Easy Chocolate Cake With Raspberries

Ever had one of those days when you need chocolate cake so badly you’d consider trading your favorite streaming service subscription for just one slice? Well, put the remote down, friend. I’ve got a chocolate raspberry cake recipe that’s so easy, you’ll wonder why you ever bothered with those fancy bakery cakes that cost more than your dinner.

Why This Recipe is Awesome

Look, I’m not saying this cake will change your life, but… okay, it might actually change your life. Here’s the deal: it requires minimal brain power, basic ingredients you probably already have lurking in your pantry, and the addition of raspberries makes everyone think you’re some kind of sophisticated pastry genius. The secret? Nobody needs to know it took you less time to make this than it takes to watch an episode of your favorite show.

Plus, this cake has that perfect balance of rich chocolate and tart raspberries. It’s like when you finally find the perfect playlist—everything just works together in harmony, and suddenly you’re dancing around your kitchen like nobody’s watching.

Ingredients You’ll Need

Round up these suspects before you start:

• 1 ¾ cups all-purpose flour (the regular stuff, nothing fancy)
• 2 cups granulated sugar (because we’re not playing games here)
• ¾ cup unsweetened cocoa powder (the darker, the better—just like my humor)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt (trust me, don’t skip this)
• 2 large eggs (room temperature, if you remembered to take them out—if not, whatever, we’re not the baking police)
• 1 cup milk (dairy, almond, oat—choose your fighter)
• ½ cup vegetable oil (keeps things moist without requiring a second mortgage for butter)
• 2 teaspoons vanilla extract (the real stuff if you’re fancy, the cheap stuff if you’re like me)
• 1 cup hot coffee (yes, coffee—it makes chocolate taste more chocolatey, it’s science)
• 2 cups fresh raspberries (plus extra for topping if you’re showing off)
• Simple chocolate ganache: 1 cup chocolate chips + ½ cup heavy cream (because frosting is overrated and takes too long)

Step-by-Step Instructions

1. Prep your battle station. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans or one 13×9 pan if you’re feeling lazy. No judgment here.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Make a little well in the center like you’re creating a tiny swimming pool for the wet ingredients.
3. Add the wet team. Pour in the eggs, milk, oil, and vanilla. Mix until just combined—this isn’t an arm workout.
4. Coffee time! Stir in the hot coffee. Yes, the batter will be thin. No, you didn’t mess up. This is normal. Trust the process.
5. Fold in 1 cup of raspberries gently. Some will break, creating beautiful red streaks. This is what we in the business call “rustic charm.”
6. Bake until done. About 30-35 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). If you’re using a 13×9 pan, it might take 35-40 minutes.
7. Make your ganache. While the cake cools, heat the heavy cream until almost boiling, then pour over chocolate chips. Wait 1 minute, then stir until smooth. Let cool until thickened but still pourable.
8. Assemble the masterpiece. If you made round cakes, place one layer down, spread some ganache, add more raspberries, top with second layer. Pour remaining ganache over the top, letting it drip down the sides artfully (even if “artfully” means “messily” in your kitchen).
9. Add the finishing touch. Arrange remaining fresh raspberries on top. Take a picture for social media. You know you want to.

Common Mistakes to Avoid

We all mess up sometimes. Here’s how not to:

• Overmixing the batter – You’re making cake, not cement. Mix until just combined, then step away from the spoon.
• Skipping the coffee – “But I don’t like coffee!” I hear you cry. Trust me, it doesn’t make the cake taste like coffee; it enhances the chocolate. But fine, hot water works too (just with less flavor magic).
• Opening the oven door too early – I know watching cake rise is riveting entertainment, but your cake will sink faster than my motivation on Monday mornings.
• Using cold ingredients – Room temperature eggs and milk blend better. But if you forgot, just mix a little longer (contradicting my first point, I know—baking is full of paradoxes).
• Frosting a warm cake – Unless you want your frosting to go on vacation down the sides of your cake, be patient and let it cool completely.

Alternatives & Substitutions

Because we all know that one person who says, “I love this recipe, I just changed everything about it!”

No raspberries? Strawberries, blackberries, or even cherries work great. Or go wild and use a mix—it’s your kitchen revolution.

Gluten concerns? Swap in your favorite cup-for-cup gluten-free flour blend. The cake might be slightly less fluffy, but it’ll still satisfy that chocolate craving.

Dairy-free needs? Use almond or oat milk and dairy-free chocolate chips for the ganache (with coconut cream instead of heavy cream). IMO, coconut cream gives it a slight tropical vibe that’s actually pretty awesome.

No coffee? Use hot water or hot chocolate if you must. But seriously, even if you hate coffee, try it once. It’s the chocolate whisperer.

Want to fancy it up? Add a tablespoon of raspberry liqueur to the ganache. Suddenly, your humble cake is wearing a tuxedo.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day when the flavors have had time to mingle and get friendly. Store it in the fridge but bring to room temperature before serving.

Will frozen raspberries work instead of fresh?
Yes, but thaw and drain them first unless you want purple cake batter (which, honestly, could be kind of cool). They’ll break down more during baking, so your cake will have more of a raspberry swirl effect.

My ganache is too runny. Did I mess up?
Nope! Just let it cool longer. If you’re impatient (like me), pop it in the fridge for 10 minutes, stirring occasionally until it reaches drizzling consistency.

Can I use a boxed cake mix to make this even easier?
I mean, technically yes, but we just can’t be friends anymore. Kidding! Add a cup of raspberries and follow the coffee trick with any chocolate box mix for a serious upgrade.

Do I really need two layers?
Not at all! A single layer in a 13×9 pan works perfectly for those “I want cake but not a project” days. Just halve the ganache recipe.

How do I store leftovers? (As if there will be any…)
Refrigerate in an airtight container for up to 4 days. The raspberries might get a bit soggy, but the flavor will still be amazing.

Final Thoughts

There you have it—a chocolate raspberry cake that’s easy enough for baking beginners but impressive enough to make people think you’ve been taking secret pastry classes. The beauty of this recipe is in its forgiving nature. Forgot an ingredient? Overmixed? Undermixed? It’ll probably still taste amazing because, hello, it’s chocolate cake with raspberries.

So go ahead, close those 37 browser tabs of complicated dessert recipes you’ve been saving for “someday.” Your someday is today, and this cake is waiting to become your new go-to when life demands chocolate (which is pretty much always, right?).

Now if you’ll excuse me, I need to go make this cake again. For research purposes, obviously.