There’s something a little bit magical about slicing into a midnight chocolate raspberry cake after everyone else has gone to bed. The scent of deep, dark cocoa, the pop of tart raspberries, and that glossy ganache frosting—oh man, it’s honestly my idea of a grown-up treat. I first baked this cake after a long, restless night when I couldn’t sleep and wanted something special (not just another cookie or mug cake). The result? This chocolate raspberry cake recipe, now my secret weapon for late-night cravings, family birthdays, or any moment when only pure chocolate bliss will do.
Let’s face it: there are plenty of chocolate cakes out there, but this one is next-level. It’s rich and tender, with a flavor that balances bittersweet chocolate and juicy raspberries in every bite. And the ganache? That’s what takes it over the top—silky, not-too-sweet, and so simple you’ll wonder why you ever bothered with buttercream. Whether you’re baking for a crowd or sneaking a midnight slice, this cake delivers big-time comfort (and a little drama) with minimal fuss.
Honestly, I’ve tested versions with different chocolates, fresh and frozen berries, even a dairy-free trial—so you’re in good hands. If you love a cake that looks Pinterest-pretty but doesn’t require fancy tricks, or you just want a dessert that makes everyone go silent after the first bite, this chocolate raspberry cake recipe is for you. It’s my go-to for celebrations, “just because” moments, or any night when you need something a little indulgent and a lot delicious.
Why You’ll Love This Chocolate Raspberry Cake Recipe
- Quick & Easy: The batter comes together in under 20 minutes, so you won’t spend all night in the kitchen. It’s just right for spontaneous cravings or last-minute guests.
- Simple Ingredients: No tricky specialty items or hard-to-find chocolate—just pantry staples, good cocoa, and some fresh (or frozen) raspberries.
- Perfect for Celebrations: Whether it’s a birthday, anniversary, or a “you made it through Monday” treat, this cake fits every occasion. It looks gorgeous and dramatic with very little effort.
- Crowd-Pleaser: I’ve served this at family gatherings, girls’ nights, and even a Valentine’s Day party—every single time, it disappears fast. Even the picky eaters (and the not-so-sweet tooths) ask for seconds.
- Unbelievably Delicious: The combo of dark chocolate, tart raspberries, and that rich ganache is pure comfort. It’s the kind of cake you close your eyes for, just to savor every bite.
What sets this chocolate raspberry cake apart? For starters, I blend the raspberries right into the batter and layer more on top for bursts of berry flavor. The ganache frosting—just warm cream and chocolate—couldn’t be easier, but adds a glossy finish that looks bakery-fancy without the stress. Trust me, you don’t need to be a pro baker to get amazing results. I’ve learned (the hard way) that overmixing makes the cake dense, so I stick to gentle folding and always line my pans to avoid sticky disasters. It’s all about balance: rich, but not heavy; sweet, but with a tangy twist.
This isn’t just another chocolate cake recipe—it’s the one that’ll have friends texting for the recipe and you sneaking an extra slice at midnight. It’s indulgence without a side of guilt and comfort food that still feels kind of special. If you ask me, every chocolate lover needs a go-to cake like this in their back pocket.
What Ingredients You Will Need
This chocolate raspberry cake uses a handful of classic baking staples, plus a few special touches to make the flavors really sing. All the ingredients are easy to find, and most are probably hanging out in your kitchen already. Here’s what you’ll need:
- For the Cake:
- All-purpose flour (180g / 1 ½ cups, spooned and leveled) – For structure and a tender crumb.
- Unsweetened cocoa powder (60g / ¾ cup) – Use Dutch-processed for extra rich color and flavor. I love Valrhona or Ghirardelli, but any good brand works.
- Baking powder (2 tsp) – For lift and softness.
- Baking soda (½ tsp) – Adds extra rise and balances the acidity from the cocoa and raspberries.
- Fine sea salt (½ tsp) – Brings out the chocolatey notes.
- Granulated sugar (200g / 1 cup) – Sweetens the cake without overpowering it.
- Large eggs (2), room temperature – Hold everything together and add richness.
- Buttermilk (180ml / ¾ cup) – For tang and moisture. Sub with whole milk + 1 tsp vinegar or lemon juice if needed.
- Vegetable oil (80ml / ⅓ cup) – Keeps the cake extra tender (I use canola or sunflower).
