Chocolate Raspberry Cake

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Chocolate Raspberry Cake is a soft, moist, and delicious layered chocolate cake made from scratch. In between each layer is a smooth and creamy chocolate buttercream frosting along with a thin layer of raspberry preserves that ties it all together.

a slice of chocolate raspberry cake with fresh raspberries on a plate

Layered Chocolate Raspberry Cake

This incredible layered raspberry cake is so good and simple to make. The texture is so delectable and will just melt in your mouth with an amazing chocolate flavor. The rich chocolate blends so well with the sweet berry flavor of the raspberry preserves. The chocolate buttercream frosting puts this cake over the top!

If you are a chocolate lover, you will want to also try these other homemade chocolate cakes including Chocolate Bundt Cake, Best Chocolate Cake, Chocolate Depression Cake and Hershey’s Chocolate Cake.

Key Ingredients You’ll Need

  • All-Purpose Flour: All-purpose flour is best to use.  However, if you are using self-rising flour, you would eliminate the baking powder.
  • Sugar: You will need granulated and powdered or confectioner’s sugar for this recipe.
  • Cocoa Powder: To get that chocolatey flavor you will be using cocoa powder because it blends easily into the batter and has a strong flavor.
  • Eggs: When making cake, you always want to use room-temperature eggs. It gives the best texture to the cake.
  • Milk: Use whole or 2% milk to add moisture to the recipe and add additional flavor.
  • Oil: Using Canola or Vegetable Oil will give the recipe a more tender and moist texture. When combined together with eggs it will add an airy and fluffy consistency overall.
  • Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and most natural flavor to come out in the recipe.
  • Shortening: Shortening offers a very delicate and crumbly texture to baked desserts.
  • Powdered Sugar: This is the best sugar to use when needing a frosting with a smooth consistency.
  • Raspberry Preserves: Store-bought or homemade raspberry jam or preserves. Preserves are similar to jam, but you get more chunks of fruit when you use preserves.
a slice of chocolate raspberry cake with fresh raspberries on a plate

How To Make Chocolate Raspberry Cake

Step 1. Set the oven to 350 degrees and use nonstick cooking spray to grease three 8-inch cake pans. Place a circular cut out of parchment paper on the bottom of each pan. In the bowl of a stand mixer, add the dry ingredients and combine.

Step 2. In a mixing bowl, add the eggs, milk, oil, and vanilla and combine for 2 minutes on medium-high speed. Pour in the boiling water and combine again. Separate the cake batter into the 3 prepared cake pans. Place into the oven for 35-45 minutes or check with a toothpick or whether the cake bounces back when touched. Allow the cake to cool for 5 minutes, then place onto a wire rack to cool.

Favorite Chocolate Buttercream

Step 1. Add the butter, shortening, and cocoa powder into a large bowl and combine on low speed while gradually combining in the powdered sugar. Add in the milk and vanilla until light and fluffy for about 2 minutes.

Adding in the cream cheese.

How to Assemble This Chocolate Raspberry Cake

Step 1. Use a cake leveler to cut the domes off the tops of each cake. Using a cardboard circle, place one of the cakes on top and add a thin layer of the buttercream about 1/4-inch thick. Top with a big scoop of the raspberry preserves and continue with the next layer following the same steps. Coat the cake in a thin layer of buttercream and chill for 15 minutes in the fridge.

Step 2. Put a thicker layer of buttercream onto the cake and smooth out with a spatula, then chill for an additional 15 minutes. Using a pastry bag fitted with a star piping tip, add swirls of the buttercream on top of the cake and add fresh raspberries.

Step 3. Slice into serving pieces and enjoy!

The Chocolate Raspberry Cake on a cake stand.

How To Store Chocolate Raspberry Cake

You will want to keep this chocolate cake stored in an airtight container and it can be left at room temperature. To make the recipe last even longer, it can be stored in the fridge or freezer.

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Fresh raspberries on top  of a chocolate raspberry cake

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chocolate raspberry cake on a plate with fresh raspberries
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Chocolate Raspberry Cake

Chocolate Raspberry Cake is a soft, moist, and delicious layered cake. In between each layer is a smooth and creamy chocolate buttercream frosting along with a thin layer of raspberry jam that ties it all together.
Servings: 14 slices
Prep: 1 hour
Cook: 30 minutes
Chill Time: 30 minutes
Total: 2 hours

Ingredients
  

Chocolate cake:

Chocolate Buttercream:

To Assemble:

  • 1 1/4 cups raspberry preserves
  • raspberries fresh to garnish

Instructions

  • Heat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottoms.
  • Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
  • Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture at medium-high speed for two minutes. Stir in the boiling water.
  • Pour your batter equally between the three cake pans.
  • Bake for 35 to 45 minutes until the cake springs back when touched gently.
  • Let a cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.

Chocolate Buttercream:

  • In the bowl of your mixer cream, the butter, shortening, and cocoa powder are together.
  • Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
  • Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly:

  • Trim off the domed top of your cakes so they are level.
  • Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
  • Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
  • Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
  • Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
  • Sprinkle some raspberries on top.

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