If you’ve ever dreamed of a dessert that perfectly balances rich, moist chocolate with the bright pop of fresh raspberries, then this Chocolate Raspberry Cake Recipe is about to become your new favorite indulgence. Each bite delivers a luscious blend of deep cocoa flavor and sweet-tart raspberry preserves wrapped in tender layers, creating an unforgettable taste experience that’s as stunning to look at as it is satisfying to eat. Whether you’re celebrating a special occasion or simply craving a treat that feels extra special, this cake will not disappoint.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step toward creating this Chocolate Raspberry Cake Recipe masterpiece. Each component is straightforward yet essential, contributing to the perfect texture, flavor balance, and visual appeal of the final cake.
- Flour (3 cups): The sturdy base that gives the cake structure and crumb.
- Granulated sugar (3 cups): Adds sweetness and helps create a tender crumb.
- Cocoa powder (1 cup for batter, plus 1 cup for frosting): Provides rich chocolate depth, key for that irresistible flavor.
- Baking soda (1 tablespoon) and baking powder (1 teaspoon): These leavening agents ensure your cake rises perfectly light and fluffy.
- Salt (1 teaspoon): Balances sweetness and enhances chocolate flavor.
- Eggs (3, room temperature): Bind ingredients and add moisture.
- Milk (1 1/2 cups, room temperature): Keeps the batter smooth and tender.
- Vegetable oil (1 cup): Keeps the cake moist with a soft texture.
- Vanilla extract (2 teaspoons): Adds a warm aroma and complements the chocolate.
- Boiling water (1 1/2 cups): Intensifies the cocoa flavor and creates a luscious batter.
- Butter (1 1/2 cups, room temperature) and shortening (1 cup): The perfect duo for creamy, smooth frosting.
- Powdered sugar (8 cups): Sweetens and thickens the frosting beautifully.
- Milk (1/4 cup for frosting): Adjusts the frosting consistency for spreading or piping.
- Raspberry preserves (1 1/4 cups): The fruity heart of this cake, adding a sweet-tart surprise.
- Fresh raspberries (for garnish): Brighten the presentation and enhance the fresh raspberry flavor.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Prepare Your Pans
Begin by heating your oven to 350 degrees Fahrenheit. Spray three 8-inch cake pans with nonstick baking spray and line the bottoms with parchment paper circles. This step ensures your cakes release effortlessly without shattering the delicate crumb.
Step 2: Mix the Dry Ingredients
In your mixer bowl, whisk together 3 cups of flour, 3 cups of granulated sugar, 1 cup of cocoa powder, 1 tablespoon baking soda, 1 teaspoon salt, and 1 teaspoon baking powder. This combination lays the foundation of flavor and texture.
Step 3: Add Wet Ingredients
Next, add 3 room-temperature eggs, 1 1/2 cups milk (also room temperature), 1 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mix. Beat on medium-high speed for two minutes to blend everything smoothly and aerate the batter for a light crumb.
Step 4: Stir in Boiling Water
Carefully stir in 1 1/2 cups of boiling water. This step might feel unusual, but the hot water intensifies the chocolate flavor and gives your cake its signature moistness. Your batter will be thin—don’t worry, that is exactly how it should be.
Step 5: Divide and Bake
Pour the batter evenly into the prepared cake pans. Bake them for about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back gently when touched. Your kitchen will be filled with an irresistible chocolate aroma during this time.
Step 6: Cool Your Cakes
Allow the cakes to cool in their pans for five minutes before turning them out onto a wire rack. Cooling properly avoids sogginess and sets the crumb structure perfectly for frosting.
Step 7: Prepare the Frosting
While your cakes cool down, it’s time to whip up the frosting. Cream together 1 1/2 cups softened butter and 1 cup shortening until light and airy. Gradually add 8 cups powdered sugar and 1 cup cocoa powder, continuing to beat. Add 1/4 cup milk and 2 teaspoons vanilla extract to adjust to your desired spreadable consistency.
Step 8: Assemble with Raspberry Preserves
Place your first cake layer on the serving plate and spread a generous dollop of raspberry preserves over it. Add a layer of frosting right on top of the raspberry preserve to keep the layers beautifully moist and flavorful. Repeat with remaining layers, finishing the cake with a smooth or textured coat of chocolate frosting all around.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
To elevate your Chocolate Raspberry Cake Recipe beyond deliciousness, adorn the top with fresh raspberries scattered artfully across the frosting. Consider dusting a little powdered sugar or grated chocolate on top for an elegant finish that invites guests to indulge.
Side Dishes
This cake pairs wonderfully with a light whipped cream or a scoop of vanilla bean ice cream to balance its rich chocolate depth. For a sophisticated touch, serve with a drizzle of raspberry coulis or a fruity sparkling wine to complement the raspberry notes.
Creative Ways to Present
For celebrations, slice the cake into neat squares and serve on decorative plates with a single raspberry on top of each piece. You can also transform it into mini layered cupcakes using the same ingredients or cut the cake into smaller bites for a delightful party platter.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to two days to preserve texture, or keep refrigerated if your home is warm. This cake’s moistness holds up nicely, ensuring every piece stays delicious.
Freezing
You can freeze the cake layers separately, wrapped well in plastic and foil, for up to three months. Thaw overnight in the refrigerator and bring to room temperature before frosting to maintain freshness and the best texture.
Reheating
Since this is a chilled cake, reheating is not necessary. If desired, let refrigerated slices sit out for 15–20 minutes to soften slightly before serving—this allows the flavors and textures to shine.
FAQs
Can I use frozen raspberries instead of fresh for garnish?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture that could make the frosting runny.
Is this cake gluten-free?
This particular Chocolate Raspberry Cake Recipe uses regular flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends for a tasty alternative.
How do I get the cake layers perfectly even?
Using a kitchen scale to portion batter evenly or using a cake leveler after baking helps achieve uniform layers for a professional look.
Can I substitute butter for shortening in the frosting?
You can use all butter if you prefer a richer taste, but the shortening helps keep the frosting light and stable, especially at room temperature.
What is the best way to serve the cake for a crowd?
Serving the cake pre-cut on a large platter with fresh raspberries and extra preserves on the side allows guests to enjoy as much as they like, making it perfect for gatherings.
Final Thoughts
Making this Chocolate Raspberry Cake Recipe is like opening a treasure chest of flavors—each slice bursting with chocolatey richness and vibrant raspberry sweetness. I hope you feel inspired to bake this stunning cake for your next celebration or cozy night in. Once it’s on your table, your family and friends will be asking for this recipe again and again.
