Indulge in the sublime harmony of rich chocolate and bright, tangy raspberries with this sensational chocolate raspberry cake recipe. This show-stopping dessert features three tender, moist chocolate cake layers, generously filled with a vibrant homemade raspberry buttercream crafted from fresh raspberries, and elegantly enrobed in a luscious chocolate fudge frosting. What makes this recipe truly special is its surprising ease: the chocolate cake batter comes together effortlessly in a single bowl with just a whisk, making it almost as simple as a box mix, yet delivering a flavor and texture that is infinitely more profound and satisfying.

This meticulously balanced, three-layered chocolate raspberry cake is designed to impress, both visually and gastronomically. Each bite offers a delightful interplay of textures and tastes: the deep, earthy notes of moist chocolate cake, the sweet-tart burst of quick raspberry jam, the creamy smoothness of raspberry buttercream, all crowned with a velvety, rich chocolate fudge frosting. Every component is thoughtfully crafted to complement the others, culminating in an indulgent and breathtakingly beautiful dessert that’s perfect for any occasion, from casual family gatherings to elegant celebrations.

Once you discover the joy and satisfaction of creating a homemade layered cake, it’s a journey you’ll want to continue! For those eager to explore more easy yet impressive layered cake recipes, perfect for birthdays, holidays, or simply a delightful end to a family dinner, consider starting with classics like the best red velvet cake, an easy moist chocolate cake, or a classic yellow cake for a touch of nostalgic comfort. If you’re ready to elevate your baking skills to pastry chef levels and construct truly spectacular cakes, delve into my devil’s food cake recipe and be sure to watch my comprehensive video on how to assemble a four-layered cake for expert guidance.

Table of Contents

• Why You Will Love This Decadent Chocolate Raspberry Cake
• Expert Tips for Crafting Perfect Chocolate Raspberry Cakes
• Essential Ingredients & Smart Substitutions
• Creative Variations for Your Layered Cake
• Step-by-Step: How to Bake and Assemble Your Chocolate Raspberry Cake
• Chef Lindsey’s Expert Tip for Layered Cakes
• Frequently Asked Questions About Chocolate Raspberry Cake
• Chocolate Raspberry Cake Recipe Card
• Explore More Delicious Cake Recipes

Expert Tips for Crafting Perfect Chocolate Raspberry Cakes

• Strategic Component Preparation (Make Ahead for Ease). Layered cakes can seem intimidating, but breaking down the process makes it manageable. If you’re planning this chocolate raspberry cake for a birthday, holiday, or special event, prepare its individual components in advance. The chocolate cake layers can be baked a few days ahead and stored. Similarly, the raspberry jam and raspberry buttercream can be made days in advance and refrigerated. This thoughtful planning will transform the final assembly day into a relaxed and enjoyable experience, making the layering process feel like a breeze.
• Optimize Baking with Baking Sheets for Even Layers. For consistently even cake layers and faster baking times, consider baking your chocolate cake batter in baking sheets rather than traditional round cake pans. Once baked, you can use a cake ring to effortlessly cut out perfect, uniform circular layers from the sheet cake. This method not only ensures beautifully symmetrical layers but also leaves you with delicious cake scraps – perfect for snacking or making delightful cake pops!
• Customize Quick Jam Sweetness to Berry Flavor. Raspberries, whether fresh or frozen, can vary significantly in sweetness depending on the season and ripeness. When preparing the quick raspberry jam, always taste your berries first. Adjust the amount of lemon juice and granulated sugar according to your preference and the natural sweetness of the fruit. This ensures your jam provides the perfect bright, sweet-tart contrast to the rich chocolate cake and buttercream. A perfectly balanced jam is key to the overall flavor profile of your chocolate raspberry cake.
• Ensure Room Temperature Ingredients for Best Emulsion. For the cake and buttercream, using room temperature ingredients (especially eggs and butter) is crucial. Room temperature ingredients emulsify more effectively, creating a smoother, more homogenous batter and buttercream. This leads to a finer crumb in your cake and a silkier texture in your frosting, preventing separation and ensuring everything comes together beautifully.
• Don’t Overmix the Cake Batter. Once you add the flour to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, dense cake with tunnels. A light hand and a whisk are your best friends here, ensuring a tender and soft chocolate cake.

