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–+ servings

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Course Dessert
Servings 8 people

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.
Keyword chocolate raspberry cake, raspberry cake
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