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Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake Recipe

Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
TOTAL TIME: Prep: 45 min. + standing Bake: 35 min. + cooling YIELD:16 servings

Ingredients

  • 3 cups sugar
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1-1/4 cups buttermilk
  • 3/4 cup canola oil
  • 3 teaspoons vanilla extract
  • 3 eggs
  • 1-1/2 cups strong brewed coffee, room temperature
  • FILLING:
  • 3 tablespoons all-purpose flour
  • 6 tablespoons 2% milk
  • 6 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons raspberry liqueur
  • 1/4 teaspoon salt
  • 2 drops red food coloring, optional
  • 4 tablespoons seedless raspberry jam, melted
  • FROSTING:
  • 1 package (8 ounces) cold cream cheese
  • 1/3 cup butter, softened
  • 1/2 cup baking cocoa
  • 1 tablespoon raspberry liqueur
  • 4 cups confectioners' sugar

Directions

  • 1. Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).
  • 2. Pour batter into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool.
  • 4. In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
  • 5. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand 30 minutes.
  • 6. Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
  • 7. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts

1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Raspberry Chocolate Cake

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MY REVIEW
Reviewed Nov. 25, 2015

"This cake is really awesome. I like it."

MY REVIEW
Reviewed Jul. 19, 2015

"This is a great cake. The flavors are definitely better the next day. I usually use raspberry extract in place of the liqueur (1 tbs extract for every Tbls of liqueur)."

MY REVIEW
Reviewed Feb. 8, 2015

"Awesome cake. YUMMY. ......recommended"

MY REVIEW
Reviewed Jul. 1, 2014

"Thanks to a suggestion in the reviews, I will use raspberry gelatin in place of the expensive liquor. I will also make single layer cakes rather than a layer cake - that will give me a 13 x 9" plus a 9" , I believe? I will put the "filling" on top of each layer, let it chill a little while, then add the frosting. Since it needs keeping in the fridge, I think all will be well. And thank goodness, we have lots of friends and neighbors here who will be glad to join us for dessert, so we won't be tempted to eat it ourselves! Only reason I didn't hit this with 5 stars - I haven't made it yet!! It will be the star at our July 4th picnic with hubby's sis and her husband."

MY REVIEW
Reviewed Feb. 16, 2014

"The worst cake I've ever made. I followed the recipe verbatim. The cake had no taste and the filling and icing was way too sweet. Even my husband wouldn't eat it! He never complains about anything I bake. It took me half the day to make. Talk about disappointing. Don't waste your time with this one."

MY REVIEW
Reviewed Sep. 7, 2013

"Another year, another birthday and another request for this special cake. The presentation of the cake, with the pink filling, looks lovely."

MY REVIEW
Reviewed May. 10, 2013

"Made this for my mom and dad's birthdays, was a huge success! Its light, and theres a nice balance between the flavor of the chocolate and coffee. Raspberries and blueberries act as a very nice palate cleanser! Highly recommend!!!"

MY REVIEW
Reviewed Mar. 17, 2013

"This cake was so Awesome! The only thing I would do is half the Raspberry filling recipe, it was way too much. The longer this cake sits in the fridge before it's served the better! It took hours to make but it was soooo worth it, we will be making this again and again!"

MY REVIEW
Reviewed Feb. 20, 2013

"This cake is so Rich and full of flavor. very good"

MY REVIEW
Reviewed Dec. 27, 2012

"hii..

i love this cake very much..yummylecious..
but..:-( i can not use egg..so plz plz..help me to make this cake withut eggs...plzzz plzzz plzz...
i m waiting for ur reply...
plz help me...:'("

MY REVIEW
Reviewed Apr. 2, 2012

"This was the most delicious cake I have ever made--ever tasted in my life!

I did tweak the recipe a bit. To save time I used a dark chocolate box mix, and in the filling I left out 1/2 cup of sugar & used 2T raspberry extract + 1T water instead of the liqueur. In the frosting I left out 1 cup of sugar and used 1T raspberry extract instead of liqueur.
Everyone raved about this cake and I will definitely make it again!"

MY REVIEW
Reviewed Feb. 20, 2012

"The icing and filling were great, but the cake was terrible. I'll use a box mix for that next time."

MY REVIEW
Reviewed Feb. 16, 2012

"I made this yummy cake as a Valentine treat for my hubby. Because he can only eat gluten free, I modified the recipe using my own gluten free cupcake recipe. I piped the raspberry filling in the middle of the cupcakes and frosted with the icing. WOW! A real stunning recipe that my husband loved! Super company or special occasion treat!"

MY REVIEW
Reviewed Jan. 5, 2012

"738 calories per slice?!! Sounds delicious but count me out!"