Essential Ingredients & Smart Substitutions

For the Moist Chocolate Cake Layers:

• Dutch-processed Cocoa Powder: I highly recommend using Dutch-processed cocoa powder. This type of cocoa has been treated with an alkaline solution, neutralizing its acidity. This is important because it won’t react with baking soda or baking powder in the same way natural cocoa does. The result is a richer, deeper chocolate flavor and a noticeably darker, more appealing color for your chocolate raspberry cake.
• All-purpose Flour: All-purpose flour provides the ideal balance of gluten, ensuring a wonderfully tender and soft chocolate cake crumb. To prevent undesirable holes and “tunnels” in your cake, it is crucial not to overmix the batter once the flour is added. For an even more delicate cake, cake flour can be substituted with excellent results.
• Kosher Salt: A essential ingredient for baking, kosher salt not only enhances the overall flavor profile of the chocolate but also balances the sweetness, making the cake more complex and enjoyable.
• Baking Soda & Baking Powder: The combination of both baking powder and baking soda is key to achieving a superior and more consistent rise in the oven. Baking soda reacts with acidic ingredients, while baking powder provides a steady lift, ensuring a light and airy texture.
• Large Eggs: Using whole large eggs is vital for emulsifying the oil into the batter effectively. This process creates a stable mixture that results in an incredibly moist cake without any greasy residue, contributing to the rich texture of the chocolate raspberry cake.
• Vanilla Extract: A foundational flavor enhancer, vanilla extract complements the chocolate beautifully, adding depth and warmth to the cake’s profile.
• Vegetable Oil: Neutral vegetable oil is the secret to making this chocolate cake, and my easy carrot cake recipe, exceptionally moist. I emulsify it with the sugar and eggs to create a super moist batter that remains light and never greasy. It’s important to choose a neutral-flavored oil; stronger oils like olive oil will be detectable in the final product.
• Granulated Sugar: Granulated sugar is not just for sweetness; it plays multiple roles in this chocolate raspberry cake, aiding in leavening, retaining moisture, influencing texture, and providing structural stability to the cake.
• Whole Milk: I consistently bake with whole milk due to its higher fat content and rich flavor. The extra fat helps to keep the cake wonderfully tender and moist, contributing to its luxurious mouthfeel.

For the Bright Raspberry Jam and Creamy Raspberry Buttercream:

• Fresh or Frozen Raspberries: Both fresh and frozen raspberries work perfectly for this recipe. If baking during the winter months, I highly recommend opting for frozen raspberries, as they often have a more concentrated flavor and lower water content compared to out-of-season fresh berries. These are also my go-to for my delicious white chocolate raspberry cookies!
• Lemon Juice: A squeeze of fresh lemon juice is essential. It brightens the raspberry jam, cutting through the sweetness and adding a well-rounded, tangy dimension that perfectly complements the chocolate. While store-bought works, fresh-squeezed or high-quality frozen juice offers the best flavor.
• Granulated Sugar: The granulated sugar in the jam serves to both thicken the raspberry cake filling to the right consistency and add the necessary sweetness.
• Unsalted Butter: For the most stable and deliciously smooth buttercream, always use a high-quality unsalted butter. Using salted butter can result in a noticeably salty buttercream, which would detract from the delicate raspberry flavor.
• Confectioner’s Sugar (Powdered Sugar): Confectioner’s sugar, finely ground into a powder, is a staple for American buttercreams. Its fine texture allows it to dissolve easily into the butter, creating a wonderfully smooth, silky buttercream without the need for heating.
• Vanilla Extract: A small amount of vanilla extract enhances the flavor of the buttercream, providing a warm background note that balances the tartness of the raspberry.
• Kosher Salt: Just a pinch of kosher salt helps to highlight the flavors in the buttercream, preventing it from tasting overly sweet and bringing out the natural fruitiness of the raspberries.

