Chocolate and raspberries are a classic pairing that creates a perfect balance of rich and fruity flavors. This Chocolate Raspberry Cake elevates this combination to new heights with a moist, decadent chocolate cake layered with a creamy raspberry filling and topped with a velvety chocolate buttercream frosting. Each bite delivers a delightful mix of sweetness and tartness, complemented by the smooth texture of the cream cheese and the rich, deep flavor of the chocolate cake.

The cake itself is wonderfully moist and rich, thanks to the use of buttermilk and oil in the batter. The raspberry cream filling adds a refreshing fruity layer that cuts through the richness of the chocolate, while the chocolate buttercream ties it all together with its smooth, indulgent texture. This cake is perfect for any special occasion, whether it’s a birthday, anniversary, or a weekend treat for yourself. It’s a showstopper that will impress your guests while satisfying your sweet tooth.

Why You’ll Love This Recipe

1. Decadent Chocolate Cake

The moist chocolate cake is rich and flavorful, providing the perfect base for the raspberry filling and chocolate frosting.

2. Fruity Raspberry Filling

The raspberry cream filling offers a bright, fruity contrast to the chocolate, making every bite a balanced treat of sweet and tart flavors.

3. Luxurious Buttercream Frosting

The chocolate buttercream frosting is smooth and silky, creating a rich, indulgent layer that ties the whole cake together.

4. Versatile for Occasions

This cake is perfect for birthdays, holidays, or any special occasion. It’s a dessert that will stand out on any dessert table.

5. Simple, Yet Impressive

Despite the layered complexity, the cake is easy to assemble, making it ideal for anyone looking to create an impressive dessert without too much hassle.

Ingredients

Chocolate Cake:

Flour
Sugar
Cocoa powder (high-quality)
Baking soda
Baking powder
Salt
Canola oil (or similar)
Eggs
Buttermilk
Vanilla extract
Hot water

Raspberry Cream Filling:

Cream cheese (softened)
Powdered sugar
Heavy cream
Fresh raspberries (reserve some for topping)
Seedless raspberry jam (optional)

Chocolate Buttercream Frosting:

Butter (softened)
Cocoa powder
Powdered sugar
Half-and-half or milk
Light Karo syrup (optional, for shine)

Variations

Other Berries: If you prefer, swap out the raspberries for strawberries, blueberries, or blackberries for a different fruity twist.
Dark Chocolate: Use dark chocolate cocoa powder or dark chocolate for a richer, more intense chocolate flavor in the cake and frosting.
Vegan Version: To make this cake vegan, substitute the eggs with flax eggs and use dairy-free butter and non-dairy milk for both the cake and the frosting.
No Jam Option: If you don’t have raspberry jam, you can skip it and simply use fresh raspberries for the filling.

How to Make the Recipe

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the oil, eggs, buttermilk, and vanilla extract, mixing well until the batter is smooth. Gradually add the hot water, mixing until the batter is thin and well combined.

Step 2: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Raspberry Cream Filling

In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the fresh raspberries (reserving a few for the topping) and raspberry jam, if using.

Step 4: Make the Chocolate Buttercream Frosting

In a large mixing bowl, beat the softened butter and cocoa powder together until smooth. Gradually add powdered sugar, alternating with the cream, and mix until smooth and creamy. For an extra glossy finish, stir in the light Karo syrup, if desired.

Step 5: Assemble the Cake

Place one cake layer on a serving platter. Spread the raspberry cream filling evenly over the first layer. Top with the second cake layer. Frost the top and sides of the cake with the chocolate buttercream frosting, smoothing it out with a spatula. Garnish the top with the reserved fresh raspberries.

Tips for Making the Recipe

Even Layering: When adding the raspberry cream filling, spread it evenly to avoid any uneven layers that could cause the cake to tilt when stacked.
Cool the Cake Completely: Make sure the cake layers have cooled completely before frosting, as this will prevent the frosting from melting or sliding off.
Whip the Cream Properly: For the best texture in the filling, ensure the heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture.
Buttercream Consistency: If your buttercream is too thick, add a bit more cream or milk to thin it out. If it’s too runny, add more powdered sugar until the desired consistency is reached.

How to Serve

Serve this Chocolate Raspberry Cake at room temperature for the best flavor and texture. Pair it with a cup of coffee, hot cocoa, or a glass of dessert wine for a delightful treat. It’s the perfect dessert for special occasions or just to satisfy a sweet craving.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 3 days. If you have leftover frosting, store it separately in the refrigerator and re-whip before using.

Freezing

This cake freezes well. Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Reheating

If you prefer to serve the cake slightly warm, reheat individual slices in the microwave for 15-20 seconds.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but buttermilk helps create a more tender, moist cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk.

2. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them in an airtight container at room temperature. Prepare the frosting and filling just before assembly.

3. Can I use frozen raspberries for the filling?

Fresh raspberries work best for the filling, but frozen raspberries can be used if fresh ones are unavailable. Just make sure to thaw and drain them before using.

4. How do I make the frosting shinier?

To make the frosting shinier, you can add a little bit of light Karo syrup or corn syrup, which will give it a smooth, glossy finish.

5. Can I substitute the raspberry cream filling with something else?

If you’re not a fan of raspberry, you can replace the filling with a different fruit filling, such as strawberry or blueberry, or even use a plain whipped cream filling.

6. Can I freeze the cake layers?

Yes, you can freeze the cake layers for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing.

7. Can I use a different type of frosting?

You can substitute the chocolate buttercream with other frostings, such as vanilla buttercream, cream cheese frosting, or ganache.

8. How can I make the cake more moist?

To make the cake even more moist, you can add a tablespoon of sour cream or an extra egg to the batter.

9. How do I prevent the cream cheese filling from being too runny?

Make sure the cream cheese is softened but not too melted. Whip the cream until stiff peaks form before folding it into the cream cheese mixture for a stable filling.

10. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Conclusion

This Chocolate Raspberry Cake is a show-stopping dessert that combines rich chocolate cake with a refreshing raspberry cream filling and indulgent chocolate buttercream frosting. It’s perfect for any special occasion, from birthdays to holidays, and is sure to impress with its beautiful layers and delicious flavors. Easy to make and even easier to enjoy, this cake is a must-try for any chocolate and raspberry lover!