I finally nailed a Chocolate Raspberry Cake that hides a ribbon of bright raspberry frosting between dark chocolate layers, and the secret ingredient I used will surprise you.

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I love a cake that’s a little dramatic, so this Chocolate Raspberry Cake is my go-to when I want something that looks like effort but eats like a cheat. I lean on unsweetened cocoa powder for that deep, bitter backbone and let fresh raspberries cut through with a bright, tart hit.

I tested this one for months, and yep I broke a layer once by overfilling it which taught me more than any flawless bake ever could. Layers that hold up, a frosting that actually tastes of raspberry, and somehow everyone thinks it took all day.

Ingredients

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Pure carbs, adds sweetness and moisture; not healthy in big amounts, but essential here.
Main source of structure and carbs; some fiber if using whole wheat, usually not.
Rich in antioxidants, gives chocolate bitterness and depth, mildly bitter not sweet.
Protein and fat, help bind and leaven; eggs add richness and tenderness too.
Acidic, adds tang and react with baking soda; keeps cake moist and tender.
Pure fat, gives flavor and silky mouthfeel; calorie dense but very satisfying.
Tart, vitamin C and fiber source, brightens flavor and cuts sweetness nicely.
Boosts chocolate flavor depth, low calories, adds bitterness and complexity without coffee taste.

Ingredient Quantities

2 cups (400 g) granulated sugar

1 3/4 cups (220 g) all purpose flour

3/4 cup (65 g) unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp fine salt

2 large eggs, room temp

1 cup (240 ml) buttermilk room temp

1/2 cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot brewed coffee

1 cup (227 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 cup (about 120 g) fresh or frozen raspberries, expect about 1/2 cup strained puree

1 tsp vanilla extract (for frosting)

pinch fine salt (for frosting)

1 to 2 tbsp heavy cream or milk, if needed for consistency

1/2 cup (about 160 g) raspberry jam or preserves, smooth

about 1 cup fresh raspberries for garnish

2 oz (55 g) dark chocolate for shavings, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans or line them with parchment, then set aside.

2. In a large bowl whisk together 2 cups (400 g) granulated sugar, 1 3/4 cups (220 g) all purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine salt until evenly mixed.

3. Add 2 large eggs (room temp), 1 cup (240 ml) buttermilk (room temp), 1/2 cup (120 ml) vegetable oil and 2 tsp vanilla extract. Beat until smooth, then slowly stir in 1 cup (240 ml) hot brewed coffee. The batter will be thin, that is okay.

4. Divide batter evenly between the two pans and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack and cool completely.

5. Make the raspberry puree: if using frozen raspberries thaw them, then mash about 1 cup (120 g) fresh or frozen raspberries and strain through a fine mesh to remove seeds so you end up with about 1/2 cup smooth puree. This avoids grainy frosting.

6. For the frosting, beat 1 cup (227 g) unsalted butter (softened) until creamy. Gradually add 4 cups (480 g) sifted powdered sugar, beating on low to start to avoid a sugar cloud. Add the 1/2 cup strained raspberry puree, 1 tsp vanilla extract (for frosting), and a pinch of fine salt. If the frosting seems too stiff add 1 to 2 tbsp heavy cream or milk, a little at a time, until spreadable. Taste and adjust sweetness or raspberry intensity.

7. Warm 1/2 cup (about 160 g) raspberry jam or preserves in a small saucepan or microwave briefly so it spreads easily. Level the cake layers with a serrated knife if needed.

8. Assembly: place one cake layer on your serving plate, spread the warmed jam evenly over it, then smear a layer of raspberry buttercream on top. Add the second cake layer, apply a thin crumb coat of frosting and chill 10 to 15 minutes to set. Finish frosting the sides and top smoothly.

9. Garnish with about 1 cup fresh raspberries and shave 2 oz (55 g) dark chocolate over the top using a vegetable peeler or a knife for curls. If you want a neat edge press a few raspberries around the perimeter.

