I’ve baked a lot of cakes in my kitchen, and I mess up plenty of them too. This chocolate raspberry cake is one of the few I keep returning to, even when I swear I’m tired of washing cake pans. It hits that sweet spot where rich chocolate doesn’t bully the fruit, and the raspberries don’t scream for attention.
This recipe started as me being annoyed with chocolate cakes that tasted flat and fruit fillings that felt like jam slapped on as an afterthought. I wanted balance. I wanted every forkful to taste like someone actually meant for chocolate and raspberry to hang out together.
I also love that this cake looks dramatic without requiring fancy skills. I’m not a pastry chef. I’m just someone who likes feeding people something that makes them pause mid-bite and go quiet for a second.
Ingredients I Used for the Recipe
- All-purpose flour – the base that holds everything together without making it heavy.
- Granulated sugar – for sweetness and structure in the cake.
- Light brown sugar – adds moisture and that deeper, cozy flavor I love.
- Dark cocoa powder – gives the cake its deep chocolate personality.
- Baking soda – helps the cake rise without getting fluffy in a weird way.
- Salt – keeps the sweetness from going overboard.
- Neutral oil – keeps the cake soft even after chilling.
- Unsalted butter – brings real flavor that oil alone can’t.
- Eggs – bind everything and add richness.
- Vanilla extract – rounds out the chocolate.
- Buttermilk – adds moisture and a slight tang.
- Hot water or coffee – wakes up the cocoa and deepens the chocolate flavor.
- Raspberries – the bright, tart contrast that makes this cake special.
- Lemon juice – sharpens the raspberry flavor.
- Cornstarch – thickens the filling so it stays put.
- Powdered sugar – sweetens and smooths the frosting.
- Natural cocoa powder – keeps the frosting balanced instead of bitter.
- Heavy cream – loosens the frosting if it gets stubborn.
How to make Starbucks Medicine Ball Recipe?
Step 1 – Get the oven and pans ready
I start by heating the oven and lining my pans. This sounds boring, but skipping this step has ruined more cakes for me than I’d like to admit. I grease, line, and set everything aside so I don’t panic later.
Step 2 – Mix the dry ingredients
I whisk the flour, sugars, cocoa powder, baking soda, and salt in one big bowl. One bowl matters here. Fewer dishes makes me calmer, and calm baking usually goes better.
Step 3 – Add the fats
The oil and melted butter go straight into the dry mix. I stir until it looks like damp sand. It’s not pretty, but it works. This method keeps the cake tender without overworking it.
Step 4 – Bring in the eggs and vanilla
I add the eggs and vanilla and stir until the batter looks smooth and glossy. If it looks uneven, I scrape the bowl. I always miss a dry pocket if I don’t.
Step 5 – Pour in the buttermilk
I add the buttermilk slowly and stir just until it comes together. Overmixing is the enemy here. I stop as soon as it looks unified.
Step 6 – Add the hot liquid
This part always feels risky. I slowly pour in the hot water or coffee while stirring. The batter gets thin, and that’s exactly what I want. Thin batter equals moist cake.
Step 7 – Bake and cool
I divide the batter evenly and bake until a toothpick comes out mostly clean. Then I wait. Letting the cakes cool fully saves the frosting from melting later.
Step 8 – Make the raspberry filling
I cook the raspberries with sugar, lemon juice, and cornstarch until thick. I keep the heat moderate and stir constantly. Burnt berries smell sad, and I’ve learned that the hard way.
Step 9 – Whip the chocolate raspberry frosting
I beat the butter until creamy, then slowly add powdered sugar and cocoa. The raspberry filling goes in a spoonful at a time. Rushing this step can break the frosting, and patience actually pays off here.
Step 10 – Assemble the cake
I stack the layers with a thin frosting dam around the edges to hold the filling in. This step feels extra, but it keeps the cake from sliding apart. I finish with frosting all over and chill it briefly before slicing.
How I serve and store it
I usually serve this cake slightly chilled. The flavors feel sharper that way, especially the raspberry. Room temperature is fine too, but chilled slices feel cleaner and easier to cut.
If there are leftovers, which is rare, I store them covered in the fridge. The cake stays moist for days, and I actually think it tastes better on day two.
