Chocolate Raspberry Layer Cake
If you’ve ever made a chocolate cake that turned out dry, dense, or lacking that “wow” factor, this chocolate raspberry layer cake is here to fix that. It’s rich, moist, and deeply chocolatey, with bright raspberry flavor that cuts through the sweetness perfectly. This is the kind of cake that feels bakery-level but is absolutely doable at home.
As a longtime recipe blogger, I’ve tested dozens of chocolate cake formulas, and pairing chocolate with raspberries never fails. This recipe walks you through each step—from baking tender layers to assembling a stunning cake—plus pro tips, variations, and answers to common cake questions so you can bake with confidence.
Why You’ll Love This Recipe
-
Deep chocolate flavor: Rich, moist cake layers
-
Perfect balance: Tart raspberries brighten every bite
-
Beautiful presentation: Ideal for birthdays and celebrations
-
Make-ahead friendly: Great for entertaining
Ingredients & Prep
Main Ingredients Prep
-
All-purpose flour: Spoon and level for accuracy
-
Cocoa powder: Use unsweetened for deep chocolate flavor
-
Eggs: Room temperature for smooth batter
-
Raspberries: Fresh or frozen (thawed and drained)
Seasonings, Sauces, or Flavor Base
-
Granulated sugar: Sweetens and keeps cake tender
-
Brown sugar: Adds moisture and richness
-
Vanilla extract: Enhances both chocolate and raspberry flavors
Pantry Staples
-
Baking powder & baking soda: For proper rise
-
Salt: Balances sweetness
-
Vegetable oil: Keeps cake extra moist
-
Buttermilk: Adds tenderness and depth
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. Lightly dust with cocoa powder.
Cooking Method
-
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
-
In another bowl, whisk eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
-
Add wet ingredients to dry ingredients and mix just until combined.
-
Stir in hot water or coffee until batter is smooth and pourable.
-
Divide batter evenly between pans.
-
Bake for 28–32 minutes, until a toothpick inserted comes out with a few moist crumbs.
Doneness or Texture Check
Cakes should spring back lightly when touched and pull slightly away from the pan edges.
Resting or Final Touches
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before assembling.
Pro Tips for Perfect Results
Common Mistakes to Avoid
-
Overbaking the cake layers
-
Using cold ingredients
-
Skipping parchment paper
Recommended Tools
-
Two 8-inch round cake pans
-
Mixing bowls and whisk
-
Offset spatula
-
Cake turntable (optional but helpful)
Storage & Reheating Tips
Store the assembled cake covered in the fridge for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Flavor Variations
Spicy Version
Add a pinch of espresso powder or cinnamon to the chocolate batter for depth.
Healthy / Special Diet Option
-
Gluten-free: Use a 1:1 gluten-free flour blend
-
Dairy-free: Use dairy-free milk and butter alternatives
Global Flavor Twist
Add orange zest to the batter for a chocolate-raspberry-orange flavor combo inspired by European desserts.
Serving Suggestions
-
Serve with fresh raspberries on the side
-
Dust with powdered sugar or drizzle with chocolate ganache
-
Pair with coffee, espresso, or milk
FAQs
Can I make this ahead of time?
Yes. Bake the layers up to 2 days ahead and wrap tightly. Assemble the cake the day you plan to serve.
How do I fix common mistakes?
If layers are dry, brush lightly with simple syrup before assembling. If frosting slides, chill the cake between layers.
Conclusion
This chocolate raspberry layer cake is rich, elegant, and packed with flavor—perfect for celebrations or anytime you want a show-stopping dessert. The combination of deep chocolate and bright raspberry never disappoints.
If you loved this recipe, try pairing it with a chocolate ganache cake or berry-filled dessert next. Save this recipe, share it, and enjoy every decadent slice!
Ingredients
- Cake Layers
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- ¾ cup hot water or hot coffee
- Raspberry Layer
- 1½ –2 cups fresh or frozen raspberries thawed and drained if frozen
- Optional Finishes
- Chocolate frosting or ganache
- Powdered sugar for dusting
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Lightly dust with cocoa powder.
- Mix Dry Ingredients
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
- Combine Batter
- Add wet ingredients to dry ingredients and mix just until combined.
- Add Hot Liquid
- Stir in hot water or coffee until the batter is smooth and pourable.
- Bake
- Divide batter evenly between prepared pans.
- Bake 28–32 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Assemble
- Layer cake with raspberries and frosting or ganache as desired.
Notes
- Coffee deepens chocolate flavor without tasting like coffee.
- Do not overbake—moist crumbs are perfect.
- Chill cake briefly between layers if frosting feels soft.
