Chocolate Raspberry Layer Cake

This Chocolate Raspberry Layer Cake is a rich, decadent dessert featuring layers of moist chocolate cake, tart raspberry filling, and smooth chocolate ganache. Perfect for celebrations, holidays, or romantic dinners, this showstopping cake offers a perfect balance between sweet and fruity flavors.

Why You’ll Love This Recipe

This cake combines the richness of chocolate with the brightness of raspberries in a perfectly layered dessert. The layers are tender yet sturdy, making the cake easy to slice and serve. A luscious raspberry filling adds a vibrant contrast, while the silky ganache provides a luxurious finish. Whether you’re a chocolate lover or a fruit dessert enthusiast, this cake satisfies both cravings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Hot water or brewed coffee

For the raspberry filling:

• Fresh or frozen raspberries

• Granulated sugar

• Cornstarch

• Lemon juice

For the chocolate ganache:

• Heavy cream

• Semi-sweet chocolate chips or chopped chocolate

Optional for garnish:

• Fresh raspberries

• Chocolate shavings

• Powdered sugar

directions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat the sugar, eggs, buttermilk, oil, and vanilla extract until well combined.

4. Gradually mix the dry ingredients into the wet ingredients. Add hot water or coffee last, mixing just until smooth.

5. Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

7. For the raspberry filling, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, then cool completely.

8. For the ganache, heat cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy.

9. To assemble, place one cake layer on a serving plate, spread a layer of raspberry filling, then repeat with the next layer. Top with the final cake layer and pour the ganache over the top, letting it drip slightly down the sides.

10. Chill for 30 minutes before garnishing and serving.

Servings and timing

Servings: 12
Preparation time: 30 minutes
Cooking time: 30 minutes
Cooling and assembly time: 1.5 hours
Total time: Approximately 2.5 hours

Variations

• White Chocolate Raspberry Cake: Replace the chocolate cake layers with vanilla or white cake and use white chocolate ganache instead.

• Chocolate Raspberry Mousse Cake: Add a layer of raspberry or chocolate mousse between the cake layers.

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend.

• Raspberry Jam Filling: Use a high-quality raspberry jam in place of the homemade filling for convenience.

• Dark Chocolate Twist: Use dark chocolate (70% cacao) for a more intense flavor in the ganache.

storage/reheating

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
This cake does not require reheating, but it is best served slightly chilled or at room temperature.

FAQs

How do I prevent the layers from sliding when assembling the cake?

Make sure the raspberry filling is fully cooled and thickened. You can also refrigerate each layer briefly before stacking.

Can I use raspberry jam instead of making a filling?

Yes, raspberry jam works well as a quick substitute. Choose a seedless variety for a smoother texture.

How do I get smooth ganache?

Use finely chopped chocolate and warm cream. Let them sit together before stirring slowly for a glossy finish.

Can I use frozen raspberries for the filling?

Yes, frozen raspberries are perfect for this recipe. Thaw and drain them slightly before cooking.

What size cake pans should I use?

Three 8-inch round cake pans are ideal for this layered dessert.

How long will the ganache stay smooth?

The ganache will stay pourable for about 10–15 minutes after making. Work quickly for the best drips.

Can I make the cake layers in advance?

Absolutely. Wrap cooled cake layers tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for longer storage.

Is this cake suitable for a wedding or formal event?

Yes, this cake is elegant enough for weddings or special occasions. Consider decorating with fresh flowers or gold leaf for a polished look.

How do I make the cake extra moist?

Buttermilk and oil in the batter help create a moist texture. Do not overbake to retain moisture.

Can I make this as a sheet cake?

Yes, you can bake the batter in a 9×13-inch pan. Adjust baking time to about 35–40 minutes and skip the layering step.

Conclusion

This Chocolate Raspberry Layer Cake is the ideal dessert when you want to impress with both flavor and presentation. The harmonious blend of deep chocolate and fresh raspberry offers a delightful twist on traditional chocolate cake. Whether served at a birthday, anniversary, or dinner party, this cake is guaranteed to leave a lasting impression

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