I’ve frozen individual slices before, mostly for late-night cravings. They thaw surprisingly well, and future me is always grateful.
Tips
- I always measure the buttermilk cold, then let it sit out. Measuring warm liquid throws me off.
- I don’t strain the raspberry seeds. The texture feels more real and the flavor stays bold.
- If the frosting feels too thick, I add cream one splash at a time. Too much turns it soupy fast.
- I do a crumb coat when I have patience. When I skip it, I usually regret it.
- I chill the cake before cutting. Warm cake plus soft filling equals a mess.
This chocolate raspberry cake isn’t fancy in a show-off way. It’s honest, rich, a little messy, and completely worth the effort. Every time I make it, I remember why chocolate and raspberry keep finding their way back to each other. And honestly, so do I.
Chocolate Raspberry Cake Recipe
Description
Decadent, yet refreshing, this chocolate raspberry cake features moist dark chocolate cake layers, a sweet-tart fresh raspberry filling, and a rich raspberry-infused chocolate buttercream. Perfect for celebrations or as a special treat any time of year.
ingredients
Cake
Raspberry Filling
Chocolate Raspberry Frosting
Instructions
Cake
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Preheat oven to 350°F (175°C). Line the bottoms of three 8” round cake pans with parchment paper and grease and flour the sides. Set aside.
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In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
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Add oil and melted butter to flour mixture, stir until fully combined.
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Add eggs and vanilla extract and stir until fully combined and batter is uniform.
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Gradually add buttermilk, stirring until combined.
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Slowly and carefully, add hot water or coffee, stirring until completely combined. Scrape sides and bottom of the bowl with a spatula to ensure all ingredients get incorporated.
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Divide batter evenly into prepared cake pans and bake for 24–25 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
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Allow cakes to cool in their pans for 10–15 minutes, then invert onto cooling racks. Cool completely before assembling.
Raspberry Filling
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In a small saucepan, combine sugar and cornstarch, whisk until combined.
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Add raspberries, water, and lemon juice and stir together.
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Heat over medium heat, stirring constantly, until berries release juices and mixture bubbles (5–10 minutes). Do not increase heat.
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Continue cooking until thickened (about 2 minutes after bubbling starts). The mixture should leave a trail when stirred with a spatula.
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Transfer to a heatproof container and cool to room temperature.
Chocolate Raspberry Frosting
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Beat softened butter in a large bowl until smooth and creamy.
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Add half the powdered sugar, cocoa powder, and salt. Beat on low until combined.
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Gradually add remaining powdered sugar and mix until incorporated.
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Add cooled raspberry filling one heaping tablespoon at a time, mixing well after each addition.
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Add heavy cream as needed to reach a smooth, pipeable consistency. Transfer to a piping bag.
Assembly
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Level cake layers if needed. Place one layer on a serving platter.
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Spread a thin layer of frosting on top, then pipe a dam around the edge.
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Fill the dam with half the remaining raspberry filling. Top with second cake layer and repeat.
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Top with final cake layer. Apply a crumb coat, chill 15 minutes, then frost entire cake smoothly.
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Optional: Add ganache drip. Chill cake for at least 30 minutes before slicing.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 570kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 18g90%
- Cholesterol 95mg32%
- Sodium 380mg16%
- Potassium 320mg10%
- Total Carbohydrate 68g23%
- Dietary Fiber 5g20%
- Sugars 48g
- Protein 7g15%
- Calcium 8 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Filling: This recipe retains raspberry seeds for authentic texture and flavor.
- Storing: Refrigerate cake for up to 5 days. Bring to room temperature before serving for best texture.
- Make ahead: Cake layers can be baked and frozen (wrapped tightly) for up to 1 month.
Frequently Asked Questions
Can I use natural cocoa powder in the cake?
Yes, but dark or Dutch-process cocoa is recommended for deeper chocolate flavor that balances the bright raspberry notes.
Why did my frosting curdle?
This usually happens if the raspberry filling was too warm or added too quickly. Always cool the filling completely and add it gradually.
Can I make this cake without coffee?
Absolutely! Use hot water instead. Coffee enhances chocolate flavor but won’t make the cake taste like coffee.