Description

This decadent Chocolate Raspberry Cake features layers of moist, tender chocolate cake paired with fresh raspberry buttercream and a rich chocolate fudge frosting. Made from scratch with simple ingredients, this cake is a perfect blend of chocolatey richness and fruity brightness, ideal for special occasions or indulgent dessert moments.

Ingredients

For the Chocolate Cake:

¾ cup Dutch processed cocoa powder
2 ¾ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
3 large eggs
1 tablespoon vanilla extract
1 cup vegetable oil or another neutral oil
2 ½ cups granulated sugar
1¾ cups milk

For the Quick Raspberry Jam:

12 ounces raspberries, fresh or frozen
¼ cup lemon juice
¼ cup granulated sugar

For the Raspberry Buttercream:

1 cup unsalted butter
4 cups powdered sugar
½ teaspoon vanilla extract
1 pinch kosher salt
⅓ cup quick raspberry jam from above

For the Chocolate Fudge Frosting:

½ cup heavy whipping cream
1 ½ tablespoons light corn syrup or honey
5 ounces dark chocolate (50%-70% cocoa solids), chopped
¼ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons Dutch processed cocoa powder
2 tablespoons unsalted butter, softened and cubed

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Instructions

Prepare the cake: Preheat your oven to 325°F if using convection or 350°F for conventional. Grease and line three 8 or 9-inch cake pans with parchment paper. In a large bowl, sift together the cocoa powder, flour, salt, baking powder, and baking soda. In another bowl, whisk eggs and vanilla until smooth. Gradually whisk in oil to emulsify. Add sugar and mix well. Alternately add dry ingredients and milk in three parts, whisking until smooth. Divide batter into pans and bake for 25-28 minutes or until a toothpick comes out clean. Cool on racks, then remove from pans and cool completely.
Prepare the raspberry jam: Combine raspberries, lemon juice, and sugar in a small saucepan over low heat. Stir and mash berries as they soften. Increase heat to medium-low and simmer until thickened to a jam consistency. Strain through a fine sieve to remove seeds. Chill jam in a cold bowl in the refrigerator until cold and thick.
Prepare the chocolate fudge frosting: In a heatproof bowl, combine chopped chocolate, vanilla, corn syrup, and salt. Heat heavy cream in a small saucepan to a boil and pour over chocolate mixture. Let sit for 2 minutes, then whisk from center outward until smooth. Sift cocoa powder in and whisk to combine. Add butter cubes and fold gently until fully melted. Cover with plastic wrap and cool to room temperature or chill, stirring every 10 minutes until thickened.
Prepare the raspberry buttercream: Beat butter in a stand mixer until light and fluffy. Gradually add powdered sugar, vanilla, and salt. Mix until combined. Slowly add up to ⅓ cup of cold raspberry jam, 2 tablespoons at a time, adjusting thickness with lemon juice or heavy cream as needed. Place about 1 cup in a piping bag with a round tip to create a dam on cake layers.
Assemble the cake: Place one cake layer on a plate or stand. Pipe a ring of raspberry buttercream around the edge, then fill the center with half the remaining raspberry jam, spreading it evenly. Cover jam with more raspberry buttercream and smooth the surface. Add the second layer and repeat the jam and buttercream application. Add the final layer of cake on top and chill the assembled cake for 30 minutes to 1 hour. Finally, frost the entire cake with the chocolate fudge frosting, smoothing it evenly using a bench scraper or offset spatula for a flawless finish.

Notes

Yield: This recipe makes a three-layer cake serving 12 slices.
Presentation: Best served at room temperature. Allow the cake to sit out for about an hour prior to slicing for clean cuts. Use a hot knife for the cleanest slices.
Flavor Tips: Frozen raspberries often provide better flavor year-round, especially when fresh raspberries are watery in winter.
Technique: Chill the first layer after applying buttercream before adding the next layer to keep layers even and stable.
Storage: Store unfrosted cake wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen up to 2 months. Wrap frosting airtight and refrigerate for up to 2 weeks. Once frosted, keep cake at room temperature up to 3 days for best taste and texture.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American