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–+ servings

Chocolate Raspberry Cake

A simple, delicious homemade cake that combines rich cocoa with fresh raspberries, perfect for sharing with family and friends.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

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.

Notes

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. Use room temperature ingredients for better mixing and do not overmix the batter. Gently fold in the berries to keep them intact.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 20g
Keyword Cake, Chocolate Cake, Chocolate Raspberry Cake, Dessert Recipe, Raspberry Cake
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