This Chocolate Raspberry Cake recipe features three layers of moist chocolate cake, tangy cream cheese frosting, and juicy raspberries for a show-stopping dessert that’s perfect for birthdays, Valentine’s Day or any occasion. It’s the ultimate dessert for anyone who loves the combination of fruit and chocolate!
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Chocolate and raspberries are my all-time favorite dessert combo, and this chocolate raspberry cake is my absolute favorite!
Unlike most recipes that use a homemade jam or compote filling, I use fresh raspberries for a tart, juicy contrast that pairs perfectly with the rich chocolate cake. Even though I usually decorate my kids’ birthday cakes with plenty of frosting and sprinkles, I prefer this cake in a minimalist, naked-style design that lets the layers shine. And with a cake this delicious, there’s no need for elaborate decoration.
Each bite is the perfect balance of sweet, tart and creamy—trust me, you’ll love it!
3 Parts to This Cake
- Dark chocolate cake. This recipe is made with a trio of chocolate: cocoa powder, chocolate milk and mini chocolate chips. The result is a moist cake with a rich chocolate flavor. It’s the same base as my go-to chocolate cupcakes, and it never fails!
- Fresh raspberries. No jammy filling here! Just fresh, juicy raspberries nestled between each cake layer for the best texture and flavor. Bonus: No standing over a stove, no waiting on a homemade jam to cool before assembling the cake and no overly sweet filling.
- Cream cheese frosting. A creamy, tangy, just-sweet-enough frosting that pairs deliciously with the chocolate and raspberries.
- All-purpose flour: For the best results, use the spoon-and-level technique to measure your flour. Too much flour can make your cake dense and dry.
- Cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor.
- Baking soda and baking powder: You’ll need both for this recipe. Baking soda reacts with the acidity of the sour cream to create lift, while the baking powder gives it an extra boost for that fluffy, tender crumb.
- Butter: While many recipes use oil, I prefer butter for its rich flavor and texture. Room temperature butter is perfect for creaming with sugar, helping to incorporate air for a light, fluffy cake. Oil can make a cake moist, but it doesn’t add the same depth of flavor that butter does.
- Chocolate milk: Enhances the chocolate flavor (have you ever tried this?!). Regular whole milk works, but chocolate milk is next-level!
- Mini chocolate chips: These add an extra punch of chocolate flavor and texture. Toss them in a little flour before adding to the batter to help them stay evenly distributed throughout the cake. I use mini semi-sweet chocolate chips, but regular-sized work, too.
- Sour cream: Adds moisture and a subtle tang, making the cake soft and tender.
- Fresh raspberries: As I mentioned above, instead of using raspberry preserves, I use whole, fresh raspberries between the chocolate cake layers. This keeps the flavor bright and naturally tart.
- Cream cheese frosting: You’ll need cream cheese, butter, vanilla extract and powdered sugar. Using room-temperature ingredients ensures a silky-smooth texture.
See the recipe card for full information on ingredients and quantities.
You’ll need three 8-inch round cake pans for this chocolate cake recipe. I recommend greasing them with cooking spray and lining the bottoms with parchment paper rounds for easy release after baking.
- Bake the cake layers. In a medium bowl, whisk together the dry ingredients and set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla. Alternate adding the dry ingredients and milk, mixing just until combined. Fold in the mini chocolate chips. Divide the batter evenly among the cake pans and bake at 350°F for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Wash the raspberries. Gently rinse fresh raspberries under cold water in a colander, using low water pressure to avoid crushing them. Spread them on a paper towel and pat them dry.
- Make the cream cheese frosting. Beat the cream cheese on medium-high speed until completely smooth. Add the butter and continue beating for another 2 minutes until creamy. Mix in the vanilla extract. Gradually add the powdered sugar and whip until fluffy.
- Assemble the cake. If the cake layers have domed tops, use a serrated knife to level them to create a flat surface for stacking and decorating. Place the bottom cake layer on a serving plate or cake stand. Spread about ⅓ of the cream cheese frosting evenly over the top, then scatter 1 cup of raspberries. Repeat with the second cake layer, more frosting and another cup of berries. Top with the final cake layer and remaining frosting.
- Don’t overmix the batter. Overmixing can lead to a dense cake—stop as soon as the flour is incorporated for a light, tender crumb.
- Check for doneness. The cakes are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep them soft and moist.
- I like to create a frosting border around the edge of the first and second cake layers to keep the raspberries in place. To do this, I add a little cream cheese frosting to a piping bag and pipe a ring around the edge before layering on the berries. Check out my quick and easy tutorial for transforming parchment paper into a homemade piping bag.
- A small offset spatula makes spreading the frosting smooth and effortless.
- This cake would also be delicious with my chocolate buttercream frosting for even more rich, chocolatey goodness!
Make Ahead & Storing Instructions
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
- Frosting storage: The cream cheese frosting can be made up to 2 days ahead and stored in an airtight container in the fridge. Let it come to room temperature and re-whip before using.
- Leftovers: Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
Let me know if you try this chocolate raspberry cake! I guarantee it’ll be love at first bite.
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Servings 14 servings
Equipment
- 3 round cake pans (8-inch)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temp
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 1 cup whole milk or chocolate milk
- 1 cup mini chocolate chips
For the frosting:
- 16 oz. cream cheese, at room temp
- 1 cup unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 2 cups raspberries
- Sprinkles, for decorating (optional)
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease three 8-inch round cake pans with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition. Add the sour cream and vanilla, beating until combined.
- Alternately add the milk and flour mixture in three increments just until combined. Fold in the mini chocolate chips.
- Divide the batter equally among the three cake pans.
- Bake the cakes until a toothpick inserted comes out clean, 22 to 25 minutes. Let the cakes cool for 10 minutes in the pans then transfer them to a rack to cool completely while you make the frosting.
Make the frosting:
- Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Once the cream cheese is smooth, beat in the butter and vanilla extract then beat in the confectioners’ sugar until the frosting is smooth and creamy.
Assemble the cake:
- Place one cake layer on a serving platter then top it with a third of the cream cheese frosting and 1 cup raspberries.
- Add the second cake layer on top and repeat the layer of cream cheese frosting and raspberries.
- Add the third cake layer on top then top with the remaining cream cheese frosting. Decorate with sprinkles (optional) then slice and serve.
Kelly’s Notes
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
- Frosting storage: The cream cheese frosting can be made up to 2 days ahead and stored in an airtight container in the fridge. Let it come to room temperature and re-whip before using.
- Leftovers: Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
- This cake would also be delicious with my chocolate buttercream frosting for even more rich, chocolatey goodness!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 691kcal, Carbohydrates: 77g, Protein: 8g, Fat: 41g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 304mg, Potassium: 221mg, Fiber: 4g, Sugar: 58g, Vitamin A: 1298IU, Vitamin C: 5mg, Calcium: 100mg, Iron: 2mg
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This was spectacular! Made it for my husband’s birthday and now it’s our family’s go-to cake. Yum yum!
Glad you enjoyed it, Adriana!