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    Home » Cakes » Chocolate Raspberry Cake

    Chocolate Raspberry Cake

    Published: Apr 27, 2022 · Modified: Apr 27, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Moist chocolate raspberry cake recipe! This chocolate raspberry layer cake is made with layers of dark chocolate cake, raspberry filling, and chocolate frosting.

    A slice of chocolate raspberry cake on a white plate with two raspberries next to it.

    Some days call for quick and easy chocolate cakes, and other days call for something a bit more special.

    This three-layer chocolate raspberry cake is definitely something special! It has layers of rich chocolate cake, raspberry filling, and chocolate frosting. This triple layer cake would lovely for special occasions or for holidays.

    Also, if you enjoy a birthday cake with fruit, this impressive chocolate raspberry layer cake makes a show-stopping birthday cake.

    Ingredient notes

    Ingredients for chocolate raspberry cake in dishes.
    • All purpose flour: It's important to properly measure the flour. You can either weigh the flour, or sift/stir it to break it up. Lightly spoon into a measuring cup and level. Avoid packing the flour.
    • Cocoa powder: I use unsweetened cocoa powder. However, you can also use Dutch-processed cocoa powder or a dark cocoa powder would also work.
    • Milk: You can use any milk from skim milk to whole milk. However, the fat in whole milk helps to make a softer, richer cake. Nondairy milk, like almond milk, will also work.
    • Vegetable oil: You can use another type of neutral oil if you prefer.
    • Vanilla extract: Vanilla helps to enhance the chocolate flavor in the cake and the chocolate frosting.
    • Butter: I use salted butter. If you're using unsalted butter, add ½ teaspoon salt to the frosting.
    • Shortening: Shortening helps to create a stable, fluffy frosting. If you don't want to use a frosting with shortening, you may prefer this all-butter chocolate buttercream frosting.
    • Milk: You can swap out milk for heavy cream for a fluffier frosting.
    • Raspberry preserves: You'll want to use a good-quality raspberry jam for the raspberry layer. I prefer seedless raspberry jam, and I recommend not to use raspberry jelly because it can be thinner, which can cause the raspberry filling to leak.

    How to make chocolate raspberry cake

    Cake

    Step 1: Preheat oven to 350°F. Spray three 8-inch round cake pans with nonstick baking spray and add a parchment circle to the bottoms. Set aside.

    Top tip >> Baking spray is a nonstick cooking spray that has flour in it.

    Side by side photos of dry ingredients in a mixing bowl and wet ingredients mixing into dry ingredients.

    Step 2: Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in a large mixing bowl.

    Step 3: Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on low for 30 seconds. Increase the mixer speed and beat on medium-high speed for a minute and a half.

    Side by side photo of water pouring into cake batter and cake batter in a cake pan.

    Step 4: Stir in the boiling water. The batter will be thin.

    Step 5: Divide the batter equally between the three prepared pans.

    Step 6: Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. The cake should also spring back when touched gently.

    Step 7: Let the cake cool in the pan for five minutes, then transfer to a wire rack and allow it to cool.

    Top tip >> Once the cake layers have cooled, you can wrap them tightly in plastic wrap and place in a freezer safe bag. Freeze for up to 1 month before continuing with the recipe.

    Chocolate Buttercream

    Ingredients for frosting in a glass mixing bowl next to a photo of buttercream with milk mixing in.

    Step 8: In the bowl of your mixer cream the butter, shortening, and cocoa powder together until well-combined.

    Step 9: With the mixer on low speed, slowly incorporate the sugar until all of it is incorporated.

    Step 10: Pour the milk and vanilla slowly into the buttercream. Continue mixing until light and fluffy, about two minutes.

    To assemble

    Step 11: Trim off the domed top of your cakes so they are level.

    Side by side photos of a layer of chocolate cake and frosting spreading onto the cake layer.

    Step 12: Place one layer on the plate or your cardboard circle.

    Step 13: Spread a layer of chocolate buttercream about a quarter-inch thick.

    Side by side photos of raspberry jam spreading onto a cake and chocolate frosting on top of a cake.

    Step 14: Spread half of the raspberry preserves on the buttercream.

    Step 15: Repeat this with the next layer finishing up with a cake layer at the top.

    A chocolate cake with a crumb coat and a photo of smoothing frosting on a cake.

    Step 16: Spread a thin layer of frosting around the whole cake.

    Top tip >> This layer helps the cake set and helps to hold in the raspberry layer and prevent leaks.

    Step 17: Place the cake in the fridge for 15 minutes.

    Step 18: Add a thicker layer of buttercream around the cake and smooth out.

    Top tip >> A large offset spatula works well to help smooth the frosting out.

    Step 19: Place the cake back in the fridge for an additional 15 minutes.

    Frosting swirls being piped on a cake and raspberries topping the swirl.

    Step 20: Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.

