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This chocolate raspberry cake is pure comfort in a slice. Each bite is intensely chocolatey with juicy raspberry surprises peeking through. Whether you are making it for a festive gathering or just because you need something special on a quiet afternoon, this cake delivers richness and a burst of tangy fruit that keeps you reaching for more.
The first time I made this cake, it was a birthday surprise. Now it is always my go-to dessert when I want to hear that wow from family and friends.
Ingredients
- all-purpose flour: gives structure and a soft crumb choose unbleached flour for best texture
- granulated sugar: brings sweetness and helps the cake brown
- unsweetened cocoa powder: creates deep chocolate flavor opt for a Dutch-process variety for a smooth finish
- baking powder and baking soda: ensure a light fluffy rise always check that they are fresh for max lift
- salt: balances the flavors use fine grain for even distribution
- large eggs: provide richness and hold everything together choose eggs at room temp for easy mixing
- whole milk: makes the cake moist whole dairy makes a difference here
- vegetable oil: keeps the crumb soft and moist even after a few days
- vanilla extract: adds a hint of warmth go for pure extract if you can
- boiling water: thins the batter for extra tenderness do not skip this step
- fresh raspberries: bring tart fruity bursts look for bright berries with no squishiness
Fresh raspberries are a must they add brightness that frozen just cannot match but if you need to use frozen be sure to thaw and drain them well.
Step-by-Step Instructions
- Prepare the pans and oven:
- Set your oven at 350 F and grease two nine-inch cake pans well then dust with flour to prevent any sticking
- Mix the dry ingredients:
- In a large bowl whisk together flour sugar cocoa powder baking powder baking soda and salt until everything looks evenly mixed
- Blend in the wet ingredients:
- Add the eggs milk oil and vanilla to the dry mix stir just until everything comes together with a few lumps left
- Incorporate boiling water:
- Pour in the hot water and gently stir making sure the batter is smooth and shiny it should look thin at this stage
- Fold in raspberries:
- Carefully add in the raspberries trying to keep them as whole as possible for lovely bursts in every slice
- Pour and bake:
- Divide the batter evenly between the pans then bake for thirty to thirty five minutes check with a toothpick in the center to make sure it is clean
- Cool the cakes:
- Let the cakes rest in their pans for ten minutes before flipping them to a cooling rack to finish cooling completely
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I adore the moment when you slice into this cake you see that pop of deep pink from the raspberries. My kids are always eager to sneak a raspberry before the cake is finished—they cannot help themselves.
Storage Tips
Keep this cake in an airtight container at room temperature for up to three days. If you would like to savor it for longer store it in the fridge for up to one week. For special occasions wrap the layers tightly and freeze them. Thaw at room temperature for a perfect make ahead dessert.
Ingredient Substitutions
If fresh raspberries are out of season frozen will work but make sure to thaw and dab them with paper towels to prevent sogginess. Almond milk stands in for whole milk but the richness will change. If you prefer butter to oil just melt and cool it before adding.
Serving Suggestions
This cake shines with a big spoonful of whipped cream or a silky chocolate ganache drizzled over each slice. For a lighter treat try a scoop of vanilla or raspberry ice cream on the side. A few fresh raspberries scattered on top add a lovely finishing touch.
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Cultural and Historical Notes
Chocolate and raspberry together are a match seen in desserts from Europe and America for decades. The French love pairing fruit and chocolate and no wonder—the contrast is irresistible. If you are making this cake for a party know that it carries a touch of timeless elegance.
Commonly Asked Questions
- → How should I store chocolate raspberry cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work as well. Thaw and drain them thoroughly to avoid excess moisture in the batter.
- → What’s the best way to serve this dessert?
Top each slice with whipped cream, chocolate ganache, or a scoop of vanilla ice cream for extra indulgence.
- → Can I bake the layers ahead of time?
Absolutely! Bake the layers a day or two in advance, wrap tightly, and refrigerate until ready to serve.
- → What kind of cocoa powder should I use?
Use high-quality unsweetened cocoa powder for the richest chocolate flavor and best results.
- → How do I ensure a moist cake texture?
Proper measuring of flour, adding boiling water, and not over-mixing the batter help keep the cake perfectly moist.