The Chocolate Raspberry Layer Cake is a rich and decadent dessert featuring moist chocolate cake layers filled with luscious raspberry preserves and frosted with a smooth chocolate ganache or buttercream. The combination of deep chocolate and tart raspberries creates a perfectly balanced treat that is ideal for special occasions, celebrations, or whenever you crave an indulgent dessert.
Why You’ll Love This Recipe
- Combines the richness of chocolate with the tartness of raspberries for a perfect flavor balance.
- Moist and fluffy cake layers that stay soft and delicious.
- Can be made with fresh raspberries, raspberry jam, or a combination of both.
- Perfect for birthdays, anniversaries, or elegant dinner parties.
- Easily customizable with different frosting and filling options.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Unsalted butter
- Vegetable oil
- Vanilla extract
- Buttermilk
- Hot coffee (enhances the chocolate flavor)
- Raspberry preserves or fresh raspberries
- Heavy cream (for ganache or frosting)
- Semi-sweet or dark chocolate (for ganache or frosting)
Directions
- Preheat the oven – Set your oven to 350°F (175°C). Grease and line two or three round cake pans with parchment paper.
- Prepare the dry ingredients – In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients – In a large bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine the batter – Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir in the hot coffee until the batter is smooth.
- Bake – Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the raspberry filling – If using fresh raspberries, mash them slightly with a fork. If using raspberry preserves, stir until smooth.
- Assemble the cake – Place one cake layer on a serving plate, spread a layer of raspberry preserves or fresh raspberries over it, and repeat with the next layers.
- Make the chocolate ganache (optional) – Heat the heavy cream until hot but not boiling, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Let it cool slightly before using.
- Frost the cake – Spread the chocolate ganache or chocolate buttercream over the top and sides of the cake.
- Decorate – Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar.
Servings and Timing
- Servings: 10-12 slices
- Prep time: 20 minutes
- Cook time: 25-30 minutes
- Total time: 50-55 minutes
Variations
- White chocolate raspberry cake – Swap dark chocolate for white chocolate in the frosting.
- Extra raspberry flavor – Add raspberry extract to the cake batter or frosting.
- Nutty crunch – Sprinkle chopped almonds or hazelnuts between the layers.
- Lighter option – Use whipped cream frosting instead of chocolate ganache.
- Gluten-free version – Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Room temperature – Store the cake in an airtight container for up to 2 days.
- Refrigeration – Keep in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
- Freezing – Wrap slices individually and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating – Warm a slice in the microwave for 10-15 seconds if you prefer a softer texture.
FAQs
How do I make my chocolate cake extra moist?
Use buttermilk and hot coffee in the batter to enhance moisture and flavor.
Can I use frozen raspberries for the filling?
Yes, but thaw them first and drain excess liquid to avoid making the cake soggy.
What frosting pairs best with this cake?
Chocolate ganache, chocolate buttercream, or even a whipped cream frosting work well.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature or in the fridge.
How do I prevent my cake layers from sticking to the pan?
Grease and line your cake pans with parchment paper for easy removal.
Can I add raspberry extract to the batter?
Yes, a small amount of raspberry extract can enhance the fruit flavor.
How do I make a dairy-free version?
Use dairy-free butter, plant-based milk, and coconut cream instead of heavy cream.
Can I bake this cake as cupcakes?
Yes, bake for about 18-20 minutes at the same temperature.
How can I make the raspberry filling thicker?
Mix raspberry preserves with cornstarch and heat it briefly until thickened.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar may slightly affect the texture and moisture of the cake.
Conclusion
The Chocolate Raspberry Layer Cake is an irresistible dessert that blends rich chocolate and tangy raspberries for a perfect combination of flavors. Whether you serve it for a special celebration or as a weekend indulgence, this cake is sure to impress. Try this recipe today and enjoy a decadent homemade treat!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this rich Chocolate Raspberry Layer Cake, featuring moist chocolate cake layers, a luscious raspberry filling, and a glossy chocolate ganache. This decadent dessert is perfect for special occasions and chocolate lovers!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
Bake the Cake:
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla. Mix until combined.
- Stir in boiling water until smooth.
- Divide batter between pans and bake for 30-35 minutes. Let cool.
Notes
- If you prefer a sweeter filling, add an extra tablespoon of sugar.
- Chill the cake for 1 hour before serving for a firmer ganache.
- This cake pairs beautifully with whipped cream or vanilla ice cream.
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