- Pure vanilla extract (2 tsp) – For warmth and depth.
- Fresh or frozen raspberries (150g / 1 cup) – You can use frozen berries straight from the freezer; no need to thaw.
- Hot brewed coffee (120ml / ½ cup) – Intensifies the chocolate flavor (don’t worry, you won’t taste the coffee).
- For the Ganache Frosting:
- Semi-sweet or dark chocolate (170g / 6 oz, chopped) – 60-70% cocoa works best. I use Lindt or Trader Joe’s dark chocolate bars.
- Heavy cream (120ml / ½ cup) – For the silky ganache.
- Unsalted butter (1 tbsp, optional) – Adds extra shine and richness.
- Pinch of salt – Balances the sweetness.
- For Garnish (optional but lovely):
- Extra fresh raspberries
- Chocolate shavings or curls
- Powdered sugar (just a dusting)
If you need a gluten-free version, swap in a 1:1 GF flour blend like King Arthur or Cup4Cup. For dairy-free, use full-fat coconut milk in the ganache and plant-based milk in the cake. You can even use frozen raspberries—just toss them in flour first so they don’t sink. Trust me, these little tweaks don’t mess with the magic of this cake.
Equipment Needed
- Two 8-inch (20cm) round cake pans – You can also use a single 9×13-inch (23x33cm) pan for a sheet cake version.
- Parchment paper – For lining the pans (absolutely worth the extra minute to avoid sticking!).
- Mixing bowls – At least two: one for dry, one for wet ingredients.
- Whisk and spatula – A hand mixer is handy, but you can do it all by hand if you want a quiet midnight bake.
- Measuring cups and spoons – I prefer a digital scale for precision, but regular measuring cups work fine.
- Small saucepan or microwave-safe bowl – For preparing the ganache.
- Wire rack – To cool the cakes evenly (I’ve set them on a kitchen towel in a pinch).
- Offset spatula or butter knife – For spreading the ganache smoothly.
Honestly, I’ve baked this cake with just a bowl and a whisk on vacation—don’t sweat it if you’re missing fancy tools. Just remember to grease and line your pans, and if you’re using older cake pans, check for any warping (wobbly pans can mean uneven baking). After each use, I wash my pans by hand to keep them in good shape; nonstick sprays can build up gunk over time, so a little soap and warm water does the trick.
How to Make Midnight Chocolate Raspberry Cake with Ganache Frosting
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Prep the pans and oven:
- Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
- Tip: Don’t skip the parchment—this cake is super moist and loves to stick!
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Mix dry ingredients:
- In a large bowl, whisk together 1 ½ cups (180g) flour, ¾ cup (60g) cocoa powder, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until well combined.
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Combine wet ingredients:
- In a separate bowl, whisk 1 cup (200g) sugar, 2 eggs, ¾ cup (180ml) buttermilk, ⅓ cup (80ml) oil, and 2 tsp vanilla extract until smooth.
- Pour in ½ cup (120ml) hot brewed coffee. Mix gently—this will thin the batter a little and bring out the chocolate flavor.
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Combine wet and dry:
- Pour the wet ingredients into the dry. Fold together with a spatula until just combined—don’t overmix! The batter should look glossy and a bit thick.
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Add raspberries:
- Gently fold in 1 cup (150g) raspberries. If using frozen, toss them in a tablespoon of flour first to help prevent sinking.
- It’s okay if some berries break up—those juicy bits add flavor.
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Divide and bake:
- Divide batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter!).
- If your oven runs hot, check at 22 minutes. Overbaking dries out the cake.
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Cool the cakes:
- Let the cakes cool in the pans for 10 minutes, then carefully invert onto a wire rack. Peel off the parchment and let cool completely—this prevents the ganache from melting off.
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Make the ganache frosting:
- Place 6 oz (170g) chopped chocolate in a heatproof bowl. Heat ½ cup (120ml) heavy cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Add 1 tbsp butter and a pinch of salt; stir until glossy.
- If the ganache looks too thin, let it sit at room temp for 15-20 minutes to thicken.
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Assemble the cake:
- Place one cake layer on a serving plate. Spread half the ganache over the top, letting it drip slightly over the edges. Add the second layer and cover with the remaining ganache.
- For a swirled, “midnight” look, use the back of a spoon to create soft waves in the frosting.
