Chocolate Raspberry Cake Recipe

There’s something magical about the pairing of deep, dark chocolate and bright, tangy raspberry. It feels fancy, like something you’d order in a little patisserie, but I’m here to tell you it’s completely achievable in your own kitchen.

This cake is my love letter to that perfect combination. We’re talking tender, moist chocolate layers infused with real raspberry flavor, wrapped in a cloud of the most incredible pink raspberry buttercream.

A glossy chocolate ganache drip finishes it off, making it as stunning as it is delicious. I’ve made a lot of cakes over the years, but this one consistently gets the most gasps and happy sighs.

It’s perfect for Valentine’s Day, a birthday, or just a Tuesday when you need a showstopping dessert. I promise, once you try it, you’ll understand why I call it the best.

Gathering Your Tools and Flavor Secrets

Before we dive into the ingredients, let’s talk about two special items that make this cake so uniquely flavorful. You won’t be using fresh berries in the batter, and there’s a good reason for that.

Fresh raspberries add a lot of water, which can throw off the texture of your cake layers. Instead, we use raspberry emulsion and freeze-dried raspberries.

Raspberry emulsion is a concentrated flavoring that packs a huge punch without extra moisture. You can find it online, at craft stores, or sometimes in the baking aisle. Extract works too.

Freeze-dried raspberries are the other secret weapon. You’ll pulse them into a fine powder in a food processor. This powder gives an intense, pure raspberry flavor and the most beautiful natural pink hue to the buttercream. Look for them near the nuts or dried fruits.

Ingredients Needed for the Recipe

Here’s everything you’ll need to bring this masterpiece together. I recommend pulling it all out before you start, it makes the process so smooth.

• Buttermilk & Sour Cream: This duo is the key to an incredibly tender, moist crumb. They add a slight tang that balances the sweetness.
• Whole Eggs & Egg White: The whole eggs provide structure and richness, while the extra white makes the cake a bit lighter.
• Vegetable Oil: This ensures the cake stays wonderfully moist, even after refrigeration.
• Vanilla & Raspberry Emulsion: Vanilla is the base, while the raspberry emulsion weaves the berry flavor right into the cake.
• Freeze-Dried Raspberries: You’ll blend these into a powder for both the cake and the frosting for concentrated flavor.
• Chocolate Cake Mix: I use a dark chocolate or fudge mix as a reliable, delicious base. It’s a fantastic shortcut.
• Unsalted Butter, Powdered Sugar & Heavy Cream: The building blocks for our luscious, silky raspberry buttercream.
• Chocolate Melts & More Heavy Cream: For that decadent, shiny ganache drip that takes the cake over the top.
• Fresh Raspberries: For a gorgeous, fresh garnish on top.

How to make The Best Chocolate Raspberry Cake?

The process is simpler than you might think. We’ll build it in three parts: the cake layers, the buttercream, and the ganache drip. Let’s get baking.

Step 1 – Mixing the Cake Batter

Start by preheating your oven to 325 degrees Fahrenheit. Prepare two 8-inch round cake pans with non-stick baking spray and set them aside. Now, grab a large bowl.

In that bowl, whisk together the buttermilk, sour cream, eggs, egg white, oil, vanilla, raspberry emulsion, and cocoa powder. Take your freeze-dried raspberry powder and measure out a quarter cup, adding it to the wet ingredients.

Whisk it all until it’s completely smooth and beautifully speckled with pink. Finally, gently fold in the dry chocolate cake mix until just combined. Don’t overmix.

Step 2 – Baking and Cooling the Layers

Divide the batter evenly between your two prepared pans. I like to use a kitchen scale for precision, but eyeballing it works too. Smooth the tops with a spatula.

Bake for 25 to 27 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs. Let the cakes cool in their pans for about 10 minutes.

Then, turn them out onto a wire rack to cool completely. Once cool, I wrap them in plastic wrap and pop them in the freezer. Frozen cakes are much easier to frost neatly.

Step 3 – Making the Raspberry Buttercream

While the cakes chill, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium-high speed for a good 3 to 5 minutes.

You want it to become very pale and fluffy. Scrape down the bowl, then add the salt, vanilla, raspberry emulsion, the remaining raspberry powder, and the heavy cream.

