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Sugar & Sparrow

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Raspberry Chocolate Cake Recipe

February 1, 2021 · In: Cake, Featured, Recipes, Seasonal, Valentines

One of the very first recipes I put on this blog was this Raspberry Buttercream recipe. It’s one of my favorite buttercream recipes ever – ultra flavorful, not too sweet, and the natural color is just so beautiful! I’ve paired it with so many cake flavors (it truly goes with anything), but this Raspberry Chocolate Cake recipe is one classic flavor pairing I had yet to officially turn into a recipe until now. So with Valentine’s Day approaching, I thought it would be the perfect time to share this recipe with you to bake up for your loved ones! 

raspberry chocolate cake recipe by sugar and sparrow

This cake is so simple to whip up and the flavor combination is just divine. I’d even go as far as to say it’s a pretty sensual cake (cue the sax solo). The raspberry buttercream makes it extra aromatic and paired with the chocolate cake, the flavor is decadent but not too heavy. The perfect cake for any raspberry chocolate lover and anyone who doesn’t yet realize they’re a fan of these flavors (aka just about everyone!).

chocolate raspberry cake
chocolate raspberry cake by sugar and sparrow

It all starts with my favorite One-Bowl Chocolate Cake Recipe, which is just as easy as it sounds. Basically put everything into one bowl (in the right order, of course) and mix it up! Just in case you want to watch the process before you make this recipe, I do have a YouTube video that I whipped up to walk you through it. It’s basically everything you need and want in a chocolate cake: moist crumb, rich chocolate flavor, and simple ingredients. 

chocolate cake with raspberry buttercream recipe
raspberry chocolate cake recipe by sugar and sparrow

The Raspberry Buttercream is the filling and the frosting on this one, because it’s just so good that way. The secret to the beautiful flavor and consistency of this buttercream is freeze-dried raspberries. There are a few reasons for this: 1) fresh berries have a ton of liquid in them, so when you try to use them in a buttercream recipe, you end up with a more soupy consistency that doesn’t (in my experience anyways) really jive with the butter in the recipe, so it ends up looking really gritty and glossy (in a bad way). And 2) All of that liquid takes away from the flavor of the berry, so you don’t get that perfect raspberry flavor anyways. 

Instead, freeze-dried berries remove the liquid from the berry and keep all the flavor intact, so adding them to buttercream gives you the most flavorful buttercream with just the right consistency. And just look at that naturally gorgeous color! No added food color gels on this one, folks. This is the brand I use in the recipe, but you can find freeze-dried raspberries at most grocery stores, Trader Joe’s, and even Target if you’d rather shop local.

chocolate cake with raspberry frosting
chocolate ganache drip cake recipe

To decorate this beauty, I added a chocolate ganache drip and used Wilton Tip 4B to pipe swirls all around the top before adding a fresh raspberry to each. This recipe yields a triple layer 6-inch cake, but if you’d rather make a little 4-inch version instead you can half the entire recipe (cake and buttercream) to make a better sharing size for 2-4 people. And if this is your first time making and assembling a layer cake, or you want to learn my techniques for doing so, be sure to check out my Cake Basics series that shows you how to build a layer cake from start to finish!

raspberry chocolate cake recipe

Raspberry Chocolate Cake Recipe

5 from 5 votes
Layers of rich chocolate cake filled and frosted with raspberry buttercream and dripped with chocolate ganache for extra decadence – a raspberry chocolate lover's dream cake!
Print Recipe Pin Recipe
Prep Time:30 mins
Cook Time:40 mins
Servings: 15 slices

Ingredients

Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) granulated white sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder not Dutch Process
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 whole eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Cup (240ml) full-fat buttermilk, room temperature* DIY recipe in notes
  • 1 Cup (240ml) hot water

Raspberry Buttercream

  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 1 Cup (34g) freeze dried raspberries
  • 4 1/2 Tbsp (68ml) whole milk, room temperature
  • 1 1/2 tsp vanilla extract
  • 6 Cups (720g) powdered sugar
  • 1/4 tsp salt

Chocolate Ganache

  • 1/2 Cup semi-sweet chocolate chips
  • 1/2 Cup heavy whipping cream

Additional Garnishes

  • fresh raspberries, optional

Instructions

Make the Chocolate Cake

  • Preheat the oven to 350ĀŗF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.Ā 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.Ā 
  • Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean.Ā Cool completely before filling and frosting.

