I still remember the day I first realized that a Chocolate Raspberry Cake could be both nourishing and downright delicious without needing a fancy kitchen or hours of prep. It was one of those early spring afternoons when I was craving something sweet but didn’t want to toss all my good intentions out the window. With a bunch of fresh raspberries I picked up from the farmers’ market still hanging out in the fridge, I decided to experiment. Honestly, I wasn’t sure if I could create a chocolate cake with raspberry filling that felt indulgent yet balanced, but that simple idea turned into my go-to treat that fits right into my everyday, real-life approach to eating.
This Chocolate Raspberry Cake became my little kitchen victory, proving you don’t need to give up flavor to eat well. The moist chocolate cake raspberry layers and the raspberry ganache cake frosting came together in ways that made me smile every bite. It’s not about perfection or strict rules but about enjoying food that feels nourishing and fun—something that works for weeknights or a cozy weekend treat with friends. I love how this raspberry chocolate dessert is flexible enough to adjust to whatever I have on hand and how it makes me feel like I’m gifting my kitchen a little burst of joy.
If you’re like me, juggling busy days and looking for recipes that don’t add stress, this Chocolate Raspberry Cake will be a welcome find. It’s the kind of dessert I’m excited to share with fellow home cooks who want nourishing but realistic dishes without all the fuss. Plus, it’s a real crowd-pleaser, so whether you’re baking for family or friends, trust me when I say it hits the spot every time. Ready to dive into making a Chocolate Raspberry Cake that’s simple, satisfying, and totally doable? Let’s get to it!
What You’ll Need:
Here’s my favorite Chocolate Raspberry Cake ingredient list, designed to keep things simple and approachable—because good food doesn’t need to be complicated.
- 1 ¾ cups flour (all-purpose works great; you can swap part for whole wheat if you like)
- ¾ cup unsweetened cocoa powder (check your baking aisle for quality options)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup plain Greek yogurt (I often use this in my Chocolate Raspberry Cake instead of oil for extra moisture)
- 1 cup unsweetened applesauce (a great budget-friendly swap for butter that keeps the cake moist)
- 1¼ cups cane sugar or coconut sugar (feel free to adjust depending on your sweetness preference)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk (or any milk you have in the fridge)
- 1 ½ cups fresh raspberries (you’ll find these in the produce section; frozen works too)
- For the frosting:
- ½ cup dark chocolate chips (for the raspberry ganache cake finish)
- ½ cup heavy cream (or coconut cream for a dairy-free option)
- ½ cup fresh raspberry puree (blend raspberries until smooth)
- Optional: A handful of chopped dark chocolate or toasted nuts to sprinkle on top (I love adding extra texture here)
This Chocolate Raspberry Cake recipe keeps costs low by using ingredients I often have on hand, like yogurt and applesauce, which also add extra moisture to every bite. Pro tip: using applesauce means less butter, making this a little lighter but still indulgent.
If you’re short on time, you can prep the raspberries ahead by freezing them or making the raspberry puree a day ahead and storing it in the fridge. Leftover cake? Wrap it tightly and pop it in the fridge—it stays great for up to 4 days and tastes even better after sitting overnight!
Let’s Make It Together!
- Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and line the bottoms with parchment paper. This prep helps your Chocolate Raspberry Cake layers come out smooth and ready to fill.
- In a large bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Whisk them well to make sure everything is evenly mixed. This step keeps your chocolate cake with raspberry filling perfectly balanced in flavor.
- In a separate bowl, whisk together yogurt, applesauce, sugar, eggs, vanilla, and almond milk. I used to think you had to mix wet and dry separately, but combining like this keeps the batter smooth and easy to work with.
- Pour the wet ingredients into the dry and stir just until combined. Don’t worry if the batter looks a bit lumpy—that’s the key to moist chocolate cake raspberry layers that stay tender.
- Divide the batter evenly between the prepared pans. Gently tap the pans on the counter to remove any air bubbles. Your cake should bake evenly and rise beautifully.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. While your Chocolate Raspberry Cake is baking, it’s the perfect time to set the table or prep a simple side like a fresh salad for serving.
- Meanwhile, make your raspberry ganache cake frosting. Heat the cream just until it simmers, then pour over the chocolate chips. Let it sit for 5 minutes before stirring until smooth. Stir in the fresh raspberry puree and let it cool to a spreadable consistency.
- Once the cakes cool, spread one layer generously with fresh raspberries and then the raspberry ganache frosting. Top with the second cake layer and frost the top and sides. Don’t worry if your frosting isn’t perfect—it just adds charm and makes this raspberry chocolate dessert feel even more homemade.
- Optional step: Sprinkle chopped dark chocolate or toasted nuts on top for an extra burst of texture and flavor.
From my kitchen to yours, this Chocolate Raspberry Cake usually takes about an hour from start to finish. Keep your kitchen relaxed and remember this recipe is forgiving, even if your batter looks thicker than expected. It’s where I learned less is more, and simplicity keeps things joyful.
How I Love to Serve This!
