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Chocolate Raspberry Cake

This is a delicious chocolate cake with a rich raspberry filling.  Honestly I usually just make cakes from a mix, but last week I decided to make a chocolate cake from scratch, and it was much better than a cake mix.  The recipe has sour cream, and it mades the cake layers nice and moist.

Chocolate Raspberry Cake #recipe

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It was supposed to be a three layer cake, but one of the layers didn’t come out of the pan well, so it ended up only being two.  The kids happily ate the messed up cake layer for me though!  I only greased the cake pans, and I guess I should have both greased and flowered them. The cake recipe is from Taste of Home.

The filling is mostly just raspberries with a little bit of sugar.  You could make the filling which strawberries too, which would eliminate the need to strain out the seeds.  It is a very strong tasting filling, and goes well with chocolate.  For a frosting I modified our favorite whipped cream frosting by using raspberry extract, instead of vanilla.  This cake was delicious, and perfect for Valentine’s Day.

Yield: 12

Chocolate Raspberry Cake

Chocolate Raspberry Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Chocolate Cake

  • 1 cup cocoa
  • 1 cup boiling water
  • 1 cup butter
  • 2 1/2 cup sugar
  • 4 eggs
  • 2 teaspoon vanilla
  • 3 cup flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Raspberry Filling

  • 12 oz. frozen raspberries, thawed
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 2 Tablespoon cornstarch

Raspberry Whipped Cream Frosting

  • 4 oz. cream cheese
  • 1/4 cup sugar
  • 1 teaspoon raspberry extract
  • red food coloring
  • 1 cup heavy cream


Chocolate Cake

  1. Dissolve cocoa in boiling water; then let it cool.
  2. Preheat the oven to 350.
  3. Cream butter and sugar until light. Add the eggs, mixing well after each one. Then add the vanilla.
  4. Mix the baking soda, baking powder and salt into the flour. Add to the mixing bowl alternately with the sour cream.
  5. Add in the cooled cocoa mixture and mix.
  6. Put in three greased and floured round baking pans. Bake for 30 minutes.

Raspberry Filling

  1. Thaw raspberries.
  2. Combine with lemon juice and sugar in a pan, and cook over medium heat for 10 minutes, until the mixture is thickened and the berries are mushy. Let mixture cool.
  3. Strain the mixture to removed the seeds.
  4. Mix in the cornstarch and heat the filling again, stirring constantly until it thickens.

Raspberry Whipped Cream Frosting

  1. Mix the cream cheese and sugar until well combined and fluffy.
  2. Add the vanilla and food coloring for a nice pink color.
  3. Mix in the cream until the frosting is smooth and spreadable.
  4. Put the filling in between the cake layers and spread the frosting on top. Decorate with raspberries.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 619Saturated Fat: 17gCholesterol: 132mgSodium: 476mgCarbohydrates: 88gFiber: 5gSugar: 56gProtein: 7g

Chocolate Raspberry Cake #recipe

By on February 13th, 2014

17 thoughts on “Chocolate Raspberry Cake”

  1. Yummy! I know what you mean about “scratch” cakes tasting better – and the funny thing is that they really aren’t all that much more difficult. Yet, I still grab a box mix at least half the time.

    Thanks for sharing this recipe – I am pinning for later.


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