If you’re on the hunt for a show-stopping dessert that’s both indulgent and refreshingly bright, this Chocolate Raspberry Layer Cake Recipe is the one to try. Picture luscious layers of moist, tender chocolate cake perfectly balanced by a tart and silky raspberry jam, all enveloped in a rich chocolate mascarpone frosting with bursts of fresh raspberries crowning the top. It’s the ideal treat for celebrations, special dinners, or whenever your sweet tooth demands something truly extraordinary.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step to creating this beloved cake. Each element plays a vital role—flour and cocoa build the tender crumb and deep chocolate flavor, while raspberries add a natural tangy sweetness. The mascarpone and ganache bring creamy richness that ties everything together beautifully.
- 1 3/4 cups all-purpose flour: Provides structure and tenderness to the cake layers.
- 3/4 cup dark unsweetened cocoa powder: Delivers that intense chocolate flavor without any added sweetness.
- 1 teaspoon baking powder: Helps the cake rise to light perfection.
- 2 teaspoons baking soda: Works with the acid in buttermilk for lift and crumb texture.
- 2 cups granulated sugar: Sweetens the cake and balances the cocoa bitterness.
- 1 teaspoon salt: Enhances all the chocolate and raspberry notes.
- 1 cup buttermilk (room temperature): Adds moisture and a slight tang that improves crumb and flavor.
- 1/2 cup vegetable oil: Keeps the cake super moist and tender.
- 2 eggs (room temperature): Bind and enrich the batter for structure.
- 2 teaspoons vanilla extract: Elevates the overall flavor with a sweet aroma.
- 3/4 cup boiling water: Intensifies the cocoa flavor and helps dissolve the dry ingredients.
- 12 oz. frozen raspberries (thawed): The star of the raspberry jam layer that brightens each bite.
- 1 1/2 tablespoons cornstarch: Thickens the raspberry jam for spreadable consistency.
- 2 tablespoons lemon juice: Adds fresh acidity to balance sweetness in the jam.
- 1/3 cup granulated sugar: Sweetens the raspberry jam just right.
- 12 oz. chopped bittersweet chocolate (max 61% cacao): The base for dark, silky ganache.
- 1 2/3 cups heavy cream: Whipped into ganache for luscious frosting texture.
- 1 tablespoon corn syrup: Adds shine and smoothness to the ganache.
- 6 oz. mascarpone cheese: Creates a creamy and indulgent frosting layer when combined with ganache.
- 1 1/4 cups heavy cream: Whipped with mascarpone for a fluffy texture.
- 1/2 cup plus 1 tablespoon confectioners’ sugar: Sweetens and stabilizes the mascarpone frosting.
- 3/4 teaspoon vanilla extract: Enhances the frosting’s aroma and depth.
- 1/2 heaping cup reserved ganache: Folded into mascarpone for a rich chocolate twist.
- 2-3 6 oz. containers fresh raspberries: Used for decorating and adding fresh pops of berry flavor.
How to Make Chocolate Raspberry Layer Cake Recipe
Step 1: Prepare and Bake the Chocolate Cake
Starting with the cake, preheat your oven to 350 degrees Fahrenheit and prepare two 8-inch pans by lining and greasing them well. Sift together the flour, cocoa powder, baking powder, and baking soda before whisking in sugar and salt. In a separate bowl, blend the buttermilk, oil, eggs, and vanilla until smooth. Combine the wet and dry ingredients gently, then stir in boiling water carefully—this makes the batter thin but ensures a moist, tender crumb. Divide the batter evenly and bake the cakes until a toothpick comes out with a few moist crumbs. Cool them before moving on to the next steps.
Step 2: Make the Raspberry Jam
To create that gorgeous raspberry layer, puree the thawed raspberries, then press the puree through a fine mesh sieve to remove seeds, getting a silky smooth result. Combine this puree with cornstarch, sugar, and lemon juice in a saucepan, then simmer gently while stirring until thickened. Let it chill completely to set the perfect spreadable jam for layering.
Step 3: Prepare the Chocolate Ganache
Warm heavy cream until just boiling, then pour it over the chopped bittersweet chocolate and let it sit for a minute before whisking the mixture into smooth ganache. Add corn syrup for shine and reserve half a cup to fold into the mascarpone frosting. Allow the rest to cool until it’s thick but still spreadable.
Step 4: Make the Chocolate Mascarpone Frosting
Beat the mascarpone, heavy cream, confectioners’ sugar, and vanilla until smooth and lump-free. Whip in the reserved ganache until the mixture thickens to soft peak consistency. This frosting combines the lusciousness of mascarpone with the deep flavor of chocolate for a dreamy filling.
Step 5: Assemble the Chocolate Raspberry Layer Cake Recipe
Slice each cake layer horizontally to create four even layers. Starting with one layer, spread a third of the raspberry jam, then a third of the mascarpone frosting on top. Repeat for the second and third layers, finishing with the last cake layer. Cover the cake with a thin crumb coat of lukewarm ganache and chill for 30 minutes. Then apply a final smooth layer of ganache. Decorate the top with fresh raspberries arranged in concentric circles and dust lightly with confectioners’ sugar for a classic finish.
How to Serve Chocolate Raspberry Layer Cake Recipe
Garnishes
Fresh raspberries make the perfect garnish, giving a burst of juicy color and tartness against the dark chocolate. A light dusting of powdered sugar adds a little festive sparkle, and for extra flair, a few fresh mint leaves can bring a refreshing pop of green and aroma.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or lightly sweetened whipped cream that complements the rich chocolate and tangy raspberry layers. For a more sophisticated pairing, a cup of rich espresso or a glass of sparkling rosé brightens the whole experience.
