Chocolate raspberry cake with moist chocolate layers, a tangy raspberry filling, and a glossy chocolate ganache drip.
I make this chocolate raspberry cake when I want a layer cake that looks “wow” but still feels doable at home.
It’s the combo I come back to for birthdays and family celebrations: rich chocolate + bright raspberry + an easy ganache drip.
If you’re looking for a classic base, this recipe is built on my chocolate cake, a soft and reliable foundation for many layer cakes.
Why you'll love this recipe
- Deep chocolate flavor with soft, moist layers
- Real raspberry filling that cuts the richness
- Simple ganache drip that makes it look bakery-style
Ingredients you need
- Cake flour: for a tender crumb (or all-purpose if needed)
- Unsweetened cocoa powder: Dutch-process preferred
- Baking powder & baking soda: leavening agents for even rise and light texture
- Salt: balances the sweetness
- Granulated sugar: classic sweet base
- Eggs: room temperature for a smooth batter
- Vegetable oil: keeps the cake moist for days
- Buttermilk: full-fat for best texture
- Hot coffee or hot water: boosts chocolate flavor
- Vanilla extract: rounds out the chocolate
- Raspberries: fresh or frozen for the filling
- Lemon juice: optional, brightens the raspberry flavor
- Baking chocolate: semi-sweet for ganache and drip
- Heavy cream: 30–35% fat for a stable ganache
Best tips for this cake
- Use a scale: weighing ingredients gives consistent, bakery-style results.
- Room-temperature eggs: they blend better and create a smoother batter.
- Do not overmix: mix just until combined to keep the cake soft and tender.
- Level the layers: trim the tops so the cake stacks straight and evenly.
- Chill before frosting: cold cake layers are easier to fill and frost cleanly.
How To Make Chocolate Raspberry Cake
This chocolate raspberry cake is built as a classic chocolate layer cake, filled with raspberry compote and finished with whipped ganache and a chocolate drip.
This cake is made with my chocolate buttermilk cake recipe, a soft and reliable base for layer cakes.
Mix the vegetable oil, granulated sugar, eggs, and vanilla in a large bowl until smooth and emulsified.
Fold in the sifted dry ingredients, alternating with the buttermilk mixed with hot coffee, until the chocolate batter is smooth and fluid.
Divide the batter evenly between three lined 6-inch (15 cm) cake pans and bake at 325°F / 165°C for 35–40 minutes, until a toothpick comes out clean.
Cool completely, then level the chocolate cake layers for clean stacking.
For the filling, I use my homemade raspberry filling, made with real raspberries for a fresh, tangy contrast.
Cook the raspberries with sugar and lemon juice over medium heat for about 10 minutes, stirring often, until thickened into a smooth raspberry compote (raspberry filling).
The cake is finished with a smooth chocolate ganache, perfect for frosting and layering.
Chop the chocolate, pour hot cream over it, let sit briefly, then stir until smooth to make the chocolate ganache; chill 2–3 hours until slightly firm.
Whip the cold ganache on medium speed until light, airy, and spreadable.
Assemble by stacking the cake layers with whipped chocolate ganache and a center of raspberry compote, repeating with all layers.
Crumb coat the cake, chill, then frost with a smooth ganache finish.
Drip the cake with slightly warm ganache (see my chocolate drip recipe), then decorate with fresh raspberries before serving.
Serving suggestions
- Pairs well with coffee, espresso, or a glass of milk
- Serve slightly chilled or at room temperature for the best chocolate flavor
- Perfect for birthdays, Valentine’s Day, or special family desserts
Storage
- Store the cake covered in the fridge for up to 3 days
- Let it sit at room temperature for 20 minutes before serving
Recipe variations
- Chocolate raspberry cupcakes: bake the batter in a muffin pan and fill with raspberry compote
- Chocolate strawberry cake: replace raspberries with fresh strawberries
- White chocolate raspberry cake: use a white chocolate ganache instead of dark chocolate
- Extra chocolate: add a thicker ganache layer and skip the fruit in the center
You can also turn this cake into cupcakes by using the same base and filling as in my chocolate raspberry cupcakes.
Recipe Questions
Can I use frozen raspberries?
Yes, they work perfectly for the raspberry filling. No need to thaw first.
Can I make this cake ahead of time?
Yes, bake the cake layers 1 day ahead and assemble before serving.
How do I keep the ganache drip smooth?
Use ganache that is slightly warm but still thick enough to control the drip.
Can I freeze this cake?
Freeze unfrosted cake layers only, well wrapped, for up to 1 month.
