youthsweets

menu icon
go to homepage
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
×
Home » Recipes » Cakes

Raspberry Chocolate Layer Cake

Jan 26, 2024 by Heather Janak · This post may contain affiliate links ·

  • SMS
  • Email
  • Print
  • Facebook
  • Reddit
↓ Jump to Recipe

This Raspberry Chocolate Layer Cake recipe has rich chocolate cake layers filled with creamy chocolate ganache, raspberry jam and a perfectly tart raspberry Swiss meringue buttercream. This decadent dessert is a perfect valentine’s day dessert or chocolate birthday cake.

raspberry chocolate layer cake, round two layer pink cake with slice removed to reveal chocolate interior, flowers and raspberries on outside

This post may contain affiliate links. Please see my Disclosure Policy.

Many years ago, before I started this blog, I was commissioned by a friend to make this cake for his wife’s birthday. He let me have full creative reign, and what ensued was this magical cake. Every time we get together we talk about how good this cake was, so I knew it needed to be formally included on this blog. The base is adapted from the Daisy sour cream chocolate cake, but I give it a dutch-process cocoa and coffee makeover.

I am a big fan of raspberry and chocolate together, both regular and white chocolate. If you’re looking for a crunchy raspberry chocolate duo, try my Raspberry Chocolate Meringue Kisses. If you want something more explicitly Valentine’s Day try my Valentine’s Day Raspberry Blondies or White Cake with Raspberry Filling.

raspberry chocolate layer cake, round two layer pink cake, flowers, ganache and raspberries on outside
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Substitutions and variations
  • How to assemble a layer cake
  • Hot tips
  • Recipe FAQs
  • More recipes you'll love
  • 📖 Recipe
  • 💬 Comments

Why you'll love this recipe

  • The frosting has a level of tartness to offset the rich, chocolate cake.
  • This is the perfect centerpiece dessert for a Valentine’s Day party.
  • The frosting is naturally pink from the raspberries.

Ingredients

ingredients overhead view top to bottom: granulated sugar, egg, all-purpose flour, baking powder, heavy cream, sour cream, brown sugar, vegetable oil, semi-sweet chocolate, vanilla extract, kosher salt, coffee, dutch-process cocoa powder, raspberry jam, freeze-dried raspberries
  • All-purpose flour is the base of the cake.
  • Egg gives the cake and the buttercream structure.
  • Baking powder gives the cake rise in the oven.
  • Heavy cream provides richness to the chocolate ganache.
  • The cake is moistened by sour cream and vegetable oil.
  • Brown sugar and granulated sugar sweeten the cake.
  • Semi-sweet chocolate is the base of the ganache filling and adds richness to the cake.
  • Vanilla extract and kosher salt balance the overall flavor profile.
  • Coffee develops the rich chocolate flavor in the cake layers.
  • Dutch-process cocoa adds a deep chocolate flavor.
  • Raspberry jam is a tart and sweet filling.
  • Freeze-dried raspberries give color and flavor to the buttercream.

See recipe card below for a full list of ingredients and measurements.

chocolate cake slice with pink frosting on white plate, gold fork nearby

Substitutions and variations

Here’s how to customize this cake to your liking:

Save this recipe! ✉️

We'll email this post to you, so you can come back to it later!

  • No sour cream — substitute with greek yogurt.
  • Natural cocoa — substitute dutch-process cocoa for natural cocoa.
  • Another oil — substitute vegetable oil with another oil, such as canola or grapeseed. Olive oil will also work, but you will taste a difference.
  • Another chocolate — substitute semi-sweet chocolate for dark or milk, if preferred.
  • No coffee — substitute warm water for coffee.
  • Cake soak — make a simple syrup with equal parts water (or coffee) and sugar and add a tablespoon of cocoa powder. Douse the cake layers evenly before assembling.
  • Different fillings — leave out the fillings and replace with buttercream, or swap for another filling, like chocolate pudding.
  • Strawberry — substitute the freeze-dried raspberries for freeze-dried strawberries and the raspberry jam for strawberry jam.

This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!

How to assemble a layer cake

chocolate cake with pink frosting rim, chocolate ganache and jam on top

Step 1:  On a cake turntable with a cake board or serving tray, put down a small dollop of the frosting (this will help the cake stick and not slide around). Place the first layer of cake on top. Pipe a thick ring of frosting on top near the edge of the cake. Pipe or spoon the ganache in the middle, saving a bit for decorating, if desired. Spread evenly. Spoon the raspberry jam on top of the ganache. Smooth to the edges.

two chocolate cake layers sandwiched with a ring of raspberry buttercream

Step 2: Place the second layer of cake on top. Cover the entire cake with a thin layer of the buttercream to create a crumb coat to seal in any crumbs. Freeze for 10 minutes to seal this coating.

round pink two layer cake on white marble cake stand

Step 3: When the crumb coat is set, pipe or dollop more frosting around the outside and on top. Spread evenly with an offset spatula before scraping down the outside with a bench scraper.

placing raspberry into buttercream on pink cake

Step 4: Garnish the cake with any additional ganache or frosting, fresh flowers and fresh raspberries.

