If you’re searching for the best chocolate raspberry cake, look no further! This luscious creation combines moist chocolate cake layers, creamy raspberry cream cheese frosting, and a stunning chocolate ganache drip. Whether you’re planning a party, celebrating a special occasion, or simply craving a slice of indulgence, this cake delivers a perfect balance of rich chocolate and bright raspberry flavors.
Why You’ll Love This Chocolate Raspberry Cake
This isn’t just any cake it’s an easy chocolate raspberry cake that feels like a professional dessert but can be made in your kitchen. Here’s why it’s irresistible:
- Moist Chocolate Cake: One bowl is all you need to whip up the most tender, chocolatey cake layers.
- Raspberry Cream Cheese Frosting: A unique frosting that blends the tang of cream cheese with the vibrant flavor of raspberries.
- Raspberry Preserves Filling: This layer of sweetness enhances the raspberry flavor without overpowering the chocolate.
- Chocolate Ganache Drip: A glossy, waterfall-like drip adds elegance and a deep cocoa punch.
- Customizable Options: Easily adapt this recipe for gluten-free or dairy-free needs, or switch up the fruits for variety.
This cake is a show-stopper, perfect for gatherings or family dinners. Don’t be surprised if someone asks, “Where did you get this chocolate raspberry cake near me?”
Ingredients You’ll Need
Chocolate Cake:
- Hot Water: 2 cups (472 mL)
- Unsweetened Natural Cocoa Powder: 1 ½ cups + 2 tbsp (157 grams)
- Cake Flour: 3 cups, spooned & leveled (330 grams)
- Light Brown Sugar: 2 ¼ cups, packed (488 grams)
- Granulated Sugar: 1 cup (206 grams)
- Baking Soda: 3 tsp
- Baking Powder: 1 ½ tsp
- Salt: ¾ tsp
- Espresso Powder: 2 tsp (optional, enhances chocolate flavor)
- Full-Fat Sour Cream: 1 ½ cups, room temperature (360 grams)
- Milk: ¼ cup (60 mL)
- Eggs: 4 large, room temperature
- Vegetable Oil: ½ cup (106 mL)
- Vanilla Extract: 1 ½ tsp
Raspberry Frosting:
- Salted Butter: 1 ¾ cups, softened (396 grams)
- Powdered Sugar: 5 cups
- Milk: 1 tbsp
- Vanilla Extract: 2 tsp
- Freeze-Dried Raspberries: 1 cup + 2 tbsp, pulsed to a powder
- Raspberry Preserves: 2 tbsp
- Cream Cheese: 6 oz, block-style
Filling:
- Raspberry Preserves: ⅔ cup
Chocolate Ganache Drip:
- Semi-Sweet Chocolate: 4 oz, finely chopped
- Heavy Cream: ½ cup (4 oz)
- Vegetable Oil: 1–2 tsp (optional, for smoothness)
Decorating:
- Fresh raspberries
- Mini chocolate chips
How to Make Chocolate Raspberry Cake
1. Make the Cake Layers
Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans, line them with parchment, and dust with flour.
Mix the hot water with cocoa powder until dissolved and let cool. In a large bowl, whisk dry ingredients, then add wet ingredients, including the cocoa mixture. Stir until just combined.
Divide batter evenly between the pans and bake for 23–27 minutes. Cool in pans for 10 minutes, then invert onto wire racks.
2. Prepare the Raspberry Frosting
Beat butter until creamy, then gradually mix in powdered sugar. Add milk, vanilla, and a pinch of salt.
Stir in the freeze-dried raspberry powder and raspberry preserves. Add cream cheese and beat until smooth.
3. Assemble the Cake
Place one cake layer on a turntable, spread frosting, and pipe a border around the edge. Add raspberry preserves in the center and smooth evenly. Repeat with the second layer.
Add the top layer upside down for a flat surface. Apply a thin layer of frosting to seal in crumbs, then chill for 30 minutes.
Frost the entire cake, leaving a semi-naked look if desired.
4. Add the Ganache Drip
Heat heavy cream until simmering, pour over chocolate, and stir until smooth. Add oil if needed. Pour over the cake and let drip over the edges.
5. Decorate and Serve
Add swirls of leftover frosting, fresh raspberries, and chocolate chips. Chill briefly to set. Slice and enjoy!
Expert Tips for Success
Use an oven thermometer to ensure an accurate temperature for evenly baked layers.
Measure flour correctly by spooning and leveling for precision. Too much flour can result in a dense cake.
Chill the cake between steps and use a frosting border to contain the filling.
Invest in tools like a turntable and offset spatula for easier assembly.