Nothing beats enjoying a slice of this Chocolate Raspberry Cake with a simple cup of coffee or a light green tea. The rich, moist chocolate cake raspberry layers paired with the tangy raspberry ganache cake frosting make it feel like a special treat without the fuss.
I like to keep side dishes light when serving this cake—maybe a bowl of mixed berries or a small scoop of vanilla Greek yogurt. It’s a well-rounded way to enjoy a raspberry chocolate dessert that feels balanced and satisfying.
This Chocolate Raspberry Cake is my go-to for birthdays, weekend gatherings, or even a cozy solo indulgence. I find that friends love it because it’s not overly sweet but still feels festive. I once brought it to a potluck, and it disappeared faster than I expected! Presentation tip: fresh raspberries scattered on top add a lovely pop of color and make leftovers look just as inviting the next day.
For variations, I’ve tried adding a pinch of espresso powder to the batter for a mocha twist or swapping the raspberry puree in the frosting with strawberry for something a bit different. Each time, this Chocolate Raspberry Cake feels fresh but familiar. If you want more inspiration, check out this lovely Chocolate Raspberry Layer Cake | Life, Love and Sugar.
Common Questions Answered
Can I make this Chocolate Raspberry Cake ahead for meal prep?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake the cake layers and freeze them, then thaw and frost when you’re ready. Just wrap tightly to prevent drying out.
What if I don’t have all the ingredients for this Chocolate Raspberry Cake?
No worries! Don’t sweat missing a single item. I’ve made it successfully using coconut yogurt when I’m out of Greek, or swapped milk for oat milk. The key is to keep the flavors simple and nourishing.
How can I adjust the flavor of this Chocolate Raspberry Cake to my taste?
Great question. Want it sweeter? Add a touch more sugar or drizzle some melted chocolate on top at the end. Prefer more tang? Increase the raspberry puree in the ganache frosting. I love tweaking it to match my mood and pantry.
Is this Chocolate Raspberry Cake suitable for dairy-free diets?
It can be! Use coconut or almond yogurt and dairy-free chocolate chips, and swap cream for coconut cream in the ganache. I’ve tried this and got rave reviews from my dairy-free friends.
How do I keep my chocolate raspberry frosting smooth and glossy?
Make sure the cream is heated just until it simmers but not boiling, and give the chocolate chips time to melt before stirring. Adding raspberry puree last and stirring gently helps keep that silky texture.
Can I use frozen raspberries in the chocolate cake with raspberry filling?
Yes! Frozen raspberries work well. Just thaw and drain any excess juice before mixing them into your filling or frosting to avoid sogginess.
What’s the best way to store leftover Chocolate Raspberry Cake?
Wrap it tightly and keep it in the fridge for up to four days. For longer storage, freeze slices individually wrapped; thaw slowly in the fridge before enjoying.
If you want more ideas on Chocolate Raspberry Cake, Sally’s Baking offers a classic take on a Chocolate Raspberry Cake – Sally’s Baking that’s easy to follow. Or check out this homemade version with fresh raspberry filling from Carlsbad Cravings for another take you might love.
Final Thoughts
This Chocolate Raspberry Cake has truly found a special place in my kitchen routine as a nourishing yet feel-good treat. It’s proof that you can enjoy the rich flavors of chocolate and tart raspberries without feeling overwhelmed or heavy afterward.
My favorite Chocolate Raspberry Cake tips:
- Using yogurt and applesauce keeps the cake moist and tender without extra fat
- Fresh raspberries folded into the frosting make every bite pop with freshness
- Don’t rush the ganache—letting it cool properly makes spreading so much easier
I’ve tried a few variations, from adding coffee notes to swapping the berries for blackberries when raspberries are out of season. But I always return to the classic version because it strikes that perfect balance of rich and fresh every time.
I hope you’ll make this Chocolate Raspberry Cake your own, whether for a casual night in or to impress guests with a recipe that’s approachable and nourishing. Cooking should be enjoyable, not stressful, and this cake fits right into that philosophy. For more simple, nourishing ideas, check out my take on a French Butter Cake that pairs beautifully with this dessert and keeps the good vibes rolling.
Here’s to many happy moments baking and sharing this Chocolate Raspberry Cake. You’ve got this!
Chocolate Raspberry Cake
Indulge in this rich and moist Chocolate Raspberry Cake featuring layers of decadent chocolate ganache and fresh raspberry filling, perfect for any celebration or dessert craving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- ¼ cup raspberry jam
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs with milk, oil, and vanilla extract until well combined.
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
- Carefully stir in the boiling water to the batter; the batter will be thin.
- Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the ganache, heat heavy cream until just about to boil and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly before use.
- Place one cake layer on a serving plate. Spread raspberry jam over the top, then scatter fresh raspberries.
- Spread a layer of ganache over the raspberries.
- Top with second cake layer and cover the entire cake with remaining ganache.
- Refrigerate for at least 1 hour before serving. Dust with powdered sugar if desired.
Notes
For an extra burst of raspberry flavor, serve with a side of fresh raspberry sauce or whipped cream.