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Chocolate Raspberry Layer Cake

This recipe pulls together some of my favorite flavors. It's delicious, practically foolproof and looks beautiful. Impress dinner guests with this pretty cake.—Robert Ulis, Alexandria, Virginia
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    8-10 servings


  • 1 package yellow cake mix (regular size)
  • 1 cup semisweet chocolate chips
  • 2 tablespoons milk
  • 1/2 to 1 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/3 cup raspberry jam or preserves


  • Bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • In a microwave or double boiler, melt chocolate chips; stir in milk and extract. Fold in whipped topping. Place one cake layer on a serving plate. Spread with raspberry jam. Top with second cake layer. Frost top and sides with chocolate topping. Store in the refrigerator.

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Average Rating:
  • Flora Colboch
    Aug 2, 2010

    very quick and easy to make.

  • craftymom77
    May 26, 2008

    The frosting tastes great, however it is extremely dry. I think there is an ingredient missing. I added 3 T milk and it turned out creamy enough to spread.

  • Jamie
    Jul 7, 2007

    No comment left