Chocolate Raspberry Cake

Creating a cake for someone special is always a heartwarming experience. I remember the first time I baked a chocolate raspberry cake; it wasn’t for an occasion, but rather to make a loved one smile.

While I was debating over complicated flavor pairings and fancy designs, the request for something simple yet indulgent came as a surprise: “Chocolate and raspberries, nothing more.”

It made me realize that the best recipes are often the ones that let the flavors shine without overcomplicating things.

This chocolate raspberry cake is rich, moist, and pairs the deep flavor of cocoa with the bright, tangy sweetness of raspberries.

Whether it’s for a celebration or to make someone feel extra special, this recipe delivers every time. Now, let’s create something truly memorable!

Chocolate Raspberry Cake Recipe

Ingredients

For The Cake

200 grams plain flour
40 grams cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
10 tbsp (140 grams) unsalted butter (use vegan butter for a plant-based version)
250 grams sugar
2 large eggs (substitute with 2 tbsp flaxseed + 6 tbsp water for vegan)
100 grams roasted beetroot puree (from 1 medium beet, peeled and blended)
240 ml (1 cup) buttermilk (or dairy-free milk + 1 tbsp lemon juice for vegan)
1 tsp vanilla extract

For Raspberry Frosting

115 grams (½ cup) butter (use vegan butter for a dairy-free version)
190 grams (1 ½ cups) powdered sugar
50 grams (about 6-7) fresh raspberries
1 tsp vanilla extract

For Raspberry Sauce

50 grams (about 10) fresh raspberries
2 tbsp sugar
1 tsp lemon juice

For Chocolate Ganache

150 grams (1 cup) dark chocolate (use dairy-free if needed)
120 ml (½ cup) heavy cream (or coconut cream for a vegan version)
15 grams (1 tbsp) butter (substitute with coconut oil for a plant-based option)

Instructions

To Make The Cake

Preheat the oven to 180°C (350°F) and grease two 8-inch round baking pans.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
In another bowl, beat the butter and sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. (If using flax eggs, mix flaxseed meal with water, let it sit for 5 minutes, then add it here.)
Mix in the roasted beetroot puree and vanilla extract.
Gradually fold in the dry ingredients, alternating with buttermilk, starting and ending with the dry mixture.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a wire rack before assembling.

To Make The Raspberry Sauce

Heat the raspberries and sugar in a saucepan over medium heat, stirring frequently.
Cook until the mixture thickens, then stir in the lemon juice. Remove from heat and let it cool completely.

To Make The Raspberry Frosting

Beat the butter for 3-4 minutes until smooth and creamy.
Gradually add the powdered sugar, beating until fully combined.
Blend in the raspberries and vanilla extract. Adjust the consistency with a splash of cream or milk if needed.

To Make The Chocolate Ganache

Place the chopped dark chocolate in a heatproof bowl.
Heat the cream just until it begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes.
Stir until smooth, then mix in the butter. Cover and let it cool to room temperature before use.

Assembling The Cake

Level the cake layers if necessary by trimming the tops. Place the first layer on a serving plate.
Spread a layer of raspberry sauce over the top, followed by a generous layer of raspberry frosting.
Add the second cake layer on top, gently pressing it down.
Apply a thin crumb coat of frosting around the entire cake and refrigerate for 30 minutes.
Frost the cake with the chocolate ganache, smoothing it over the top and sides.
Decorate with fresh raspberries or nuts if desired. Slice and serve!

Pro Tips For The Best Chocolate Raspberry Cake

Make your cake truly unforgettable by following these helpful tips:

Balance the sweetness: Use high-quality dark chocolate to balance the sweetness of the cake and frosting.
Keep layers moist: Brush each cake layer with a light sugar syrup before frosting to keep them moist and flavorful.
Avoid overbaking: Check the cake a few minutes before the suggested baking time. It’s done when a skewer inserted in the center comes out with just a few crumbs.
Chill between steps: Chill the cake for 20–30 minutes after applying the crumb coat. This helps prevent the layers from sliding when you add the final frosting.
Serve at room temperature: For the best taste and texture, allow the cake to sit at room temperature for about 30 minutes before serving.

What To Serve With Chocolate Raspberry Cake?

Pair this decadent cake with these dishes to create a complete and satisfying menu:

Grilled chicken or salmon
A fresh garden salad
Creamy mushroom soup
Garlic bread or buttery croissants
A refreshing fruit platter

How To Store Chocolate Raspberry Cake?

To keep your cake fresh and delicious, proper storage is key.

Short-term storage: Cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days.
Refrigeration: If the cake contains perishable ingredients like cream, store it in the refrigerator. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out. It will stay fresh for up to 5 days.
Freezing: Wrap individual slices or the entire cake (without fresh raspberries on top) in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

How To Know If Chocolate Raspberry Cake Is Spoiled?

It’s important to identify signs of spoilage to avoid consuming unsafe cake. Here’s how you can tell if a cake has gone bad:

Off smell: If the cake smells sour, musty, or odd, it’s a clear sign it’s no longer fresh.
Visible mold: Any spots of mold on the surface mean the cake should be discarded immediately.
Dry or hard texture: A spoiled cake may lose its moisture and become overly dry or crumbly.
Slimy or sticky texture: If the frosting or cake feels sticky or slimy, it’s likely spoiled.
Unusual taste: A bitter, sour, or otherwise unpleasant taste is a definite indicator that the cake has spoiled.

Why Did My Chocolate Raspberry Cake Break Apart?

A cake breaking apart can be frustrating, but it usually happens for a few common reasons:

Overmixing the batter: Mixing too much can develop gluten, making the cake dense and prone to breaking.
Dry batter: Using too much flour or too little liquid can result in a dry, crumbly cake.
Underbaking: If the cake hasn’t fully set in the oven, it can break apart when removed or handled.
Improper cooling: Moving the cake from the pan too quickly or not allowing it to cool fully can cause it to break.
Grease issues: If the pan wasn’t properly greased and floured, the cake might stick and tear while being removed.

To avoid this, measure ingredients carefully, don’t overmix, and let the cake cool completely before handling.

What Makes Chocolate Raspberry Cake Sink In The Middle?

A sunken cake can be disappointing, but understanding the causes can help prevent it next time:

Opening the oven door too soon: Letting heat escape can interrupt the baking process and cause the center to sink.
Incorrect measurements: Using too much liquid or too little flour can affect the cake’s structure.
Underbaking: If the cake isn’t fully cooked, it won’t hold its shape and may sink as it cools.
Too much leavening agent: Excess baking powder or baking soda can cause the cake to rise too quickly and then collapse.
Batter resting too long: If the batter sits out for too long before baking, the leavening agents may lose their effectiveness.

To prevent sinking, follow the recipe precisely, avoid peeking into the oven too early, and test for doneness with a toothpick before removing the cake.