Hot tips

  1. If your buttercream becomes too stiff, remove a small amount to a microwave-safe container. Heat for a few seconds at a time until completely melted. Quickly add this to the rest of the frosting and beat until combined. This should warm up the rest and make it more spreadable and pipeable.
  2. To remove air bubbles from your buttercream, spread the buttercream onto the inner side of a large bowl in a back and forth motion. I like to do this with small bits at a time as it is easier.
  3. For even more moisture, make a cake soak. Make a simple syrup with equal parts water (or coffee) and sugar and add a tablespoon of cocoa powder. Douse the cake layers evenly before assembling.

Recipe FAQs

How do you store this cake?

Store in an airtight container for up to 3 days at room temperature or 4 days in the refrigerator.

Can I use cake flour?

Yes, use 2 tablespoons more cake flour than what is called for in all-purpose flour.

Can I use regular / natural cocoa powder?

Yes, swap for natural cocoa powder without issue.

More recipes you'll love

  • light pink meringue kiss with chocolate dipped bottom rolled in freeze dried raspberry bits
    Raspberry Chocolate Meringue Kisses
  • overhead view of blondies with white chocolate ganache with raspberry sauce heart design
    Valentine's Day Raspberry Blondies
  • Valentine's Tarts for Two
  • blood orange povitica loaf with slice removed to reveal swirled interior
    Blood Orange Povitica

Lastly, if you make this Raspberry Chocolate Layer Cake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!

📖 Recipe

raspberry chocolate layer cake, round two layer pink cake with slice removed to reveal chocolate interior, flowers and raspberries on outside

Raspberry Chocolate Layer Cake

Heather Janak
Rich chocolate cake layers filled with creamy chocolate ganache, raspberry jam and enrobed in a perfectly tart raspberry Swiss meringue buttercream.
No ratings yet. Be the first!
Print Recipe Pin Recipe
Prep Time 50 minutes mins
Cook Time 1 hour hr
Cooling time 1 hour hr 30 minutes mins
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine American, Swiss
Servings 12 slices
Calories 590 kcal

Equipment

  • Offset Spatula
  • Bench scraper
  • Bake Even Strips
  • Kitchenaid stand mixer
  • Food Processor
  • 8-inch cake tins
  • Wire cooling rack
  • Large Whisk
  • Large Metal Mixing Bowl

Ingredients
  

Chocolate cake

  • ¾ cup vegetable oil (163g)
  • 1 large egg room temperature
  • 3 teaspoons vanilla extract
  • 1 cup light brown sugar (228g) firmly packed
  • ½ cup granulated sugar (100g)
  • 2 1- ounce squares semi-sweet baking chocolate melted and cooled (56g)
  • 2 cups all-purpose flour (250g)
  • 1 ⅓ cups dutch process cocoa powder (135g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup warm coffee
  • 1 cup sour cream (230g)

Raspberry swiss meringue frosting

  • 1 batch of vanilla swiss meringue frosting serious eats
  • 1.25 oz freeze-dried raspberries (35g)
  • ¼ teaspoon almond extract optional

Chocolate ganache

  • 200 g semi-sweet chocolate (~1 cup)
  • 124 g cup heavy whipping cream (½ cup)

Other

  • ¼ cup raspberry jam store bought or homemade (80g)
  • ¼ cup fresh raspberries
Shop Ingredients on Jupiter

Instructions
 

Do ahead

  • Preheat the oven to 350°F. Grease two 8-inch round cake tins and line the bottoms with a circle of parchment paper to prevent sticking. Use bake-even strips on the cake pans, if desired.
  • Fit a large piping bag with a large round tip. Set aside.

Make the cake

  • In a large bowl with hand beaters, combine the vegetable oil, egg and vanilla extract at medium speed for 1 minute. Add the brown sugar and granulated sugar and beat until incorporated. Add the melted chocolate and beat to incorporate.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Add half of this mixture to the wet ingredients in the first bowl, beating on low just until combined.
  • Add half of the warm coffee. Mix just until combined. Add the rest of the dry ingredients and mix just until combined. Add the remaining warm coffee and mix just until combined.
  • Add the sour cream, mixing well until completely combined, scraping down the sides as necessary.
  • Divide the batter evenly between the prepared pans. Bake 35-38 minutes or until a cake tester inserted in the center of the cakes comes out clean.
  • Let cool in the pans for 20 minutes before inverting onto a wire rack to cool completely.

