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chocolate cake with raspberry filling on a cake stand.
5 from 16 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 10 servings
Prep 45 mins
Cook 18 mins
Total 1 hr 3 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

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

Ingredients 
 

For the Batter

  • cups all-purpose flour
  • ¾ cups unsweetened dark cocoa powder
  • ½ teaspoon baking soda
  • 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
  • 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
  • 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

Serving: 1serving | Calories: 772kcal | Carbohydrates: 98g | Protein: 6g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 382mg | Potassium: 257mg | Fiber: 6g | Sugar: 73g | Vitamin A: 979IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg