If you're looking for a show-stopping celebration cake that tastes as impressive as it looks, this chocolate raspberry cake is exactly it. Three layers of rich, ultra-moist chocolate cake are filled with a homemade tart raspberry jam and coated in the most dreamy chocolate buttercream — and a touch of black coffee in the batter takes the whole thing to a whole other level.
A Quick Look At The Recipe
⭐ Why You'll Love It: Three layers of pure decadence with perfectly balanced sweet, tart, and rich flavors
✅ Recipe Name: Chocolate Raspberry Cake
🕒 Ready In: About 3.5 hours (including cooling time)
👪 Serves: 12–16 slices
🥬 Main Ingredients: Chocolate cake layers, raspberry jam filling, chocolate buttercream
📖 Dietary Info: Contains gluten, dairy, eggs
🥣 Best For: Birthdays, holidays, special celebrations, dinner parties
Chocolate Raspberry Cake
When I want to make something that truly wows a crowd, this is the cake I reach for. The combination of deep chocolate cake, bright raspberry jam, and silky chocolate buttercream is one of those flavor pairings that just works — the tartness of the raspberries cuts right through the richness of the chocolate and keeps every single bite from feeling too heavy. I love that this cake feels elegant and special but is completely doable in your home kitchen with basic tools and a little patience.
The secret ingredient here is black coffee in the batter — it doesn't make the cake taste like coffee, I promise, but it deepens and intensifies the chocolate flavor in a way that nothing else can. Pair that with a fluffy, creamy chocolate buttercream and a homemade raspberry puree and you have a cake that genuinely rivals anything you'd order at a bakery. If you love chocolate desserts, you'll also want to check out my Gluten Free Chocolate Cake with Peanut Butter Frosting and my Chocolate Chip Cinnamon Coffee Cake — both are crowd favorites around here!
Why You'll Love This Chocolate Raspberry Cake
- Perfectly balanced flavors. The tartness of the raspberry jam beautifully offsets the richness of the chocolate, so the cake never feels cloying or one-note.
- Ultra-moist cake layers. The combination of sour cream, oil, and hot coffee creates a cake that stays moist and tender for days.
- Homemade raspberry filling. Skip the store-bought jam — this simple stovetop puree takes 10 minutes and tastes incredible.
- A true showstopper. Three tall layers, glossy chocolate buttercream, fresh raspberries on top — this cake makes an entrance.
- Worth every minute. Yes, it's a labor of love, but every step is straightforward and the result is absolutely worth it.
Ingredients Needed
To make this chocolate raspberry cake, you’ll need:
- Dutch-process cocoa powder: Used in both the cake batter and the buttercream. Dutch-process gives a deeper, more intense chocolate flavor than natural cocoa — don't swap them if you can help it.
- Granulated sugar: Sweetens the cake batter. The buttercream gets a separate sweetening from powdered sugar.
- Neutral oil: Keeps the cake moist and tender. Avocado oil or vegetable oil both work perfectly here.
- Sour cream: The secret to a super moist, rich crumb. Don't skip it — full-fat is best.
- Whole milk: Used in both the cake batter and the buttercream for a creamy, rich texture.
- Black coffee: My favorite baking trick! Hot coffee deepens the chocolate flavor dramatically without making the cake taste like coffee. Use whatever coffee you have on hand.
- Frozen raspberries: The base of the homemade jam filling. Frozen raspberries work better than fresh here because they break down easily into a smooth, jammy puree.
How to make a chocolate raspberry cake
- Make the raspberry filling. Whisk together ¼ cup sugar and 1 teaspoon cornstarch in a small saucepan. Add 2 cups of frozen raspberries, 1 teaspoon lemon juice, and 1 tablespoon water and toss to coat. Heat over medium, softly crushing the raspberries as they soften with a potato masher or fork. Bring to a simmer, stir occasionally, and cook for 4–5 minutes until slightly thickened. Remove from heat, stir in 1 teaspoon vanilla extract, and set aside to cool completely.
- Make the chocolate buttercream. Using a hand or stand mixer, beat together 1½ cups softened butter and 3½ cups powdered sugar until combined. Beat in 1 cup cocoa powder, then add ¼ cup whole milk, ¼ teaspoon salt, and 2 teaspoon vanilla. Mix until the buttercream is creamy, smooth, and fluffy.
- Assemble the cake. Trim the tops of any domed cake layers so they sit flat. Add a small dab of frosting to your cake stand to anchor the first layer. Place the first cake layer bottom-side down. Add ⅓ of the frosting to a piping bag and pipe a border ring around the edge of the cake layer to act as a dam. Spoon raspberry jam into the center and spread it to the icing border. Add the second cake layer flipped upside down (flat side up) and repeat.
- Add the final layer on top and frost the entire outside of the cake with the remaining buttercream. Pipe decorative peaks around the top edge if desired and finish with fresh raspberries.
Erin's Expert Recipe Tips
- Cool completely before frosting. If your cake layers are even slightly warm, the buttercream will melt right off. Two hours minimum — overnight is even better.
- Trim your layers. Use a serrated knife to level any domed tops before assembling so your cake stacks evenly and looks polished.
- The dam is important. Always pipe a frosting border before adding the jam filling — without it, the jam will push out the sides and make assembly messy.
- Flip the middle layer. Placing the second layer upside down (flat bottom facing up) gives you a flatter, more even cake with cleaner edges.
- Room temperature ingredients matter. Make sure your butter, eggs, sour cream, and milk are all at room temperature before you start — it makes for a smoother batter and a better crumb.
- Storage: This cake can be made up to 3 days in advance and stored covered in the fridge. Leftovers keep well refrigerated for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Frequently Asked Questions
Below are some common chocolate raspberry cake questions. Don't see the answer you're looking for? Leave a comment at the bottom of this post!
Can I make this cake ahead of time? Yes! The cake layers can be baked up to 2 days ahead and stored tightly wrapped at room temperature, and the raspberry filling can be made up to 3 days ahead and kept refrigerated. Assemble and frost the day before serving for best results.
Can I use fresh raspberries instead of frozen? Frozen raspberries are actually preferred for the jam filling because they break down more easily into a smooth puree. Fresh raspberries can be used as a garnish on top — they look beautiful and add a lovely fresh bite.
Does this cake taste like coffee? Not at all! The black coffee in the batter is a chocolate-enhancing trick — it amplifies the cocoa flavor without making the cake taste like coffee. Even coffee-averse folks won't notice it.
Is this cake very sweet? This cake is wonderfully balanced. The tart raspberry jam and the touch of bitterness from the coffee and Dutch-process cocoa prevent it from ever tasting overly sweet.
Can I make this as a two-layer cake instead of three? Absolutely. Use two 9-inch cake pans instead of three 8-inch pans and adjust the baking time to 35–40 minutes, checking with a toothpick.
How should I serve this cake? Serve slices as-is or with optional toppings like fresh raspberries, whipped cream, or chocolate shavings. It's especially delicious alongside a cup of coffee or espresso.
If you liked this recipe, you’ll want to try these!
Looking for more scrumptious dessert inspo? Try these confectionery delights next:
- Ice Cream Sandwich Cake
- Chocolate Chip Cinnamon Coffee Cake
- Pumpkin Swirl Cheesecake Recipe
- Healthy Chocolate Lava Cake Recipe
- Carrot Cake Banana Bread
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Chocolate Raspberry Layer Cake
Ingredients
Method
- Begin by making the raspberry filling. In a small saucepan, whisk together sugar and cornstarch. Add raspberries, lemon juice, and water and toss to coat. Turn on heat to medium.
- Crush raspberries as they soften using a potato masher or back of a fork, bring to a simmer. Once pureed and lightly bubbling, cook for about 4-5 minutes or until jam has thickened slightly, stirring occasionally. It will continue to thicken as it cools. Turn off heat and add vanilla. Set aside to cool.
- For the cakes, preheat oven to 350F and grease three 8-inch cake pans well. I also add a round piece of parchment paper to the bottom of each to assist in cake removal.
- Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, use a hand mixer or stand mixer to beat together oil, eggs, sour cream, milk, and vanilla.
- Slowly add the wet ingredients to the dry, continuing to mix the entire time. Once combined, add hot coffee and mix well. The batter will be liquidy and seem thin, this is okay!
- Pour cake into three prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cakes cool for at least 2 hours.
- While cakes are cooling, make the buttercream. In a large bowl, using a hand mixer or stand mixer, beat butter and powdered sugar until combined. Add in cocoa powder and mix, then add in milk, salt, and vanilla. Beat until totally creamy and smooth.
- Assemble the cakes in layers. Start by trimming off the top of any cakes that have domed slightly. You want the cakes to be as flat as possible. I do this by running a serrated knife horizontal across the top of the cake to make it even.
- Add ⅓ of the frosting to a piping bag or quart-sized ziplock bag. Using an icing spatula, add a small bit of chocolate frosting to the bottom of the cake stand to hold cake in place as 'bottom layer' and add the first cake bottom side down.
- Pipe on an outside edge around the top of the cake, almost like a dam, so that the jam can go in the center.
- Add half of the jam to the center of the first cake and spread until you reach the icing 'dam'.
- Using the next layer of cake, flip upside down so that the flat bottom is on top. Place on top of the first layer. Repeat steps 11 + 12, using up the rest of the jam, and then flip the last cake upside down with the flat bottom on top onto the cake as the third layer.
- Ice the entire cake with the remaining frosting, with optional piping on top. I like to pipe small icing peaks around the top and add raspberries to every other peak.
- Store in fridge up to 3 days ahead and enjoy for 5 days in fridge.
Nutrition
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Emma Wolf says
It's an pretty easy recipe to follow. Was a lot of fun and very very yummy. Thanks
Danielle Reed says
Is using arrowroot an okay replacement for cornstarch?
Erin says
Hi Danielle, yes! Let me know how your cake comes out!!
Emily says
Would sub with gluten free flour work ok?
Erin says
Hi Emily, I haven't specifically tested that, but if you do, let me know how it turns out!!
Cooking and Literature Friend says
Looks so delicious.
Erin says
Thanks and let me know how yours comes out!!