Decadent Chocolate Raspberry Cake to Steal the Spotlight

Rich, elegant, and bursting with bold berry flavor—this chocolate raspberry cake is the showstopper your table’s been craving.

Let’s be honest—chocolate raspberry cake is one of those combos that sounds fancy (because it is), but deep down it speaks to that everyday craving for something rich, fruity, and just a little indulgent. If you’ve ever needed a cake that says “I love you” and “I’ve got great taste,” this is it.

Whether you’re baking for a birthday, a holiday, or a random Tuesday that just needs rescuing, this recipe delivers deep chocolate flavor, a pop of tart-sweet raspberry, and the kind of texture that makes you close your eyes after every bite.

Oh, and did I mention there’s chocolate ganache involved? Yep. We’re going full glam.

Why You’ll Love This Chocolate Raspberry Cake

Aside from the fact that it looks like something from a Parisian pâtisserie, here’s why this cake is a total winner:

• Make-ahead-friendly – The raspberry filling can chill out in the fridge for a week.
• Layered goodness – Between the chocolate buttercream and raspberry filling, every bite is a celebration.
• Foolproof and flexible – Swap out ingredients like espresso powder or use coffee for that rich depth.
• Gorgeous presentation – Add fresh raspberries and mint for bakery-level flair with minimal effort.

Let’s get to it!

Ingredients You’ll Need

Raspberry Filling

• Water, cornstarch
• Fresh or frozen raspberries (yep, you don’t even have to thaw them!)
• Sugar, lemon juice, vanilla extract

Chocolate Cake Layers

• All-purpose flour, cocoa powder, sugar
• Baking soda, baking powder, salt
• Optional: espresso powder (for next-level richness)
• Eggs, oil, sour cream, buttermilk, vanilla
• Hot water or brewed coffee
• Mini semi-sweet chocolate chips

Chocolate Buttercream

• Unsalted butter, confectioners’ sugar
• Cocoa powder, heavy cream, salt, vanilla

Chocolate Raspberry Ganache

• Semi-sweet or bittersweet chocolate
• Heavy cream
• Optional: raspberry liqueur (Chambord fans, this is your moment)

Garnish: Fresh raspberries and mint for a pop of color.

For full ingredient measurements and substitutions, check out this chocolate baking essentials guide on our site.

How to Make This Chocolate Raspberry Cake

Step 1: Make the Raspberry Filling

Whisk water and cornstarch. Heat it up with raspberries, sugar, and lemon juice. Stir, mash, boil for 5 minutes, and then cool it down. Add vanilla and let it chill in the fridge for at least 4 hours (or up to a week—hello, prep-ahead win!).

Step 2: Prep the Cake Batter

Mix your dry ingredients in one bowl. In another, mix oil, eggs, sour cream, buttermilk, and vanilla. Combine everything, stir in hot water or coffee, and fold in the chocolate chips (tossed in flour so they don’t sink!).

Divide the batter between three 9-inch pans and bake at 350°F for about 24–26 minutes. Cool completely in the pans.

Step 3: Chocolate Buttercream Time

Whip softened butter, add powdered sugar, cocoa, cream, salt, and vanilla. Beat until fluffy. This will be your base layer, your “dam” for the raspberry filling, and the crumb coat.

Step 4: Layer It Up

• First layer: thin spread of buttercream, then a piped border to hold in the raspberry filling.
• Spread half the raspberry filling inside the dam.
• Repeat with the second layer.
• Add the third layer and apply your crumb coat.
  Chill for 30 minutes while you make the ganache.

Step 5: Ganache Glow-Up

Heat cream (and raspberry liqueur if you’re feeling extra), pour over chopped chocolate, stir until silky, and let thicken for 30 minutes in the fridge.

Spread the ganache on the chilled cake and get artsy with those raspberries and mint.

Quick Tips for a Stress-Free Bake

• No buttermilk? Make your own: ½ cup milk + 1½ teaspoons vinegar or lemon juice. Let it sit 5 minutes.
• Don’t skip the espresso powder. Even if you’re not a coffee fan—it deepens the chocolate without tasting like a mocha.
• Make ahead tip: Bake the cakes a day ahead and wrap tightly. The raspberry filling can chill for days. Buttercream and ganache can be prepped and stored too!
• Transporting the cake? A cake carrier like this one is your best friend.

A Little Backstory…

This cake became my secret weapon after my sister-in-law requested something “chocolatey but with a fruit twist” for her baby shower. I tested this once and never looked back—now it’s the most requested dessert for birthdays, dinner parties, and even one very fancy book club night where nobody actually read the book (but everyone ate cake).

FAQs About Chocolate Raspberry Cake

Can I use frozen raspberries?
Yes! No need to thaw. Just toss them into the saucepan and let the heat do the work.

What if I don’t have raspberry liqueur?
No worries—just use more cream in the ganache. Still delicious, still dreamy.

How do I store leftovers?
Cover tightly and refrigerate for up to 5 days. It’s even better the next day (and pairs beautifully with coffee!).

Can I freeze the cake?
Absolutely. Freeze individual slices or the whole (unfrosted) cake. Wrap tightly and freeze for up to 2 months.

Whether you’re out to impress guests or just treating yourself on a Tuesday (which, by the way, you totally should), this chocolate raspberry cake delivers. It’s the kind of dessert that looks like it took all day—but with a few tricks and make-ahead steps, you’ll be sitting pretty and stress-free.

For more show-stopping treats, check out our best layer cake recipes or explore decadent chocolate desserts to keep the cocoa coming.

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