Chocolate Raspberry Cake
This post may contain affiliate links. See my disclosure policy.
My chocolate raspberry cake features ultra-moist chocolate layers filled with a creamy ganache and bursts of fresh raspberries. It’s surprisingly easy to make with pantry staples, and perfect for celebrations and special occasions.
If you are like me and think some chocolate cakes can be a little too sweet or rich (yes, even for me!), then my chocolate raspberry cake recipe is your answer.
I tested this recipe multiple times to perfect this cake. Initially, I blended the raspberries into the cake batter, but found they got lost in all the chocolate. To combat this, I layer fresh raspberries with the frosting, so every bite is sweet, rich, and just the right amount of tartness.
It’s very easy to make, and I purposely use pantry staple ingredients, so you can whip it up on a whim (although it’s more worthy of a birthday or celebration). I like to make a layer cake (as pictured), but it works just as well as a sheet cake or a single-layer circular cake.
Why I love this raspberry chocolate cake
- Quick and easy. The cake bakes in under 30 minutes!
- Pantry staples only. It’s made without eggs or butter.
- Versatile. You can easily make this vegan, dairy-free, or gluten-free with a few minor tweaks.
Key Ingredients
Find the printable recipe with measurements below.
- All-purpose flour. Preferably sifted to remove clumps. Use gluten-free flour if needed, but make sure it has xanthan gum. If it doesn’t, add ¼ teaspoon. I like Bob’s Red Mill.
- Cocoa powder. I used unsweetened Dutch-processed cocoa powder, which I find has the best rich (but not overpowering) dark chocolate flavor.
- Sugar. I used white sugar, but brown sugar works.
- Baking soda. Works with the vinegar to give the cake some rise and fluffiness without eggs.
- Salt. Brings out the sweetness of the cake.
- Vinegar. Either apple cider vinegar or white vinegar can be used.
- Oil. Use a neutral-flavored oil, like canola oil or vegetable oil.
- Vanilla extract. A must for any good cake recipe!
- Water. To mix everything. I also tested almond milk, and it didn’t make a big texture difference, but you can use either.
- Raspberries. Use fresh OR frozen raspberries. If you use frozen, let them thaw to room temperature and drain the excess juice.
Frosting options
I love the simplicity of this cake recipe, but when I want to go the extra mile, I love getting creative with frosting. Here are some ideas:
- Try my foolproof dairy free frosting or healthy frosting.
- Any store-bought chocolate frosting works, including Betty Crocker.
How to make chocolate raspberry cake
Step 1- Mix. In a medium bowl or stand mixer, combine the dry ingredients. Add the rest of the cake ingredients and whisk to combine.
Step 2- Bake. Pour the cake batter into the cake pan. Bake for 25-30 minutes or until a toothpick comes out clean.
Step 3- Let the cake cool on a wire rack before frosting and decorating with raspberries.
★★★★★ REVIEW
“This was so easy and delicious. Finally, a “go-to” recipe that allows my dairy-free daughter to enjoy a yummy dessert for the holidays.” – Kari
Arman’s recipe tips
- Make a double-layered cake. Double the ingredients and top the cake layers with sheets of frosting and raspberries.
- Use a springform pan. While optional, I find it makes for easy removal. If you don’t have a springform pan, you can line the pan with parchment paper and leave a few inches overhanging on the sides.
- Don’t overbake the cake. It’ll continue to cook as it cools, so pull it from the oven as soon as a toothpick comes out mostly clean. Mine usually takes around 27 minutes.
- Intensify the chocolate flavor. Swap some of the liquid for warm espresso. It’ll help the cocoa powder dissolve and enhance the chocolate flavor. You won’t taste the coffee!
- Use raspberry jam instead. If you make a layered cake, do yourself a favor and layer the cakes with raspberry filling (I just use raspberry jam), then garnish the top with fresh raspberries. It’s easier than using fresh raspberries!
Frequently asked questions
I don’t recommend doing this. I tested this out and found that the frozen raspberries added extra moisture to the batter, but also lost their flavor. You’ll be left with a slightly soggy cake with weak chocolate flavor.
Yes, you can. Once the batter is made, distribute it amongst a 12-count muffin tin and bake for 17-18 minutes or until a toothpick comes out mostly clean. Let them cool in the tin for 10 minutes before transferring to a wire rack. Once completely cooled, add the frosting.
Storage instructions
To store: Leftover cake should be stored in an airtight container in the refrigerator for up to two weeks.
To freeze: Wrap cake slices in plastic wrap, place them in a freezer-friendly container, and store in the freezer for up to 6 months.
If you tried this Chocolate Raspberry Cake recipe, please leave a star rating and comment. It helps others thinking of making this.
Chocolate Raspberry Cake
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 1/4 cup cocoa powder
- 1 cup sugar * See notes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 6 tablespoon oil canola oil, vegetable oil, or any neutral flavored oil.
- 1 cup water
- 1 cup chocolate frosting
- 1 cup raspberries fresh or frozen
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
- In a large mixing bowl, add your flour, cocoa powder, sugar, baking soda, and salt, and mix well. Add the vanilla extract, vinegar, oil, and water. Mix well, until combined.
- Transfer the cake batter into the cake pan. Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely, before frosting.
- To frost the cake, add a thin layer of chocolate frosting. Next, place a single layer of raspberries on top, followed by a thicker layer of chocolate frosting. If making a layer cake, repeat the process.
Notes
- Leftovers: Keep in the fridge, covered, for up to 2 weeks. Freeze slices in the freezer for up to 6 months.
- Gluten-free: Use a gluten-free all-purpose baking flour, like Bob’s Red Mill or Dove Farms. Do not swap it out for almond flour or another grain-free flour.
- Vegan: Use dairy-free frosting.
- Frozen raspberries: Thaw them completely before using.
What an amazing dessett. Seems not too sweet.
I have raspberries only in freezer now. Do you think I need to put frozen ones or to leave them for some time to unfrost?
Love all your recipes! Thank you!
It is actually so easy to make. I hope it will turn out good as the recipe doesnt include eggs. It should be fine?
This was so easy and delicious. Finally a “go-to” recipe that allows my dairy-free daughter to enjoy a really yummy dessert for the holidays. So many other dairy-free recipes that I’ve tried have been giant fails, but not this one. I bordered the perimeter with fresh raspberries and it was a beautiful Christmas dessert. Thank you!
Hi anyone try baking the cake with erythritol /non fruit? It’s the substitutions 1:1? Thanks
I’d use monk fruit or allulose.
Hi! before I make this, do you bake it all in one cake tin then cut into 3 layers? The picture at step 2 shows 3 cakes that haven’t been cut? Or can I divide the mixture into 3, 8 inch sandwich tins?
Either works, but if you do bake it in 3 pans, you’ll need to double or triple the base recipe.
Hi
This looks so good!
Can I use almond flour for this?
Not that I’ve tried 🙂