Introduction

This Chocolate Raspberry Layer Cake is a luscious treat combining rich cocoa layers with a fresh raspberry filling and silky chocolate frosting. Perfect for special occasions or any time you crave an indulgent dessert that balances fruity brightness with deep chocolate flavor. With simple steps, you can create a stunning cake to impress your friends and family.

Chocolate Raspberry Layer Cake Recipe - Recipe Image

Ingredients

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
1 1/2 cups (336g) unsalted butter, room temperature
12 oz (2 cups | 338g) semi sweet chocolate chips, melted
5 tbsp (35g) Hershey’s dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10-12 tbsp (150-180ml) heavy whipping cream
9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips (for ganache)
3/4 cup heavy whipping cream (for ganache)

Instructions

Step 1: To make the raspberry filling, combine sugar, cornstarch, and water in a medium saucepan over medium heat. Stir until sugar begins to melt and the mixture is wet.
Step 2: Add raspberries and stir to coat. Cook until raspberries soften and release juice, mashing them gently with a spatula.
Step 3: After about 5 minutes, once the juice thickens, remove from heat. Strain to remove seeds if desired. Refrigerate the raspberry filling until cool.
Step 4: Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
Step 5: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 6: In a separate bowl, mix milk, vegetable oil, vanilla extract, and eggs until combined.
Step 7: Add wet ingredients to dry ingredients and beat until smooth.
Step 8: Slowly add hot water to the batter, mixing on low speed until combined. Scrape down the bowl sides as needed.
Step 9: Divide batter evenly among prepared pans. Bake 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 10: Cool cakes in pans 2-3 minutes, then transfer to a rack to cool completely.
Step 11: For the frosting, beat butter in a large bowl until smooth.
Step 12: Gradually add melted chocolate and mix until combined.
Step 13: Add cocoa powder and mix thoroughly.
Step 14: Add half the powdered sugar, salt, and half the heavy cream. Beat until combined.
Step 15: Add remaining powdered sugar and mix until smooth.
Step 16: Add remaining heavy cream as needed to achieve desired frosting consistency.
Step 17: To make ganache, place chocolate chips in a bowl.
Step 18: Heat 3/4 cup heavy cream until just boiling and pour over chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 19: Level the cakes by removing domes with a serrated knife.
Step 20: Place one cake layer on your serving plate or cake board.
Step 21: Pipe a frosting dam around the edge to contain the filling.
Step 22: Spread about 1/4 cup ganache inside the dam.
Step 23: Spoon half the raspberry filling over the ganache and spread evenly.
Step 24: Add second cake layer and repeat steps 21 to 23 with remaining ganache and raspberry filling.
Step 25: Top with the final cake layer.
Step 26: Frost the entire cake with remaining chocolate frosting.
Step 27: Drizzle or spread remaining ganache over cake edges and center. Reheat ganache briefly if it firms up before using.
Step 28: Pipe swirls of frosting on top and decorate with extra raspberries or chocolate sprinkles as desired.
Step 29: Refrigerate the cake until ready to serve. Bring to room temperature before serving for best flavor and texture.

Tips & Variations

For a smoother raspberry filling, strain seeds thoroughly or blend before chilling.
Use fresh, ripe raspberries for the brightest flavor; frozen can work but may be more watery.
If you prefer a less sweet frosting, reduce the powdered sugar slightly.
To make the cake dairy-free, substitute plant-based milk and vegan butter, and use dairy-free chocolate chips.
Try adding a splash of raspberry liqueur to the filling for an adult twist.

Storage

Store the cake in an airtight container in the refrigerator. It will keep well for 4-5 days. Before serving, bring the cake to room temperature for the best texture and flavor. Leftover individual slices can be gently reheated in the microwave for 10-15 seconds to soften the frosting and ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, the cake layers can be baked and wrapped tightly in plastic wrap, then refrigerated for up to 2 days or frozen for up to 1 month. Thaw in the refrigerator overnight before assembling.

How do I prevent the frosting from melting?

Ensure the butter is at room temperature but not too warm before frosting. If your kitchen is warm, refrigerate the frosted cake briefly to firm the frosting. Avoid leaving the cake in direct sunlight or warm areas.

Chocolate Raspberry Layer Cake Recipe

Print Recipe

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4.9 from 88 reviews

A rich and decadent Chocolate Raspberry Layer Cake featuring moist cocoa-infused cake layers, luscious raspberry filling, creamy chocolate frosting, and a silky chocolate ganache glaze. Perfect for special occasions or any time you want a show-stopping dessert with layers of chocolate and fruity raspberry flavor.

Author: Ella
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Filling

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries

Cake Layers

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Chocolate Frosting

1 1/2 cups (336g) unsalted butter, room temperature
12 oz (2 cups | 338g) semi-sweet chocolate chips, melted
5 tbsp (35g) Hershey’s dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10–12 tbsp (150-180ml) heavy whipping cream

Chocolate Ganache and Decoration

9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
3/4 cup heavy whipping cream
Additional raspberries and chocolate sprinkles for decorating (optional)

Instructions

Make the Raspberry Filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until sugar begins to melt and mixture is wet. Add raspberries and coat with mixture. Cook, mashing the raspberries and stirring until juices thicken, about 5 minutes. Remove from heat, strain to remove seeds if desired, and refrigerate until cool.
Prepare Cake Pans: Preheat oven to 350°F (176°C). Grease three 8-inch cake pans with non-stick spray and line bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a medium bowl, combine milk, vegetable oil, vanilla extract, and eggs.
Combine Batter: Add wet ingredients to dry ingredients and beat until well combined. Slowly add hot water while mixing on low speed, scraping down the bowl as needed until smooth.
Bake Cake Layers: Divide batter evenly among prepared pans. Bake 22-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pans 2-3 minutes, then transfer to racks to cool completely.
Make Chocolate Frosting: Beat butter in a large bowl until smooth. Gradually add melted chocolate until fully combined. Mix in cocoa powder. Add half of powdered sugar, salt, and half heavy cream; beat to combine. Add remaining powdered sugar and mix until smooth. Adjust consistency with remaining heavy cream as needed.
Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit 2-3 minutes, then whisk until smooth. Set aside.
Level Cakes: Using a serrated knife, trim domes off cake layers to create flat tops.
Assemble First Layer: Place first cake layer on serving plate. Pipe a dam of chocolate frosting around the edge. Spread 1/4 cup chocolate ganache inside the dam. Spoon half of raspberry filling over ganache and spread evenly.
Add Second Layer: Place second cake layer on top and repeat the ganache and raspberry filling steps.
Add Third Layer: Place final cake layer on top of the second.
Frost Cake: Cover top and sides with remaining chocolate frosting, smoothing evenly.
Drizzle Ganache: Drizzle remaining ganache around edges and fill center. If ganache hardens, warm slightly to pour.
Decorate: Pipe frosting swirls on top, garnish with raspberries and chocolate sprinkles as desired.
Chill and Serve: Refrigerate cake until ready to serve. Best served at room temperature and stores well up to 4-5 days sealed tightly.

Notes

Straining the raspberry filling removes seeds for a smoother texture but is optional.
Ensure cake layers are completely cool before frosting to prevent melting.
Reheat ganache gently if it becomes too thick for drizzling.
Use room temperature butter for smooth frosting.
Leveling cakes creates even layers and a professional finish.
Store cake in an airtight container in the refrigerator to maintain freshness.

Keywords: chocolate cake, raspberry filling, chocolate frosting, layer cake, dessert, celebration cake, chocolate ganache