Indulge in the Ultimate Chocolate Raspberry Cake with Homemade Jam
This chocolate raspberry cake is a true masterpiece – a lusciously moist and rich dark chocolate cake generously filled with vibrant, homemade raspberry jam. Crowned with silky smooth chocolate buttercream, this impressive yet surprisingly simple dessert is absolutely perfect for celebrating any occasion, from intimate family gatherings to grand birthday parties!
As a pastry chef, I quickly discovered that incorporating a fresh, homemade fruit filling into any cake instantly elevates it to a professional, bakery-quality dessert. There’s something truly special about the bright, tangy notes of fruit cutting through the richness of chocolate that makes every bite unforgettable.
Taking inspiration from my popular chocolate strawberry cake, this chocolate raspberry cake showcases three luxurious layers of my signature dark chocolate cake, generously filled with a vibrant raspberry jam, and enveloped in a creamy chocolate buttercream. It’s the quintessential layer cake, perfect for dazzling guests at birthday celebrations, holiday feasts, or simply enjoying as a decadent weeknight treat. The combination of intense chocolate and tart raspberries creates a balanced flavor profile that appeals to everyone.
If you’re as enamored with this delightful flavor pairing as I am, you absolutely must try my raspberry chocolate chip cookies next!
Table of Contents
Ingredient Notes and Substitutions
Crafting the perfect chocolate raspberry cake starts with understanding your ingredients. Each component plays a crucial role in achieving the moist texture, rich flavor, and delightful contrast that makes this cake so special. Here are some detailed notes and potential substitutions to guide you:
Raspberries: For the homemade raspberry jam, I’ve successfully tested this recipe using both frozen and fresh raspberries. Both options yield fantastic results, so feel free to use whichever is most accessible or in season. Frozen raspberries are often more economical and available year-round, while fresh ones offer a slightly brighter, more immediate flavor. If using fresh, ensure they are ripe and plump. Don’t let any leftover berries go to waste – they’re perfect for whipping up a batch of fresh raspberry scones!
Cocoa powder: Any good quality unsweetened cocoa powder will work wonders in this recipe, contributing to the deep, rich chocolate flavor. I personally love baking with Ghirardelli for its consistent quality and robust taste. However, if you’re looking for an even darker, more intense chocolate experience, Hershey’s Special Dark cocoa powder is an excellent alternative. The key is to use unsweetened cocoa to control the sugar level in the cake. Avoid hot chocolate mixes or sweetened cocoa as they will drastically alter the sweetness and texture.
Milk: To ensure your chocolate cake layers are incredibly moist and tender, using whole milk or 2% milk is highly recommended. The higher fat content in these milks contributes significantly to the cake’s richness and prevents it from drying out. While skim milk can be used in a pinch, expect a slightly less decadent texture. Ensure your milk is at room temperature before adding it to the batter for better emulsion and a smoother, more consistent mix.
Coffee: Don’t be alarmed by the inclusion of coffee – you will absolutely not taste it in the finished cake! Its magical purpose is to powerfully enhance and deepen the natural richness of the cocoa powder, resulting in an incredibly intense and complex chocolate flavor that truly stands out. It’s a secret ingredient I swear by for dark chocolate cakes, just like in my beloved mint chocolate ice cream cake. If you prefer not to use coffee, an equal amount of hot water will work, but the depth of chocolate flavor won’t be quite as pronounced.
You’ll find the complete ingredient measurements and detailed instructions conveniently located in the recipe card further below!
Recipe Instructions
Creating this stunning chocolate raspberry cake is a rewarding baking experience. Follow these straightforward steps to achieve a perfectly moist cake, a luscious jam, and a velvety buttercream.
Step 1: Whisk the wet ingredients together for the cake batter. In a large mixing bowl, combine the vegetable oil and granulated sugar, whisking until well incorporated and slightly lightened. Next, whisk in the room temperature eggs one at a time, followed by the vanilla extract, ensuring the mixture is smooth and fully emulsified. This step lays the foundation for a tender cake.
Step 2: Incorporate the milk. Gently whisk the room temperature milk into the wet batter until it is thoroughly combined. Be careful not to overmix at this stage; just enough to bring everything together evenly.
