Chocolate Raspberry Cake

Total Time

Prep: 45 min. + standing Bake: 35 min. + cooling


16 servings

Updated: Jul. 10, 2023
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas


  • 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 large eggs, room temperature
  • 1-1/2 cups strong brewed coffee, room temperature
  • 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
  • 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


  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 until a toothpick inserted in center comes out clean, 35-40 minutes . 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 until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring.
  5. Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes.
  6. 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.

Chocolate Raspberry Cake Tips

Can you put frozen raspberries in a cake?

No. Frozen raspberries will release liquid as they thaw, and they won’t have the texture you want. Stick with fresh berries if you’re looking to garnish a cake or tuck a layer of raspberries into a rich raspberry cake filling.

How do you keep chocolate raspberry cake moist?

Be careful to bake only until you know the cake is done. After baking, keep the cake well covered, ideally in an airtight container.

Can you use store-bought filling for chocolate raspberry cake?

Yes! You can use a jarred raspberry dessert sauce as a starter in your fillings. Find a good one near the ice cream toppers, then get creative with our easy cake recipes.

Research contributed by Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

1 slice: 738 calories, 28g fat (10g saturated fat), 73mg cholesterol, 573mg sodium, 118g carbohydrate (91g sugars, 2g fiber), 7g protein.