This Easy Chocolate Raspberry Cake Recipe is seriously the bomb, and you don’t even have to be a fancy baker to nail it. It’s that perfect mix of rich, decadent chocolate and that bright, tart raspberry flavor that just sings in your mouth. Trust me, you NEED this in your life.

My family? OBSESSED. I swear, if I don’t make this cake at least once a month, I get the “sad puppy dog” eyes from my husband. The first time I made it, my youngest (bless her heart, she’s a messy eater) ended up with chocolate all over her face and raspberries mashed in her hair. It was a disaster, but she was SO happy. And honestly, that’s what it’s all about, right? Happy kids, happy life…and chocolate raspberry cake!
Easy Chocolate Raspberry Cake Recipe

Why You’ll Love This Easy Chocolate Raspberry Cake Recipe

Okay, real talk? Here’s why you’ll be head-over-heels for this cake:

It’s ridiculously easy. Like, even I can’t mess it up (and I’ve set off the smoke alarm trying to boil water before, so that’s saying something).
Chocolate + Raspberry = pure heaven. It’s a fact. Don’t argue with me.
It’s the perfect “I deserve this” treat. Whether you had a killer day or a total train wreck, this cake is your reward.
It looks fancy AF, but no one will ever know how simple it was to make. Shhh, our little secret.

How to Make It

Alright, so first things first, preheat that oven, yeah? We don’t want to be sitting around twiddling our thumbs later. Grab your favorite cake pan—round, square, whatever floats your boat—and grease it like you mean it. Nobody wants cake stuck to the pan, trust me.

Now, in a bowl, whisk together all the dry stuff—flour, cocoa, sugar, baking soda, baking powder, and a pinch of salt. Don’t be shy with the cocoa! In another bowl, mix the wet ingredients—eggs, milk, oil, vanilla extract, and hot coffee. Yep, coffee! It makes the chocolate flavor POP.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Pour the wet into the dry and mix until just combined. Don’t overmix! Lumps are okay, we’re not going for perfection here. Gently fold in those beautiful raspberries. Pour the batter into your prepared pan and bake until a toothpick comes out clean (or with a few crumbs clinging, that’s even better).

Let it cool COMPLETELY before frosting. I know, it’s torture, but trust me on this one. For the frosting, beat together butter, powdered sugar, cocoa powder, milk, and vanilla extract until it’s smooth and creamy. Frost that cake like it’s your masterpiece. Throw on some extra raspberries for garnish, and BAM! You’re done!

Ingredient Notes

Flour: All-purpose is my go-to because it’s what I usually have on hand, but you could probably get away with cake flour for a softer crumb. Don’t use self-rising unless you want a volcanic eruption in your oven.
Cocoa Powder: Dutch-processed is my fave because it’s richer and darker, but regular cocoa works too. Just don’t grab hot chocolate mix by accident (I’ve done that… twice).
Sugar: Granulated sugar is perfect. Brown sugar will make the cake a little chewier. I wouldn’t recommend powdered sugar in the cake itself—that’s just weird.
Baking Soda & Baking Powder: Don’t skip these! They’re what makes the cake rise and be all fluffy. Make sure they’re not expired, either, or you’ll end up with a flat, sad cake.
Salt: Just a pinch! It balances out the sweetness and enhances the chocolate flavor. Don’t forget it!
Eggs: Large eggs, please! They bind everything together. If you’re out of eggs, I’ve heard applesauce works as a substitute, but I haven’t tried it myself (yet).
Milk: Any kind of milk will do—whole, 2%, even almond milk in a pinch. Just don’t use that weird powdered milk unless you’re feeling adventurous (or desperate).
Oil: Vegetable oil is my go-to, but canola oil works too. Olive oil will give it a weird flavor, so maybe avoid that one.
Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor. Real vanilla is best, but imitation is fine if that’s what you’ve got.
Hot Coffee: This is the secret ingredient! It deepens the chocolate flavor. Don’t worry, you won’t taste the coffee. I promise.
Raspberries: Fresh is best, but frozen works too. Just don’t thaw them completely, or they’ll turn to mush.
Butter: Unsalted butter for the frosting, please! We want to control the saltiness.
Powdered Sugar: This is what makes the frosting sweet and creamy. Don’t use granulated sugar, or it’ll be gritty.
Cocoa Powder (for frosting): Again, Dutch-processed is my fave, but regular cocoa works too.
Milk (for frosting): Just a little bit to thin out the frosting. You can use more or less depending on how thick you like it.