Step 3: Gradually add the dry ingredients and hot coffee. Sift together the flour, cocoa powder, baking soda, baking powder, and fine sea salt in a separate bowl. Gradually add these dry ingredients to the wet mixture, mixing only until just combined – a few streaks of flour are acceptable. Then, carefully whisk in the hot coffee or hot water. The hot liquid helps to bloom the cocoa powder, intensifying its flavor and creating a beautifully tender crumb. Remember, do not overmix! Overmixing can develop the gluten too much, leading to a tough cake. Pour the prepared chocolate cake batter evenly into three greased and floured 8-inch cake pans, typically about 420 grams per pan for even baking. Once baked, allow them to cool on a wire cooling rack to prevent sogginess.
Step 4: Prepare the homemade raspberry jam. In a saucepan, combine the frozen raspberries, fresh lemon juice, and granulated sugar. Bring the mixture to a boil over medium heat, cooking for approximately 10-12 minutes, mashing the berries frequently with a spoon or potato masher as they soften. Once boiling and the berries have broken down, whisk together the cornstarch and water in a small bowl to create a slurry, then stir it into the jam. Continue to cook for another 1-2 minutes until the jam thickens significantly. The cornstarch is key to preventing a runny filling. For a smooth, seedless jam, push the thickened mixture through a fine mesh strainer into a clean bowl. Set aside to cool completely before using. (See image 1 in the recipe card below for visual guidance).
Step 5: Whip up the decadent chocolate buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter until it’s light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and unsweetened cocoa powder, mixing on low speed until combined, then increase to medium. Pour in the heavy cream (or milk) and vanilla extract. Beat the frosting on medium-high speed for a full 4-5 minutes to incorporate plenty of air. This crucial step makes the frosting incredibly light, fluffy, and almost triples its volume, creating a truly luxurious texture. (See image 5 in the recipe card below for visual guidance).
Step 6: Fill the cake layers with raspberry jam. Once your cake layers are completely cooled, place the first layer on your serving plate or cake stand. Spread a thin, even layer of the chocolate frosting over the top. Then, using a piping bag fitted with a round tip (or a Ziploc bag with the corner snipped off), pipe a sturdy border of buttercream around the very edge of the cake layer. This “dam” is essential for containing the jam. Carefully spread half of your cooled homemade raspberry jam into the center of the buttercream border, ensuring it stays within the piped ring. Gently place the second cake layer on top and repeat the process: thin frosting layer, buttercream border, and the remaining half of the raspberry jam. (See image 6 in the recipe card below for visual guidance).
Step 7: Assemble and chill the cake. Carefully place the final cake layer on top, this time placing it upside down. This technique ensures that the top surface of your cake is perfectly flat and level, providing a professional finish. Once assembled, transfer the cake to the refrigerator and chill for 20-30 minutes. This crucial chilling period helps to set the layers and filling, making the subsequent frosting process much easier and cleaner, preventing any shifting or bulging. (See image 7 above).
Step 8: Frost and decorate the cake. Retrieve the chilled cake from the refrigerator. Use the remaining chocolate buttercream to generously cover the entire cake – top and sides. For a beautiful, rustic yet elegant finish, use a small offset spatula or the back of a spoon to create attractive swirls and textures on the frosting. Finally, garnish with a scattering of fresh raspberries for a pop of color and an extra touch of fruitiness. Chill the decorated cake for at least an hour before slicing and serving to allow the frosting and filling to fully set, ensuring clean cuts. (See image 8 above).
Tips for Filling the Cake
Achieving a beautifully filled layer cake is all about technique and a few key considerations. These tips will help you create a neat and delicious raspberry filling every time, preventing common mishaps like leaking or uneven layers.
Cook the filling until thick. The consistency of your raspberry filling is paramount. It needs to be thick enough to hold its shape and remain in place between the cake layers without seeping out, but still spreadable. If your filling seems too runny after cooking, continue to simmer it gently for a few more minutes, stirring constantly, until it reduces and thickens. If it’s still not quite there, you can dissolve a little more cornstarch in a tablespoon of cold water and stir that in, cooking for another minute until the desired thickness is achieved. A perfectly thick jam prevents a soggy cake and ensures the layers stay put.
Cool the cake layers completely. Patience is a virtue in baking, especially when it comes to cooling cake layers. It is absolutely critical that your cake layers are entirely cool to the touch before you begin filling and frosting. Even slightly warm cake layers will cause your buttercream to melt and the filling to become runny and messy, leading to a structural disaster. Plan ahead and allow ample cooling time on a wire rack.
Create a dam with frosting. This is a professional trick that guarantees a clean and stable filling. Before adding your raspberry jam, pipe a sturdy ring of chocolate buttercream frosting around the very edge of each cake layer. This “dam” acts as a protective barrier, effectively keeping the luscious raspberry filling contained within its boundaries and preventing it from oozing out when the layers are stacked and pressed together. Make sure the dam is tall enough to contain the jam you intend to use.
Don’t overfill! While it’s tempting to pack in as much delicious raspberry jam as possible, resist the urge to overfill. Ensure that the raspberry filling is spread evenly and does not rise higher than the buttercream dam you’ve created. Overfilling will compromise the structural integrity of your cake, causing the filling to spill out the sides when subsequent layers are added, creating a messy and unstable cake.
Chill the layers after assembly. Once you have filled and stacked all your cake layers, transfer the cake to the refrigerator for at least 20 to 30 minutes. This chilling period is crucial for allowing the buttercream dam and the raspberry filling to firm up. A firm cake is much easier to crumb coat and frost smoothly, reducing the chances of the layers shifting or the filling bulging out later.
Refrigerate before serving for best results. After your chocolate raspberry cake is fully assembled and beautifully frosted, give it at least an hour (or even two!) in the refrigerator before you plan to slice and serve it. This final chill allows all components – the cake, the jam, and the buttercream – to fully set. The result will be cleaner, more defined slices and an even more enjoyable texture experience.
Storage, Freezing, and Make Ahead
Planning ahead and knowing how to properly store your chocolate raspberry cake ensures that you can enjoy its deliciousness for days, or even weeks, after baking. Here’s a comprehensive guide:
Storage: To maintain its freshness and moist texture, the assembled and frosted chocolate raspberry cake should be stored in an airtight container or covered securely with plastic wrap in the refrigerator for up to 5 days. For individual slices, wrap each piece tightly in plastic wrap to prevent it from drying out or absorbing other odors from the fridge. Always allow the cake to come to room temperature for about 30-60 minutes before serving. This allows the buttercream to soften slightly and the cake layers to become more tender, enhancing the overall flavor and texture experience.
Freezing: This chocolate raspberry cake freezes exceptionally well, making it a fantastic make-ahead option. For freezing a whole, uncut cake, first ensure it’s completely chilled and firm. Wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil, or place it inside a cake carrier. It can be stored in the freezer for up to one month. To serve, thaw the cake in the refrigerator overnight, then bring it to room temperature before enjoying. You can also freeze individual slices by wrapping each piece tightly in plastic wrap, then placing them in a freezer bag or an airtight container. This method allows for convenient portion control and quick thawing whenever a craving strikes.
Make Ahead: Preparing components of this cake in advance can significantly simplify your baking day. The homemade raspberry filling and the chocolate buttercream frosting can both be made up to one week in advance and stored in separate airtight containers in the refrigerator. Before using, allow the buttercream to come to room temperature and re-whip it for a few minutes to restore its fluffy consistency. The chocolate cake layers can also be baked ahead of time. Once completely cooled, wrap each layer tightly in plastic wrap and store them in the freezer for up to one month. When ready to assemble, thaw the frozen cake layers in the refrigerator overnight or at room temperature for a few hours. This makes assembly a breeze, allowing you to enjoy fresh-tasting cake with minimal last-minute effort.
FAQs
Got questions about making this irresistible chocolate raspberry cake? We’ve got answers to some of the most common queries, ensuring your baking experience is smooth and successful.
Yes, you can certainly use store-bought raspberry jam as a convenient alternative if time is a concern. However, I highly recommend making the homemade jam specified in the recipe. Store-bought jams often contain more sugar and can be significantly sweeter than homemade versions, which might make the overall cake too sweet, overpowering the delicate balance between the rich chocolate and tart raspberries. If you do opt for store-bought, look for a high-quality jam with a good fruit content and less added sugar, and consider thinning it slightly with a tablespoon of water or lemon juice if it’s too thick.
Absolutely! This versatile chocolate cake batter can easily be adapted into delicious cupcakes. The baking time and method for filling will differ slightly. For detailed guidance on transforming a layer cake recipe into cupcakes, I recommend referring to my lemon raspberry cupcakes recipe, which provides excellent instructions for adjusting the proportions and filling individual cupcakes.
Yes, this recipe is adaptable to different pan sizes, though adjustments to baking time will be necessary. If you prefer two thicker layers instead of three, you can pour the entire batter into two 9-inch round cake pans. Keep a close eye on them during baking, as they will require a longer bake time, typically closer to 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. For smaller, taller cakes, such as a 6-inch cake, you might need to adjust the recipe slightly, often by eliminating the baking soda and increasing the oven temperature to 350°F (175°C), checking for doneness after 25 minutes. The recipe card notes provide specific guidance for 6-inch cakes as well.
