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.

Photo of 3 layer chocolate raspberry cake slice with fresh raspberries on top

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

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

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

up close photo of a slice of chocolate raspberry layer cake

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collage image chocolate raspberry layer cake

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


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
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder

Raspberry Cream Cheese Filling

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


  • ½ cup whipping cream
  • 4 ounces semisweet chocolate chips I use Nestle Toll House
  • 8 ounces fresh raspberries for topping


Chocolate Cake

  • Preheat oven to 350º 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 don’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.


  • 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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  1. Made this one tonight to celebrate…. a new week! (that calls for a yummy cake, right?) Thanks for the right recipe at just the right time. Mine didn’t look like it had nearly the proportion of raspberry filling as yours in the picture — but everybody raved about it just the same. Can’t wait for leftovers tomorrow.

  2. I am planning on making this for my husbands birthday. Would the cake hold up to be made the night before? or is it best made day of? Thank you so much!

      1. Would it need to be kept in the fridge overnight? Or just the original 30 minutes to cool and then leave it on the counter?

          1. Hello.
            If I make two cakes instead of 3, I’m guessing the cakes will be thicker?

            Also, do you have any tips for dealing with crunchy outsides of the cakes?
            I’m a novice baker, trying to improve my skills. I’m having a Holiday party and would love to make this cake!

  3. in your recipe for the rasberry filling you state in the instructions to add sugar. but in the recipe ingredients it does not say how much.. and also it says to use 1/4 cup of sugar in the genosh but not shown in the instructions. I want to make this for easter but am comfused on the sugar.

    1. Hi Sharon – sorry for the late reply I was out of town. So it is 2 cups of sugar for the cake, then the remaining 1/4 cup of sugar is for the filling mixture. Hope this helps. xo San

  4. made this tonight. so easy and delicious!!!!! directions are easy to follow. ingredients are easy to get. tastes amazing. the cake is moist and the flavors blend well together. thanks so much for sharing

  5. What a wonderful looking cake! I would like to make this cake for my daughters birthday, could you tell me how much ingredients I would need for the cake, filling and ganache if I use an 11 inch cake pan. Thank you for your help in advance.

    Also do you think this cake would work if I put all the cake batter into one 11 inch pan and then cut it into three layers, any advice of the length of time it would take to cook. Thank you again

    1. Hi there! I combined your comments so I could reply to both here. I think it would be easiest to make a 2 layer cake using two 11-inch cake pans and the full recipe as is. If you do want a three layer cake that’s not too thick, I would say make 1 1/2 times the recipe and use 3 11-inch pans. If you only have one cake pan and want to slice it down to 3 layers I would cut the ingredient amounts down to 3/4, you can do this by hovering over the servings on the recipe card and moving the bar down to 12. If you need any help figuring it out just let us know! Check the cakes at 30 minutes with a toothpick to see if it’s done. If the toothpick comes out clean, take them out, but if there are crumbs add 5 minutes until it comes out clean.

  6. 5 stars
    Wow! I so want to lick my screen, Sandra! This cake looks incredible and I know it tastes nothing short of delicious. You can bake it for me ANYTIME, girl!

  7. Hi
    If I use fresh raspberries how many? I’m thinking 2 cups maybe, and should I boil them with the sugar ahead of adding to the cream cheese so they are a bit more like a preserve? Any advice is helpful! My cakes turned out gorgeous!

    1. Hi Emily! A cup of raspberries usually will make a cup of preserves, so to make 1/2 cup of preserves you won’t need that many! I would boil them with extra sugar just like you’re making preserves before making the filling for the best texture results. I hope you enjoy! Let us know how it turns out.

      1. I really want to try the raspberry filling on a lemon cake. The recipe just says sugar. Is that just regular granulated sugar or confectioners sugar you use?

        1. Hi Allyson! That is regular granulated sugar used in the filling. That sounds like such a delicious combo! Let us know how it turns out.

  8. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  9. 5 stars
    The raspberry frosting is to die for! My sister asked me to make this again for her upcoming Birthday!

  10. 5 stars
    My family loves sweet! I made one last night for my brother’s birthday and my family loved it!

  11. 5 stars
    This cake did not disappoint and was such a huge hit. My hubby and daughter were all over this recipe. Such a delicious and very yummy cake! I will be making this again!

  12. 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

  13. This cake is absolutely delicious. I’ve made this probably 5 or 6 times over last couple months and is quickly becoming a go to

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