More Chocolate Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Raspberry Cake
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
Description
A delicious chocolate raspberry cake made with moist buttermilk chocolate layers, a fruity raspberry filling, whipped chocolate ganache, and a smooth chocolate drip. For a 6-inch / 15 cm cake, about 8–10 slices
Ingredients
Chocolate cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 160 ml (⅔ cup) vegetable oil
- 340 g (1 ¾ cups) granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) hot coffee or hot water
Raspberry filling
- 300 g raspberries (fresh or frozen)
- 60 g (⅓ cup) granulated sugar
- 1 tbsp lemon juice
Chocolate ganache
- 400 g (14 oz) semi-sweet baking chocolate
- 450 ml (2 cups) heavy cream, full fat
Chocolate drip
- 50 g (1.8 oz) chocolate
- 50 ml (3 tbsp) heavy cream
Instructions
Chocolate cake
- Preheat the oven to 329°F / 165°C and line three 6-inch / 15 cm round cake pans with parchment paper.
- Whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the buttermilk with the cooled coffee and set aside.
- Beat the oil and sugar, then add the eggs and vanilla and mix for about 3 minutes until pale and smooth.
- Add the dry ingredients and the buttermilk mixture alternately, mixing gently until the batter is smooth and slightly fluid.
- Divide the batter evenly between the pans and bake for 30–35 minutes, until set in the center.
- Cool briefly, unmold, and let the cakes cool completely on a wire rack.
Raspberry filling
- Place the raspberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat for about 10 minutes, stirring often, until thick and jam-like.
- Let cool completely before using.
Chocolate ganache
- Chop the chocolate and place it in a large bowl.
- Heat the heavy cream until just simmering, then pour it over the chocolate.
- Let stand briefly, then stir until smooth.
- Cover directly on the surface and chill for 2–3 hours, until about 71°F / 22°C.
- Whip the ganache for about 2 minutes at medium speed until smooth and spreadable.
Chocolate drip
- Melt the chocolate and cream together until smooth.
- Let cool to about 32°C / 90°F before using.
Assemble the cake
- Level the cake layers.
- Place the first layer on a cake board and turntable.
- Pipe a ganache border if needed, fill the center with raspberry filling, then add the next layer.
- Repeat with the remaining layers.
- Apply a thin crumb coat of ganache and chill for 20 minutes if needed.
- Frost with a final smooth layer of ganache.
- Drip the cake with the chocolate glaze and decorate with fresh raspberries.
- Chill for 1 hour before serving.
Notes
Storage: Store the cake covered in the fridge for up to 3 days. Let sit at room temperature for 20 minutes before serving.
Tips:
- Use a kitchen scale for accuracy and consistent results
- Make sure the ganache is fully cooled before whipping
- Do not overwhip the ganache or it will become grainy
- Let the raspberry filling cool completely before assembling
- Chill the cake briefly between steps for cleaner layers
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: cake, layer cake, dessert
- Method: baking
- Cuisine: American
Prettypendants
WA-HOU it is superb, what a job. Tasty, beautiful, perfect ! Kisses
Fadela
Yes too greedy, thank you very much
Mélina & Chocolat
Oulala what a beautiful cake!
Fadela
Thank you very much
Fais-moi croquer
I'm impressed, it's really wow!
Fadela
Thank you Bénédicte, even if I find it full of faults, it was very good
Elodie
Hello, is it possible to freeze it?
Fadela
Hello yes it is possible, I give the information in the article for freezing.
Brun
Hi, I'd like to know what buttermilk is... is unsweetened condensed milk the same thing?
Cake yeast ... is it baking powder?
And black coffee ... just water with a few spoonfuls of coffee?
I hope you can answer me .... this recipe looks perfect ^^
Sincerely
Fadela
buttermilk and sweetened condensed milk are not at all the same thing. You'll find buttermilk in the dairy section of supermarkets next to fresh milk. If you don't have any, you can replace it with semi-skimmed milk.
Cake yeast is bagged baking powder (not dry baker's yeast).
Black coffee stick is optional, but you can also replace it with coffee diluted in hot water.
Monika
Being that I am too lazy and poor to make (or buy) raspberries for the compote, could I replace that with raspberry jam? If so, how much jam would I use for the filling? Thank you and God bless you.
Fadela
Hi Monika, no worries, I mentioned on the post that you can replace it with raspberry jam, you need about 2 large tablespoons of jam for the 2 layers, that's about 80 g of jam (1/3 cup). See you soon and don't hesitate to leave a review of the recipe when you've made it.
Fadela
Hi! Just to clarify — it’s a raspberry compote, not a ganache, so it’s naturally softer. For a firmer texture you can cook it longer to reduce the liquid, or mix in a little cornstarch or raspberry jam so it holds better between the layers.