling time)
Cook time: 25 minutes
Total time: 6 hours (includes cooling and chilling)

Variations

• Gluten-free version: Substitute with a trusted 1:1 gluten-free flour blend.

• Single-layer cake: Halve the recipe and bake in one or two layers for a simpler presentation.

• White chocolate twist: Swap the ganache for white chocolate raspberry ganache for a different flavor profile.

• Extra fruity: Add sliced fresh raspberries between the cake layers along with the filling.

Storage/Reheating

Store the assembled cake covered in the refrigerator for up to 5 days. A cake carrier works well for storage and transport.
Bring the cake to room temperature before serving for the best texture.
This cake is not ideal for freezing once fully assembled, but individual layers and the raspberry filling can be made ahead and frozen separately.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work just as well. No need to thaw them before cooking.

What’s the purpose of the espresso powder?

Espresso powder enhances the chocolate flavor without making the cake taste like coffee. You can leave it out if desired.

Can I make the cake layers in advance?

Yes, the cake layers can be baked, cooled, and wrapped tightly. Store at room temperature for 1 day or freeze for up to 2 months.

What can I use instead of raspberry liqueur?

Simply use more heavy cream in the ganache if you prefer to skip the liqueur.

How do I keep the layers from sliding?

Piping a buttercream dam around each layer helps contain the raspberry filling and keeps the cake stable.

Can I turn this into cupcakes?

Yes, but you’ll need to adjust the bake time to about 18–22 minutes. Add a small dollop of raspberry filling inside or on top.

Why is my ganache too runny or too thick?

If it’s runny, chill it longer. If it’s too thick, gently warm it while stirring. Avoid microwaving directly.

What if I don’t have three cake pans?

Bake in batches or divide into two larger pans and adjust the baking time accordingly.

Can I use Dutch-process cocoa?

Yes, either natural or Dutch-process cocoa powder will work in this recipe.

How do I make clean slices when serving?

Use a long, sharp knife warmed under hot water and wiped dry between each cut for clean slices.

Conclusion

This Chocolate Raspberry Cake is the ultimate dessert for chocolate lovers who appreciate a touch of fruitiness. With moist layers, a vibrant raspberry filling, and a rich ganache topping, it strikes the perfect balance of indulgence and elegance. Whether you’re celebrating a special occasion or treating yourself just because, this cake delivers a memorable dessert experience every single time.

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