MY REVIEW
Reviewed Sep. 15, 2011

"First time I made this it was absolutely perfect! My husband said it was too good...the best dessert he has ever had. It has a strong raspberry flavor...very rich and decadent. The second time I made it, the filling seeped out of the sides and the cake would not stay in place. I don't know if I didn't level the cakes enough or I might have put too much filling on the bottom layer because I read too late that it was only 1/2 cup (I took a lot off, but I don't know how much was there). I even refrigerated the filling because I wasn't ready to assemble it once I had the filling ready. Anyway, it still tasted excellent and I would definitely try it again!"

MY REVIEW
Reviewed Aug. 30, 2011

"I have made this recipe several times -- mostly for dessert auctions and it's sold for $85. I have also cut down on the sugar and it doesn't alter the flavor, texture, etc. Excellent, just a little time consuming, but worth it."

MY REVIEW
Reviewed Apr. 19, 2011

"I made this cake and took it to a birthday luncheon today, I've never gotten so many raves about a cake. This recipe is a keeper!"

MY REVIEW
Reviewed Apr. 4, 2011

"I make this cake often & everyone loves it! Definately takes some time but well worth it. I have also made cupcakes & put the filling inside the cupcake & frosted them & then topped w/the fresh raspberries.....mmmm.

Enjoy!"

MY REVIEW
Reviewed Mar. 7, 2011

"My co workers thought this was wonderfull cake. It took quite a while to make but it was worth it."

MY REVIEW
Reviewed Mar. 2, 2011

"This cake was good,but lots of work, and I love to cook, but there were lots of steps and lots of washing mixing bowls etc. It's also an expensive cake. The raspberry liqueur was $4.00, for just a little bottle. The filling and frosting recipes make way too much, unless you are one who wants to OD on sugar. The cake itself was tasty and very moist. I would personally prefer a filling that tasted more true raspberry and not just a hint of raspberry. I would ony rate it 3 stars."

MY REVIEW
Reviewed Feb. 28, 2011

"This was very delicious but way too sweet...between the chocolate, the filling, the frosting...could only eat small amount before we threw remaining cake away."

MY REVIEW
Reviewed Feb. 28, 2011

"I made this to share with my co-workers on Valentines Day. I had four layers instead of three because I made two heart shaped cakes and halved them horizontally for layers. There was still plenty of filling for the extra layer. The filling was super soft so it absoluted had to be kept in the refridgerator. It was a big hit and so, so pretty."

MY REVIEW
Reviewed Feb. 28, 2011

"Made this cake for my husband for Valentine's Day this year. He loved it! Everything turned out so good - no complaints or problems with any of it. My husband stated that he thought this was the best cake that I had ever made and I have made several in the past years. Definitely will be making this again."

MY REVIEW
Reviewed Feb. 28, 2011

"I made this for my brothers 40th birthday party! It was such a hit! Everyone LOVED it! My boyfriend who is a total pie guy said that this cake, makes him a cake guy!!!

I was not able to find a raspberry liquor so I used a blackberry brandy and I topped the cake with raspberries and blackberries ... JUST AWESOME!!"

MY REVIEW
Reviewed Feb. 27, 2011

"I used my own chocolate cake recipe and the filling and frosting from this recipe and it turned out wonderful. I served it at a baby shower and everyone loved it. Next time I make it, I will chill the cake with filling before frosting it. The top layer slid a little and if the filling were more set up, I don't think this would have happened."

MY REVIEW
Reviewed Feb. 26, 2011

"Tastes good but extremely rich, takes too long to make, could live without filling, too much sugar, it is a heart attack waiting to happen."

MY REVIEW
Reviewed Feb. 25, 2011

"I loved this chocolate cake and my family did too! I used Raspberry Jello (a few tablespoons of the dry powder) in place of the liqueur and it was wonderful!!"

MY REVIEW
Reviewed Feb. 16, 2011 Edited Dec. 29, 2014

"This is the best cake I have ever made. Rave reviews from everyone, even my husband and he doesn't like raspberries. A little time consuming but well worth the effort. We don't drink coffee but the addition of it makes the chocolate flavor really pop. I was a little concerned because after adding the coffee the batter is so thin, but it rose beautifully and was light and airy. The only change I made was in the filling, I used 3 Tbs of shortening and 6Tbs of butter (just switched the amounts of each), I thought more butter would have a better flavor. You can't stop stirring the flour and milk for even a second or it will get lumpy, also had to turn mine up to med heat to get it to thicken. Highly recommend for a special occasion or to take somewhere, this is a beautiful cake that tastes fabulous!!"

MY REVIEW
Reviewed Feb. 15, 2011

"I LOVE IT. I COULDN'T FIND RASPBERRY LIQUOR NOR RASPBERRY EXTRACT, SO I USED GRAPE LIQUOR. IT TURN OUT VERY GOOD!! THE FROSTING WAS TOO SWEET, NEXT TIME I'LL USE 3 CUPS OF SUGAR. CAN'T WAIT TO MAKE IT AGAIN!!!!"