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Finish and garnish:
- Top with fresh raspberries, chocolate curls, or a dusting of powdered sugar if you like.
- Slice and serve! (If you can wait, the flavors deepen after a few hours.)
Personal tip: I like to bake the cake layers the night before, wrap tightly, and frost the next day for easy assembly and extra-moist texture. If you run into a sticky cake, chill briefly in the fridge before slicing. And if the ganache gets too thick, give it a quick 5-second zap in the microwave and stir well!
Cooking Tips & Techniques
- Use room temperature ingredients: Eggs, buttermilk, and even raspberries (if possible) blend better and create a smoother batter. Cold eggs can make the cake dense.
- Don’t overmix: Stir just until everything comes together. The more you mix, the tougher the cake—trust me, I’ve made that mistake at least twice.
- Level your cake layers: If the cakes dome in the oven, just trim the tops with a serrated knife for a neat stack (or embrace the rustic look—no shame in a wobbly, ganache-dripping cake!).
- Check your oven temperature: An oven thermometer helps. My old oven ran hot, and the first time I made this cake, it baked way too fast and ended up dry. Start checking at the minimum time.
- Ganache troubleshooting: If your ganache splits (looks oily or grainy), whisk in a tablespoon of warm milk and it usually comes back together. If it’s too runny, let it cool for a bit, or pop in the fridge for 10-15 minutes, stirring every now and then.
- Multitasking tip: While the cakes bake, prep your ganache and wash up. The downtime makes everything feel less rushed, even if you’re baking late at night.
- Consistent results: Weigh your ingredients if you can. It really makes a difference, especially with flour and cocoa powder. Too much flour = dry cake, too little = soggy center.
After a few late-night experiments, I learned that patience (and not cutting into the cake too soon) gives the best, cleanest slices. And don’t worry if your ganache drips off the sides—it just adds to the “midnight indulgence” vibe.
Variations & Adaptations
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve tried King Arthur’s and Bob’s Red Mill with great results—no one could tell the difference!
- Dairy-Free: Use full-fat coconut milk in the ganache and almond or oat milk (with a splash of lemon juice) for the cake. Earth Balance or another vegan butter works for the frosting, too.
- Flavored Ganache: Add 1-2 tbsp raspberry liqueur or Chambord to the ganache for a grown-up twist. Or, mix in a spoonful of orange zest to the cake batter for a chocolate-orange-raspberry combo.
- Single Layer or Sheet Cake: Bake the batter in a 9×13-inch pan for about 30-35 minutes. Top with ganache and berries for a fuss-free, picnic-ready treat.
- Nut-Free: This recipe is naturally nut-free, but always check chocolate labels if making for someone with allergies.
- Personal Touch: I once made this cake with a layer of raspberry jam between the cakes for extra tang—totally recommend if you want that “bakery” feel. Just spread a thin layer before adding the ganache.
Feel free to play around with the berries—blackberries work nicely, too, and in winter, I sometimes use a mix of frozen berries for a slightly different vibe. If you want it sweeter, add a handful of white chocolate chips to the batter (my niece swears by it!).
Serving & Storage Suggestions
This chocolate raspberry cake is best served slightly cool or at room temperature, which keeps the ganache smooth and the cake extra moist. For a showstopper look, top with a pile of fresh raspberries and a shower of chocolate curls—so pretty for the ‘gram or Pinterest!
- Serving: Slice with a sharp knife (wipe between cuts for neat edges). Pair with a cup of coffee, a glass of milk, or even a splash of dessert wine for adults.
- Storage: Store covered at cool room temp for up to 2 days, or in the fridge for up to 5 days. The flavors actually deepen after a day—midnight leftovers are the best.
- Freezing: Unfrosted cake layers freeze beautifully. Wrap tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge, then frost before serving.
- Reheating: If you like your cake slightly warm, microwave slices for 10-15 seconds—just enough to soften the ganache.
Honestly, the cake rarely lasts beyond day three in my house. If you’re planning ahead, you can bake the layers and make the ganache a day in advance, then assemble right before serving for maximum freshness.
Nutritional Information & Benefits
Each slice of this chocolate raspberry cake (1/12 of the cake) has roughly 340 calories, 22g fat, 38g carbs, 4g protein, and about 25g sugar. The raspberries bring vitamin C, fiber, and a burst of antioxidants, while the cocoa powder sneaks in iron and magnesium. You can lighten things up by using reduced-fat cream or swapping in a portion of whole wheat flour, though I’ll admit, this one’s meant to be a treat!
