You need this perfect summer dessert recipe. A chocolate raspberry cake layered with frosting, cake and raspberry preserves, then topped with a sweet chocolate ganache.
Lets get into the recipe…
Equipment & Ingredients
To make this chocolate raspberry cake you will need these ingredients:
- Cocoa Powder
- Flour
- Butter
- Cream Cheese
- Eggs
- Salt
- Chocolate Chips
- Vanilla Extract
- Sugar
- Brown Sugar
- Freeze Dried Raspberries
- Powdered Sugar
- Espresso
- Vegetable Oil
- Baking Soda
- Baking Powder
- Raspberry Preserves
- Heavy Cream
As for the equipment, this is all you will need:
- Mixing Bowls
- 9 inch round baking pans
- Hand mixer
- Saucepan
- Whisk
This decadent chocolate cake will have you trying to stop yourself from taking another bite.
Be sure to share this chocolate raspberry cake or recipe with your family and friends and let me know how it came out for you in the comments 🙂
Chocolate Raspberry Cake
This Chocolate Raspberry Cake is a decadent three-layer dessert featuring rich, moist chocolate cake infused with espresso, layered and frosted with a tangy-sweet raspberry buttercream made from real raspberries and cream cheese. Finished with a silky chocolate ganache drizzle and fresh raspberries on top, it's the perfect showstopper for any celebration or special occasion.
Equipment
- 3 8-inch round cake pans
- Hand Mixer
- Mixing Bowls
- Wire Rack, for cooling
- Offset spatula or knife for frosting
- Saucepan or microwave-safe bowl for ganache
Ingredients
Chocolate Cake
- 2 ¾ cup cake flour
- 1 ¼ cup white granulated sugar
- 2 cups brown sugar
- 1 ¼ cup unsweetened cocoa powder
- ¼ cup espresso powder
- 1 teaspoon salt
- 3 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups boiling water
Raspberry Frosting
- 1 ¾ cup unsalted butter softened
- 6 ounces cream cheese
- 5 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup freeze dried raspberries crushed into powder
- 2 tablespoons raspberry preserves
Chocolate Ganache
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Toppings
- Raspberries
Instructions
Prep the Cake Pans & Oven
- Preheat oven to 350°F (175°C).
- Grease the three 8-inch round pans and line the bottoms with parchment paper.
- Lightly flour the sides or use baking spray.
Make the Chocolate Cake Batter
- In a large mixing bowl, sift or whisk together:
- 2 ¾ cups cake flour
- 1 ¼ cups white granulated sugar
- 2 cups brown sugar
- 1 ¼ cups unsweetened cocoa powder
- ¼ cup espresso powder
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 ½ teaspoons baking powder
Add and mix in:
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- Slowly pour in 2 cups boiling water, mixing until fully incorporated. Batter will be thin—this is normal.
Bake the Cakes
- Evenly divide the batter between the 3 prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove cakes from pans and let cool completely on a wire rack (about 30 minutes).
Make the Raspberry Frosting
- In a large bowl, using a hand mixer, cream together:
- 1 ¾ cups softened unsalted butter
- 6 ounces cream cheese
- Beat until light and fluffy (2–3 minutes).
Gradually add:
- 5 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup freeze-dried raspberries (crushed into powder)
- 2 tablespoons raspberry preserves
- Mix until smooth and vibrant pink. Add a touch more milk if needed for spreading consistency.
Make the Chocolate Ganache
- In a small saucepan or microwave-safe bowl, heat ½ cup heavy cream until just simmering.
- Pour over ¾ cup semisweet chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.
- Stir in ½ teaspoon vanilla extract. Let cool slightly to thicken before drizzling.
Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of raspberry frosting.
- Repeat with second and third layers, then frost the top and sides of the cake with remaining frosting.
- Chill the cake for 15–20 minutes to firm it up.
Add Ganache & Garnish
- Once chilled, drizzle chocolate ganache over the top of the cake, letting it drip down the sides.
- Top with fresh raspberries as desired.
Notes
Serve & Store
Let the cake sit at room temperature for 10–15 minutes before serving. Store leftovers in the refrigerator for up to 4–5 days.
Let the cake sit at room temperature for 10–15 minutes before serving. Store leftovers in the refrigerator for up to 4–5 days.
Tried this recipe?Let us know how it was!
