Pink Raspberry Cake With Chocolate

Let’s be real—is there anything more Instagram-worthy than a pink cake with chocolate? It’s like the dessert equivalent of wearing a tutu with combat boots. Unexpected, slightly rebellious, and guaranteed to make people go “ooooh” when you bring it to the table. This raspberry and chocolate combo is the sweet treat you didn’t know you needed in your life until right this second.

Why This Recipe is Awesome

First off, this cake is basically wearing a pink party dress with chocolate accessories. It’s fancy enough for birthdays but casual enough for “I survived another Tuesday” celebrations. The tartness from the raspberries cuts through the sweetness, so you don’t get that “my teeth are dissolving” sugar overload.

Plus—and this is important—it looks way more complicated than it actually is. Your friends will think you’ve been taking secret pastry classes, when really you’ve just been following these ridiculously simple instructions while watching Netflix in your pajamas. Win-win.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular boring stuff, nothing fancy)
• 1 ½ cups granulated sugar (yes, that much—don’t argue with dessert)
• 1 teaspoon baking powder (the stuff that makes things rise, not the powder that makes things fall)
• ½ teaspoon baking soda (baking powder’s sassy cousin)
• ½ teaspoon salt (just a pinch, not enough to make you bloat)
• 3 large eggs (room temperature, please—cold eggs are party poopers)
• ¾ cup buttermilk (or regular milk with a splash of lemon juice if you’re not a buttermilk person)
• ½ cup vegetable oil (keeps it moist, which is an awful word but a great cake quality)
• 2 teaspoons vanilla extract (the real stuff, not the fake stuff that tastes like chemicals)
• 1 cup fresh raspberries (plus extra for decoration if you’re feeling fancy)
• Pink food coloring (gel works best, unless you want to pour half the bottle in)

For the chocolate elements:

• 1 cup semi-sweet chocolate chips (or chop up a chocolate bar like you’re angry at it)
• ½ cup heavy cream (the stuff that makes everything better)
• ¼ cup chocolate sprinkles (because we’re not adults, we’re adults with childish tendencies)

Step-by-Step Instructions

1. Preheat your oven to 350°F/175°C. I know it’s tempting to skip this step, but your cake will thank you later. Grease two 8-inch cake pans like your life depends on it.
2. Mix your dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Feel free to sift if you’re that kind of overachiever.
3. Beat the wet team. In another bowl, whisk the eggs, buttermilk, oil, and vanilla until they’re best friends.
4. Create the marriage. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix unless you want a cake with the texture of a rubber tire.
5. Make it pink! Add food coloring a little at a time until you reach your desired shade of pink. Want Barbie pink? Go for it. Prefer subtle blush? You do you.
6. Add the raspberries. Gently fold in the raspberries. If you’re using frozen ones, don’t thaw them—they’ll bleed all over and turn your batter into a crime scene.
7. Bake the cakes. Pour the batter evenly into your pans and bake for 25-30 minutes, or until a toothpick comes out clean. If it comes out with batter, your cake is basically still a smoothie.
8. Cool completely. I mean it—COMPLETELY. Hot cakes and frosting are like cats and water: a terrible combination.
9. Make the chocolate ganache. Heat the heavy cream until it’s just about to boil, then pour over your chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Try not to eat it all with a spoon.
10. Assemble this beauty. Place one cake layer down, spread some ganache on top, add the second layer, then pour the remaining ganache over the top, letting it drip down the sides in an artfully messy way (aka the easiest decorating technique known to mankind).
11. Finish with flair. Top with fresh raspberries and chocolate sprinkles. Take 47 photos for social media before anyone’s allowed to eat it.

Common Mistakes to Avoid

Let’s be honest, baking isn’t rocket science, but it’s also not as forgiving as a good friend after you’ve had too many margaritas. Here are some ways to not sabotage yourself:

• Overmixing the batter. Unless you’re trying to build muscle, stop mixing when the ingredients are just combined.
• Opening the oven door too early. Your cake is like a shy teenager—it needs privacy during its awkward rising phase.
• Using cold ingredients. Room temperature eggs and milk blend better. Science says so.
• Adding too much food coloring at once. Unless “radioactive” is the look you’re going for, add it gradually.
• Spreading ganache on a warm cake. This is how you make a chocolate slip-n-slide, not a decorated cake.

Alternatives & Substitutions

Not everyone’s pantry is stocked like a professional bakery (shocking, I know). Here’s how to adapt:

No raspberries? Strawberries work great. Blackberries too, though they’ll give you more of a purple vibe. In desperate times, even raspberry jam will do the trick—about ⅓ cup mixed into the batter.

Dairy-free? Use almond milk with a splash of vinegar instead of buttermilk, and coconut cream instead of heavy cream for the ganache. It’ll have a slight coconut flavor, but TBH, that’s not exactly a punishment.

No pink food coloring? Blend some extra raspberries and strain the juice—instant natural food coloring! Or skip it altogether. The taste police won’t arrest you.

Gluten concerns? Swap in your favorite one-to-one gluten-free flour blend. The cake might be slightly more dense, but hey, sometimes we all feel a little dense, right?

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Is procrastination your middle name too? You can bake the cake layers up to two days ahead and store them wrapped in plastic at room temperature. The ganache is best made the day of assembly, though, unless you enjoy reheating chocolate without making a massive mess.

Will this work as cupcakes?
Absolutely! Fill cupcake liners about ⅔ full and bake for approximately 18-20 minutes. Makes about 24 cupcakes, which means 24 opportunities to perfect your ganache-drizzling technique.

Do I have to use buttermilk?
Technically no, but it makes the cake tender and adds a slight tanginess that balances the sweetness. If you’re in a pinch, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Boom—fake buttermilk.

My ganache is too runny/thick. What now?
Too runny? Let it cool longer or add more chocolate. Too thick? Add a splash more warm cream. Completely messed up? Call it “chocolate sauce” and pretend that was your plan all along.

Can I freeze leftover cake?
Bold of you to assume there will be leftovers. But yes, wrap slices tightly in plastic wrap then foil and freeze for up to 2 months. Thaw in the refrigerator overnight when the cake craving strikes again (so, tomorrow).

Final Thoughts

Look at you, about to make a pink raspberry cake that looks like it should be in a bakery window! This cake isn’t just a dessert—it’s a mood lifter, a conversation starter, and proof that you’ve got your life together enough to follow a recipe from the internet.

The best part? If anyone asks for the recipe, you can casually say, “Oh, it’s just something I threw together,” while maintaining direct eye contact. Power move.

Now go preheat that oven and make something delicious. Your future self will thank you when you’re face-deep in pink cake with chocolate drizzle. You deserve this!