Is there anything more classic than chocolate and raspberry? I don’t think so. This Chocolate Cake Recipe With Raspberry Frosting pairs a fudgy, ultra-moist chocolate sheet cake with a fresh, naturally pink raspberry buttercream — no food coloring required. It’s the kind of dessert that looks fancy but comes together with straightforward steps. Think: big wow, low drama.
What makes this recipe so irresistible?
First: the cake tastes like it quietly stole the best parts of a bakery chocolate loaf and made them home-friendly. The buttermilk keeps the crumb pillowy soft while hot coffee amps the chocolate into deep, complex richness — you won’t taste coffee, just the ultimate chocolate. Then the frosting? Fresh raspberries get reduced into a bright, fruity puree that turns into silky Raspberry Frosting with a clean tartness that cuts through the cake’s richness. Bold tip: freeze the cake briefly before frosting to avoid crumbs in your icing.
Chocolate Raspberry Cake Easy — Ingredients & why they matter
Here’s a quick ingredient snapshot so you know what’s doing the heavy lifting:
- All-purpose flour — structure for the cake.
- Unsweetened cocoa or melted dark chocolate — flavor depth.
- Buttermilk — makes the crumb soft and tender.
- Hot brewed coffee — intensifies chocolate flavor (trust me).
- Eggs, sugar, butter/oil — classic cake building blocks.
- Fresh raspberries — for the puree that becomes the Raspberry Frosting.
- Powdered sugar & butter — turn the puree into a silky buttercream.
This isn’t a fussy Chocolate Cake Recipe; it’s honest, straightforward baking that rewards you.
Quick How-To (simple, no-fuss)
- Preheat oven and prep a 9×13 pan.
- Mix the dry ingredients. Whisk the wet ingredients (buttermilk, eggs, oil, sugar) in another bowl, then stir in hot coffee and cocoa/chocolate.
- Combine wet + dry gently — don’t overmix. Pour into pan and bake until a toothpick comes out with a few moist crumbs.
- While cake cools, purée raspberries, strain seeds, then simmer to reduce water. Let cool.
- Beat butter and powdered sugar, add raspberry reduction and a dash of cream until you reach spreadable consistency.
- Freeze cake 10–15 minutes (crumb control!), frost generously, and serve.
The story behind this cake (short & sweet)
I asked friends what screams Valentine’s, and the top answer was: chocolate + raspberry. I riffed on a classic chocolate sheet formula — swapped milk for buttermilk, water for hot coffee — and made a fresher frosting using actual fruit. No weird extracts, no neon colors, just real flavor. The result became my go-to for romantic dinners and quick family celebrations alike. It’s a Chocolate Raspberry Cake that makes people smile — and that’s the whole point.
Pro tips for perfect results
- Use fresh raspberries when possible for the brightest flavor. Frozen works in a pinch.
- Strain the puree to remove seeds — you want a smooth frosting.
- Cool completely before frosting to prevent melt. Bold tip: pop the cake in the freezer for 10–15 minutes — it drastically reduces crumbs.
- Don’t overwhip the buttercream after adding fruit — too much air can make it runny.
- For deeper chocolate flavor, try using a Dark Chocolate Raspberry Cake approach with more cocoa or chopped dark chocolate in the batter.
Variations to try (because creativity is encouraged)
- Chocolate Raspberry Cake With Cream Cheese Frosting: Swap part of the butter in the frosting for cream cheese for tang and stability.
- Chocolate Cake With Raspberries On Top: After frosting, scatter whole raspberries across the surface for an elegant finish.
- For kids: Omit the hot coffee and keep it simple and kid-friendly — the cake still bakes up super moist. (FYI: kids will eat it regardless.)
- Gluten-free: Use a 1:1 gluten-free flour blend — texture will change slightly but flavor stays great.
Best way to serve (and pairings)
Serve slices at room temperature with a light dusting of powdered sugar or a few fresh berries on top. Pair with a bold espresso or a scoop of vanilla ice cream for extra decadence. Want dinner-table drama? Pop a few edible flowers on top. IMO, a fork and a cozy chair suffice.
Storage & leftovers (quick tips)
- Room temp: Keep unfrosted cake 1–2 days covered.
- Refrigerator: Store frosted cake in an airtight container up to 4 days. Bring to room temperature 20–30 minutes before serving.
