Chocolate Raspberry Cake Recipe Perfect for Parties

Posted on October 15, 2025

Chocolate Raspberry Cake - featured image

The rich aroma of melted chocolate and the tangy sweetness of raspberries—just thinking about it makes my mouth water. This Chocolate Raspberry Cake is one of those desserts that feels indulgent but also incredibly approachable. Whether you’re hosting a party, celebrating a birthday, or just craving a slice of pure bliss, this recipe has you covered. It’s a showstopper without being overly complicated, and trust me, once you try it, you’ll be hooked.

I discovered this recipe years ago when I was searching for a dessert that would wow my guests but wouldn’t leave me stuck in the kitchen all day. After a few tweaks, it became my go-to cake for special occasions—and honestly, even not-so-special ones. The combination of moist chocolate cake with the bright pop of raspberries makes every bite unforgettable. Plus, it’s surprisingly versatile; you can make it as fancy or as simple as you like.

If you’re ready to bake a dessert that’ll have everyone asking for seconds (and the recipe), grab your apron and let’s get started with this irresistible Chocolate Raspberry Cake.

Why You’ll Love This Recipe

Easy to Make: Despite its elegant presentation, this cake is straightforward and beginner-friendly. Perfect for bakers of all levels.
Simple Ingredients: No need for fancy pantry items or hard-to-find ingredients. You might already have most of them in your kitchen.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual get-together, this cake fits the bill every time.
Raspberry-Chocolate Magic: The tartness of raspberries complements the rich chocolate, making it a flavor combo that’s hard to resist.
Customizable: You can adapt the recipe for dietary needs or change up the toppings to fit your mood or season.
Proven Crowd-Pleaser: Everyone loves it—kids, adults, even the picky eaters. It’s one of those recipes that gets rave reviews every single time.

What sets this Chocolate Raspberry Cake apart from other desserts? The balance. It’s rich without being heavy, sweet but not cloying. And the raspberries add that fresh, fruity element that keeps it from feeling one-dimensional. Plus, it’s the kind of recipe that makes you look like a pro baker, even if you’re just starting out. Trust me, it’s worth every bite.

What Ingredients You Will Need

This recipe uses a combination of pantry staples and fresh ingredients to create a cake that’s both decadent and refreshing.

For the Cake:

1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups (400g) granulated sugar
2 large eggs, room temperature
1 cup (240ml) whole milk, room temperature
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

For the Raspberry Filling:

1 ½ cups (225g) fresh raspberries (or frozen, thawed)
¼ cup (50g) granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Chocolate Ganache:

1 cup (240ml) heavy cream
8 ounces (225g) semi-sweet chocolate, chopped
1 tablespoon unsalted butter (optional, for extra shine)

Pro Tip: For the raspberries, I recommend using fresh ones when they’re in season, but frozen raspberries work beautifully too—just make sure to thaw and drain them first to avoid excess moisture.

Equipment Needed

Two 9-inch round cake pans
Mixing bowls (at least two)
Hand or stand mixer
Rubber spatula
Double boiler or heatproof bowl for the ganache
Wire rack for cooling
Offset spatula for frosting

If you don’t have cake pans, you can use a rectangular pan and adjust the baking time slightly. And if you don’t have an offset spatula, a butter knife works in a pinch—it’s not as smooth, but it gets the job done!

Preparation Method

Preheat your oven: Set it to 350°F (175°C). Grease and line the cake pans with parchment paper to ensure easy removal.
Make the cake batter: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined. Slowly stir in the boiling water (the batter will be thin—don’t worry, it’s supposed to be).
Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Prepare the raspberry filling: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like. Let it cool completely.
Make the ganache: Heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth, adding butter for extra shine if desired. Let the ganache cool slightly until it reaches a spreadable consistency.
Assemble the cake: Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Add the second layer and pour the ganache over the cake, letting it drip down the sides for a dramatic effect. Use an offset spatula to smooth the top.
Decorate: Garnish with fresh raspberries and a sprinkle of powdered sugar if desired.

Let the cake sit for at least 20 minutes before slicing for the best texture—and to give the ganache time to set.

Cooking Tips & Techniques

Don’t overmix: When combining wet and dry ingredients, mix until just incorporated to avoid a dense cake.
Use room temperature ingredients: This helps the batter mix evenly and ensures a smooth texture.
Keep an eye on the ganache: Don’t let the cream boil—just heat it until it starts to simmer. Overheating can cause the chocolate to seize.
Chill the filling: Make sure the raspberry filling is completely cooled before assembling the cake to prevent it from sliding around.
Test for doneness: Use a toothpick or cake tester to check the center of the cake. If it comes out clean or with a few crumbs, it’s ready.

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend. Make sure to use one designed for baking for best results.
Dairy-Free: Use almond milk or oat milk in the cake batter and coconut cream for the ganache.
Seasonal Twist: Replace raspberries with strawberries or blackberries depending on the season.
Extra Flavor: Add a teaspoon of espresso powder to the cake batter for a deeper chocolate flavor.
Kid-Friendly: Skip the ganache and frost the cake with chocolate buttercream instead.

I once swapped the raspberries for orange marmalade, and it turned into a chocolate-orange masterpiece. Feel free to experiment and make it your own!

Serving & Storage Suggestions

This cake is best served slightly chilled or at room temperature. The ganache firms up beautifully, making it easy to slice. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Refrigerator: Cover the cake tightly and store in the fridge for up to 4 days.
Freezer: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
Reheating: If you prefer it warm, microwave a slice for 10-15 seconds, but note that the ganache will soften.

The flavors deepen as the cake sits, so it’s even better the next day. Perfect for prepping ahead of a big event!

Nutritional Information & Benefits

Here’s an estimate per serving (based on 12 slices):

Calories: 450
Protein: 6g
Fat: 20g
Carbohydrates: 60g
Fiber: 4g

The dark chocolate provides antioxidants, while raspberries are packed with vitamins and fiber. Plus, it’s a dessert that satisfies your sweet tooth without relying on overly processed ingredients.

Conclusion

This Chocolate Raspberry Cake recipe is everything you need in a dessert—easy to make, stunning to look at, and absolutely delicious. Whether you’re serving it at a party or enjoying a slice with your afternoon coffee, it’s guaranteed to impress. I love how versatile it is; you can adapt it to fit your dietary needs or simply use what you have on hand.

Now go on—grab your whisk and make some magic happen. You’ve got this!

FAQs

Can I use frozen raspberries?

Absolutely! Just make sure to thaw and drain them before using to prevent excess moisture in the filling.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Store it in the refrigerator and let it come to room temperature before serving.

What’s the best way to slice the cake?

Use a sharp knife and clean it between slices for neat presentation. Chilling the cake briefly before slicing helps too.

Can I use milk chocolate for the ganache?

You can, but it will be sweeter and less rich. Semi-sweet or dark chocolate is recommended for balance.

How do I prevent the cake layers from sticking?

Grease your pans thoroughly and use parchment paper liners. This ensures easy removal every time.