After applying the final, smooth layer of frosting, the possibilities for decorating are endless and fun! For a simple yet elegant touch, you can artfully arrange fresh raspberries on top, perhaps in a concentric circle or scattered casually. Adding a sprinkle of chocolate shavings or curls instantly elevates the presentation. For a truly decadent look, a delicate drizzle of chocolate ganache over the top, allowing it to drip down the sides, creates a beautiful effect. Don’t forget the classic bakery-style finish: piping a decorative border of frosting around both the top and bottom edges of the cake adds polish and flair.
If you find your raspberry filling is too runny, don’t despair! It’s an easy fix. Transfer the filling back to a saucepan and gently cook it down over medium-low heat, stirring constantly, until some of the liquid evaporates and it reaches a thicker consistency. Alternatively, you can create a cornstarch slurry by whisking a teaspoon of cornstarch with a tablespoon of cold water, then stirring this mixture into the warm jam. Cook for another minute or two, stirring, until the filling thickens. Make sure to cool it completely before using it in the cake.
A dry and crumbly cake is a common baking disappointment, and it’s most frequently caused by using too much flour. Flour acts as a drying agent, and excess can absorb too much moisture from the batter. My absolute #1 baking tip to prevent this is to measure your ingredients, especially flour, correctly. Do not simply scoop a measuring cup directly into your flour bag; this compacts the flour and leads to over-measurement. Instead, use the “spoon-level method”: fluff the flour in its container, then spoon it lightly into your measuring cup and level off the top with a straight edge. For the most accurate and consistently best results, I highly recommend investing in and using a kitchen scale to measure your dry ingredients by weight.
More Decadent Chocolate Cake Recipes
If you’ve fallen in love with the rich flavors of this chocolate raspberry cake, you’ll be thrilled to explore these other fantastic chocolate cake recipes from my collection. Each offers a unique twist on the classic chocolate dessert!
- Chocolate cake with coffee frosting
- Reese’s cake
- Dark chocolate ganache cake
- Black velvet chocolate cake
- Mint chip ice cream cake
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Raspberry Cake
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Equipment
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3 8 inch cake pans
Ingredients
Chocolate Cake Batter
- 1 3/4 cups all-purpose flour, *See notes below for measuring*
- 3/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large whole eggs , room temperature
- 1 teaspoon vanilla extract
- 1 cup whole or 2% milk , room temperature
- 2/3 cup hot coffee or water, I recommend coffee for an even richer flavor. You won’t taste it in the cake at all!
Raspberry Jam Filling
- 3 cups frozen raspberries, can substitute fresh berries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- 2 tablespoons water
Chocolate Buttercream
- 1 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- fresh raspberries, for decorating
Instructions
Raspberry Filling
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In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 10-12 minutes, or until the mixture is boiling and the berries have softened. Mash the berries frequently with a spoon or potato masher to help them break down. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this slurry into the boiling jam mixture. Continue to cook for an additional 1-2 minutes, stirring constantly, until the jam significantly thickens. Remove from heat. For a smooth, seedless jam, push the hot filling through a fine mesh strainer into a clean bowl, discarding the seeds. Set the strained jam aside to cool completely before using.3 cups (335 g) frozen raspberries, 1/3 cup (67 g) granulated sugar, 2 tablespoons lemon juice, 2 tablespoons corn starch, 2 tablespoons water
Chocolate Cake Batter
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Preheat your oven to 325°F (165°C). Prepare three 8-inch cake pans by greasing the sides thoroughly and lining the bottoms with parchment paper. This ensures easy release after baking.