For the Luxurious Chocolate Fudge Frosting:

• Heavy Cream (40% Fat): I strongly advise using a full-fat (40%) heavy whipping cream. It is less prone to breaking than lighter whipping creams and its higher fat content is crucial for achieving a truly rich, smooth, and stable chocolate fudge frosting that drapes beautifully over your chocolate raspberry cake.
• Light Corn Syrup: Light corn syrup functions as a thickening agent, similar to sugar, but without adding excessive sweetness. It contributes to a wonderfully thick, smooth, and glossy texture in the frosting. Honey can also be used as a suitable substitute if preferred.
• Quality Dark Chocolate (54%-65% Cocoa Solids): For the best balance of sweetness and deep chocolate flavor, I prefer using a dark chocolate with at least 54% cocoa solids, up to 65%. This range ensures a sophisticated chocolate taste that truly gives the impression of a decadent dark chocolate cake. Always chop bar chocolate; it melts and incorporates far better than chocolate chips, which often contain stabilizers that prevent smooth melting.
• Vanilla Extract: Vanilla extract works synergistically with the chocolate, deepening its flavor and adding a comforting aroma to the fudge frosting.
• Kosher Salt: A small amount of kosher salt is essential in the frosting to enhance the chocolate flavor and balance the overall sweetness, preventing it from being cloying.
• Dutch-processed Cocoa Powder: Adding Dutch-processed cocoa powder to the fudge frosting intensifies the chocolate flavor and contributes to a darker, richer color. It also helps to keep the frosting from becoming overly sweet, providing a more complex and satisfying finish. Regular cocoa powder can be used, but expect a sweeter, lighter-colored frosting.
• Unsalted Butter: A small amount of unsalted butter is incorporated into the warm ganache to add a luxurious sheen, a silky smooth texture, and an extra layer of richness to the fudge frosting, making it utterly irresistible.

See the recipe card below for full information on ingredients and quantities for this incredible chocolate raspberry cake.

Creative Variations for Your Layered Cake

• Experiment with Different Fruits for the Jam: The quick jam layer is incredibly versatile. Instead of raspberries, easily swap in blueberries, strawberries, or blackberries. Remember to taste the new berries first and adjust the sugar and lemon juice content to complement their specific sweetness and tartness, ensuring a perfectly balanced filling for your layered cake.
• Infuse a Boozy Twist into the Buttercream: For an adult-friendly variation, incorporate a tablespoon of raspberry liqueur, brandy, or bourbon into your raspberry buttercream. This subtle addition will add a sophisticated depth of flavor and a delightful boozy kick. Alternatively, you could substitute the raspberry buttercream entirely with a classic chocolate buttercream or a tangy cream cheese buttercream frosting for a different flavor profile.
• Pair with an Alternative Cake Flavor: While divine with chocolate, the raspberry jam and buttercream combination can also be beautifully paired with other cake bases. Consider my moist vanilla cake for a lighter contrast, a fragrant lemon olive oil cake for an elegant twist, or another indulgent devil’s food cake for an extra chocolatey punch. If you wish to amplify the chocolate factor even further, an additional layer of my rich chocolate ganache within the cake would be absolutely divine!

Step-by-Step: How to Bake and Assemble Your Chocolate Raspberry Cake

Follow these detailed instructions to create a perfect, show-stopping layered chocolate raspberry cake every single time. More precise measurements and comprehensive details can be found in the recipe card at the end of this article.

Part 1: Preparing the Tender Chocolate Cake Layers

Step 1: Begin by preheating your oven to 325°F (160°C) if using the convection setting (with the fan), or 350°F (175°C) for a conventional oven (without the fan). Prepare three 8 or 9-inch cake pans by lightly spraying them with baking spray, then lining the bottoms with parchment paper. This crucial step prevents sticking and ensures easy release of your delicate chocolate cake layers.

Step 2: In a large mixing bowl, sift together the dry ingredients: cocoa powder, all-purpose flour, kosher salt, baking powder, and baking soda. Sifting helps to eliminate lumps and ensures these leavening agents are evenly distributed throughout the batter, leading to a consistently light and tender crumb. Set this dry mixture aside.

Step 3: In a separate large bowl, whisk the large eggs vigorously with the vanilla extract until the mixture is smooth and completely homogenous. Then, slowly and steadily pour the vegetable oil into the egg mixture while continuously whisking. This creates a stable emulsion, where the fat from the oil is evenly distributed, contributing significantly to the moist, non-greasy texture of the finished chocolate cake.

Step 4: In the bowl containing the emulsified egg and oil mixture, add the granulated sugar. Whisk thoroughly until the sugar is fully dissolved and the mixture is completely smooth and well-incorporated. This step helps to create a tender crumb by preventing the sugar from crystalizing later.

Step 5: Now, it’s time to incorporate the dry ingredients and milk. Add these in three alternating additions, starting and ending with the dry mixture. For each addition, add approximately one-third of the dry ingredients and one-third of the milk at the same time. Whisk gently after each addition, just until no lumps of flour remain. This technique helps prevent overmixing, which can lead to a tough cake, and ensures a wonderfully tender crumb for your chocolate raspberry cake.

Step 6: Carefully divide the rich chocolate cake batter evenly among your prepared cake pans. Place the pans into the preheated oven. Bake until a cake tester or toothpick inserted into the center of a cake layer comes out clean, or with just a few moist crumbs clinging to it. If you are baking three thinner layers, they will bake faster, so begin checking for doneness around 20 minutes. With a convection oven, they typically bake for 25-28 minutes.

Step 7: Once baked, allow the cake layers to cool in their pans on a wire rack for about 10 minutes. This resting period allows the cakes to firm up slightly. Then, carefully run a thin paring knife around the edge of each pan to loosen the cake, and invert them onto the wire rack. You can choose to cool them completely upside down for flatter tops, or use a second wire rack to flip them back over.

Step 8: It is absolutely essential that the cake layers cool completely to room temperature before you attempt to frost them. Attempting to frost warm cakes will cause your beautiful raspberry buttercream and chocolate fudge frosting to melt and slide off, ruining your layered masterpiece.

Part 2: Preparing the Vibrant Quick Raspberry Jam

Step 9: In a small, heavy-bottomed saucepan, combine the fresh or frozen raspberries, lemon juice, and granulated sugar. The lemon juice is key to brightening the raspberry flavor and adding a pleasant tartness that cuts through the sweetness.

Step 10: Heat the mixture over low heat, stirring and gently smashing the raspberries occasionally, until they soften and release their vibrant juices. Once juicy, increase the heat to medium or medium-low and continue to simmer. Stir frequently to prevent sticking. The jam is ready when the juices have largely evaporated, and a spoonful of jam will hold a distinct line when drawn across the back of a spoon. As the jam thickens towards the end, reduce the heat back to low to prevent it from scorching at the bottom of the pan.

Step 11: For a smooth, seedless raspberry jam, a critical step for a pleasant buttercream texture, strain the cooked jam through a fine-mesh metal sieve into a bowl that has been pre-chilled in the freezer. Trust me, no one appreciates the crunch of raspberry seeds in their otherwise silky smooth buttercream – it’s an unwelcome distraction!

Step 12: To extract every bit of deliciousness, press the jam firmly through the sieve using a sturdy spoon or a silicone spatula. After pressing, run the spatula along the bottom of the sieve to release the thicker, more concentrated part of the jam that tends to cling. This technique ensures maximum yield and flavor.

Step 13: Pour the strained raspberry jam into a cold or frozen glass or Pyrex bowl. Refrigerate the jam until it is completely chilled. This is a crucial step: adding cold jam to the buttercream will help maintain the frosting’s thick, stable consistency, preventing it from becoming too loose.

Part 3: Crafting the Luxurious Chocolate Fudge Frosting

Step 14: In a large, heat-proof bowl, combine the finely chopped dark chocolate, vanilla extract, light corn syrup, and kosher salt. Having all these ingredients ready ensures a smooth and efficient process once the hot cream is added.

Step 15: In a small saucepan, bring the heavy whipping cream just to a gentle boil. As soon as it boils, remove it from the heat and immediately pour it over the chocolate mixture in the heat-proof bowl. Give the bowl a gentle shake to ensure the hot cream fully submerges and distributes over all the chocolate. Cover the bowl with a lid or plastic wrap and allow it to sit undisturbed for 2 minutes. This allows the residual heat from the cream to melt the chocolate evenly.

Step 16: After 2 minutes, uncover the bowl. Starting from the very center of the mixture, slowly begin to whisk in small circles, gradually expanding your whisking motion outwards. This technique helps to create a stable emulsion, resulting in a perfectly smooth and glossy ganache base for your chocolate fudge frosting. Next, sift the cocoa powder directly into the ganache and whisk until it is thoroughly incorporated and lump-free. While you could add the cocoa powder before the cream, it often clumps and can be difficult to fully smooth out later.

Step 17: Add the softened, cubed butter to the still-warm ganache. Switch from a whisk to a silicone spatula and gently stir in one direction. Continue stirring until all the butter has completely melted and is fully incorporated into the ganache, resulting in a beautifully smooth and glossy chocolate fudge frosting.

