Introduction

This Chocolate Raspberry Layer Cake is a decadent dessert that combines rich cocoa flavors with bright raspberry filling. Its moist layers and luscious chocolate frosting make it perfect for special occasions or anytime you want to impress with a homemade cake.

Chocolate Raspberry Layer Cake Recipe - Recipe Image

Ingredients

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
1 1/2 cups (336g) unsalted butter, room temperature
12 oz (2 cups | 338g) semi sweet chocolate chips, melted
5 tbsp (35g) Hershey’s dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10-12 tbsp (150-180ml) heavy whipping cream
9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
3/4 cup heavy whipping cream

Instructions

Step 1: To make the raspberry filling, combine sugar, cornstarch, and water in a medium saucepan over medium heat. Stir until the mixture is wet and sugar begins to melt.
Step 2: Add raspberries and stir to coat with the sugar mixture. Cook until raspberries soften and release juice, mashing them with a spatula.
Step 3: Remove from heat once juice thickens (about 5 minutes). Strain to remove seeds if desired. Refrigerate until cool.
Step 4: Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
Step 5: In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.
Step 6: In another bowl, mix milk, vegetable oil, vanilla extract, and eggs until combined.
Step 7: Add wet ingredients to dry and beat until smooth.
Step 8: Slowly add hot water while mixing on low. Scrape bowl sides to combine fully.
Step 9: Divide batter evenly into pans. Bake 22-25 minutes or until a toothpick comes out with moist crumbs.
Step 10: Cool cakes in pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 11: To make frosting, beat butter in a large bowl until smooth.
Step 12: Gradually add melted chocolate, mixing well.
Step 13: Mix in cocoa powder until incorporated.
Step 14: Add half the powdered sugar, salt, and half the heavy cream; blend well.
Step 15: Add remaining powdered sugar and mix until smooth.
Step 16: Adjust consistency with remaining heavy cream as needed.
Step 17: To make ganache, place chocolate chips in a bowl.
Step 18: Heat 3/4 cup heavy cream until just boiling. Pour over chocolate and let sit 2-3 minutes, then whisk until smooth.
Step 19: Level cakes by trimming domes off tops with a serrated knife.
Step 20: Place first cake layer on serving plate or cake board.
Step 21: Pipe a dam of chocolate frosting around edge of layer.
Step 22: Spread 1/4 cup ganache inside the dam.
Step 23: Drop spoonfuls of raspberry filling (half for this layer) over ganache and spread evenly.
Step 24: Add second cake layer and repeat steps 21-23.
Step 25: Add third cake layer on top.
Step 26: Frost entire cake with remaining chocolate frosting.
Step 27: Drizzle remaining ganache around cake edges and fill center. Reheat ganache if needed to pour easily.
Step 28: Pipe frosting swirls on top, then decorate with extra raspberries and chocolate sprinkles if desired.
Step 29: Refrigerate cake until ready to serve. Best served at room temperature.

Tips & Variations

For a smoother raspberry filling, strain seeds after cooking.
Use room temperature ingredients for a more even batter.
You can substitute fresh raspberries with frozen, just thaw and drain excess liquid.
If ganache hardens, gently reheat in short intervals to keep it pourable.
Try adding a splash of raspberry liqueur to the filling for an adult twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 4-5 days. Let the cake come to room temperature before serving to enjoy the best texture and flavor. Ganache and frosting will soften as the cake warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and make the raspberry filling a day in advance. Assemble and frost the cake the day you plan to serve it for best freshness.

How do I prevent the cake layers from drying out?

Make sure not to overbake the layers and cool them completely before wrapping tightly in plastic wrap. Keeping the layers sealed helps retain moisture until assembly.

Chocolate Raspberry Layer Cake Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This decadent Chocolate Raspberry Layer Cake features moist cocoa-infused cake layers sandwiched with a luscious raspberry filling and rich chocolate frosting. Finished with a silky chocolate ganache drip and delicate piped swirls, this cake is perfect for celebrations or an indulgent dessert treat.

Author: Nora
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert Cake
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Filling

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries*

Cake Layers

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Chocolate Frosting

1 1/2 cups (336g) unsalted butter, room temperature
12 oz (2 cups | 338g) semi sweet chocolate chips, melted
5 tbsp (35g) Hershey’s dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10–12 tbsp (150-180ml) heavy whipping cream

Chocolate Ganache

9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
3/4 cup heavy whipping cream

Instructions

Make the raspberry filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until sugar melts and mixture is wet. Add raspberries, stirring to coat. Cook until berries soften and juices release, mashing with a spatula. Remove once juice thickens (about 5 minutes), strain seeds if desired, transfer to a bowl, and refrigerate until cool.
Prepare the cake layers: Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine milk, vegetable oil, vanilla extract, and eggs. Gradually add wet ingredients to dry, beating well. Slowly mix in hot water on low speed, scraping bowl sides to combine fully.
Bake the cakes: Divide batter evenly among prepared pans. Bake 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans for 2-3 minutes, then transfer to wire racks to cool completely.
Make the chocolate frosting: Beat butter in a large bowl until smooth. Gradually add melted chocolate, mixing to combine. Add cocoa powder and mix well. Add half the powdered sugar, salt, and half the heavy cream; beat until combined. Add remaining powdered sugar and beat until smooth. Adjust consistency with remaining heavy cream as needed.
Prepare the ganache: Place chocolate chips in a medium bowl. Heat heavy cream in the microwave until it just starts to boil. Pour hot cream over chocolate chips; let sit 2-3 minutes, then whisk until smooth. Set aside.
Assemble the cake: Level cake layers by trimming domed tops. Place first layer on serving plate or cake board. Pipe a dam of chocolate frosting around edge. Spread 1/4 cup of ganache inside dam. Spoon half the raspberry filling over ganache and spread evenly. Place second layer on top; repeat dam, ganache, and raspberry filling. Top with third cake layer.
Finish the cake: Frost top and sides with remaining chocolate frosting. Drizzle remaining ganache around edges and center; reheat if needed to keep pourable. Pipe frosting swirls on top. Decorate with fresh raspberries and chocolate sprinkles if desired. Refrigerate until serving; serve at room temperature for best texture. Cake holds well 4-5 days in an airtight container.

Notes

Straining raspberry filling removes seeds for a smoother texture but is optional.
Make sure to level cake layers for even stacking and a professional finish.
If ganache firms up, gently reheat to restore pourable consistency before drizzling.
Use room temperature unsalted butter for smoother frosting texture.
Cake is best served at room temperature; bring out of refrigerator about 30 minutes before serving.

Keywords: Chocolate cake, Raspberry filling, Layer cake, Chocolate ganache, Chocolate frosting, Celebration cake, Dessert