Chocolate Raspberry Cake Recipe — Rich Layers with Berry Filling
Chocolate and raspberry is one of those flavor combinations that never gets old. This cake layers rich, moist chocolate cake with a bright, slightly tart raspberry filling, chocolate buttercream, and a glossy chocolate raspberry ganache on top.
It has a few components, but nothing here is complicated. You make the raspberry filling first so it has time to chill, bake the cake layers, whip up the buttercream, and finish with a ganache that gets a little kick from raspberry liqueur. Each step is simple, and the payoff is a genuinely impressive cake.
This one is perfect for a birthday, a dinner party, or any time you want a chocolate cake with a little something extra going on.
Craving more chocolate options? Check out this roundup of 15 Best Chocolate Cake Recipes, for even more ways to get your chocolate fix.
Why You Will Love This Recipe
- Rich, moist chocolate cake studded with mini chocolate chips
- A bright raspberry filling that balances all that chocolate
- Smooth chocolate buttercream between the layers
- A glossy chocolate raspberry ganache finish
- Great for make-ahead baking, since the filling and ganache can both be made in advance
Ingredients
Raspberry Filling
- 1½ tablespoons water
- 1½ tablespoons cornstarch
- 3 cups fresh or frozen raspberries
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon pure vanilla extract
Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- ¾ cup full-fat sour cream, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips, tossed in 1 tablespoon flour
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3½ cups confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons heavy cream or milk
- ⅛ teaspoon salt
- 2 teaspoons pure vanilla extract
Chocolate Raspberry Ganache
- 8 ounces quality semi-sweet or bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- ¼ cup raspberry liqueur, such as Chambord (or additional heavy cream)
- Optional garnish: fresh raspberries and fresh mint
Ingredient Notes and Substitutions
- Natural cocoa powder is important for this recipe’s acidity, so avoid dutch-process cocoa.
- Fresh or frozen raspberries both work for the filling, and frozen raspberries do not need to be thawed first.
- Raspberry liqueur like Chambord adds a subtle berry flavor to the ganache, but you can substitute additional heavy cream if you prefer to skip the alcohol.
- Room temperature ingredients mix together more smoothly and evenly, so plan ahead.
- Tossing the mini chocolate chips in flour before folding them into the batter helps keep them from sinking to the bottom of the cake.
Step-by-Step Instructions
Make the Raspberry Filling
Whisk the cornstarch and water together until fully dissolved. Combine this mixture with the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir, mashing the raspberries as they soften. Bring to a boil and maintain for five minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
Chill the Filling
Let the filling cool at room temperature for ten to fifteen minutes, then refrigerate for at least four hours, or longer if possible. The filling will thicken as it chills and needs to be completely cooled before you use it.
Prepare the Pans
Preheat your oven to 350 degrees Fahrenheit (177 Celsius). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment as well.
Mix the Cake Batter
Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. In a separate bowl, combine the oil, eggs, and sour cream on medium-high speed. Add the buttermilk and vanilla extract, then beat until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk on low speed until fully combined. Fold in the flour-coated chocolate chips.
Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for twenty four to twenty six minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pans on wire racks.
Make the Chocolate Buttercream
Beat the softened butter on medium speed for two minutes, until creamy. Add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for thirty seconds, then on high speed for one full minute. Taste and adjust the salt if needed.
Assemble the Cake
Place the first cooled cake layer on a serving plate. Spread a quarter cup of buttercream on top. Using a piping bag with a large round tip, pipe a thick border of buttercream around the edge, using about half a cup. Spread half of the chilled raspberry filling inside the buttercream border. Repeat with the second layer, then top with the third layer.
Apply the Crumb Coat
Spread the remaining buttercream in a thin layer over the top and sides of the cake, smoothing with a bench scraper. Refrigerate, uncovered, for thirty minutes to three hours to set.
Make the Ganache
Place the chopped chocolate in a heatproof bowl. Heat the cream and raspberry liqueur in a saucepan over medium heat until gently simmering, without boiling. Pour over the chocolate and let sit for two to three minutes, then slowly stir with a spoon or spatula until smooth and melted. Chill in the refrigerator for thirty minutes to thicken.
Finish the Cake
Pour the thickened ganache onto the chilled, crumb-coated cake and spread evenly with an icing spatula. Garnish with fresh raspberries if desired.
Tips for the Best Results
- Make sure the raspberry filling is completely cooled and thickened before assembling, or it will run out of the layers.
- The buttercream border acts as a dam to keep the raspberry filling contained, so pipe it generously.
- Chill the cake fully between stages so each layer stays stable while you work.
- The ganache can be made up to three days ahead and gently reheated before pouring.
- Serve the cake at room temperature or chilled, whichever you prefer.
Variations and Add-ins
- Swap the raspberry filling for strawberry or blackberry for a different berry pairing.
- Add fresh raspberries between the layers along with the filling for extra texture.
- Use white chocolate for the ganache for a different look and flavor contrast.
- Top with chocolate shavings in addition to fresh raspberries for extra decoration.
What to Serve With It
- A cup of coffee or espresso
- A glass of dessert wine
- Fresh raspberries on the side
- A scoop of vanilla or raspberry ice cream
Chocolate Raspberry Cake
Ingredients
Method
- Whisk the cornstarch and water together until fully dissolved. Combine with the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir, mashing the raspberries as they soften.
- Bring to a boil and maintain for five minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
- Cool the filling at room temperature for ten to fifteen minutes, then refrigerate for at least four hours until completely cooled and thickened.
- Preheat the oven to 350 degrees Fahrenheit (177 Celsius). Grease three 9-inch cake pans, line with parchment rounds, and grease the parchment.
- Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl.
- In a separate bowl, combine the oil, eggs, and sour cream on medium-high speed. Add the buttermilk and vanilla extract, then beat until combined.
- Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk on low speed until fully combined. Fold in the flour-coated chocolate chips.
- Divide the batter evenly among the three prepared pans. Bake for twenty four to twenty six minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pans.
- For the buttercream, beat the softened butter on medium speed for two minutes until creamy. Add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for thirty seconds, then on high speed for one minute.
- Place the first cake layer on a serving plate. Spread a quarter cup of buttercream on top, then pipe a thick border of buttercream around the edge using a piping bag with a large round tip.
- Spread half the chilled raspberry filling inside the buttercream border. Repeat with the second layer, then top with the third layer.
- Spread the remaining buttercream in a thin layer over the top and sides as a crumb coat, smoothing with a bench scraper. Refrigerate, uncovered, for thirty minutes to three hours.
- For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream and raspberry liqueur until gently simmering, then pour over the chocolate and let sit for two to three minutes before stirring until smooth. Chill for thirty minutes to thicken.
- Pour the thickened ganache onto the chilled cake and spread evenly with an icing spatula. Garnish with fresh raspberries if desired.
Notes
- Natural cocoa powder is required for this recipe’s acidity — dutch-process cocoa will not work the same way.
- The raspberry filling can be refrigerated up to 1 week or frozen for 3 to 6 months, making it easy to prep ahead.
- The ganache can be made up to 3 days ahead and gently reheated before use.
- The buttercream border acts as a dam to keep the raspberry filling from leaking out — pipe it generously.
- Store the assembled cake covered in the refrigerator for up to 5 days, or freeze the fully assembled cake for up to 3 months.
There is a reason chocolate and raspberry keep showing up together in desserts. That bright, slightly tart filling cuts through all the richness of the chocolate cake and buttercream in exactly the right way.
It takes a bit of planning with the chilling times, but none of the individual steps are difficult. Once you slice into it and see those raspberry layers peeking out, it is easy to see why this combination has stuck around for so long.
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