Variations and Substitutions
Dairy-Free: Use plant-based butter, cream, and cream cheese.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Blueberry or Strawberry: Swap raspberry preserves and freeze-dried raspberries for another berry of your choice.
Homemade Raspberry Sauce: Replace preserves with a homemade raspberry coulis for a fresh twist.
FAQs
No, natural cocoa powder is essential for proper rising.
Adding too much raspberry preserves can thin out the frosting. Stick to freeze-dried raspberries for the best texture.
Chill the cake between steps and use a frosting border to contain the filling.
Storing and Serving
Store leftovers in an airtight container in the fridge for up to 4–5 days. Press plastic wrap over slices for added freshness.
Wrap the frosted cake tightly and freeze for up to 1 month. Defrost overnight in the fridge.
Related Recipes to Try
Looking for more delicious desserts? Check these out:
Red Velvet Cupcakes
One-Bowl Chocolate Cake
Valentine Red Velvet Cake Mix Cookie Bars
Save this chocolate raspberry ganache cake recipe to try later and share your results with friends and family. Happy baking!
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Chocolate Raspberry Cake Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12+ slices 1x
Description
A rich and decadent Chocolate Raspberry Cake with moist chocolate layers, tangy raspberry cream cheese frosting, vibrant raspberry preserves, and a glossy chocolate ganache drip. Perfect for celebrations or indulgent treats, this recipe combines bold flavors with a stunning presentation.
Ingredients
For the Chocolate Cake:
- 2 cups hot water (472 mL)
- 1 ½ cups + 2 tbsp unsweetened natural cocoa powder (157 g)
- 3 cups cake flour, spooned & leveled (330 g)
- 2 ¼ cups light brown sugar, packed (488 g)
- 1 cup granulated sugar (206 g)
- 3 tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- 2 tsp espresso powder (optional)
- 1 ½ cups full-fat sour cream, at room temperature (360 g)
- ¼ cup milk (60 mL)
- 4 large eggs, at room temperature
- ½ cup vegetable oil (106 mL)
- 1 ½ tsp vanilla extract
For the Raspberry Frosting:
- 1 ¾ cups salted butter, softened (396 g)
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 cup + 2 tbsp freeze-dried raspberries, pulsed into a powder
- 2 tbsp raspberry preserves
- 6 oz full-fat cream cheese (block style)
For the Filling:
- ⅔ cup raspberry preserves
For the Chocolate Ganache Drip:
- 4 oz semi-sweet chocolate, finely chopped
- ½ cup heavy cream (4 oz)
- 1–2 tsp vegetable oil (optional)
For Decorating:
- Fresh raspberries
- Mini chocolate chips
Instructions
1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line with parchment paper, and dust with flour.
In a large bowl, mix hot water with cocoa powder until dissolved. Set aside to cool. In another bowl, whisk together the dry ingredients, including sugars. Add the wet ingredients, including the cooled cocoa mixture, and stir until combined.
2: Bake the Cake
Divide the batter evenly among the prepared pans. Bake for 23–27 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
3: Make the Raspberry Frosting
In a large bowl, beat the butter until creamy. Gradually add powdered sugar, mixing well between additions. Add milk, vanilla extract, and a pinch of salt. Stir in freeze-dried raspberry powder and raspberry preserves. Lastly, beat in the cream cheese until smooth.
4: Assemble the Cake
Place one cake layer on a cake turntable. Spread a layer of frosting over the top, then pipe a border of frosting around the edges. Fill the center with raspberry preserves and spread evenly. Repeat with the second layer. Place the final layer upside down for a flat surface. Apply a thin crumb coat of frosting around the entire cake and chill for 30 minutes. Frost the cake fully, smoothing the sides and top.
5: Add the Ganache Drip
Heat the heavy cream until simmering. Pour over the chopped chocolate and let sit for 3–4 minutes, then stir until smooth. Add vegetable oil for a pourable consistency if needed. Drizzle the ganache over the edges of the chilled cake and smooth across the top with an offset spatula.
6: Decorate and Serve
Pipe swirls of leftover frosting on top and decorate with fresh raspberries and mini chocolate chips. Chill for 20–30 minutes to set the ganache. Slice and enjoy!
Notes
- Substitute sour cream with full-fat Greek yogurt if needed.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Cake layers and frosting can be made a day ahead. Store cake layers tightly wrapped at room temperature and frosting in the fridge.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 1239 kcal
- Sugar: 136 g
- Sodium: 793 mg
- Fat: 58 g
- Saturated Fat: 30 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 177 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 177 mg
Keywords: Chocolate Raspberry Cake, chocolate raspberry ganache cake, easy chocolate raspberry cake, best chocolate raspberry cake