Recipe Steps:

Preheat oven to 350°F (175°C) and grease a cake pan.
Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt in a bowl.
Mix eggs, milk, oil, vanilla extract, and hot coffee in a separate bowl.
Combine wet and dry ingredients until just mixed, then fold in raspberries.
Pour batter into the prepared pan.
Bake until a toothpick inserted comes out clean.
Cool cake completely before frosting.
Beat butter, powdered sugar, cocoa powder, milk, and vanilla extract for the frosting.
Frost cooled cake and garnish with extra raspberries.

What to Serve It With

Okay, so this cake is pretty amazing on its own, but if you wanna get fancy, here are some ideas:

A scoop of vanilla ice cream. Duh.
A dollop of whipped cream. Extra duh.
A drizzle of chocolate sauce. Okay, now we’re talking.
Fresh berries on the side. Get your five-a-day, people!
A glass of cold milk. Because why not?

Tips & Mistakes

Don’t overmix the batter! Seriously, it’ll make the cake tough. Just mix until everything is combined, and then step away.
Make sure your oven is properly preheated. This is crucial for even baking.
Let the cake cool completely before frosting. I know it’s hard, but trust me on this one.
If you’re using frozen raspberries, don’t thaw them completely. They’ll turn to mush and bleed into the batter.
Don’t be afraid to experiment with the frosting. Add a little raspberry jam for extra flavor!
I once tried to double the recipe and bake it in a single pan… It overflowed and made a huge mess. Learn from my mistakes, people. Use two pans if you’re doubling it!

Storage Tips

So, if you actually have any leftovers (doubtful!), store them in an airtight container in the fridge. It’ll keep for about 3-4 days, but let’s be real, it won’t last that long. And yeah, you can totally eat it cold straight from the fridge. I may or may not have done that for breakfast a few times. Don’t judge me. It’s also great for breakfast with a hot coffee.

Variations and Substitutions

No raspberries? Use strawberries, blueberries, or even chocolate chips! I’ve even used chopped-up cherries once, and it was surprisingly good.
Out of vanilla extract? A teaspoon of almond extract will work in a pinch. Or just skip it! It’ll still be delicious.
Can’t have dairy? Use almond milk and dairy-free butter for the frosting. I’ve done it, and it’s almost as good as the real thing.
Want to make it healthier? Okay, I’m not gonna lie, this isn’t exactly a health food. But you could try using whole wheat flour and cutting back on the sugar. I haven’t tried it myself, but let me know if it works!
I once tried to use honey instead of sugar, and it was a DISASTER. The cake was gummy and weird. Don’t do it. Just… don’t.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the all-purpose flour for a gluten-free blend. I’ve done it a bunch when my sister visits. Still tastes amazing. Just watch the baking time, gluten-free stuff can be finicky.

Do I have to let it cool completely before frosting? Asking for a friend… who may or may not be impatient.

Yeah… you *really* do. Unless you’re into melty frosting soup. Not a good look (or taste), trust me. The cake will crumble too. Ugh.

Can I use frozen raspberries instead of fresh?

Been there, done that. Just don’t thaw them beforehand! Toss them in frozen, or they’ll get mushy and bleed color everywhere. Still good, just…messy.

How important is the hot coffee? Can I skip it?

Okay, it’s pretty important for the chocolate flavor. But if you’re totally coffee-averse, use hot water instead. It won’t be *quite* as rich, but it’ll still be delicious.

What if I overmix the batter? Is it ruined?

Not *totally* ruined. But it might be a little tougher than it should be. Don’t panic! It’ll still be edible (and probably still delicious). Just learn from your mistakes, my friend. We’ve all been there.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Chocolate Raspberry Cake Recipe