Chocolate Raspberry Cake

Name: Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour (substitute 1:1 gluten-free flour blend for GF); 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder (use Dutch-processed for a mellower flavor); 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs (room temperature); 1 cup milk (dairy or unsweetened plant milk); 1/2 cup vegetable oil (can substitute with melted coconut oil); 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup raspberries (fresh or frozen — do not thaw if using frozen); 1 cup butter (softened, unsalted); 4 cups powdered sugar (sifted for smoother frosting); 2-3 tablespoons milk (for frosting consistency); 1 teaspoon vanilla extract (for frosting)

Written by: Diego Martinez, on January 1, 2026

Modified on January 1, 2026

Delicious Chocolate Raspberry Cake topped with fresh raspberries and chocolate ganache.

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I’ve made this chocolate raspberry cake more times than I can count — it’s the kind of dessert that vanishes at family gatherings. Rich, moist chocolate layers meet bright raspberries and a simple buttercream for a cake that looks special but doesn’t need a bakery’s schedule. It’s ideal for birthdays, cozy weekend baking, or anytime you want a decadent yet straightforward showstopper. If you enjoy raspberry-and-chocolate combos, you might also like this riff on a bundt cake for white chocolate lovers: white chocolate raspberry bundt cake.

Why you’ll love this dish

This cake balances deep cocoa with bright fruit. The boiling water in the batter blooms the cocoa for extra chocolate intensity while keeping the crumb tender. Fresh or frozen raspberries add a tartness that cuts through the sweetness of the frosting. It’s a reliable recipe: pantry-friendly, forgiving for beginners, and easy to scale.

“Every slice tasted like a little celebration — dense chocolate, bursts of raspberry, and a fluffy buttercream that tied it together.” — a regular at my dinner table

Reasons to reach for this recipe:

Quick ingredient list using common pantry items.
Works with fresh or frozen raspberries.
Frosting is simple buttercream — no special equipment required.
Great for celebrations or an indulgent weeknight treat.

Step-by-step overview

Before you start: this cake comes together in two parts — a hot-water chocolate batter baked into two 9-inch rounds, plus a straightforward buttercream. Expect about 20 minutes active prep, 30–35 minutes bake time, and cooling time before assembly. The batter is thin after adding boiling water; that’s normal. Cool the layers fully before frosting to avoid melting the buttercream.

For another weeknight baking idea that’s also easy to make, see this playful scone-bite recipe: chocolate chip pancake-mix scone bites.

What you’ll need

2 cups all-purpose flour (substitute 1:1 gluten-free flour blend for GF)
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (use Dutch-processed for a mellower flavor)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (dairy or unsweetened plant milk)
1/2 cup vegetable oil (can sub with melted coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 cup raspberries (fresh or frozen — do not thaw if using frozen)
1 cup butter, softened (for frosting; use unsalted)
4 cups powdered sugar (sifted for smoother frosting)
2–3 tablespoons milk (for frosting consistency)
1 teaspoon vanilla extract (for frosting)

Notes: If raspberries are very juicy, pat fresh berries dry. For a lighter frosting, replace half the butter with cream cheese (see Variations).

Step-by-step instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment if you like.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt until evenly mixed.
Add eggs, milk, oil, and vanilla. Beat until the mixture is smooth and uniform.
Carefully stir in the boiling water. The batter will be thin — that’s expected and makes the cake moist.
Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles.
Bake 30–35 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Let cakes cool in pans for 10 minutes. Run a knife around edges, then invert onto wire racks to cool completely.
Make the frosting: beat softened butter until creamy. Gradually add powdered sugar. Add 2–3 tablespoons milk and 1 teaspoon vanilla. Beat until smooth and spreadable; add more milk or sugar to adjust consistency.
To assemble: place one cake layer on a serving plate. Spread a generous layer of frosting, then scatter 1 cup raspberries over the frosting.
Top with the second cake layer. Frost the top and sides. Garnish with extra raspberries as desired. Slice and serve.

Best ways to enjoy it

Serve slightly chilled or at room temperature. Room temp brings out the buttercream’s flavor; chilling firms the slices for cleaner cuts.
Pair with a cup of espresso, lightly whipped cream, or a scoop of vanilla ice cream.
For a formal plate: pipe a small rosette of frosting and place three raspberries beside the slice. Dust the plate with cocoa powder for contrast.
Great alongside fruit-forward wines (raspberry notes) or a robust stout if you want adult pairings.

Storage and reheating tips

Room temperature: Keep the cake covered (cake dome or airtight container) for up to 24 hours.
Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for best flavor.
Freezing: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, then bring to room temp before frosting. You can also freeze the fully assembled cake for 2–3 months; slice frozen to avoid smearing.
Safety: If using fresh fruit, do not leave the frosted cake out more than 2 hours at warm room temperatures. Refrigerate sooner in summer.

Pro chef tips

Bloom your cocoa: whisk it with the dry ingredients, then add hot water to unlock deeper chocolate flavor.
Thin batter is okay — don’t overmix after adding water or eggs to avoid toughness.
Room-temperature eggs and milk give a more even batter.
To prevent raspberries from sinking, gently toss them in a teaspoon of flour before layering.
For smooth frosting, sift powdered sugar and beat on medium speed until silky.
Use an offset spatula and a hot water/dry towel method for ultra-smooth sides: dip the spatula in hot water, wipe dry, then smooth the frosting.

Creative twists

Raspberry-chocolate ganache: replace part of the frosting with a simple ganache (equal parts chocolate and cream) for gloss and richness.
Lemon-raspberry lift: add 1 teaspoon lemon zest to the frosting for brightness.
Dairy-free: use vegan butter and plant milk to make the frosting dairy-free.
Layer swap: add a thin raspberry jam between the cake and frosting for extra tang.
Boozy finish: brush cake layers with 1–2 tablespoons raspberry liqueur or coffee for adult flavor.

Your questions answered

Q: Can I use frozen raspberries?
A: Yes. Use them frozen to avoid a watery mess. If layering thawed berries, drain them well and pat dry.

Q: Why is the batter so thin?
A: The recipe calls for boiling water to bloom the cocoa. That thins the batter but yields a moist, tender cake once baked.

Q: How do I get clean, even slices?
A: Chill the cake for 20–30 minutes, then use a sharp serrated knife. Wipe the blade between cuts.

Q: Can I make this as cupcakes?
A: Yes. Bake at 350°F for about 18–22 minutes depending on size. Watch closely after 15 minutes.

Q: How long does the cake keep in the freezer once frosted?
A: Up to 2–3 months. Wrap tightly to prevent freezer burn. Thaw in the fridge overnight.

Conclusion

If you want another experienced baker’s take on chocolate cake with raspberry filling, compare techniques at Tastes Better From Scratch’s chocolate raspberry cake, which has helpful assembly photos. For a different style and decoration ideas, see Sally’s tested version at Sally’s Baking Addiction’s chocolate raspberry cake.