This cake is naturally nut-free and can be made gluten-free or dairy-free with simple swaps. If you’re watching allergens, double-check your chocolate (some bars sneak in milk or nuts). From a wellness angle, I love that the cake isn’t overly sweet and gets its flavor from real chocolate and fruit—not artificial flavors. It’s an indulgence, but one that brings a little joy and a lot of comfort, no matter when you serve it.
Conclusion
If you’re searching for a chocolate raspberry cake recipe that’s easy enough for a midnight craving but special enough for a celebration, this is it. I love how the deep chocolate and bright raspberries play off each other, and that shiny ganache never fails to impress. It’s the kind of cake that makes you feel like a baking rockstar—no fancy skills required.
Try swapping in your favorite berries or adding a layer of jam for your own twist. If you do, let me know in the comments! I’d love to hear how you make it your own. Honestly, this is the cake I reach for when I want a bit of comfort and a lot of flavor—and I hope it becomes your go-to, too.
So, what are you waiting for? Grab your whisk, preheat that oven, and treat yourself to a midnight slice. You deserve it!
FAQs About Chocolate Raspberry Cake Recipe
Can I use frozen raspberries in this cake?
Absolutely! Just toss them in a little flour before folding into the batter—no need to thaw. This helps keep them from sinking and turning the cake soggy.
What’s the best chocolate for ganache?
I love using a good-quality dark or semi-sweet bar (60-70% cocoa). Chocolate chips work in a pinch, but bars melt more smoothly for that glossy finish.
How do I make this cake gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend like King Arthur or Cup4Cup. Everything else stays the same, and you still get a moist, delicious cake!
Can I make the cake ahead of time?
Yes! Bake the cake layers and store (wrapped tightly) at room temp for a day or freeze for longer storage. Assemble with ganache and raspberries before serving for best results.
How do I store leftovers?
Keep leftover cake covered at room temp for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze unfrosted layers and thaw before frosting and serving.
Chocolate Raspberry Cake with Ganache Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This rich and tender chocolate raspberry cake features bittersweet chocolate, juicy raspberries, and a glossy ganache frosting. It’s an easy yet impressive dessert perfect for celebrations or midnight indulgence.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (60g) unsweetened cocoa powder (preferably Dutch-processed)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk (or whole milk + 1 tsp vinegar/lemon juice)
- 1/3 cup (80ml) vegetable oil (canola or sunflower)
- 2 teaspoons pure vanilla extract
- 1 cup (150g) fresh or frozen raspberries
- 1/2 cup (120ml) hot brewed coffee
- 6 oz (170g) semi-sweet or dark chocolate (60-70% cocoa), chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter (optional)
- Pinch of salt
- Extra fresh raspberries, for garnish (optional)
- Chocolate shavings or curls, for garnish (optional)
- Powdered sugar, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Pour in hot coffee and mix gently.
- Pour wet ingredients into dry ingredients. Fold together with a spatula until just combined; do not overmix.
- Gently fold in raspberries. If using frozen, toss them in a tablespoon of flour first.
- Divide batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely.
- For the ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Add butter and a pinch of salt; stir until glossy. Let sit at room temp to thicken if needed.
- Place one cake layer on a serving plate. Spread half the ganache over the top. Add the second layer and cover with remaining ganache, swirling with the back of a spoon for a ‘midnight’ look.
- Garnish with fresh raspberries, chocolate curls, or a dusting of powdered sugar if desired.
- Slice and serve. For best flavor, let the cake rest for a few hours before serving.
Notes
For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute coconut milk in the ganache and plant-based milk in the cake. Do not overmix the batter for a tender crumb. If using frozen raspberries, toss in flour before adding. Cake layers can be made ahead and frozen. Let ganache thicken at room temp if too runny, or microwave briefly if too thick. Garnish just before serving for best appearance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 340
- Sugar: 25
- Sodium: 220
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 4
- Protein: 4
Keywords: chocolate raspberry cake, ganache frosting, easy chocolate cake, midnight cake, raspberry dessert, celebration cake, nut-free cake, moist chocolate cake