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In a large bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt. Make sure there are no lumps and the ingredients are evenly distributed. Set this mixture aside.1 3/4 cups (225 g) all-purpose flour, 3/4 cups (65 g) unsweetened cocoa powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt
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In a separate, large mixing bowl, combine the vegetable oil and granulated sugar, whisking until light and fluffy, about 1-2 minutes. Next, whisk in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Finally, whisk in the room temperature whole or 2% milk until the mixture is smooth and well combined.2 cups (400 g) granulated sugar, 1/2 cup (113 g) vegetable oil, 2 large (110 g) whole eggs, 1 cup (216 g) whole or 2% milk, 1 teaspoon vanilla extract
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Add the whisked dry ingredients to the wet mixture in two additions, mixing on low speed until just combined after each addition. Be careful not to overmix! Once the dry ingredients are mostly incorporated, gently whisk in the hot coffee or hot water until the batter is smooth and homogeneous. This hot liquid helps to “bloom” the cocoa powder, intensifying the chocolate flavor. Evenly distribute the cake batter between the three prepared pans. (Each pan should contain roughly 420 grams of batter for consistent layers).2/3 cup (150 g) hot coffee or water
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Bake the cakes on the middle rack of your preheated oven for 18-20 minutes. The cakes are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. Avoid overbaking. Let the cake pans cool on a wire rack for 15 minutes before carefully inverting them to release the layers. Allow the cake layers to finish cooling completely on the wire rack before frosting or filling. This usually takes at least 1-2 hours.
Chocolate Frosting
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature unsalted butter on medium speed for 2-3 minutes until it’s light and smooth. Reduce speed to low and gradually add the powdered sugar and unsweetened dark cocoa powder. Mix until just combined and no dry streaks remain. Increase the speed to medium and mix in the heavy cream (or milk) and vanilla extract. Once combined, increase the mixer speed to medium-high and beat the frosting for a full 4-5 minutes. This extended beating incorporates air, making the chocolate buttercream incredibly light, fluffy, and almost tripled in volume, resulting in a luxurious texture.1 1/2 cup (340 g) unsalted butter, 2 cups (240 g) powdered sugar, 2 tablespoons (16 g) unsweetened dark cocoa powder, 2 tablespoons (20 g) heavy cream or milk, 2 teaspoons vanilla extract
Assembling
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Once cake layers are completely cool and jam is chilled, begin assembly. Place your first cake layer on your desired serving plate or cake stand. Spread a thin, even layer of chocolate frosting over the top of this layer. Using a piping bag (or a Ziploc bag with the corner snipped off), pipe a sturdy border of buttercream around the very edge of the cake layer. Fill the center of this border with half of the cooled raspberry filling, making sure not to fill it higher than the piped buttercream border to prevent leakage. Gently place the second cake layer on top and repeat the frosting and filling steps.
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Carefully place the last cake layer on top, positioning it upside down. This creates a perfectly flat top surface for a professional-looking finish. Transfer the assembled cake to the fridge and chill for 20-30 minutes. This crucial step helps to firm up the filling and frosting, making it much easier to apply the final coat of buttercream without the layers shifting or bulging.
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Once chilled, remove the cake from the fridge. Use the remaining chocolate buttercream to cover the top and sides of the entire cake, creating a smooth or rustic finish as desired. For a decorative touch, use a small offset spatula or the back of a spoon to create attractive swirls on the top and sides. Finally, garnish your beautiful cake with fresh raspberries for a vibrant finish. Chill the cake again for at least one hour before slicing and serving. This allows everything to set properly, ensuring clean cuts and a delightful texture. Enjoy!fresh raspberries, for decorating
Video
Notes
FOR A 9-INCH CAKE: If you prefer fewer, thicker layers, you can evenly distribute the entire cake batter into two 9-inch round cake pans. Keep in mind that these layers will be thicker and thus require a longer baking time, typically around 20-30 minutes. Always check for doneness with a toothpick inserted into the center.
FOR A 6-INCH CAKE: To adapt this recipe for three 6-inch cake pans, you’ll need to make a slight adjustment: eliminate the baking soda from the recipe. Evenly distribute the batter into the three 6-inch cake pans. Bake these smaller layers at a slightly higher temperature of 350°F (175°C) and begin checking for doneness around the 25-minute mark, as smaller cakes tend to bake faster.
Storage: The assembled and frosted chocolate raspberry cake should be stored in an airtight container or wrapped tightly in plastic wrap to prevent drying out. It will keep well in the fridge for up to 5 days. For optimal flavor and texture, always allow the cake to come to room temperature for at least 30-60 minutes before serving.
Freezing: This cake is fantastic for freezing! For a whole, uncut cake, ensure it’s fully chilled, then wrap it securely in several layers of plastic wrap followed by aluminum foil, or place it in a specialized cake carrier. It can be stored in the freezer for up to one month. To serve, thaw overnight in the refrigerator, then bring to room temperature. Individual slices can also be wrapped in plastic wrap and stored in a freezer bag or airtight container for up to a month, perfect for a quick indulgence!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.