Easy Chocolate Cake with Raspberry Filling

Name: Chocolate Cake with Raspberry Filling
Prep time: 45 min
Cook time: 18 min
Total time: 63 min
Ingredients: 1¾ cups all-purpose flour; ¾ cups unsweetened dark cocoa powder; 1/2 teaspoon baking soda; 1½ teaspoon baking powder; 1 teaspoon salt; 2 cups granulated sugar; ½ cup canola oil; 2 large whole eggs (room temperature); 1 cup whole or 2% milk (room temperature); 2/3 cup hot coffee or water (I recommend coffee for an even richer flavor. You won't taste it in the cake at all!); 1 1/2 cup unsalted butter (room temperature); 2 cups powdered sugar; 1 tbsp unsweetened dark cocoa powder; 1 tbsp heavy cream or milk; 2 tsp vanilla extract; fresh raspberries, for decorating; 3 cups frozen raspberries (can sub fresh berries ); 1/3 cup granulated sugar; 2 tbsp lemon juice; 1 1/2 tbsp corn starch; 1 tbsp water

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This chocolate cake with raspberry filling is a lusciously moist and rich chocolate layer cake with a homemade raspberry filling. This impressive but simple dessert is perfect for celebrating any occasion!

chocolate cake with raspberry filling on a cake stand.

This chocolate cake with raspberry filling is the best!

It is made completely from scratch but is so easy to make. The chocolate cake batter uses simple ingredients and is layered with fresh raspberry jam and creamy chocolate frosting.

I used my coffee chocolate cake recipe to create this chocolate raspberry cake and it is now easily one of my favorite cakes ever.

For more cake recipes, try Black Velvet Cake, Churro Cake, Fruity Pebble Cake, Blueberry Crumb Cake, and Funfetti Vanilla Cake.

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why this chocolate raspberry cake works
ingredient notes
recipe instructions
expert baking tips
storage & freezing
faq's
more cake recipes to try
Recipe 📖
Reviews

chocolate cake with raspberry filling slice on a plate.

why this chocolate raspberry cake works

Easy layer cake: This recipe is made with three 8-inch cake pans so that it has layers of rich chocolate cake.
Stress-free dessert: Although it looks fancy, it is actually so simple to make!
Perfect for celebrating: I'm a big believer that you don't need a reason to eat cake, but if you do this recipe is perfect for celebrating any occasion!

ingredient notes

Full ingredient measurements and instructions can be found in the recipe card below!

Raspberries: Frozen raspberries are used to make the raspberry jam but you can use fresh ones as well. The top of the cake is decorated with fresh raspberries!
Cocoa powder: Dark cocoa powder is best for a rich and dark chocolate flavor and look. You can use regular cocoa powder but it will be redder in color and not as rich.
Milk: Whole or 2% milk is best for it to be really moist.
Coffee: Don't worry, you won't taste the coffee at all but it makes it extra moist and tender!

recipe instructions

Here is how to make this delicious chocolate raspberry cake! You do not need a stand mixer to make the batter but will need one for the buttercream. Before you start, preheat the oven to 325 F/165 C. Butter and line three 8-inch cake pans with parchment paper.

STEP ONE: Make the raspberry jam. In a small pot, combine the frozen raspberries, lemon juice, and sugar. Cook over medium heat for 12 minutes until boiling, then use a spoon to mash the berries. Whisk together the corn starch and water and pour it into the pot. Cook for 2-3 minutes more until the jam is thick, then transfer it to a bowl to cool completely.

STEP TWO: Make the chocolate batter. In a large bowl, whisk together the vegetable oil and sugar. Mix in room temperature eggs until combined, then mix in the milk. Whisk in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Finally, whisk in the hot coffee.

a process collage of the steps for making chocolate raspberry cake.

STEP THREE: Bake the cake layers. Evenly distribute the batter into the prepared pans. Bake them on the middle oven rack for 18-20 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Allow the layers to cool on a wire rack then remove them from the pans.

STEP FOUR: Make the chocolate buttercream frosting. In a stand mixer, cream the softened butter with the paddle attachment for 1-2 minutes until smooth. Gradually mix in the powdered sugar and cocoa powder on low speed until combined. Then mix in the heavy cream and vanilla. Beat on high speed until light and fluffy.

STEP FIVE: Assemble the cake. Place one of the layers on a cardboard round or cake plate. Spread a thin layer of the buttercream on top of the layer, then use a pastry bag to pipe a border of it around the edge.

STEP SIX: Fill with the raspberry jam. Evenly spread ⅓ cup of the raspberry jam in the center, making sure not to go higher than your buttercream border. Continue with the next layer in the same way.

STEP SEVEN: Frost the outside of the cake. Place the last layer upside down so that the top of it is perfectly flat. Use the rest of the buttercream to cover the entire cake. Use a small offset spatula in swooping motion to create swirls.

STEP EIGHT: Decorate with raspberries. Decorate the top edge with lots of fresh raspberries!

a slice of the chocolate raspberry cake being pulled out.

expert baking tips

Use a kitchen scale for the best results! Weight measurements are much more accurate than cup measurements and will ensure baking success every time.
Don't overbake the layers! This chocolate cake is extremely moist and delicious if baked correctly. A toothpick inserted into the center should come out covered in a few moist crumbs when they are done baking.
You can make this into a 9-inch cake by baking the batter in two 9-inch round pans. The layers will need longer to bake so keep an eye on them!

dark chocolate raspberry cake on a cake stand.

storage & freezing

Make ahead: Make and assemble it ahead of time and store it in the fridge until ready to serve. Let it sit out at room temperature for at least 30 minutes before serving.
Fridge: To keep the cake super moist, store the slices in the fridge after cutting.
Freezer: Store it whole and uncut in an airtight cake container for 1-2 weeks. You can also cut it into slices, wrap them in plastic wrap, and store them in a freezer bag or airtight container for up to one month!

faq's

Can I make a 9-inch cake instead?

