Why Make This Recipe

Chocolate Raspberry Cake is not just any dessert; it’s a truly delightful treat that combines rich chocolate flavor with the fresh tang of raspberries. This cake is perfect for birthdays, celebrations, or any time you want to impress your friends and family. It’s easy to make and looks beautiful on any table. The moist chocolate cake layers paired with raspberry frosting create a combination that is simply irresistible.

How to Make Chocolate Raspberry Cake

Ingredients:

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries
2 cups raspberry frosting

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water until well combined. (The batter will be thin.)
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cool, place one layer on a serving plate, spread raspberry frosting evenly on top, add fresh raspberries, then place the second layer on top and frost the top and sides of the cake.
Garnish with additional raspberries if desired, and serve.

How to Serve Chocolate Raspberry Cake

Serve Chocolate Raspberry Cake at room temperature. This cake is great on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s a great dessert for any gathering and is sure to please everyone.

How to Store Chocolate Raspberry Cake

To store any leftover cake, place it in an airtight container or cover it with plastic wrap. Keep it in the refrigerator for up to 5 days. If you want to keep it for a longer time, you can freeze the cake. Just wrap it tightly in plastic wrap and foil, and it will last for about two months in the freezer.

Tips to Make Chocolate Raspberry Cake

Make sure your ingredients are at room temperature for the best mixing results.
Do not skip the boiling water step. It helps make the cake moist and fluffy.
Feel free to adjust the amount of raspberries in the frosting or between layers for an extra fruity punch.

Variation

You can change things up by using different fruits for the frosting or filling. Strawberries or blueberries can be a great alternative, giving you a new twist on this delicious cake.

FAQs

Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the cake.
How can I make the cake more chocolatey? You can add chocolate chips to the batter right before baking for an extra chocolate flavor.
Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve.

Chocolate Raspberry Cake

A delightful dessert that combines rich chocolate flavor with the fresh tang of raspberries, perfect for celebrations and gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine American, Bakery

Servings 8 servings

Calories 350 kcal

Ingredients

For the cake

1.75 cups all-purpose flour
1.75 cups granulated sugar
0.75 cups unsweetened cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
2 large eggs at room temperature
1 cup whole milk at room temperature
0.5 cups vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting and garnish

1 cup fresh raspberries
2 cups raspberry frosting

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water until well combined. (The batter will be thin.)
Divide the batter evenly between the prepared pans.

Baking

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Assembly

Once cool, place one layer on a serving plate, spread raspberry frosting evenly on top, add fresh raspberries, then place the second layer on top and frost the top and sides of the cake.
Garnish with additional raspberries if desired, and serve.

Notes

Make sure your ingredients are at room temperature for the best mixing results. Do not skip the boiling water step; it helps make the cake moist and fluffy. Feel free to adjust the amount of raspberries in the frosting or between layers for an extra fruity punch.

Keyword Birthday Cake, Celebration Cake, Chocolate Cake, Dessert, Raspberry Cake