Step 18: Place a piece of plastic wrap directly onto the surface of the fudge frosting, ensuring it touches the entire surface to prevent a skin from forming. Allow it to cool completely to room temperature. If you’re short on time, you can speed up the cooling process by placing the bowl in the refrigerator, stirring it thoroughly every 10 minutes to maintain consistency and prevent hardening at the edges.

Part 4: Preparing the Silky Raspberry Buttercream

Step 19: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until it becomes lightened in color, fluffy, and very soft. This process, known as creaming, incorporates air, which is essential for a light and airy buttercream.

Step 20: With the mixer on low speed, slowly add the confectioner’s sugar, one cup at a time, until fully incorporated. Once all the sugar is added, mix in the vanilla extract and a pinch of kosher salt. Gradually increase the speed to medium-high and beat for another 3-5 minutes until the buttercream is smooth, creamy, and visibly lighter.

Step 21: Once the buttercream has achieved a smooth consistency, gradually add the chilled raspberry puree, 2 tablespoons at a time, incorporating up to ⅓ cup (which is half of the jam you prepared earlier). Mix well after each addition until the puree is fully combined. You can add additional fresh lemon juice or a small amount of heavy cream as desired to reach your preferred consistency and flavor balance. The lemon juice is fantastic for adding a bright contrast to the sweetness of the buttercream!

Step 22: Transfer about 1 cup of the prepared raspberry buttercream into a piping bag fitted with a round tip. If you don’t have a specific tip, simply cut off the very end of the piping bag. This buttercream will be used to create a “dam” around the edges of the cake layers, which will securely hold the raspberry jam filling in place.

Part 5: Time to Assemble Your Magnificent Chocolate Raspberry Cake

Step 23: Place your first cooled chocolate cake layer onto your favorite serving plate or cake stand. Using the piping bag, pipe a neat ring of the raspberry buttercream around the very outer edge of the cake layer. This creates the “dam” that will contain the jam filling.

Step 24: Carefully scoop about half of the remaining quick raspberry jam into the center of the piped buttercream ring. Gently spread the jam outwards with the back of a spoon, filling the space within the dam. Then, spread a thin layer of raspberry buttercream on top of the jam to level out the layer, ensuring a smooth surface for the next cake layer. You might find using the piping bag to apply the buttercream here offers more control over the jam.

Step 25: Gently smooth out the surface of the raspberry buttercream layer. Carefully place the second chocolate cake layer directly on top. For added stability and easier assembly, I highly recommend chilling the partially assembled cake in the refrigerator for about 20-30 minutes before adding the next layer. While optional, this step significantly helps to firm up the buttercream and prevent any shifting.

Step 26: Repeat the process of piping a buttercream dam, spreading the remaining raspberry jam, and leveling with raspberry buttercream on the second cake layer. Once complete, carefully position the third and final chocolate cake layer on top. Chill the entire cake in the refrigerator for a minimum of 30 minutes (or an hour if you skipped the chilling step between the first and second layers). This crucial chilling period ensures the cake is firm and stable, making the final frosting stage much easier and more precise.

Step 27: Once the cake is thoroughly chilled, it’s time for the grand finale: the chocolate fudge frosting. Generously spread the luscious fudge frosting over the top and sides of the entire cake. Use a bench scraper or a large offset spatula – or a combination of both – to smooth out the frosting. Aim for a clean, even surface. Don’t be afraid to take your time; practice makes perfect when it comes to achieving that beautifully polished finish for your chocolate raspberry cake!

Frequently Asked Questions About Chocolate Raspberry Cake

If you tried this incredible chocolate raspberry cake recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. I truly love hearing from you; your comments brighten my day!

Explore More Delicious Cake Recipes from Chef Lindsey

Thank you for embarking on this culinary journey with our professional chef-tested chocolate raspberry cake recipe! We trust you’ve enjoyed the detailed steps and expert tips for creating this stunning layered dessert. Before you go, we invite you to further explore our collection of other delicious, chef-developed cake recipes. Discover a world of exciting flavors and unique combinations, including but not limited to the incredibly moist best fig cake, the comforting and unique hummingbird cake, and the surprisingly rich chocolate mayonnaise cake! Happy baking, and may your kitchen always be filled with sweet aromas!