Print

Chocolate Raspberry Layer Cake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Mix Wet Ingredients: In a medium bowl, combine milk, vegetable oil, vanilla extract, and eggs.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Level Cakes: Using a serrated knife, trim domes off cake layers to create flat tops.
  10. 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.
  11. Add Second Layer: Place second cake layer on top and repeat the ganache and raspberry filling steps.
  12. Add Third Layer: Place final cake layer on top of the second.
  13. Frost Cake: Cover top and sides with remaining chocolate frosting, smoothing evenly.
  14. Drizzle Ganache: Drizzle remaining ganache around edges and fill center. If ganache hardens, warm slightly to pour.
  15. Decorate: Pipe frosting swirls on top, garnish with raspberries and chocolate sprinkles as desired.
  16. 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

Find it online: https://ellaeatsdaily.com/chocolate-raspberry-layer-cake-recipe/