Make the frosting

  • Prepare the swiss meringue buttercream according to Serious Eats’ instructions.
  • In a food processor or blender, blend the freeze dried raspberries until a fine powder. Sift into the buttercream, discarding bits that did not pass though, and mix until completely incorporated.

Make the ganache

  • In a medium heatproof bowl, add the cream and chocolate. Microwave in 30-second intervals, stirring slowly in between, until completely melted and combined.
  • Let cool at room temperature until thickened to a frosting-like consistency.

Assemble

  • Prepare the cake layers by cutting off any domed parts with a serrated knife that may have developed when baking.
  • On a cake turntable with a cake board or serving tray, put down a small dollop of the frosting (this will help the cake stick and not slide around). Place the first layer of cake on top.
  • Pipe a thick ring of frosting on top near the edge of the cake. Pipe or spoon the ganache in the middle, saving a bit for decorating, if desired. Spread evenly. Spoon the raspberry jam on top of the ganache. Smooth to the edges.
  • Place the second layer of cake on top. Cover the entire cake with a thin layer of the buttercream to create a crumb coat to seal in any crumbs. Freeze for 10 minutes to seal this coating.
  • When the crumb coat is set, pipe or dollop more frosting around the outside and on top. Spread evenly with an offset spatula before scraping down the outside with a bench scraper. You may need to do this several times to get a smooth look.
  • I found that keeping the bench scraper in a bowl of warm water before using it (drying it off in between) helped remove air bubbles on the outside and made smoothing even easier. If you need a visual on how to frost a cake, check out this video.
  • See note if your buttercream becomes too stiff.
  • Garnish the cake with any additional ganache or frosting, fresh flowers and fresh raspberries.

Notes

If your buttercream becomes too stiff, remove a small amount to a microwave-safe container. Heat for a few seconds at a time until completely melted. Quickly add this to the rest of the frosting and beat until combined. This should warm up the rest and make it more spreadable and pipeable.
To remove air bubbles from your buttercream, spread the buttercream onto the inner side of a large bowl in a back and forth motion. I like to do this with small bits at a time as it is easier.

Nutrition

Serving: 1sliceCalories: 590kcal
Keyword chocolate, chocolate cake, raspberry, raspberry cake, raspberry chocolate cake, raspberry chocolate layer cake, valentine's day, valentine's day dessert, valentines cake, valentines day cake
Tried this recipe?Let me know how it was!

More Cakes

  • peanut butter caramel cupcakes with carrot frosting.
    Peanut Butter Caramel Cupcakes with Carrot Frosting
  • easter egg petit fours (with marzipan) on a tray, cross section shown on one in middle.
    Easter Egg Petit Fours (with marzipan)
  • easy carrot loaf cake with cream cheese frosting with mini carrot motif on top.
    Easy Carrot Loaf Cake with Cream Cheese Frosting
  • White cake with raspberry filling and buttercream frosting recipe cake with slice removed to show raspberry jam interior with lemon pudding.
    White Cake with Raspberry Filling and Buttercream Frosting
4.7 3 votes
Article Rating
2 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Ray
1 year ago

You list baking powder in the recipe but soda in the instructions? Which is it?

0
HJ
Heather Janak
1 year ago
Reply to  Ray

You're so right! Thank you for bringing that to my attention. I just updated that. It is baking powder.

0
portrait of heather janak in the kitchen

Hi, I'm Heather!

I am a baker with a passion for elevated desserts. I personally write, test and photograph every recipe you see here. Follow along as I develop easy and challenging recipes alike!

about me

In my oven recently

  • large homemade brioche cinnamon rolls on a gold pan.
    Large Homemade Brioche Cinnamon Rolls

  • Coconut Milk Sago with Pineapple and Mandarin in glass, wood spoon nearby.
    Coconut Milk Sago with Pineapple and Mandarin

  • Pecan Shortbread Squares with Marshmallow on its side to show layers.
    Pecan Shortbread Squares with Marshmallow

  • Easy Pistachio No Bake Cheesecake (Minis).
    Easy Pistachio No Bake Cheesecake (Minis)

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Follow me!

  • TikTok
  • Instagram
  • Pinterest
  • Facebook

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 youthsweets LLC

wpDiscuz

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required