Name: Chocolate Raspberry Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups hot water; 1 1/2 cups + 2 tbsp unsweetened cocoa powder; 3 cups cake flour; 2 1/4 cups light brown sugar; 1 cup granulated sugar; 3 tsp baking soda; 1 1/2 tsp baking powder; 3/4 tsp salt; 2 tsp espresso powder; 1 1/2 cups full-fat sour cream; 1/4 cup milk; 4 large eggs; 1/2 cup vegetable oil; 1 1/2 tsp vanilla extract; 1 3/4 cups salted butter (for frosting); 5 cups powdered sugar (for frosting); 1 tbsp milk (for frosting); 2 tsp vanilla extract (for frosting); A pinch of salt (for frosting); 1 cup + 2 tbsp freeze-dried raspberries, powdered; 2 tbsp raspberry preserves (for frosting); 6 oz cream cheese; 2/3 cup raspberry preserves (for filling); 4 oz semi-sweet chocolate (for ganache); 1/2 cup heavy cream (for ganache); 1-2 tsp vegetable oil (for ganache); Fresh raspberries (for decorating); Mini chocolate chips (for decorating)

Why You’ll Love Chocolate Raspberry Cake Recipe

This cake combines two timeless flavors—chocolate and raspberry—in the most decadent way. The ultra-moist chocolate cake layers are complemented by a tangy raspberry cream cheese frosting, while the ganache drip adds a touch of elegance. It’s ideal for birthdays, holidays, or whenever you want to impress. With its bakery-quality look and taste, it’s surprisingly achievable at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake:
hot water
unsweetened cocoa powder
cake flour
light brown sugar
granulated sugar
baking soda
baking powder
salt
espresso powder
full-fat sour cream
milk
large eggs
vegetable oil
vanilla extract

Raspberry Frosting:
salted butter
powdered sugar
milk
vanilla extract
a pinch of salt
freeze-dried raspberries, powdered
raspberry preserves
cream cheese

Filling:
raspberry preserves

Chocolate Ganache Drip:
semi-sweet chocolate
heavy cream
vegetable oil

Decorating:
fresh raspberries
mini chocolate chips

Directions

Preheat oven to 350℉. Grease and flour three 9-inch cake pans.
Make the cake batter: Whisk hot water with cocoa powder until smooth. In a large bowl, combine cake flour, sugars, baking soda, baking powder, salt, and espresso powder. Add sour cream, milk, eggs, oil, and vanilla extract, then mix in the cocoa mixture until well blended.
Divide the batter evenly among the prepared pans.
Bake for 23–27 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the raspberry frosting: Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Mix in the raspberry powder and raspberry preserves. Finally, beat in cream cheese until smooth and fluffy.
Assemble the cake: Layer the cake with frosting and raspberry preserves between each layer. Apply a crumb coat, chill for 20–30 minutes, then frost with the remaining frosting.
Make the ganache drip: Heat the cream and pour over chopped chocolate. Let sit for a minute, then stir until smooth. Stir in vegetable oil for a smooth drip consistency.
Decorate by drizzling ganache around the edges, topping with fresh raspberries and mini chocolate chips.

Servings and timing

Servings: 12–14 slices
Prep Time: 45 minutes
Cook Time: 25 minutes
Assembly & Chill Time: 1 hour
Total Time: Approximately 2 hours 10 minutes

Variations

Dark Chocolate Cake: Use dark cocoa powder for an even richer chocolate flavor.
Raspberry Jam Swirl: Swirl extra raspberry preserves into the batter before baking for added fruitiness.
White Chocolate Drip: Substitute white chocolate for the ganache for a different look and flavor.
Nutty Twist: Add chopped almonds or hazelnuts between layers for crunch.
Gluten-Free: Use a gluten-free cake flour blend to make it suitable for dietary needs.

Storage/Reheating

Store the assembled cake in the refrigerator for up to 4 days, covered in an airtight container. Allow it to sit at room temperature for 20–30 minutes before serving for the best texture. Individual slices can be wrapped and frozen for up to 2 months. Thaw overnight in the fridge or microwave for 15–20 seconds to slightly warm.

FAQs

How do I prevent my cake layers from sticking to the pans?

Make sure to grease and flour the pans thoroughly, or use parchment paper rounds for extra insurance.

Can I use fresh raspberries in the frosting instead of freeze-dried?

Freeze-dried raspberries provide intense flavor without extra moisture, which keeps the frosting stable. Fresh raspberries may make it too runny.

What if I don’t have espresso powder?

You can omit it, but it enhances the chocolate flavor subtly. Instant coffee can be used as a substitute.

Can I make this cake in advance?

Yes, bake the cake layers up to two days ahead and wrap them tightly in plastic wrap. Frosting and ganache can also be made in advance and stored in the fridge.

Can I use a different size pan?

Yes, you can use two 10-inch pans or a sheet pan, adjusting the baking time accordingly.

How do I get smooth sides on my frosted cake?

Use an offset spatula and cake scraper. Chill the crumb-coated cake before applying the final coat for a clean finish.

Can I substitute sour cream with something else?

Greek yogurt or buttermilk can work, but sour cream gives the richest texture.

How do I get a clean ganache drip?

Chill the cake before applying ganache. Use a spoon or piping bag to control the drips.

Can I skip the cream cheese in the frosting?

You can, but the cream cheese adds tang and helps balance the sweetness. The texture will be slightly different without it.

How long should I chill the cake before serving?

Chill at least 30 minutes after final assembly, but let it sit at room temperature before serving for best flavor and texture.

Conclusion

This Chocolate Raspberry Cake is a true celebration dessert that brings elegance and flavor to the table. With its rich chocolate base, tangy raspberry notes, and luscious ganache finish, it’s sure to become a favorite for birthdays, holidays, or any time you want to treat yourself and your loved ones to something special.