Chocolate Raspberry Cake has irresistible layers of chocolate cake, fresh raspberry cream, ganache & raspberries.

Whether you make this cake for a special event or simply as an eye-catching dessert to serve with supper, it will attract both friends and family.

chocolate raspberry layer cake slice with fresh raspberries on top

This Chocolate Raspberry Layer Cake is one of my favorites because of the chocolate and raspberry cream layers. My Chocolate Harvest Cake inspired this recipe.

While the chocolate harvest cake, which has layers of chocolate cake and pumpkin mousse filling, is incredibly delicious, I will only make it in the fall.

So, I took the idea of that cake and made a raspberry filling instead. Delicious!

close up photo of ganache and raspberries on top of slice of chocolate raspberry layer cake

Tips to making the perfect chocolate cake

  • Make sure to grease your pans well with butter. This allows the cakes to be removed from the pan easily. I love to line the bottom of the pan with parchment paper, allowing for a beautiful, stackable cake.
  • Be sure to allow the cake to cool completely before frosting and stacking the layers. THIS IS VERY IMPORTANT!
  • Do not attempt to make this recipe with frozen raspberries, you will have one giant mess.
overhead shot chocolate cake with fresh raspberries

This chocolate cake with raspberries has light, fluffy layers but is decadent enough to satisfy your chocolate cravingsโ€”a perfect balance.

up close photo of a slice of chocolate raspberry layer cake

Pin to Pinterest.

chocolate layer cake with raspberries

Chocolate Raspberry Layer Cake

Prep: 20 minutes
Cook: 30 minutes
Total: 1 hour 30 minutes
Servings: 16
Calories: 405 kcal
Chocolate Raspberry Cake has irrestible layers of chocolate cake, fresh raspberry cream, ganache & raspberries.
slice of chocolate raspberry cake with layers

Ingredients
 

Chocolate Cake

  • 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice stir together and let it sit for 5 minutes
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • ยฝ teaspoon salt
  • 2 cups all-purpose flour
  • ยพ cup unsweetened cocoa powder

Raspberry Cream Cheese Filling

  • 8 ounces cream cheese
  • 1/2 cup raspberry preserves
  • 1/4 cup sugar

Ganache

  • ยฝ cup whipping cream
  • 4 ounces semisweet chocolate chips I use Nestle Toll House
  • 8 ounces fresh raspberries for topping

Instructions
 

Chocolate Cake

  • Preheat oven to 350ยบ F.
  • Lightly spray two or three, depending on what look you are going for, 9-inch round cake pans with cooking spray and lightly dust with flour, tapping with a spoon to remove excess; set aside.
  • In mixing bowl, add buttermilk, water, oil, 2 cups sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps. This batter is runny donโ€™t stress, instead lick the bowl clean.
  • Pour batter evenly into prepared pan(s).
  • Bake for 25-30 minutes (3 pans) or 30-35 minutes (2 pans), or until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.

Raspberry Cream Cheese Filling

  • In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.
  • Place one cake layer on a serving plate, I like to use a cake stand.
  • 3 Layer Cake – Evenly spread the 1/2 of the filling on top of the bottom layer, then add the second cake on top. Add the remaining filling and add the last cake on top.
  • 2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top.
  • Make the ganache.

Ganache

  • In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Top with fresh raspberries, as many or as little as you would like. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
  • You are now ready to serve, enjoy and indulge!

Calories: 405kcalCarbohydrates: 54gProtein: 4gFat: 20gSaturated Fat: 13gCholesterol: 46mgSodium: 203mgPotassium: 159mgFiber: 2gSugar: 36gVitamin A: 335IUVitamin C: 0.9mgCalcium: 36mgIron: 1.9mg

slice of chocolate raspberry cake with layers
Tried this recipe?Let us know what you think!

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88 Comments

  1. 5 stars
    Wow, I have just made this cake. The filling is so delicious and combies really well with the chocolate. Thank you so much

  2. This cake is absolutely delicious. Iโ€™ve made this probably 5 or 6 times over last couple months and is quickly becoming a go to

      1. 5 stars
        Yes! I did and it was a complete success! Easy steps to follow and superior results. I โ€œdoubleโ€ ganached it โ€ฆ. Because why not?
        Thank you!

  3. 5 stars
    This is the most delicious cake I’ve had in my entire life!
    I ended up making my own raspberry preserve which took the longest out of eveeuthing but so worth it in the end. First time.making a ganoche as well and used my Belgium melting wafers. Absolutely decadent! Gonna be hard for any cake to top thi s one now!

  4. 5 stars
    My absolute favorite cake now! Thank you for sharing the recipe everyone couldn’t get enough .