Ultimate Chocolate Raspberry Layer Cake: The Best Easy Recipe

Posted on August 4, 2025

Chocolate Raspberry Layer Cake - featured image

The moment you cut into this Ultimate Chocolate Raspberry Layer Cake, you’re greeted with a stunning display of rich chocolate layers, vibrant raspberry filling, and creamy frosting. It’s a showstopper that will steal the spotlight at any gathering! Honestly, who can resist the combination of luscious chocolate cake and tart, juicy raspberries? It’s like a love letter to dessert lovers everywhere.

I first crafted this cake for my best friend’s birthday, and let me tell you, the joy on her face was priceless! The rich chocolate cake, paired with a raspberry filling that’s just the right amount of tart, created a flavor explosion. It quickly became a staple at our celebrations. This cake isn’t just about looks—it’s about taste, texture, and that unforgettable moment when you take the first bite. You’ll want to share it with everyone, from the kids to your gourmet-loving friends.

Why should you add this Ultimate Chocolate Raspberry Layer Cake to your recipe repertoire? Because it’s not only a feast for the eyes but also incredibly simple to make! Whether you’re hosting a fancy dinner or just craving something sweet, this recipe delivers. Perfect for birthdays, anniversaries, or even a cozy weekend treat, you won’t regret trying this one!

Why You’ll Love This Recipe

Quick & Easy: This cake comes together seamlessly, allowing you to whip it up in no time, even on busy days!
Simple Ingredients: You probably have most of the ingredients in your pantry. No need for fancy grocery trips!
Perfect for Any Occasion: Whether it’s a birthday bash or just a mid-week treat, this cake is sure to impress.
Crowd-Pleaser: It’s a favorite among both kids and adults—everyone will be asking for seconds!
Unbelievably Delicious: The combination of chocolate and raspberry is the ultimate match made in dessert heaven.

What sets this recipe apart is the balance of flavors. The chocolate cake is moist and decadent, while the raspberry filling adds a delightful contrast. I’ve tested this recipe multiple times, and each time, it’s been met with rave reviews. Plus, it’s comforting to know that you’re making something that’s not just good, but truly special.

This cake has a way of creating memorable moments. With each slice, you’ll feel the love and care that goes into creating such a delicious dessert. Trust me, this is not just another chocolate cake; it’s an experience that you and your loved ones will cherish!

Ingredients Needed

This Ultimate Chocolate Raspberry Layer Cake uses simple, wholesome ingredients to deliver incredible flavor without fuss. You’ll find everything you need right at home. Here’s what to gather:

For the chocolate cake:
- 1 ¾ cups (220g) all-purpose flour, sifted
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the raspberry filling:
- 2 cups (300g) fresh raspberries (or frozen, if not in season)
- ½ cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
For the frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ½ cup (45g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract

When selecting your ingredients, I recommend using high-quality cocoa powder for the best flavor and texture. Also, fresh raspberries really shine in this recipe, but if they’re out of season, frozen works too. Just make sure to thaw them before use!

Equipment Needed

Two 9-inch round cake pans
Mixing bowls (large and medium)
Electric mixer or whisk
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Small saucepan (for raspberry filling)
Offset spatula (for frosting)

If you don’t have two cake pans, no worries! You can bake one layer at a time. Just make sure to cool the cake completely before frosting. As for the electric mixer, a whisk will do in a pinch, but it may take a bit longer to get that fluffy texture!

Preparation Method

Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
Add wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, but that’s okay! This is what makes the cake super moist.
Divide the batter: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the raspberry filling: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
Make the frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla. Beat until smooth and fluffy.
Assemble the cake: Place one layer of the chocolate cake on a serving plate. Spread half of the raspberry filling over the top, then add a layer of frosting. Place the second cake layer on top and repeat with the remaining raspberry filling and frosting.
Frost the cake: Use the offset spatula to frost the top and sides of the cake with the remaining frosting. Decorate with fresh raspberries if desired!

When baking, always keep an eye on your cake towards the end of the baking time. Ovens can vary, and you want to avoid overbaking. A toothpick test is your best friend here!

Cooking Tips & Techniques

Here are some tips to ensure your Ultimate Chocolate Raspberry Layer Cake is a smashing success:

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps create a smoother batter and a fluffier cake.
No Overmixing: Once you combine the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to a dense cake.
Cool Completely: Allow your cake layers to cool completely before frosting. If they’re warm, the frosting can melt and slide off!
Troubleshoot: If your raspberry filling is too runny, return it to the heat and cook a little longer to thicken it up.
Make Ahead: You can bake the cake layers and raspberry filling a day in advance. Just store them tightly wrapped in the fridge until you’re ready to assemble!

Over the years, I’ve had my fair share of baking mishaps. Trust me, the patience you show in the cooling process pays off big time when you frost your cake!

Variations & Adaptations

This cake is so versatile! Here are a few ideas to switch it up:

Flavor Twists: Add a hint of espresso powder to the batter for a mocha flavor. It pairs beautifully with chocolate and raspberry!
Different Berries: Swap raspberries for strawberries or blueberries in the filling for a different fruity twist.
Gluten-Free Option: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour for a gluten-free version of this cake.
Frosting Alternatives: Try a cream cheese frosting instead of chocolate frosting for a tangy twist.
Layer It Up: For a more decadent version, add another layer of chocolate cake and more raspberry filling in between!

Feel free to get creative with this recipe. It’s all about what you love!

Serving & Storage Suggestions

This Ultimate Chocolate Raspberry Layer Cake is best served at room temperature. It looks stunning as a centerpiece for any gathering! Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

To store leftovers, keep the cake in an airtight container in the refrigerator for up to 4 days. You can freeze it, too! Just wrap slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight.

As the cake sits, the flavors meld beautifully, making it even more delightful the next day!

Nutritional Information & Benefits

While this cake is certainly a treat, it’s made with wholesome ingredients that offer some benefits:

Raspberries: Packed with vitamins, fiber, and antioxidants!
Dark Chocolate: Contains beneficial compounds that may improve heart health.
Homemade: Knowing what goes into your cake means no preservatives or artificial ingredients.

This recipe is not gluten-free, and it contains dairy and eggs, so be mindful of any dietary restrictions when serving. But hey, a little indulgence never hurt anyone, right?

Conclusion

The Ultimate Chocolate Raspberry Layer Cake is a must-try for any dessert lover. It’s not just a cake; it’s a celebration of flavors and memories. I love making this for special occasions because it never fails to impress!

Remember, the best part of baking is making it your own—don’t hesitate to customize it based on your preferences! I can’t wait to hear how yours turns out. Please drop a comment or share your adaptations; I’d love to know!

Happy baking, and here’s to creating delicious memories with every slice!

FAQs

Can I use frozen raspberries for the filling? Yes, just make sure to thaw them before using.
How do I know when my cake is done baking? A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I make this cake ahead of time? Absolutely! You can bake the layers and filling in advance; just assemble when you’re ready to serve.
What’s the best way to store leftovers? Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this gluten-free? Yes, use a 1-to-1 gluten-free flour blend for a gluten-free version.

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