10. Chill the cake briefly to set the frosting, then bring to room temperature before serving for best flavor. Store covered in the fridge up to 3 days, but let slices sit 20 minutes at room temp before eating.

Equipment Needed

1. Two 9-inch round cake pans (or line with parchment and grease)
2. Large mixing bowl plus a medium bowl
3. Electric mixer (stand or hand) or a sturdy whisk
4. Measuring cups, measuring spoons and a kitchen scale (if you use grams)
5. Rubber spatula and a wooden spoon or silicone spoon
6. Fine mesh sieve (for straining raspberries and sifting powdered sugar)
7. Cooling rack and a serrated knife (to level the layers)
8. Small saucepan or microwave-safe bowl (to warm the jam)
9. Offset spatula (or a large knife) and a vegetable peeler for chocolate shavings

FAQ

Q: Can I use frozen raspberries for the frosting and garnish?

A: Yes, totally. For the frosting thaw them, mash and strain so you get about 1/2 cup smooth puree, otherwise the seeds make the buttercream gritty. For garnish, rinse frozen berries quick under warm water and pat dry, they look fine but might be a bit softer.

Q: Will the hot coffee make the cake taste like coffee?

A: No, not really. Hot coffee just amps up the chocolate flavor, makes the crumb richer and moister. Use hot brewed coffee or strong espresso if you want a deeper chocolate note, it wont be a coffee cake.

Q: How do I stop the cake from getting dry or dense?

A: Measure flour by spooning into the cup and leveling it, dont pack it. Use room temp eggs and buttermilk, mix until ingredients are just combined, and dont overbake. A toothpick with a few moist crumbs is perfect, not completely dry.

Q: My buttercream looks curdled when I add the raspberry puree, what do I do?

A: That happens if the puree is too cold or you added it too fast. Warm the puree slightly and add it a tablespoon at a time, beat well after each. If it's too thin chill it for 10 minutes then whip again, or add a little sifted powdered sugar to firm it up.

Q: Can I make the cake ahead or freeze it?

A: Yes. Bake layers, cool completely, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before frosting. You can also assemble and freeze the unfrosted layers with jam between them, then frost after thawing for best texture.

Q: How do I get clean slices when serving?

A: Chill the finished cake for 20 30 minutes to set the frosting, use a hot sharp knife and wipe it between cuts. That gives neat slices and pretty layers, especially with the raspberry jam layer.

Chocolate Raspberry Cake Recipe Substitutions and Variations

Buttermilk: Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar, stir and let sit 5 minutes until it thickens a bit. Or thin 1 cup plain yogurt with a little water to match buttermilk. Same tang and it bakes the same.
Vegetable oil: Swap with melted unsalted butter using a 1 to 1 ratio for richer flavor and a slightly firmer crumb. Want to cut fat? Use applesauce cup for cup, cake will be moist but less buttery tasting.
Hot brewed coffee: If you prefer no brewed coffee, dissolve 1 to 2 tablespoons instant espresso or coffee granules in hot water to keep that chocolate depth. Plain hot water works too but the flavor is a bit flatter.
Powdered sugar for frosting: No powdered sugar Use a chocolate ganache instead mix equal weights dark chocolate and heavy cream, heat cream until steaming, pour over chopped chocolate and stir until smooth then cool slightly before spreading. It’s simple and smooth.

Pro Tips

1) Measure like a baker, not a guesser. Weigh the flour or spoon and level it into the cup so the cake isnt dry and dense. Sift the cocoa with the dry ingredients to avoid clumps, and use room temp eggs and buttermilk so the batter emulsifies smoothly.

2) Add the hot coffee slowly and stop mixing as soon as it is combined. The batter will be thin, thats normal, but overmixing after adding liquid makes the crumb tough. A rubber spatula for the last stir helps prevent overworking the gluten.

3) For a really silky, seedless raspberry buttercream press the puree through a fine mesh and scrape the back of the sieve with a spoon to get every drop. If the frosting gets too loose from the puree, chill it for 10 minutes and then whip it again to re-thicken, or add powdered sugar a tablespoon at a time until spreadable.