Yes! Pour the batter into two 9-inch pans. The layers will take longer than 18-20 minutes so be sure to check them occasionally so they don't overbake.

Can I use a different filling flavor?

Absolutely! You could easily make this with strawberry, blackberry, or any other jam you love in place of the raspberries!

Can I use store-bought jam?

Yes, but I found that store-bought jams are much sweeter than homemade and can make it too sweet.

a slice of dark chocolate raspberry cake on a plate.

more cake recipes to try

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

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5 from 31 votes

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Chocolate Cake with Raspberry Filling

This chocolate cake with raspberry filling is a lusciously moist and rich chocolate layer cake with a homemade raspberry filling. This impressive but simple cake is perfect to celebrate any occasion!

Servings servings

Prep 45 mins

Cook 18 mins

Total 1 hr 3 mins

Course : Dessert

Cuisine : American

Author : Cambrea Gordon

Equipment

3 8 inch cake pans *SEE NOTES FOR OTHER PAN SIZES*

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients

For the Batter

1¾ cups all-purpose flour
¾ cups unsweetened dark cocoa powder
½ teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
½ cup canola oil
2 large whole eggs room temperature
1 cup whole or 2% milk room temperature
⅔ cup hot coffee or water I recommend coffee for an even richer flavor. You won't taste it in the cake at all!

For the Buttercream

1 ½ cup unsalted butter room temperature
2 cups powdered sugar
1 tablespoon unsweetened dark cocoa powder
1 tablespoon heavy cream or milk
2 teaspoon vanilla extract
fresh raspberries, for decorating

For the Raspberry Jam

3 cups frozen raspberries can sub fresh berries
⅓ cup granulated sugar
2 tablespoon lemon juice
1 ½ tablespoon corn starch
1 tablespoon water

Instructions

Make the Jam

In a small pot, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 12 minutes until they are boiling, then mash them with the back of your spoon.
3 cups frozen raspberries, ⅓ cup granulated sugar, 2 tablespoon lemon juice
Whisk together the corn starch and water and pour it into the jam. Let it cook for another 2-3 minutes until it has thickened.
1 ½ tablespoon corn starch, 1 tablespoon water
Transfer the jam to a bowl to cool completely before using.

Make the Batter

Lightly oil and line the bottoms of three round 8-inch cake pans. Preheat the oven to 325 F/165 C.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
1¾ cups all-purpose flour, ¾ cups unsweetened dark cocoa powder, ½ teaspoon baking soda, 1½ teaspoon baking powder, 1 teaspoon salt
In a large bowl, whisk together the oil and sugar until combined.
2 cups granulated sugar, ½ cup canola oil
Whisk in the eggs one at a time until completely combined.
2 large whole eggs
Whisk in the milk.
1 cup whole or 2% milk
Whisk in the dry ingredients until just combined.
Finally whisk in the hot coffee until just combined.
⅔ cup hot coffee or water
Pour the batter evenly between the prepared pans. (about 385 grams in each)
Bake the layers on the middle rack for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the layers cool on a wire rack for 15 minutes, then run a small offset spatula around the sides to release and remove them from the pan. Let them cool completely.

Making the Buttercream

In a stand mixing bowl, cream the butter until smooth with the paddle.
1 ½ cup unsalted butter
Gradually mix the powdered sugar and cocoa powder into the butter.
2 cups powdered sugar, 1 tablespoon unsweetened dark cocoa powder
Mix in the heavy cream and vanilla, then increase the speed to medium and let the buttercream mix for 1-3 minutes or until it looks light and fluffy.
1 tablespoon heavy cream or milk, 2 teaspoon vanilla extract

Assembling

Place one layer on a platter or cardboard round. Evenly spread a thin layer of frosting across the top.
Pipe a border of frosting around the edge.
Fill the center with ⅓ cup of the raspberry jam and evenly spread it to the buttercream border. The jam should not go higher than your border otherwise it will leak out of the sides!
Continue layering the next layer the same way.
For the last layer, place it upside down so that the top is completely flat.
Cover the sides and top of the cake with the rest of the buttercream. Use a small offset spatula or spoon in a circular motion to create swirls on the side or decorate it as you wish.
Decorate the top border with fresh raspberries and enjoy!
fresh raspberries, for decorating

Notes

Step-by-step process photos are provided above, in the body of this post.

FOR A 9-INCH CAKE: Evenly distribute the batter into three 9-inch cake pans. The layers will bake quicker than the indicated baking time so make sure to keep an eye on them for 12-15 minutes.

FOR A 6-INCH CAKE: Eliminate the baking soda and reduce the baking powder to 1 ½ teaspoons. Evenly distribute the batter into three 6-inch cake pans. Bake the layers at 350 F and begin checking for doneness at 25 minutes.

Recipe Notes

Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
Baking times may vary: All ovens are different, and your layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
Use a kitchen scale for the best results! Weight measurements are much more accurate than cup measurements and will ensure baking success every time.
Don't overbake the layers! This chocolate cake is extremely moist and delicious if baked correctly. A toothpick inserted into the center should come out covered in a few moist crumbs when they are done baking.

Storage & Freezing

Make ahead: Make and assemble it ahead of time and store it in the fridge until ready to serve. Let it sit out at room temperature for at least 30 minutes before serving.
Fridge: To keep it super moist, store the slices in the fridge after cutting.
Freezer: Store the whole cake in an airtight container for 1-2 weeks. You can also cut it into slices, wrap them in plastic wrap, and store them in a freezer bag or airtight container for up to one month!

Nutrition