Chocolate Raspberry Cake with Cream Cheese Frosting

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This chocolate raspberry cake is my newest obsession! I mean, how pretty does this cake look?! It’s definitely a show-stopper! This elegant cake creation is made of moist chocolate cake filled with creamy cream cheese frosting and raspberries! The flavor combination 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!

Make sure to watch my step-by-step video tutorial! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!

Now let’s talk about what’s inside. The chocolate cake layers are tender, moist and have a fluffy texture. They’re chocolatey without being too rich, too sweet or too heavy. I love using this chocolate cake recipe for my other cakes, too! 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!

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!

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Next, try my new ‘Caramel Raspberry Mousse Cake’! http://tatyanaseverydayfood.com/recipe-items/caramel-raspberry-mousse-cake/

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22 Responses to Chocolate Raspberry Cake with Cream Cheese Frosting

alana April 19, 2014 at 2:34 am #

This cake is pure delish!!! Thanks for the recipe!!!!

- tkorchemnaya April 22, 2014 at 9:24 pm #
  
  Thanks for trying my recipe! It’s definitely on of my favorites, too! 🙂
  
Galya June 10, 2014 at 11:06 pm #

Thank you so much for recipe! I made it and it was so so good!

- tkorchemnaya June 11, 2014 at 2:00 pm #
  
  Thank you for trying my recipe! I love this cake, too! 🙂
  
Lilliya June 20, 2014 at 7:53 am #

This cake is THE BEST! i made it for my birthday and it was a hit! you did an amazing job :)))

- tkorchemnaya June 20, 2014 at 3:06 pm #
  
  Thank you for trying my recipe – glad you enjoyed it! I love this cake, too! 🙂
  
Aliona August 3, 2014 at 4:16 am #

What if I use regular cream cheese for the frosting, not whipped?

- tkorchemnaya August 3, 2014 at 3:42 pm #
  
  Yes, you can definitely use regular cream cheese. Let the cream cheese softened first and whisk it on high speed until its light and fluffy before using it for the recipe
  
  - Aliona August 7, 2014 at 7:08 pm #
    
    Made this cake for my birthday yesterday and I finally found my favorite chocolate cake ever! I love the combination of cream cheese, heavy cream, raspberries and chocolate layers! Just super moist, soft and not too sweet! Loved it, loved it, loved it!
    
    - tkorchemnaya August 7, 2014 at 8:28 pm #
      
      So glad to hear you liked the recipe! I love this cheesecake, too and the raspberry sauce is always my husband’s favorite! 🙂
      
Ashish October 3, 2014 at 7:44 pm #

@ tkorchemnaya, Can you please confirm the amount of butter in your recipe? ’cause in the video (around 0:50-53), it shows that you’re adding 3-4 slabs of butter but per your recipe (listed above), it says 1/4 cup butter. Thanks and appreciate it!

- tkorchemnaya October 4, 2014 at 8:23 pm #
  
  Hi! 🙂 it is 1/4 cup butter. Sorry for the confusion! The butter stick I was using had 1/2 cup of butter, I added approximately half. It’s a delicious cake! Hope you enjoy it!
  
Tara March 24, 2015 at 9:37 pm #

Is it ok to use 9 inch cake pans? I am going to try making this tonight!

- tkorchemnaya March 25, 2015 at 2:07 pm #
  
  Absolutely! 🙂 You can use the 9-inch pans. Hope your cake turned out well! 🙂
  
Olga May 5, 2015 at 10:20 pm #

I’m going to make this cake this weekend for my sister’s birthday party. I’m planning on using 11in pans because our family is big 😀 by how much should I increase the ingredients? I’m looking forward to trying this cake 😀

- tkorchemnaya May 6, 2015 at 2:07 pm #
  
  🙂 Happy birthday to your sister! I would recommend just doubling the recipe. It will be easier to calculate the measurements. I baked my layers in 8-inch pans. Good luck and hope everyone enjoys the cake! 🙂
  
Dmitriy September 1, 2015 at 11:48 am #

Tried this recipe after Jello Mousse Cake. And it turned out to be one of the best cakes I’ve ever tasted lol I messed it up at first though -I overwhipped cream and it got all chunky so I had to run to the store and get more heavy cream(the layers were already almost done by the time I started working on cream). 2nd time everything worked out great 🙂 5 out of 5. Great recipes, Tatiana! Keep ’em coming 🙂

- tkorchemnaya September 1, 2015 at 1:10 pm #
  
  Awesome! 🙂 I love hearing back from my viewers. Thank you for the feedback and for trying out the recipes!
  
Jane September 10, 2015 at 2:32 pm #

Hello! I’m in the process of making this cake – when made ahead of time to you suggest refrigeration or just leaving it out?
Thanks!

- tkorchemnaya September 11, 2015 at 9:26 am #
  
  I always recommend refrigerating when making ahead of time. Enjoy! 🙂
  
Tanya May 25, 2016 at 11:26 pm #

Sweetie, this cake looks delish!! I have a question though, can I substitute raspberries with strawberries? And how can I do it? Thanx a lot!