Make the Raspberry Buttercream

  • With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
  • Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium for about two minutes.
  • Add powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds.Ā 

Make the Chocolate Ganache

  • Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.Ā 
  • In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.Ā 
  • Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.Ā 

Assembly

  • Once the Chocolate Cakes are cooled completely, level and torte the layers to make them even before filling and frosting with the Raspberry Buttercream. After the final layer of frosting is applied, chill the cake for 20-30 minutes before dripping with the Chocolate Ganache. To recreate the look pictured, add swirls of Raspberry Buttercream around the top of the cake with Wilton Tip 4B and add a fresh raspberry to the top of each swirl.

Notes

*DIY Buttermilk recipe:Ā add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.Ā 
Make Ahead Tips:Ā 
  1. The Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.Ā 
  2. The Raspberry Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and mix it together on low for about 30 seconds to bring it back to frosting consistency.
  3. The Chocolate Ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
To Make as Cupcakes: fill cupcake tins no more than 2/3 full and bake at 350ĀŗF for 15-17 minutes, until a toothpick inserted comes out clean.Ā 

Did you make this recipe? I want to know what you think! Let me know in the comments below or tag me on Instagram. I love to see what you’re caking!

By: Whitney Ā· In: Cake, Featured, Recipes, Seasonal, Valentines Ā· Tagged: chocolate, chocolate cake recipe, chocolate ganache, chocolate raspberry cake, drip cakes, freeze dried raspberries, pink cake, raspberry, raspberry buttercream recipe, raspberry chocolate cake, valentines day cakes

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Comments

  1. Paula says

    February 2, 2021 at 3:10 pm

    Hi Whitney! I am going to make this cake soon, and I was looking at the raspberry buttercream recipe. It says to use 26g of freeze dried raspberries. I did buy the same one’s you used from Trader Joe’s, and their bag is 34g. So just to make sure, I would be using almost the entire bag for the buttercream recipe, yes? I just weighed 26g on my scale, but that comes out to 1 cup in my glass measuring cup, and your recipe says 1 1/2 cups. Just a little confused…Thank you for your clarification. Can’t wait to try!

    Reply
    • Whitney says

      February 3, 2021 at 8:07 am

      Hi Paula! That is correct – you’ll use almost the entire bag of raspberries. You could even use the whole bag and be just fine since the seeds account for a lot of that extra weight and will be sifted out. As far as the cup measurement goes, I’ll have to remeasure and see if that might have been a typo on my part. I usually go by gram measurement for the berries. Hope that helps in the meantime!

      Reply
      • Paula says

        February 6, 2021 at 12:18 pm

        5 stars
        Thank you Whitney! I made this frosting, and it’s gorgeous!!!!! I have yet to put my cake together, but I really appreciate your reply. I’ll tag you when I have it complete. šŸ™‚

        Reply
        • Whitney says

          February 8, 2021 at 8:43 am

          Yay, Paula! So happy you love this recipe and I’m so excited to see!

          Reply
  2. Paula says

    February 3, 2021 at 11:51 am

    Hi Whitney. Wondering if you have a favorite cake cutting chart that you follow?

    Reply
    • Whitney says

      February 4, 2021 at 9:20 pm

      Hi Paula! I don’t follow a cake cutting chart, but I do use this method: https://www.youtube.com/watch?v=V-TqeSvUbFs

      Reply
      • Paula says

        February 6, 2021 at 12:24 pm

        5 stars
        Perfect!

        Reply
  3. Margaret says

    February 6, 2021 at 3:02 am

    Hi Whitney! I am excited to try making this cake! It looks beautiful and delicious. If I wanted to kick it up a notch and add something in between the cake layers (in addition to the buttercream) what would you suggest? Do you think fresh raspberries and additional chocolate ganache would work? Or do you think that would be too much.

    Reply
    • Whitney says

      February 8, 2021 at 8:43 am

      Hi Margaret! I think fresh raspberries and chocolate ganache would be perfect for adding extra elements in between the layers! If you do this be sure to add a buttercream dam when filling the cake so that the ganache and juice from the berries don’t leak out. You’ll find info for how to do that on this post: https://sugarandsparrow.com/fill-and-stack-cake-layers/

      Reply
  4. Sarah Shaler says

    February 11, 2021 at 9:37 pm

    Hi, Whitney!!

