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My chocolate raspberry cake pairs the richness of moist chocolate cake with the tart, sweet flavor of fresh raspberries. Make it a layer cake or keep it simple.
Craving more chocolate cake recipes? Try my death by chocolate cake, flourless chocolate cake, hot chocolate cake, and chocolate peanut butter cake next.
By far, one of the most underrated flavor combinations in chocolate and raspberries, especially when there’s frosting involved.
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.
Table of Contents
Why I love this recipe
- It’s SO easy to make. The ingredient list is short and sweet (literally), and the batter comes together in just one bowl.
- Works with other berries. You can, in fact, use any type of berries in this cake. Blasphemy, I know!
- Accidentally vegan. There are zero eggs, dairy, or butter, but you’d never know by how light and fluffy it is.
- Layer it up, or keep it simple. This recipe makes a single-layered cake, but it’s easy to double it up and get an impressive layered cake, too.
- Perfect texture. The chocolate cake has a tender crumb, the raspberries burst with each bite, and the creamy chocolate frosting ties it together. Okay, my mouth is watering.
★★★★★ REVIEW
“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.” – Kari
Ingredients needed
- 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.
- 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, or you can cut the carbs and use a sugar-free sweetener.
- 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 together. 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 2 ingredient chocolate frosting or healthy frosting.
- Make a raspberry chocolate ganache by melting chocolate chips with heavy whipping cream and raspberry liqueur.
- If you’re using frozen raspberries, save the thawed juices and use that as part of the liquid for the frosting.
How to make chocolate raspberry cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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. Let the cake cool on a wire rack before frosting and decorating with raspberries.
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.
- 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!
- Make a raspberry cake filling. 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.
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.
Frequently asked questions
Adding frozen raspberries to a cake batter can affect how the cake comes out. There is extra moisture which will likely undercook the cake. I’d stick with using them to decorate and layer.
More easy cakes you’ll love
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
Nutrition
Originally updated August 2022, updated and republished July 2024
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 🙂