SUBSCRIBE for the latest in your inbox Sign Up
view the RECIPE INDEX
↑

A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

Chocolate Raspberry Layer Cake

by 60 Comments

Jump to Recipe Print Recipe

Chocolate Raspberry Layer Cake – layers of chocolate cake & raspberry cream; ganache & fresh raspberries, it’s gorgeous & incredibly delicious.

Whether you make this cake for a special celebration or just for a beautiful dessert to grace your dinner table, either way, you will have all your friends and family oohing and ahhing.
Photo of 3 layer chocolate raspberry cake slice with fresh raspberries on top
The first time I made this cake was to celebrate my new little nephew Bode, he was the cutest baby ever and was much welcomed by our whole family, especially his sweet mom and dad, Luke and Alyssa. Special celebrations in life always are best celebrated with cake, and this chocolate layer cake has become a traditional favorite in our home. Bode is now 4 and the craziest, wildest, full of life, sweetest little man ever. He loves wrestling with my kids and coming to see Uncle Jake.

Sharing this recipe with you today only means that we are celebrating, right?

While I have nothing to announce (thank the Lord), my friends and I are celebrating with our sweet friend Julianne and her husband Kevin who will soon be welcoming Baby Boy Dell to the family.

I met Julianne a few years ago through blogging and instantly I was drawn to her sweet, kind and quiet disposition. As I got to know her, I have found her to be the most thoughtful person on the planet and to top it off the most organized person as well.

She remembers all occasions and celebrates them with delicous treats. Like celebrating 1 year of working together she mailed me and my sister insanely delicious homemade cookies. I devoured the entire box and didn’t share.

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

The moment Julianne told us she was pregnant there were instant tears of joy. There is no amount of sweets that could ever amount to the richness of love that Julianne and her husband have already for their son. Knowing Julianne everything is probably all set and planned for baby boy to arrive this May. I may or may not sit back and smile while this baby gives them the run around once he is born. Boys have so much physical energy. It’s a good thing that they are both athletes and love the outdoors because that is where they will be spending their time when the little one can walk or ski, if it is up to the Dells.

Julianne makes the most delicious creations in the kitchen over at Beyond Frosting, so it is just a perfect fit for all of our friends to get together and celebrate her with some of our favorite sweet treats.

While we all can’t physically get together right now, you know the whole social distancing thing, we thought we’d all still celebrate from our own homes, eating something with sugar and sharing our inspired recipes.

Check out our sweet treats made for Julianne’s virtual baby shower:

Banana Fritters from Grandbaby Cakes
Mama’s Best Banana Pudding from The Novice Chef
Snowy Mountain Baby Shower Cake from Life, Love and Sugar
Fruity Pebbles Muffins from Crazy for Crust
Mountain Baby Shower Cookies from Glorious Treats
Instant Pot Cheesecake from Dinners, Dishes and Desserts
No Bake Turtle Dream Bars from 365 Days of Baking and More
Churro Cupcakes from Spoonful of Flavor
Classic Lemon Bars with Shortbread Crust from A Classic Twist
Peanut Butter Chocolate Poke Cake from The First Year Blog
Chocolate Raspberry Layer Cake from A Dash of Sanity
Potato Chip and Pecan Sandies from Simple Joy

photo of top of chocolate raspberry layer cake with bowl of fresh raspberries

Like my girl Julianne, cake is a part of my life. I can literally find any reason to celebrate with cake, not just baby showers. This Chocolate Raspberry Layer Cake is one of my favorites because of the layers of chocolate and raspberry cream. This recipe was inspired by my Chocolate Harvest Cake.

The Chocolate Harvest Cake has layers of chocolate cake and pumpkin mousse filling. It is so incredibly delicious but only something I make in the fall. So I took the idea of that cake and made a raspberry filling instead, delicious! And insaenly beautiful as a center piece for any occassion.

Now that spring has officially arrived and summer is near, this Chocolate Raspberry Layer Cake suits the season with the fresh raspberries. I love that this cake taste so lite but is rich enough to satisfy your chocolate cravings. It is a perfect balance.

HOW TO MAKE THE PERFECT CHOCOLATE CAKE:

  • Make sure to grease your pans well with butter. This allows the cakes to remove 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 completely cool 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.

HOW TO MAKE RASPBERRY CREAM CHEESE FILLING

  • cream cheese
  • raspberry preserves

Directios: In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.

 HOW TO MAKE GANACHE

  • sugar
  • heavy whipping cream
  • chocolate chips

Directions: 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.

up close photo of a slice of chocolate raspberry layer cake

I’m always excited to take this cake to friends and family and share its deliciousness. Mouthwatering layers and just stunning to look at you will enjoy this cake from the first bite down to the very last raspberry. Enjoy! XOXO San

Don’t forget to pin this recipe for CHOCOLATE RASPBERRY LAYER CAKE to your favorite Pinterest board for later.

chocolate layer cake with raspberry mousse filling and ganache

Print Recipe
4.73 from 18 votes

Chocolate Raspberry Layer Cake

This Chocolate Raspberry Layer Cake layers of chocolate cake & raspberry cream; ganache & fresh raspberries, it's gorgeous & incredibly delicious.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 16
Calories: 405kcal
Author: Sandra

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
  • 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

Ganache

  • ½ 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 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.

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!

Nutrition

Calories: 405kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 203mg | Potassium: 159mg | Fiber: 2g | Sugar: 36g | Vitamin A: 335IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 1.9mg

Save

Comments

  7. Jamie B says

    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.

    Reply

  9. Morgyn Neuberger says

    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!

    Reply

      • Amy says

        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?

        Reply

          • Shanna says

            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!

  16. sharon says

    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.

    Reply

    • Sandra says

      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

      Reply

  18. Diane says

    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

    Reply

  19. SR says

    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

    Reply

    • Jenn @A Dash of Sanity says

      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.

      Reply

  31. Lynne says

    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!

    Reply

  33. Emily says

    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!

    Reply

    • Jenn @A Dash of Sanity says

      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.

      Reply

      • Allyson says

        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?

        Reply

        • Jenn @A Dash of Sanity says

          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.

          Reply

  34. ashok says

    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.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares