This chocolate raspberry cake is definitely a show-stopper! This elegant raspberry cake is made of moist chocolate cake filled with creamy, raspberry cream cheese frosting and more raspberries! I garnish the top with more berries and chocolate squares. The flavor combination just doesn’t get any better than this! Plus, this cake is ridiculously easy to make; perfect for when you need an elegant cake in a pinch!
Watch My Cake Video!
Watch my YouTube video recipe for step-by-step instructions and see how I put this cake together! Want new recipe updates? Subscribe to my website emailing list and to my YouTube channel to get a notification each time a new recipe goes live!
The Chocolate Cake Layers
Now let’s talk about what’s inside. The chocolate cake layers are tender, moist and have a fluffy texture. They’re chocolate-y without being too rich, too sweet or too heavy. They’re also great for soaking up syrup! Try soaking the cake layers with raspberry liqueur or simple syrup for more moisture! Make sure the cake layers cool completely before slicing them in half and filling!
This recipe would also work great with my ‘Chocolate Cake Recipe’ – this recipe has a richer chocolate flavor!
Raspberry Whipped Cream
The creamy, dreamy raspberry cream cheese frosting really makes this cake! It’s one of the most incredible frostings I know of! The berry flavor from the raspberries combined with the whipped cream make for an irresistible cream that you’ll want to eat straight out of the mixing bowl!
Assembling the Chocolate Raspberry Cake
Here’s how I put this cake together:
- Once the cake layers are completely cooled, take a long serrated knife and split the cake layers in half.
- If desired, soak the cake layers lightly with a raspberry liqueur or a simple syrup. This will make the cake layers more moist.
- Spread a generous amount of prepared raspberry whipped cream frosting between each layer.
- Garnish the top of the cake with more frosting, and if desired, frost the sides of the cake as well. I recommend frosting the sides if you’re planning to keep the cake for a few days. Garnish the top with whipped cream, berries and chocolate squares.
Garnishing the Top!
For the finishing garnishes, I added whipped cream dollops, more fresh raspberries and pieces of chocolate bar. I left the cake open and ‘naked’ for my video recipe, but feel free to frost the top and sides of the cake to seal the layers. Do this especially if you’re making the cake ahead of time and want to store it in the refrigerator. If the layers are frosted, then won’t dry out!
Enjoyed this delicious and fruity cake? Check out some of my other recipes you’re sure to enjoy!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
- Chocolate Raspberry Meringue Cake – rich chocolate cake layers filled with raspberry lemon curd and frosted with torched meringue!
- Chocolate Raspberry Roulade – delicate chocolate sponge cake soaked with raspberry liqueur and filled with raspberry cream!
- Lemon Raspberry Cake – lemon-y and berry cake layers frosted with a cream cheese frosting!
- Chocolate Raspberry Tart – rich, chocolate caramel filled tart topped with raspberry preserves and more raspberries!
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Chocolate Raspberry Cake Recipe (video)
- 1/4 cup butter, softened at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups white granulated sugar
- 1 1/3 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup unsweetened dark chocolate cocoa powder
- 1/8 teaspoon salt
- 3 cups heavy cream
- 16 ounces whipped cream cheese, softened at room temperature
- 1 cup white granulated sugar
- 2 cups frozen or fresh raspberries
- 1 teaspoon vanilla extract
- fresh raspberries, mint leaves, chocolate bar for garnish
- Preheat the oven to 350F. Butter and flour two, 8-inch cake pans; set aside. Place the butter, sugar, eggs and vanilla into a large mixer bowl and whisk for 2 to 3 minutes, until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, salt and baking powder. Add the dry ingredients into the creamed mixture, alternating with milk, mixing just enough to combine.
- Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from the oven and turn the cakes over onto cooling racks. Let the cake layer cool completely.
- For the frosting: Place the heavy cream, vanilla and sugar into a large mixer bowl. Whisk on high speed for 3 to 5 minutes until stiff peaks form. Gradually, start adding the whipped and softened cream cheese.
- Mix the frosting just until the cream cheese is well incorporated, about 1 minute. At this point, reserve 1 cup of the whipped cream for garnishing the top and place it into a pastry bag. Fold in the raspberries by hand into the remaining cream. (If using regular cream cheese, beat the cheese beforehand in a small mixing bowl for a few minutes until it's smooth.)
- When the cakes are completely cooled, use a long, serrated knife to cut layers in half. To assemble cake, place the first cake layer onto cake platter. If desired, soak the cake layers lightly with simple syrup or raspberry liqueur at this time. Top with generous amount of the raspberry frosting and spread it evenly to the sides with a spatula. Repeat the process for all 4 layers. If desired, frost the top and sides of the cake, too. Garnish the top with the reserved whipped cream, fresh raspberries, and chocolate bar broken into triangles. Watch my video recipe to see how it's done!
- Keep the cake refrigerated until ready to serve.