MY REVIEW
Reviewed Feb. 14, 2011

"I made this 2 times and it is delicious! Only I did not put raspberry flavor in the frosting."

MY REVIEW
Reviewed Feb. 14, 2011

"I made this with less sugar and no raspberry liquor and it turned out wonderful, everyone enjoyed."

MY REVIEW
Reviewed Feb. 13, 2011

"As several have indication, it is kind of a labor intensive recipe, but sooo worth the effort. Took it to a Sweetheart's Banquet, needed a special dessert, and it was a hit! Everyone in my family liked and that is hard to accomplish! Love, love, love the filling. But some advice: I could only find a large, expensive bottle of raspberry liqueur, so opted instead for raspberry extract. Looked up the substitution guidelines of 1/2 tsp. extract with enough water to make 2 T. = 2 T. liqueur. However, it just wasn't strong enough, so I ended up adding more extract until I liked the flavor. So, my advice if you are using extract is to taste your filling and frosting and adjust it to the flavor you desire."

MY REVIEW
Reviewed Feb. 13, 2011

"Oh my this is the best chocolate cake ever my family just loved it. Loretta Paris"

MY REVIEW
Reviewed Feb. 13, 2011

"This cake is the best cake I ever ate! If you like chocolate and raspberries, you have to try this. We didn't have any problems with the frosting turning out too thin, it was perfect. Some reviewers mentioned that the frosting was too sweet, it is suppose to be sweet, it is frosting! Eat it with a glass of milk."

MY REVIEW
Reviewed Feb. 12, 2011

"Absolute disaster. Cake did not rise well, filling not still enough and oozed out until it was flat and cake kept sliding. Far too much frosting."

MY REVIEW
Reviewed Feb. 10, 2011

"Oh? my god this cake it's so moist and full of flavor.First thing I cut down on the sugar instead of 3 cups I only add 2 cups.And for the filling try butter flavored shortning instead of shortning by it's self.But I'am more then sure that I will make this cake all over again.I just dont know why people have trouble with the sweetness of any cake all they have to do it's cut down on the sugar use common sense."

MY REVIEW
Reviewed Feb. 9, 2011

"My Mom always decreased the sugar in recipes when she baked. She taught me to decrease the sugar by a third or more, and didn't make any other alterations. I would decrease the sugar in the cake by 1/2 to 1 cup. I like a more bittersweet taste when it comes to chocolate. But, this cake sounds amazing and delicious. I will try making it for my daughter's birthday."

MY REVIEW
Reviewed Feb. 9, 2011

"I took this to a girlfriends night out and they were licking the plate. Have had them request this recipe on several occasions since then. :)"

MY REVIEW
Reviewed Feb. 7, 2011

"
"

MY REVIEW
Reviewed Feb. 6, 2011

"I haven't tried it yet, sounds scrumpious. I just wanted to say to the person that was having problems with the flour and milk, I put them in a container with a lid and shake well before I cook it. And cook slowly."

MY REVIEW
Reviewed Feb. 1, 2011

"This cake was AMAZING. An explosion of taste. You can't go wrong when making this cake"

MY REVIEW
Reviewed Jan. 13, 2011

"SO delicious!"

MY REVIEW
Reviewed Sep. 4, 2010

"Way too sweet and way too many calories. Will not make again as written. Will be lightening this up in the future."

MY REVIEW
Reviewed Jul. 6, 2010

"Not hard to make and so yummy. Made it for Valentines Day this year."

MY REVIEW
Reviewed Jul. 2, 2010

"This was sooooo delicious. I used the liqueur. I have made this twice now and everyone loves it."

MY REVIEW
Reviewed Jun. 19, 2010

"My husband loves this cake. I made it for a church gathering and many people commented on how good they thought this cake was."

MY REVIEW
Reviewed May. 27, 2010

"This is a fantastic cake! If you have a special occasion def. make this cake!"

MY REVIEW
Reviewed Apr. 5, 2010

"My family loved it. I substituted raspberry flavored syrup for the liqeuer and it worked just fine."

MY REVIEW
Reviewed Feb. 11, 2010

"This cake was very light in texture. The only downfall for me was it was way too sweet.If I made it again I would try to reduce the sugar in the cake."

MY REVIEW
Reviewed Feb. 8, 2010

"The cake part of this recipe is delicious. I found the frosting too sweet. I would use a pudding for the filling and frost with whip cream next time"

MY REVIEW
Reviewed Feb. 8, 2010

"This cake was delicious. I put each layer in the refrigerator for about 45 min, after I put the raspberry jam on. It made it easier to assemble. I also used 1 tsp Raspberry Extract and 2 tsp water for the 1 tablespoon of Raspberry Liqueur (I didn’t have any at home). I didn’t have any problems with the Milk & Flour for the filling. Will definitely make again!"