    I am so excited to try this recipe for Valentine’s Day! I’m trying to decide between baking the 4-inch or 6-inch cake. With the 4-inch version, would the halved batter amount be split between two or three 4-inch pans? I just want to be totally sure, haha! Thanks so much!

    Reply
    • Whitney says

      February 14, 2021 at 8:12 pm

      Hi Sarah! Half of the batter should be enough for three or four 4-inch layers. Enjoy!

      Reply
  5. Gwyneth says

    February 27, 2021 at 7:43 am

    Hi Whitney! Do you have a recipe for a raspberry cake filling that you love?

    Reply
    • Whitney says

      February 28, 2021 at 7:30 pm

      Hi Gwyneth! The closest thing to a raspberry filling recipe I have is the raspberry buttercream recipe that I used on this cake. I’ll add it to my list of future recipes to concoct though!

      Reply
  6. Hailey says

    March 30, 2021 at 5:55 pm

    Hi Whitney! For this recipe, you said that we could either use two 8″ pans or three 6″ pans, but I was wondering what pans you used?

    Thanks in advance!! (:

    Reply
    • Whitney says

      April 1, 2021 at 9:37 am

      Hi Hailey! I used three 6-inch pans for this recipe (and all of my recipes)!

      Reply
  7. Petra says

    April 30, 2021 at 1:10 pm

    Hi Whitney
    I would like to make a 2 layer 8 inch chocolate cake, fill it with rasberry buttercream and crumb coat and frost it with vanilla buttercream (I’m making your galaxy cake) could you tell me much rasberry buttercream I would need for the filling only please?
    Thank you

    Reply
    • Whitney says

      April 30, 2021 at 7:48 pm

      Hi Petra! For the filling only, you can make half of this recipe to have just the right amount: https://sugarandsparrow.com/raspberry-buttercream-recipe/ enjoy!

      Reply
  8. Thea says

    August 29, 2021 at 1:54 am

    Hi Whitney!

    I found this cake and it is perfect for what I am looking to make for the baptism of my newly born niece :)!
    I have two questions for you,
    If I use 3 layers of 8 inch cakes – would I increase the batter by 50%? If so, how much more time do you think I should add to the cooking time?
    My second question is whether you think I can use lemon instead of white vinegar to make the buttermilk?
    Can’t wait to try this!:)

    Reply
    • Whitney says

      August 29, 2021 at 9:32 pm

      Hi Thea! To make enough batter for three 8 inch layers I would definitely make 1.5x this recipe. I would check the cakes at 40 min and see if you need more time from there. I’ve never subbed in lemon for the buttermilk but I think that should work. If you try it let me know how it goes. Enjoy!

      Reply
  9. Nat says

    October 3, 2021 at 1:49 am

    Hi, I made your vanilla cake and it was so yum. I wanna try this next and was wondering if I could substitute oil with melted butter?

    Reply
    • Whitney says

      October 3, 2021 at 2:45 pm

      Yay, Nat! So happy to hear you love my vanilla cake recipe! I’ve never tried this recipe with melted butter before. I have a hunch that it would work, but I’m not entirely sure so it would be an experiment. Let me know if you try it!

      Reply
  10. Barb says

    February 5, 2022 at 12:37 pm

    5 stars
    I’ve made this cake a couple of times and am impressed with how well it turns out at high altitude. I live in the Denver area and usually have to modify cake recipes, but this one has turned out great both times without needing any adjustments. I’m wondering if it has to do with the smaller pan or the extra liquid, but whatever the reason it’s a great recipe! Thanks for sharing!

    Reply
    • Whitney says

      February 6, 2022 at 8:33 pm

      That’s amazing, Barb! I’m so happy that this cake has been a hit and you haven’t had to alter it for high altitude. Thanks so much for letting me know!

      Reply
  11. Shannon says

    February 23, 2022 at 11:32 am

    I love love love Sugar and Sparrow. Great work! Question – I’m going to make this frosting for a 3 tier 9 inch cake. Would this frosting recipe be enough?