Creative Ways to Present
Serve this layered delight on a beautiful cake stand to showcase its height and layers. Slice it with a sharp serrated knife for clean edges and present slices on individual plates garnished with extra fresh berries and a drizzle of raspberry coulis for an elegant touch that dazzles guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Raspberry Layer Cake Recipe covered in the refrigerator to keep it fresh and moist. Use an inverted bowl or a cake cover to protect it from absorbing fridge odors. Bring slices back to room temperature before serving to restore the flavors and textures.
Freezing
You can freeze the cake after assembling but before final decoration by wrapping it tightly in plastic wrap and foil. Thaw it overnight in the fridge, then let it come to room temperature before frosting and decorating for the freshest taste.
Reheating
This cake is best enjoyed cool or at room temperature, so reheating is not recommended. Allow chilled slices to sit at room temperature for about 30 minutes before serving to soften the ganache and highlight the raspberry zest.
FAQs
Can I use fresh raspberries instead of frozen for the jam?
Absolutely! Fresh raspberries work beautifully and will give your jam a vibrant, natural flavor. Just make sure to adjust the cooking time slightly if the mixture is too watery to achieve the right thickness.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it thickens slightly.
Can I make this cake gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend that measures like wheat flour. Just ensure your baking powder and cocoa powder are also gluten-free.
How do I avoid the cake layers from drying out?
Don’t overbake, and ensure you keep the cake covered or wrapped tightly once cooled. The moisture from the raspberry jam and mascarpone frosting also helps keep everything tender and moist.
Is there a way to make this cake ahead for a party?
Definitely! You can bake the cakes a day in advance, prepare and chill the jam and ganache, then assemble the cake a few hours before your event. Just be sure to give the ganache enough time to set properly after frosting.
Final Thoughts
There’s something truly magical about this Chocolate Raspberry Layer Cake Recipe: it brings together rich chocolate, bright raspberries, and creamy frosting in a way that feels both elegant and deeply comforting. Whether you’re baking it for a special occasion or just to treat yourself and loved ones, it’s bound to become a cherished favorite. I can’t wait for you to give it a try and experience the joy of every luscious, tender slice.
Print
Chocolate Raspberry Layer Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Raspberry Layer Cake features moist, rich chocolate layers paired with tangy raspberry jam and a luscious chocolate mascarpone frosting. Finished with a smooth chocolate ganache and fresh raspberries, this elegant dessert is perfect for celebrations or any special occasion.
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
Raspberry Jam
- 12 oz. frozen raspberries (thawed)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
Chocolate Ganache
- 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup
Chocolate Mascarpone Frosting
- 6 oz. (3/4 cup) mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup reserved ganache (from above)
Decoration
- 2–3 (6 oz. each) containers fresh raspberries (more is better!)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and grease them with nonstick spray combined with flour or butter and flour to prevent sticking.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk in the sugar and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
- Make Batter: Gradually whisk the dry ingredients into the wet ingredients just until combined. Then carefully whisk in boiling water until combined. The batter will be thin; do not overmix.
- Bake the Cake: Divide batter evenly between the prepared pans. Tap pans on the counter to release air bubbles. Bake 32-38 minutes for 8-inch pans or 22-28 minutes for 9-inch pans at 350°F, until a toothpick comes out with a few moist crumbs. Avoid opening the oven during baking to prevent collapse.
- Cool Cakes: Cool cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely. Level the cakes if needed once cool.
- Make Raspberry Jam: Puree thawed raspberries and juices in a food processor. Strain through a fine mesh sieve to remove seeds, pressing to extract about 1 1/4 cups puree.
- Cook Jam: Combine raspberry puree, cornstarch, sugar, and lemon juice in a saucepan over medium-high heat. Stir constantly and bring to a simmer. Lower heat to medium or medium-low and cook until thickened. Refrigerate until chilled.
- Prepare Chocolate Ganache: Heat heavy cream in a microwave-safe bowl until just boiling (about 2-3 minutes). Add chopped bittersweet chocolate and let sit 1 minute. Whisk until smooth. Whisk in corn syrup.
- Reserve Ganache: Set aside a heaping 1/2 cup ganache for mascarpone frosting. Leave the remaining ganache at room temperature for about 20 minutes until thick but spreadable.
- Make Chocolate Mascarpone Frosting: Beat mascarpone, heavy cream, confectioners’ sugar, and vanilla on low speed until smooth. Add reserved ganache and beat on medium-high until thick with stiff peaks. Do not overbeat to avoid curdling.
- Assemble Cake Layers: Using a serrated knife, cut each cake horizontally into two layers for a total of four layers. Place one cake layer cut-side up on a serving plate. Spread one third of raspberry jam, then one third of the mascarpone frosting. Repeat layering jam and frosting for the next two layers. Top with the final layer cut-side down.
- Crumb Coat With Ganache: Reserve 1 cup of lukewarm ganache to frost cake’s top and sides in a thin crumb layer. Freeze cake for 30 minutes to set.
- Final Frosting: After chilling, frost cake with the remaining ganache. If ganache hardens, reheat with vegetable oil briefly and whisk. If too thin, whip to stiffen.
- Decorate: Arrange fresh raspberries on top in concentric circles and dust lightly with powdered sugar. Serve with remaining raspberries on the side.
- Storage: Cover assembled cake with an inverted bowl or cake cover and refrigerate. Bring to room temperature for 30 minutes before serving.
Notes
- For buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit for 5-10 minutes at room temperature.
- Raspberry jam can be substituted with store-bought raspberry preserves if preferred.
- Do not open the oven door while baking to prevent cake collapse.
- Use bittersweet chocolate with no more than 61% cacao for best flavor and texture in ganache.
- Allow ganache to cool and thicken slightly before frosting to achieve optimal consistency.