MY REVIEW
Reviewed Feb. 4, 2010

"This is the BEST DESSERT I have ever eaten--and I MADE IT! woo-hoo! My whole family loved it, even the kids."

MY REVIEW
Reviewed Feb. 2, 2010

"I've made this twice. Delicious! Kind of difficult to cut unless it's refrigerated awhile first."

MY REVIEW
Reviewed Jan. 21, 2010

"This was so good!"

MY REVIEW
Reviewed Jan. 18, 2010

"scrumpious!"

MY REVIEW
Reviewed Feb. 27, 2009

"What can I substitute for the Liquior? I had problem with the filling."

MY REVIEW
Reviewed Feb. 18, 2009

"I made this cake for valentine day 2009 it was fantastic. A little goes a long ways. I will make it again. did not have a problem with the cooked milk and flour.

sweetlady0757"

MY REVIEW
Reviewed Feb. 15, 2009

"This was just fantastic. The chocolate and raspberry flavors were sooo delicious together. I did not have a problem with the filling at all. It actually was my favorite part of the cake. The cake was so moist and light. I will definitely make this again."

MY REVIEW
Reviewed Feb. 14, 2009

"The cake is fantastic. We made it for my Valentine Birthday! I had some trouble with the cooked milk and flour mixture for the filling. It turned into a gummy ball both times we tried it so we just left it out. Any ideas? We tried not cooking it as long and it tasted like uncooked flour...Any way it was fantastic without and everyone fell in love."

MY REVIEW
Reviewed Feb. 12, 2009

"Re: Raspberry Chocolate Cake

We don't like coffee so we have none in the house. Please give us a substitute. Also appreciate sub for liqueur."

MY REVIEW
Reviewed Feb. 8, 2009

"This cake is absolutely delicious! Love the raspberry and chocolate. Omitted the shortening and used butter instead. Was to die for!  My family does not like coffee either.  You do not even taste the coffee.  I brewed just regular coffee, not strong.  It just enhances the chocolate flavor.  Put it in, you will not even taste it!!  Enjoy!!!"

MY REVIEW
Reviewed Feb. 3, 2009

"This sounds delicious! Love Raspberry and Chocolate. Can't wait to try."

MY REVIEW
Reviewed Feb. 2, 2009

"You can use hot(heat in microwave or on stove) water in place of coffee."

MY REVIEW
Reviewed Feb. 2, 2009

"I used baileys! It worked great"

MY REVIEW
Reviewed Feb. 2, 2009

"What can you use in place of coffee (allergic to it)?"

MY REVIEW
Reviewed Feb. 2, 2009

"Is there a substitute for raspberry liqueur?"

MY REVIEW
Reviewed Feb. 2, 2009

"This sounds sooo good except that my family does not like coffee or coffee taste. Is there a substitute for the coffee?"

MY REVIEW
Reviewed Jan. 19, 2009

"Chambourd"

MY REVIEW
Reviewed Jan. 16, 2009

"I am going to try orange flavored liquor - I love chocolate and orange toegther"

MY REVIEW
Reviewed Jan. 14, 2009

"I haven't tried the recipe, but my husband drinks a health food store drink called Pero, which tastes similar to coffee. Or might raspberry soda work?"

MY REVIEW
Reviewed Jan. 14, 2009

"Does it really need all that sugar? I too need a coffee substitute. A Health Food Store may have a solution."

MY REVIEW
Reviewed Jan. 14, 2009

"Re: Raspberry Chocolate Cake

What can be substituted for the coffee in this recipe?"

MY REVIEW
Reviewed Jan. 14, 2009

"Looks delicious, I can't wait to try it!"

MY REVIEW
Reviewed Jan. 14, 2009

"2 Tablespoons Raspberry Liquor = One tsp. raspberry extract plus enough water to measure 2 tablespoons. "

MY REVIEW
Reviewed Jan. 14, 2009

"What about High Altitude?"

MY REVIEW
Reviewed Jan. 14, 2009

"Can you substitute the Raspberry liquer with something else?"

MY REVIEW
Reviewed Jan. 13, 2009

"Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good."

MY REVIEW
Reviewed Jan. 13, 2009

"Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good."

MY REVIEW
Reviewed Jan. 13, 2009

"Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good."

MY REVIEW
Reviewed Jan. 13, 2009

"Raspberry extract is generally a good substitution for raspberry liquer.  Liquer may be a little thicker, I'm not sure."

MY REVIEW
Reviewed Jan. 13, 2009

"What is raspberry liquer?"

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