Decadent Chocolate Raspberry Cake: A Bakery-Style Dessert Made Easy at Home

Have you ever craved a slice of luxurious, bakery-quality cake but hesitated at the price tag or the trip to the store? Making a chocolate raspberry cake at home is not only more affordable, but it also allows you to control the quality of ingredients and customize flavors to your liking. This chocolate raspberry layer cake combines rich, moist chocolate sponge with tangy raspberry filling and silky frosting—a combination that's both elegant and irresistible. Whether you're celebrating a special occasion or simply treating yourself, this homemade dessert delivers professional results without the professional price. The balance of deep cocoa notes and bright berry flavor creates a symphony of taste that will impress family and friends alike.

Ingredients List

    • 2 cups all-purpose flour
    • 1¾ cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup buttermilk, room temperature
    • 1 cup strong brewed coffee, cooled
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract

For the Raspberry Filling:

    • 2 cups fresh or frozen raspberries
    • ¼ cup granulated sugar
    • 2 tablespoons cornstarch
    • 2 tablespoons water

For the Chocolate Buttercream:

    • 1 cup unsalted butter, softened
    • 3½ cups powdered sugar
    • ½ cup unsweetened cocoa powder
    • ⅓ cup heavy cream
    • 2 teaspoons vanilla extract
    • Pinch of salt
    • Optional: Fresh raspberries for garnish

Timing / Cooking Schedule

Prep time: 30 minutes

Cooking time: 35 minutes

Total time: 2 hours 30 minutes (including cooling)

This timeline includes active preparation and baking, plus essential cooling time to ensure your layers set properly before assembly. Plan ahead if serving the same day, as rushing the cooling process can lead to sliding layers and melted frosting.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Oven Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This double protection prevents sticking and ensures clean release.

Step 2: Mix Dry Ingredients In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting aerates the mixture and removes lumps, creating a lighter cake texture.

Step 3: Combine Wet Ingredients In a separate bowl, whisk eggs, buttermilk, coffee, oil, and vanilla until smooth. The coffee enhances chocolate flavor without making the cake taste like coffee—don't skip it!

Step 4: Create the Batter Pour wet ingredients into dry ingredients and mix on low speed for 2 minutes until just combined. The batter will be thin—this is normal and results in a moist crumb.

Step 5: Bake the Layers Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.

Step 6: Make the Raspberry Filling While cakes cool, combine raspberries and sugar in a saucepan over medium heat. Mix cornstarch and water separately, then add to berries. Simmer for 5-7 minutes, stirring frequently, until thickened. Cool completely before using. For the perfect chocolate raspberry cake recipe, this homemade filling beats any store-bought alternative.

Step 7: Prepare Buttercream Beat softened butter until creamy (3 minutes). Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and salt, then beat on high for 4 minutes until light and fluffy.

Step 8: Assemble the Cake Place one cake layer on your serving plate. Spread raspberry filling evenly, leaving a ½-inch border. Top with second layer. Apply a thin crumb coat of buttercream, refrigerate for 15 minutes, then frost the entire cake generously. Garnish with fresh raspberries if desired.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 23g
    • Fiber: 3g
    • Vitamin C: 12% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend. Ensure your cocoa powder is certified gluten-free.

Dairy-Free Adaptation: Use plant-based milk with 1 tablespoon vinegar (let sit 5 minutes) instead of buttermilk. Substitute vegan butter and coconut cream for dairy buttercream.

Flavor Variations: Try strawberry or blackberry filling instead of raspberry. Add ¼ teaspoon espresso powder to the buttercream for a mocha twist.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. Freeze for up to 3 months. The raspberry filling can be made 3 days in advance and refrigerated.

Professional Finish: For smooth frosting, dip your offset spatula in hot water, dry it, then smooth the buttercream in long, even strokes.

Common Mistakes to Avoid

Overmixing the Batter: Mix only until ingredients are just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.

Frosting Warm Cake: Always allow layers to cool completely (at least 1 hour). Warm cake melts buttercream, causing it to slide off and creating a messy appearance.

Skipping the Crumb Coat: This thin initial layer traps loose crumbs. Without it, your final frosting will have visible cake pieces mixed throughout.

Using Cold Ingredients: Room temperature eggs and buttermilk emulsify better, creating a smoother batter and more even texture. Set ingredients out 30 minutes before baking.

Uneven Layers: Use a kitchen scale to divide batter equally, or measure with a liquid measuring cup to ensure both layers bake to the same height.

Storage / Leftovers Tips

Store your assembled chocolate raspberry cake in an airtight container or under a cake dome at room temperature for up to 2 days, or refrigerate for up to 5 days. The buttercream may firm up when chilled—let slices sit at room temperature for 20 minutes before serving to restore the creamy texture.

For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before assembling. Once frosted, the complete cake can be frozen for up to 1 month; freeze uncovered for 30 minutes to set the frosting, then wrap carefully.

Leftover slices can be individually wrapped and frozen for quick treats. The chocolate raspberry layer cake actually tastes more flavorful after a day as the flavors meld together. When reheating refrigerated cake, microwave individual slices for 10-15 seconds to take the chill off and restore moisture. This homemade chocolate raspberry cake recipe proves that bakery-quality desserts are completely achievable in your own kitchen, with results that taste even better the next day.