    Step 21: Top each swirl with a fresh raspberry.

    A chocolate raspberry layer cake on a white platter.

    Tips

    • Make sure you use fresh baking soda, or your cake may not rise well.
    • The quality of the cocoa powder will affect the flavor. I recommend using a good-quality cocoa powder for the best flavor.
    • Temperature matters! Make sure that your ingredients are at room temperature. Cold ingredients won't mix well. Room temperature ingredients also help the cake to rise properly.
    • Greasing the pan: You can either use a nonstick baking spray with flour in it (like Baker's Joy), or you can grease and flour the pan. Using pan release would also work.
    • Stiff frosting: If your frosting seems too stiff, continue mixing to help soften it and incorporate more air for a fluffier frosting.
    • Let it chill: Chilling the cake helps it to set up so that the layers don't slide around.
    • You can use a lazy Susan or a cake turntable to make it easier to frost the cake.
    • Set the cake out of the fridge about 15 minutes before serving to let it soften a bit before slicing.
    • Frosting: You can use another type of frosting if you prefer. You can use chocolate buttercream made with all butter, or you could use chocolate cream cheese frosting. The chocolate cream cheese frosting is softer, so you won't get the same type of finish to the cake if you use it.
    A whole chocolate raspberry cake next to a colander of raspberries.

    Recipe FAQs

    Can I use Dutch-processed cocoa powder?

    You can! Dutch-processed cocoa powder or black Dutch processed cocoa powder will work.

    What does the boiling water do in cake batter?

    The hot water helps to bloom the cocoa powder. This gives the cake a richer chocolate flavor.

    Can I add fresh raspberries to the layers?

    You can! You can cut the raspberries in half and add them over the raspberry preserves. Fresh raspberries won't keep as well, so I don't recommend doing this if you aren't going to eat the cake within 1-2 days.

    Two slices of chocolate raspberry cake on white plates.

    Storage

    The cake should be covered and stored in an airtight container. I press plastic wrap onto the cut section of the cake.

    It will keep for up to one week when properly stored.

    More chocolate cake recipes

    • Hot Chocolate Cake
    • Chocolate Mousse Cake
    • Chocolate Fudge Cake
    • Strawberries and Cream Chocolate Cake

    If you’ve tried this chocolate raspberry cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    A slice of chocolate raspberry cake on a white plate with two raspberries next to it.

    Chocolate Raspberry Cake

    Moist chocolate raspberry cake recipe is made with layers of homemade dark chocolate cake, raspberry filling, and chocolate frosting.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 35 minutes
    Chill: 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 16 servings
    Calories: 851kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 3 8-inch round cake pans

    Ingredients

    Chocolate cake:

    • 3 cups all-purpose flour
    • 3 cups granulated sugar
    • 1 cup unsweetened cocoa powder
    • 1 tablespoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 3 large eggs at room temperature
    • 1 ½ cups milk at room temperature
    • 1 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 ½ cup boiling water

    Chocolate Buttercream Frosting

    • 1 ½ cups butter at room temperature
    • 1 cup shortening
    • 1 cup unsweetened cocoa powder
    • 8 cups powdered sugar
    • ¼ cup milk
    • 2 teaspoon vanilla extract

    Filling and Garnish

    • 1 ¼ cups raspberry preserves
    • Fresh raspberries to garnish
    US Customary - Metric

    Instructions

    Cake

    • Preheat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottom of each pan. Set aside.
    • Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl.
    • Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on low for 30 seconds.
    • Increase the mixer speed and beat on medium-high speed for a minute and a half.
    • Stir in the boiling water.
    • Divide the batter equally between the three cake pans.
    • Bake for 35-45 minutes, or until the cake springs back when touched gently.
    • Let the cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.

    Chocolate Buttercream

    • In the bowl of your mixer cream the butter, shortening, and cocoa powder together until well-combined.
    • With the mixer on low speed, slowly incorporate the sugar until all of it is incorporated.
    • Pour the milk and vanilla slowly into the buttercream. Continue mixing until light and fluffy, about two minutes.

    To Assemble

    • Trim off the domed top of your cakes so they are level.
    • Place one layer on the plate or your cardboard circle.
    • Spread a layer of chocolate buttercream about a quarter-inch thick.
    • Spread half of the raspberry preserves on the buttercream.
    • Repeat this with the next layer finishing up with a cake layer at the top.
    • Spread a thin layer of buttercream around the whole cake.
    • Place the cake in the fridge for 15 minutes.
    • Add a thicker layer of buttercream around the cake and smooth out.
    • Place the cake back in the fridge for an additional 15 minutes.
    • Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
    • Top each swirl with a fresh raspberry.

    Nutrition

    Serving: 1serving | Calories: 851kcal | Carbohydrates: 141g | Protein: 7g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 77mg | Sodium: 525mg | Potassium: 299mg | Fiber: 5g | Sugar: 111g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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