    Reply
    • Whitney says

      February 25, 2022 at 8:24 am

      Thanks so much, Shannon! This frosting makes about 6 Cups of buttercream, which should be enough to fill and frost a 3-layer 9 inch cake. You might need to make a little more (about 1 Cup) for the swirls on top though. If you’re planning on adding the swirls on top, I would make half of this recipe (which will yield 1.5 Cups when halved): https://sugarandsparrow.com/raspberry-buttercream-recipe/ hope that helps!

      Reply
  12. Vicki says

    April 7, 2022 at 2:31 pm

    5 stars
    This cake is simply beautiful and delicious! Thank you for sharing your talent!

    Reply
    • Whitney says

      April 7, 2022 at 2:37 pm

      Yay, Vicki! I’m so happy you loved this recipe and thanks for the kind words šŸ™‚

      Reply
  13. Danielle says

    May 10, 2022 at 8:45 am

    5 stars
    All I used was the frosting and it was Amazing

    Reply
    • Whitney says

      May 10, 2022 at 9:29 am

      Yay, Danielle! I’m so happy you love this raspberry buttercream as much as I do!

      Reply
  14. Layla says

    May 12, 2022 at 4:38 am

    Heya! Can’t wait to make this!

    What would you reccommend increasing the recipe by for a 2 layer 12inch square cake? (I am sculpting it into a bum for a commission.) thanks!

    Reply
    • Whitney says

      May 14, 2022 at 7:19 pm

      Hi Layla! I would recommend making 2.5x the cake part of this recipe to have enough for two 12 inch square pans. Hope that helps!

      Reply
  15. Rachel says

    May 29, 2022 at 10:54 am

    I am excited to try this cake! Could you tell me how many cups of buttercream this recipe makes?

    Reply
    • Whitney says

      May 31, 2022 at 7:31 pm

      Hi Rachel! I’m excited for you to try this cake! The buttercream portion of the recipe makes about 4.5 cups of buttercream.

      Reply
  16. Heather says

    August 16, 2022 at 7:34 am

    I’m excited to make this cake for my dad’s birthday, however, I’m curious about the consistency of the raspberry buttercream – do I need to thin it for the crumb coat or should it be ok as is? Thanks in advance!

    Reply
    • Whitney says

      August 16, 2022 at 8:49 pm

      Hi Heather! You shouldn’t need to thin this buttercream for the crumb coat, but if you do feel like it needs thinning you can easily add 1-2 tsp of additional milk to thin it out. Hope that helps!

      Reply
  17. Lauren says

    January 4, 2023 at 11:33 am

    your recipe sounds amazing. I would like to use it for my son’s bday party, and I am curious how you would tweak the measurements and baking time to convert it into cupcakes?

    Reply
    • Whitney says

      January 9, 2023 at 9:56 pm

      I’m so excited for you to make this! To bake this recipe as cupcakes, fill the cupcake tins no more than 2/3 full and bake at 350F for 15-18 minutes, or until a toothpick inserted comes out clean.

      Reply
  18. Lauren says

    January 4, 2023 at 11:35 am

    How could this be converted into a 9 by 13 inch sheet cake?

    Reply
    • Whitney says

      January 9, 2023 at 9:54 pm

      Hi Lauren! You can absolutely bake this recipe as a 9 x 13 sheet cake. Fill the pan no more than halfway full and bake at 350F for 5-10 minutes longer than the baking time listed. Here’s a blog post I wrote with more info on converting my recipes into sheet cakes: https://sugarandsparrow.com/sheet-cake-recipes/ Hope that helps!

      Reply

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BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
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This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the ā€œAnyone Can Cake: Bonus Recipesā€ link in my bio for all the info ⁣⁣
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#biscoffcakeĀ #lotusbiscoff #bananacake Ā #saltedcaramelĀ #caramelcakeĀ #buttercreamĀ #bakedfromscratchĀ #frostingĀ #bananacaramelĀ #bakeĀ #anyonecancakeĀ #cakesofinstagramĀ #cakeĀ #layercakeĀ #cakedecorating
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OREO TRUFFLES⁣
Yield: 30⁣
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INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
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Full recipe is linked in my bio! ✨⁣⁣
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This Raspberry Buttercream (recipe below!) šŸ˜ā™„ This Raspberry Buttercream (recipe below!) šŸ˜ā™„ļø I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
⁣
RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
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Click the ā€œRaspberry Buttercreamā€ link in my bio for the full recipe + flavor pairing ideas ✨⁣
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