- Freezer: Slice and freeze single pieces wrapped well for up to 3 months; thaw in the fridge overnight.
Quick tip: The raspberry buttercream firms nicely when chilled, so refrigerating makes slicing cleaner.
FAQs (you probably wondered these)
Can I use frozen raspberries?
Yes — thaw and drain first, then reduce the puree to concentrate flavor. Works great when the fresh stuff is out of season.
Will the frosting be too tart?
No — the cooking + powdered sugar balances the bright tartness. If you like it sweeter, add more powdered sugar sparingly.
Can I make cupcakes?
Absolutely. This converts well — reduce bake time and test with a toothpick.
What if I want a crowd-pleasing twist?
Make it a Chocolate Raspberry Cake Easy by using boxed cake mix for the base and topping with fresh raspberry buttercream for speedy results.
A few final thoughts
If you want a dessert that tastes like love in cake form, this Chocolate Raspberry Cake hits the spot. It plays classic romance notes — rich chocolate and bright raspberries — but remains humble enough for weekday celebrations. Whether you go full-on Chocolate Raspberry Cake With Cream Cheese Frosting or keep it traditional with pure raspberry buttercream, you’ll end up with a cake people remember.
So, will you bake it for Valentine’s Day? Or for the Tuesday you feel like celebrating a small win? Either way, slice me a piece. I’ll bring the napkins.
Easy Chocolate Cake Recipe with Raspberry Frosting
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 18 slices
- Category: Desserts
Description
A deeply chocolatey sheet cake topped with a bright raspberry buttercream — perfect for Valentine’s Day (or any time you want a pretty pink frosting without food coloring). The cake stays moist and tender thanks to buttermilk and hot coffee, while the frosting gets its color and flavor from real raspberries reduced down to an intense puree.
Ingredients
For the cake
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder (Dutch-process recommended)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup very hot coffee (or boiling water)
For the raspberry buttercream
- 2 cups fresh raspberries
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 ½ – 4 cups powdered (confectioners’) sugar, sifted
- 2–3 tablespoons heavy whipping cream (as needed)
Instructions
Make the cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or line it with parchment) and set it aside.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt until evenly combined.
- In a separate mixing bowl, beat the oil, sugar, eggs, and vanilla on medium speed until smooth and well incorporated.
- Reduce the mixer to low and add the buttermilk, then slowly add the dry ingredients. Scrape the bowl as needed so everything mixes evenly.
- With the mixer still on low, gradually pour in the very hot coffee (or boiling water) and mix just until the batter is uniform. The batter will be thin — that’s normal.
- Pour into the prepared pan and bake about 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- Remove from the oven and allow the cake to cool completely on a wire rack before frosting.
Make the raspberry puree
- Place the raspberries in a blender or food processor and puree until smooth. Press the puree through a fine-mesh sieve into a small saucepan, using the back of a spoon to work the juice through and leave the seeds behind.
- Simmer the strained puree over medium heat until it reduces to a thick, concentrated syrup — roughly 10 minutes, ending with about ¼–⅓ cup of thick raspberry reduction. Let this cool fully in the refrigerator. The puree must be cold before it meets the buttercream.
Make the frosting
- In a large bowl (or in the bowl of a stand mixer), beat the softened butter on medium speed until creamy and pale.
- Gradually add 3 ½ cups powdered sugar on low, mixing until it’s incorporated and smooth.
- Add ¼ cup of the chilled raspberry reduction and mix on low to combine. Then add heavy cream, one tablespoon at a time, until you reach your desired spreadable texture. If the frosting is still too loose, add up to an extra ½ cup powdered sugar. Beat briefly on medium speed just to smooth everything out.
Assemble
- For cleaner frosting, pop the fully cooled cake into the freezer for 15–20 minutes to firm it up slightly — this cuts down on crumbs.
- Spread the raspberry buttercream evenly over the top with an offset spatula or large knife. Slice and serve.
Notes
- Store the frosted cake in the refrigerator in an airtight container. It keeps best chilled.
- If you prefer a tangier, more stable frosting, substitute ½ cup of butter with ½ cup cream cheese (adjust powdered sugar to taste).
- You can use frozen raspberries if fresh aren’t available — thaw and drain first, then reduce the puree as directed.
- For best results, sift your powdered sugar to avoid lumps.
Nutrition
- Calories: 303kcal