Mix on low until combined. With the mixer on low, gradually add the powdered sugar, one cup at a time. Once it’s all in, turn the mixer to high and whip for a full two minutes. This incorporates air and makes it wonderfully light.

Step 4 – Assembling and Frosting the Cake

Place your first frozen cake layer on a cake stand or plate. Spread a generous amount of buttercream on top with an offset spatula. Add the second layer, upside down for a flat top.

Apply a thin coat of buttercream all over the cake to trap any crumbs. This is called a crumb coat. Chill the cake for 10 minutes to set this layer.

Then, apply the final, thick, beautiful layer of raspberry buttercream. Use a cake scraper or bench scraper to smooth the sides and create sharp edges. Save some buttercream for piping decorations on top later.

Step 5 – Creating the Chocolate Ganache Drip

Place your frosted cake back in the freezer for at least 15 minutes. A cold cake is essential for controlling the ganache drip. Now, make the ganache.

Place the chocolate melts in a microwave-safe bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for one minute without stirring.

Then, whisk gently from the center outwards until you have a smooth, glossy ganache. Let it cool for about 5 minutes to thicken slightly. Test the consistency on the side of your bowl.

Step 6 – Applying the Drip and Final Decorations

Take your chilled cake from the freezer. Pour some ganache onto the center of the top and gently push it to the edges with a spatula, letting a little spill over.

For the drip, use a spoon or squeeze bottle to apply ganache around the top edges. The cold cake will stop it from running too far down. Let the ganache set for a few minutes.

Finally, pipe on your reserved buttercream dollops or rosettes around the top border. Artfully place a pile of fresh raspberries in the center. Step back and admire your work.

Adapting the Recipe for Any Occasion

The wonderful thing about this recipe is its versatility. You are not locked into making a towering layer cake every single time. The batter and frosting adapt beautifully to other forms.

For cupcakes, line two muffin tins and fill the liners halfway. Bake at 350 degrees for about 18-20 minutes. This recipe will make about 24 perfect cupcakes.

If you need a sheet cake for a crowd, simply pour all the batter into a greased 9×13 inch pan. Bake at 325 degrees for about 30-35 minutes, until a tester comes out clean.

You can even make a stunning bundt cake. Grease and flour your bundt pan thoroughly, add the batter, and bake for 40-50 minutes. Drizzle with ganache instead of doing a drip.

Tips

These little pieces of advice come from making this cake more times than I can count. They’ll help you avoid common pitfalls and ensure success.

• Always use room temperature dairy ingredients. Cold buttermilk or sour cream can re-solidify the oil and lead to a lumpy batter.
• Do not skip freezing the cake layers before frosting. It prevents crumbs, makes them easier to handle, and results in much cleaner layers.
• If your ganache is too thin for a drip, add a bit more melted chocolate. If it’s too thick, whisk in a teaspoon of warm cream.
• For the pinkest buttercream, sift your raspberry powder to remove any larger seeds before adding it to the mixer.
• You can make the cake layers a day ahead. Wrap the cooled layers tightly and freeze them. Thaw for 30 minutes before frosting.
• If you can’t find emulsion, raspberry extract is a fine substitute. The flavor might be slightly different, but still delicious.

Serving and Storing Your Masterpiece

This cake is rich, so slice it into modest portions. A hot, clean knife dipped in water makes slicing through the ganache and buttercream a breeze. Wipe it between each cut.

The cake tastes incredible at room temperature, where the buttercream is soft and the chocolate layers are at their most flavorful. Take it out of the fridge about an hour before serving.

To store, keep it covered in a cake carrier or under a large bowl in the refrigerator. It will stay fresh and delicious for up to 4 days. The flavors actually meld and improve after a day.

You can also freeze the fully assembled cake for up to a month. Thaw it overnight in the refrigerator, then bring it to room temperature before serving. It’s a fantastic make-ahead dessert for busy times.

Making this cake is a joyful process. It’s about creating something beautiful and sharing it with people you care about. Don’t stress over perfection. A slightly wobbly drip or a casually placed berry has its own charm.

The most important ingredient is the joy you bake into it. So, preheat that oven, gather your ingredients, and get ready to make something truly special. Happy baking.