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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


  • 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
  • 3 tablespoons all-purpose flour
  • 6 tablespoons 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. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
  • 2. Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
  • 3. For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
  • 4. 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 for 30 minutes. 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.
  • 5. In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. 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: 738 calories, 28g fat (10g saturated fat), 73mg cholesterol, 573mg sodium, 118g carbohydrate (91g sugars, 2g fiber), 7g protein.

Reviews for Raspberry Chocolate Cake

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Reviewed Jan. 13, 2018

"I made no adjustments. This is far and away the most moist, delicious chocolate cake I have ever made. This is now my go to basic chocolate cake recipe. I can use any other type of filling or frosting if I don't feel like using the raspberry. It was soooooooooooo good. Served it to 9 people for a birthday cake and several pieces to go as well. Everyone raved. Even the super skinny witches ate a whole piece!!!"

Reviewed Jan. 30, 2017

"Thanks for the post. It looks very yummy. I'm very fond of cooking different kinds of dishes however, I usually cut or hurt myself during cooking. My friend recommended NoCry Microdot Cut Resistant Gloves and I it works for me. Now I can cook whenever I want.

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Reviewed Jul. 8, 2016

"This cake is delicious, I made it for my sons b'day, I had problems with the layers sliding because of so much filling, I just made it again today for my grandsons b'day and decided to refrigerate the filling to make it firmer and believe this will work, it is an enormous amount of caleries but worth it once or twice a year. I like the reviews about making cupcakes, filling them, will try those next time."

Reviewed Feb. 19, 2016

"This cake is delicious, you could also use a box cake if your running short on time"

Reviewed Nov. 25, 2015

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

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)."

Reviewed Feb. 8, 2015

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

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."

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."

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."

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