Chocolate Cake Recipe With Raspberries

Oh hey there, chocolate lover! So you’ve got a hankering for something decadent but also want to pretend it’s somewhat healthy because…fruit? I gotcha. This chocolate raspberry cake is what happens when your chocolate cravings meet your adult responsibility to “eat more berries.” It’s basically health food. (Narrator: It was not health food.)

Why This Recipe is Awesome

Let me count the ways this chocolate raspberry cake will change your life:

First off, it’s that perfect balance of “looks impressive” but “actually pretty simple to make.” You know, for when you want people to think you slaved away all day but actually spent most of that time scrolling through TikTok.

The raspberry-chocolate combo is a classic for a reason – it’s that perfect sweet-tart situation that makes your taste buds do a little happy dance. The secret is using both fresh raspberries AND raspberry jam to really drive home that berry goodness.

Plus, this cake stays moist for days (sorry if you hate that word, but there’s just no better one). That means you can make it ahead and not stress when your perpetually late friend texts “be there in 5” when they’re actually 30 minutes away.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1¾ cups granulated sugar (yes, that much – this isn’t diet food, embrace it)
• ¾ cup unsweetened cocoa powder (the good kind, not the sad hot chocolate packets)
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt (trust me, it matters)
• 2 large eggs (room temperature, because cold eggs are party poopers)
• 1 cup buttermilk (no buttermilk? keep reading, I’ve got you)
• ½ cup vegetable oil (makes it super moist, there’s that word again)
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup hot coffee or boiling water (coffee makes chocolate taste more chocolatey, mind = blown)
• 1 cup fresh raspberries (plus extra for decoration if you’re feeling fancy)

For the frosting:

• 1 cup unsalted butter, softened (like, actually soft, not just “out of the fridge for 5 minutes”)
• 3½ cups powdered sugar (yes, your kitchen will look like a snow globe exploded)
• ½ cup unsweetened cocoa powder
• ¼ cup raspberry jam (seedless if you’re texture-picky)
• 3-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt (balances the sweetness, you’ll thank me)

Step-by-Step Instructions

1. Prep your battle station. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. This step seems skippable but is absolutely not unless you enjoy cake permanently stuck to pans.
2. Mix the dry team. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any cocoa clumps – nobody wants to bite into a dry pocket of sadness.
3. Assemble the wet crew. In another bowl, beat eggs, buttermilk, oil, and vanilla until well combined. It’ll look kinda weird and that’s totally normal.
4. Bring everyone together. Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Don’t over-mix unless you’re deliberately trying to make a tough cake. (You’re not.)
5. Add the secret weapon. Stir in the hot coffee or boiling water. Yes, the batter will be super thin. No, you didn’t mess up. This is how it’s supposed to be.
6. Raspberry time! Gently fold in about ¾ cup of the fresh raspberries, saving the rest for decoration. Some berries will break and swirl pink streaks through the batter – this is good and pretty!
7. Into the oven! Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool your jets. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. If you try to frost a warm cake, you’ll have a melty disaster on your hands.
9. Meanwhile, make the frosting. Beat the butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in the raspberry jam, vanilla, salt, and enough cream to reach a spreadable consistency. It should look gloriously chocolatey with a hint of berry-pink.
10. Assemble the masterpiece. Place one cake layer on your serving plate. Spread with a thick layer of frosting, add some fresh raspberries if you’re feeling extra, then top with the second layer. Frost the top and sides, and decorate with remaining raspberries.

Common Mistakes to Avoid

Let’s save you from yourself with these classic blunders:

• Skipping the parchment paper – Unless you enjoy serving your cake in crumbled chunks picked out of the pan, use the dang parchment.
• Opening the oven too early – I know you’re excited, but your cake will sink faster than my motivation on Monday mornings.
• Frosting a warm cake – This creates a crime scene, not a dessert. Have patience, young padawan.
• Refrigerating before serving – Cold cake = dull flavors. Let it come to room temp before serving for maximum taste bud happiness.
• Using old baking powder/soda – If they’ve been in your pantry since the Obama administration, maybe get new ones? Just a thought.

Alternatives & Substitutions

Let’s talk swaps for when you realize you don’t have everything you need at 10 PM:

No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. Boom – fake buttermilk that totally works.

Don’t do coffee? Hot water works fine, but you’ll miss that extra depth of flavor. TBH, you can’t taste the coffee in the final cake – it just makes the chocolate more chocolatey.

Fresh raspberries not in season? Frozen work too! Just don’t thaw them first or you’ll have a soggy situation. Alternatively, use all raspberry jam (about ½ cup in the batter) and forget the fresh/frozen berries.

Gluten concerns? A good quality 1:1 gluten-free flour blend usually works pretty well in this recipe. The texture might be slightly different, but it’ll still satisfy that chocolate craving.

FYI, you can swap the raspberry situation for strawberries or blackberries if that’s more your jam. (See what I did there? Jam? I’ll see myself out.)

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day. You can bake the layers up to two days ahead and keep them tightly wrapped at room temperature, or frost the whole thing and refrigerate for up to three days. Just let it come to room temp before serving.

Will my kids/spouse/roommate eat all the raspberries before I can make this?
Based on extensive research, the answer is yes. Buy extra and hide some in the vegetable crisper where no one looks.

Can I turn these into cupcakes?
You brilliant thing, yes you can! Fill cupcake liners about 2/3 full and bake for 18-22 minutes. This recipe should make about 24 cupcakes. Perfect for when you don’t want to share one giant cake.

Is this cake really worth the calories?
Is that really a question? Of course it is. This is what we call “strategic calorie investment.” Besides, it has fruit in it, so…

My cake layers didn’t rise much. What went wrong?
Check if your baking powder and soda are fresh. Or maybe you opened the oven door too early. Or maybe Mercury is in retrograde. But probably the first two.

Can I use Dutch-processed cocoa instead of regular?
You can, but the cake won’t rise quite as much. If you do use Dutch-processed, skip the baking soda and use 1 tablespoon baking powder instead. The cake will be a bit denser but still delicious.

Final Thoughts

Look at you, about to create a chocolate raspberry masterpiece! Whether you’re making this to impress someone special, to stress-eat after a rough week, or just because it’s Tuesday and you deserve cake, I fully support your life choices.

The beauty of this recipe is that even if it doesn’t look perfect, it’s still going to taste amazing. Lopsided cake? Call it “rustic.” Frosting looking a bit messy? That’s now “artisanal texture.” See? It’s all in the marketing.

Remember, baking is supposed to be fun, so crank up your favorite playlist, pour yourself something nice to sip on (might I suggest milk or coffee to go with your future cake?), and enjoy the process. And if anyone gives you grief about making a decadent chocolate cake on a random weekday, just remind them that life is short and calories don’t count when they’re consumed with joy.

Now go forth and bake! Your chocolate raspberry adventure awaits.