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5.0 from 1,161 votes

Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 413 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cake:
  • 2 cups granulated sugar
  • 1 3/4 cups + 2 Tablespoons all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Chocolate Frosting:
  • 1/2 cup butter , melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
Raspberry Filling:
  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Fresh raspberries for topping on the cake , optional

Instructions

Chocolate Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
  2. Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt. 
  3. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks. 
  5. Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
  1. Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)
Chocolate Frosting:
  1. Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.
Assemble your cake:
  1. Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.

Notes

  • Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. (I prefer the Solo brand).
  • For seedless raspberry filling, cook the raspberries with only water and lemon juice. Press the mixture through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.
  • Make ahead and Freezing instructions: 
  • Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.
  • To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!

Nutrition Information

Calories 413kcal (21%) Carbohydrates 70g (23%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 41mg (14%) Sodium 329mg (14%) Potassium 227mg (6%) Fiber 4g (16%) Sugar 52g (104%) Vitamin A 249IU (5%) Vitamin C 4mg (4%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 413

% Daily Value*

Calories 413kcal 21%
Carbohydrates 70g 23%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 329mg 14%
Potassium 227mg 5%
Fiber 4g 16%
Sugar 52g 104%
Vitamin A 249IU 5%
Vitamin C 4mg 4%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.