4) Assembly hacks: warm the jam slightly so it spreads without tearing the cake, apply a thin crumb coat and chill before the final coat, and use a hot, clean knife or offset spatula to smooth the top for neat chocolate shavings. Let the whole finished cake sit at room temp for about 20 minutes before serving so the buttercream softens and the flavor opens up.

Chocolate Raspberry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed a Chocolate Raspberry Cake that hides a ribbon of bright raspberry frosting between dark chocolate layers, and the secret ingredient I used will surprise you.

Servings

servings

Calories

692

kcal

Equipment: 1. Two 9-inch round cake pans (or line with parchment and grease)
2. Large mixing bowl plus a medium bowl
3. Electric mixer (stand or hand) or a sturdy whisk
4. Measuring cups, measuring spoons and a kitchen scale (if you use grams)
5. Rubber spatula and a wooden spoon or silicone spoon
6. Fine mesh sieve (for straining raspberries and sifting powdered sugar)
7. Cooling rack and a serrated knife (to level the layers)
8. Small saucepan or microwave-safe bowl (to warm the jam)
9. Offset spatula (or a large knife) and a vegetable peeler for chocolate shavings

Ingredients

2 cups (400 g) granulated sugar
1 3/4 cups (220 g) all purpose flour
3/4 cup (65 g) unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp fine salt
2 large eggs, room temp
1 cup (240 ml) buttermilk room temp
1/2 cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee
1 cup (227 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1 cup (about 120 g) fresh or frozen raspberries, expect about 1/2 cup strained puree
1 tsp vanilla extract (for frosting)
pinch fine salt (for frosting)
1 to 2 tbsp heavy cream or milk, if needed for consistency
1/2 cup (about 160 g) raspberry jam or preserves, smooth
about 1 cup fresh raspberries for garnish
2 oz (55 g) dark chocolate for shavings, optional

Directions

Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans or line them with parchment, then set aside.
In a large bowl whisk together 2 cups (400 g) granulated sugar, 1 3/4 cups (220 g) all purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine salt until evenly mixed.
Add 2 large eggs (room temp), 1 cup (240 ml) buttermilk (room temp), 1/2 cup (120 ml) vegetable oil and 2 tsp vanilla extract. Beat until smooth, then slowly stir in 1 cup (240 ml) hot brewed coffee. The batter will be thin, that is okay.
Divide batter evenly between the two pans and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
Make the raspberry puree: if using frozen raspberries thaw them, then mash about 1 cup (120 g) fresh or frozen raspberries and strain through a fine mesh to remove seeds so you end up with about 1/2 cup smooth puree. This avoids grainy frosting.
For the frosting, beat 1 cup (227 g) unsalted butter (softened) until creamy. Gradually add 4 cups (480 g) sifted powdered sugar, beating on low to start to avoid a sugar cloud. Add the 1/2 cup strained raspberry puree, 1 tsp vanilla extract (for frosting), and a pinch of fine salt. If the frosting seems too stiff add 1 to 2 tbsp heavy cream or milk, a little at a time, until spreadable. Taste and adjust sweetness or raspberry intensity.
Warm 1/2 cup (about 160 g) raspberry jam or preserves in a small saucepan or microwave briefly so it spreads easily. Level the cake layers with a serrated knife if needed.
Assembly: place one cake layer on your serving plate, spread the warmed jam evenly over it, then smear a layer of raspberry buttercream on top. Add the second cake layer, apply a thin crumb coat of frosting and chill 10 to 15 minutes to set. Finish frosting the sides and top smoothly.
Garnish with about 1 cup fresh raspberries and shave 2 oz (55 g) dark chocolate over the top using a vegetable peeler or a knife for curls. If you want a neat edge press a few raspberries around the perimeter.
Chill the cake briefly to set the frosting, then bring to room temperature before serving for best flavor. Store covered in the fridge up to 3 days, but let slices sit 20 minutes at room temp before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.