Chocolate Raspberry Cake is a simple, delicious homemade treat that mixes rich cocoa with the burst of fresh raspberries. It’s perfect for sharing with family and friends.
Why make this recipe
This cake is both tasty and fun to prepare. It is a great way to enjoy a sweet treat that feels homemade and special. Everyone loves the mix of chocolate and raspberries!
How to make Chocolate Raspberry Cake
Start by preheating your oven and preparing two cake pans. Cream the butter and sugar until light and fluffy, then add eggs and vanilla. Mix in the dry ingredients with milk and gently fold in the chocolate chips and raspberries. Bake until a toothpick comes out clean and let the cake cool before frosting.
Ingredients
1 cup fresh raspberries, 1 cup sugar, 1/2 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 cup butter, softened, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup milk, 1 cup semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk; beat just until combined.
- Fold in the semisweet chocolate chips and fresh raspberries gently to avoid mashing them.
- Divide the batter evenly between the prepared cake pans, smoothing out the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, layer the cakes with a raspberry or chocolate frosting of your choice and decorate with additional raspberries on top.
How to serve Chocolate Raspberry Cake
Slice the cake into pieces and serve it on a pretty plate. It goes well with a cup of coffee or tea and makes a delightful addition to any celebration.
How to store Chocolate Raspberry Cake
Store any leftovers in an airtight container. Keep it in the refrigerator for up to 3 days, or enjoy it at room temperature if you plan to eat it the same day.
Tips to make Chocolate Raspberry Cake
Use room temperature ingredients for better mixing and do not overmix the batter. Gently fold in the berries to keep them intact and add a fresh burst of flavor.
Variation (if any)
You can try replacing chocolate chips with white chocolate chips for a different twist or add a thin layer of raspberry jam between the layers for extra flavor.
FAQs
Q: Can I use frozen raspberries?
A: Yes, thaw them and drain any extra liquid before using.
Q: What can I use in place of all-purpose flour for a gluten-free version?
A: A gluten-free flour blend works well as a substitute.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center; if it comes out clean, the cake is ready.
Chocolate Raspberry Cake
Ingredients
Cake Ingredients
- 1 cup fresh raspberries Use fresh raspberries for best flavor.
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 cup all-purpose flour
- 1/2 cup butter, softened Make sure it's at room temperature.
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup semisweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk; beat just until combined.
- Fold in the semisweet chocolate chips and fresh raspberries gently to avoid mashing them.
Baking
- Divide the batter evenly between the prepared cake pans, smoothing out the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Serving
- Once cooled, layer the cakes with a raspberry or chocolate frosting of your choice and decorate with additional raspberries on top.
- Slice the cake into pieces and serve it on a pretty plate. It goes well with a cup of coffee or tea.