Sweet raspberry preserves make a bright, fruity filling for this decadent Chocolate Raspberry Cake. Enjoy light, moist chocolate layers paired with a rich chocolate buttercream.
The cake was so fudgy and delicious. Hubby had two pieces!!
-Nancy
Homemade Chocolate Cake With Raspberry Filling
Chocolate pairs well with many flavors, but chocolate and raspberry is a classic for good reason. This recipe combines homemade chocolate cake layers, a creamy chocolate buttercream, and a bright filling of raspberry preserves. Using store-bought preserves is a handy time-saver without sacrificing homemade taste.
Serve the cake with fresh raspberries on top and, if you like, a scoop of ice cream or a dollop of whipped cream for an extra touch.
What You’ll Need
Scroll to the recipe card below for exact ingredient amounts and full instructions.
For the chocolate cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs – Bring to room temperature.
- Milk – 2% or whole, room temperature.
- Vegetable oil
- Vanilla extract
- Boiling water
For the chocolate buttercream:
- Unsalted butter – Room temperature.
- Unsweetened cocoa powder
- Powdered sugar (confectioners’ sugar)
- Milk
- Vanilla extract
To assemble:
- Raspberry preserves
- Fresh raspberries – Well washed and dried; optional: halved raspberries in the filling.
Natural vs. Dutch-Process Cocoa: Which to Use?
Both natural and Dutch-process cocoa work here. Dutch-process has been alkalized and gives a smoother, deeper chocolate flavor, while natural cocoa is slightly brighter and more acidic. Choose based on the chocolate intensity you prefer.
How to Make Chocolate Raspberry Cake
Plan ahead: the cake layers must cool completely before assembly and frosting.
Make the Cake:
Prepare: Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray and line the bottoms with parchment circles.
Mix dry ingredients: Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl or the bowl of a stand mixer.
Finish the batter: Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium-high for about two minutes, then stir in boiling water until combined.
Bake: Divide batter evenly among the three pans and bake 35–45 minutes, or until a gentle touch in the center springs back.
Cool: Let cakes rest in the pans for 5 minutes, then remove to wire racks to cool completely before frosting.
Make the Chocolate Buttercream:
Beat butter and cocoa: In a mixer bowl, beat butter and cocoa powder until light and fluffy.
Add powdered sugar: Gradually add powdered sugar on low speed until incorporated.
Finish: Slowly add milk and vanilla and beat until light and fluffy, about 2 minutes. If the frosting feels stiff, beat an extra minute or two to incorporate more air.
Cake Assembly:
Level the layers: Trim domed tops with a serrated knife or cake leveler so each layer is even. Place the first layer on a cake plate or cardboard circle.
Layer and fill: Spread a thin (about 1/4 inch) layer of chocolate buttercream over the first layer, then spread half of the raspberry preserves on top. Add the second layer and repeat, finishing with the final cake layer.
Crumb coat: Apply a thin layer of buttercream around the entire cake and chill for 15 minutes to set the crumb coat.
Frost and decorate: Apply a thicker layer of buttercream, smooth the sides, and pipe decorative swirls with a star tip. Top each swirl with a fresh raspberry.
Should You Refrigerate a Cake Before Frosting?
Refrigeration before frosting isn’t necessary if the layers are completely cool. However, you should chill the cake after applying the crumb coat so the frosting sets and you can apply the final layer without crumbs or sliding layers.
Tips for Assembling and Frosting a Layer Cake
If you’re new to layer cakes, these tips will help:
- Level your layers: Remove domes so the stacked cake is even. A cake leveler or serrated knife on a turntable works well.
- Smooth the sides: Use a bench scraper or cake scraper while rotating the cake to get smooth edges.
- Don’t skip the crumb coat: A thin chilled crumb coat traps crumbs and seals the jam so it won’t leak out when you finish frosting.
How to Store
Enjoy this cake the day it’s made for the best texture and flavor. It will keep up to a week in an airtight container in the refrigerator—bring to room temperature for a few minutes before serving.
Can This Cake Be Frozen?
Yes. Wrap the cake tightly in plastic wrap, place it in a freezer-safe container or bag, and freeze for up to three months. Thaw overnight in the refrigerator before serving.
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Chocolate Raspberry Cake
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Equipment
- 8 inch cake pan
- Mixing bowl
- Mixer
- Spatula
Ingredients
Chocolate cake:
- 3 cups (360g) all-purpose flour
- 3 cups (594g) granulated sugar
- 1 cup (84g) unsweetened cocoa powder
- 1 Tbsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 3 large eggs, room temperature
- 1 1/2 cups (354ml) milk (2% or whole), room temperature
- 1 cup (236ml) vegetable oil
- 2 tsp vanilla extract
- 1 1/2 cups (354ml) boiling water
Chocolate Buttercream:
- 2 cups (452g) unsalted butter (4 sticks), room temperature
- 1 cup (84g) unsweetened cocoa powder
- 8 cups (904g) powdered sugar
- 1/4 cup (59g) milk
- 2 tsp vanilla extract
To Assemble:
- 1 1/4 cups raspberry preserves
- Fresh raspberries, to garnish
Instructions
Cake:
- Preheat oven to 350°F. Spray three 8-inch pans and line with parchment rounds.
- Whisk flour, sugar, cocoa, baking soda, salt, and baking powder.
- Add eggs, milk, oil, and vanilla. Beat 2 minutes on medium-high, then stir in boiling water.
- Divide batter between pans and bake 35–45 minutes until springy in the center.
- Cool in pans 5 minutes, then transfer to racks and cool completely.
Chocolate Buttercream:
- Cream butter and cocoa powder until fluffy.
- Slowly add powdered sugar on low until incorporated.
- Add milk and vanilla and beat until light and fluffy, about 2 minutes.
Cake Assembly:
- Level the cake layers.
- Place one layer on a plate, spread ~1/4 inch buttercream, then half the raspberry preserves. Repeat with the second layer and top with the third.
- Apply a thin crumb coat and chill 15 minutes.
- Frost with a thicker layer of buttercream, smooth edges, and pipe swirls if desired. Top swirls with fresh raspberries.
Notes
- Choose good-quality cocoa powder; it affects flavor the most.
- Use room-temperature ingredients so the batter mixes and rises properly.
- If frosting is stiff, beat an extra minute or two to incorporate air.
- Chill after the crumb coat to prevent layers from sliding.
- Use a turntable or lazy Susan to make smoothing easier.
- Storage: Keeps up to a week refrigerated in an airtight container. Bring to room temperature before serving.
- Freezing: Wrap tightly and freeze up to three months. Thaw overnight in the refrigerator.
Nutrition
Carbohydrates: 188 g |
Protein: 9 g |
Fat: 23 g |
Saturated Fat: 5 g |
Sugar: 148 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will change the estimates.