Decadent Chocolate Raspberry Cake : Perfect for Any Occasion!

Name: Decadent Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 and 1/2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups fresh raspberries; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped

Posted on January 19, 2026

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This chocolate raspberry cake comes together in about 30 minutes and is baked to perfection in two round cake pans for a quick and easy treat that your family will love! It’s the perfect indulgence for surprising guests or treating your loved ones. You can easily switch up the raspberries for other fruits or whatever chocolate you happen to have at home trust me, this recipe is versatile! Think of it as a way to “clean out the fridge,” too. Let’s dive into this scrumptious cake that’s bound to become your new go-to recipe!

Ingredients Breakdown

What You’ll Need:

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups fresh raspberries
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped

Let’s Get Cooking!

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This guarantees that your beautiful cakes won’t stick.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Give it a whisk until everything is well mixed, about 1 minute.
Next, add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until everything is just combined: this should take about 1-2 minutes. Don’t overmix, we want this to be light and fluffy!
Now, carefully stir in the boiling water. This may seem a bit weird trust me, but this step is magic! It makes the batter super thin and smooth, which is great. Stir until combined, about 30 seconds.
Divide the batter evenly between your two prepared cake pans and pop them into your preheated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. The aroma in your kitchen is going to be heavenly right now!
While waiting, let’s prepare the chocolate ganache! In a saucepan, heat the heavy cream until it just begins to simmer. Then, pour it over the chopped chocolate in a bowl. Let it sit for about 5 minutes. Stir until smooth and glossy. You’ll want to dive right in, it’s so good!
After the cakes are cool, take one layer and spread a generous layer of ganache on top, followed by a bunch of fresh raspberries. Don’t skimp on those beauties!
Place the second cake layer on top, and pour the remaining ganache over the cake, letting it drip down the sides, oh my goodness, it’s getting even more delicious!
OPTIONAL: Garnish with additional raspberries or even chocolate shavings, if you’re feeling fancy!

And that’s it! Slice it up, serve it fresh, and watch your family swoon.

Why I Love This Recipe

This is my go-to recipe when I want to impress without spending all day in the kitchen. Seriously, it’s comfort food at its finest and loved by everyone, kids and adults alike! I’m a real sucker for anything chocolate, especially when it’s layered with fresh, tart raspberries. The best part is how effortlessly this comes together; you can use whatever you have on hand, and it still turns out amazing every time!

If you loved this decadent chocolate raspberry cake, be sure to check out my Strawberry Crunch Cheesecake Tacos, my Peanut Butter and Jelly Cheesecake, or my Mini Oreo Cheesecake Bites!

Why This Recipe Works

Quick & Easy

This chocolate raspberry cake comes together in under 30 minutes, and you only need two bowls to mix everything! Perfect for those busy weeknights when you want something indulgent without the fuss.

Customizable

The recipe is super flexible! Don’t have raspberries? Use strawberries, cherries, or even orange zest for a refreshing twist. You’re really only limited by your pantry!

Crowd-Pleaser

Trust me, you’ll be the star of your next gathering. My kids’ friends rave about this cake every time I serve it! It’s great for birthdays, holidays, or just a “hey, I love you” treat.

Make-Ahead Friendly

You can make the cakes a day in advance and store them in the fridge wrapped in plastic wrap. Just add the ganache and raspberries right before serving!

Serving and Storage Tips

What to Serve With This

Pair this cake with a scoop of vanilla ice cream or some fresh whipped cream to elevate desserts to the next level. A nice cup of coffee or tea would also make a delightful pairing.

How Long It Keeps

This cake stays fresh in the fridge for up to a week (if it lasts that long!). Just be sure to store it in an airtight container to keep it moist.

Best Method to Reheat

If you have leftovers, just pop a slice in the microwave for about 20-30 seconds to warm it up, everything just tastes better warm!

Freezer Friendly

Yes, you can freeze this cake! Just make sure to wrap each layer tightly in plastic wrap, then store it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.

So, what are you waiting for? Get baking and make this decadent chocolate raspberry cake for your next gathering or a midweek surprise. You’ll not only impress everyone around you, but you’ll also indulge in a little piece of heaven with every bite! Enjoy!

Now, don’t forget you’ll want to connect with me over on my blog for more delicious recipes. I can’t wait to see how your cake turns out! For more Recipes Follow Us in our Pinterest.