How to make chocolate raspberry cake

I usually think of this cake as a few calm steps instead of one big project. Bake the chocolate layers first, let them cool fully, then focus on the raspberry filling. Once everything is cool, assemble and frost. Taking breaks between steps keeps it manageable and helps the cake hold together better.

How to make raspberry filling for chocolate cake

The filling starts with raspberries cooked gently until they release their juices and thicken. I mash them slightly, strain out the seeds, and let the mixture cool completely. The goal is a filling that spreads easily but doesn’t run once layered into the cake.

Can you freeze chocolate cake with raspberry filling

Yes, this cake freezes well. I usually freeze individual slices wrapped tightly. They thaw evenly and keep their texture. Whole cakes work too, but careful wrapping matters more.

Chocolate Raspberry Cake: 7 Simple Steps That Always Work

Description

A rich chocolate raspberry cake made with tender cocoa layers and a bright raspberry filling. This cake feels special without being complicated and works beautifully for make-ahead baking or freezing.

Ingredients

Chocolate Cake

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
½ cup unsalted butter, melted
1 cup hot water

Raspberry Filling

2 cups raspberries (fresh or frozen)
⅓ cup granulated sugar

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Instructions

Preheat the oven to 350°F and prepare two round cake pans with parchment and nonstick spray.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
Add the eggs, buttermilk, melted butter, and hot water. Mix until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.
Let the cake layers cool completely before assembling.
While the cakes cool, add raspberries and sugar to a saucepan and cook gently, stirring occasionally, until thickened.
Lightly mash the raspberries and strain out seeds if desired. Let the filling cool fully.
Place one cake layer on a plate, spread an even layer of raspberry filling on top, then add the second cake layer.
Chill briefly before slicing to allow the cake to set.

Notes

Letting the cake layers and filling cool completely makes assembly much easier.
The raspberry filling should spread easily but not run.
This cake can be frozen whole or in slices if wrapped tightly.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American