Raspberry Chocolate Layer Cake

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly!

Raspberry Chocolate Layer Cake

Raspberry Chocolate Layer Cake recipe

So getting out and about with two babies is no easy task and I desperately needed to make a grocery store trip yesterday. The hubs was working so my mother-in-law watched Ashton while I took Brooks on his first trip to the grocery store. It wasn’t the best day for our first trip, since it was raining, but we made do.

The first thing I noticed after putting his car seat in the grocery cart is where in the world do you put the groceries?! I was shopping for both regular food and baking ingredients, so it was a big trip. By the time I was halfway done, the cart was overflowing. Brooks was quite unhappy when a package found its way towards his foot. I finally just checked out, took it all to the car and made a second trip for the last few things. How is it that nobody has a good shopping cart for moms with babies yet?

Anyhow, Brooks did great. He fell asleep for a bit (until that package found his foot) and finally got upset just as we were leaving. The kid was hungry so I understand. We managed to get home and it seemed fairly uneventful until I took him out of his car seat. A blowout!! So yea, hungry crying and a poo at the end, but alll in all a success. We survived anyway! He’s got plenty more grocery runs in his future because – as he will learn – mommy bakes a lot. 🙂

Best Raspberry Chocolate Layer CakeRaspberry Chocolate Cake layers

And one day he will enjoy cakes like this one. This is a cake I’d been dying to make at the end of my pregnancy and it just couldn’t quite make happen. So it ended up being my first cake postpartum! I’ve been so excited to share it with you!

The cake base is my favorite chocolate cake! Insanely moist and SO chocolatey! Don’t be alarmed by the thinness of the batter or the low bake temperature. It’s all correct and gives the best cake.

The filling is a combination of a layer of chocolate ganache and homemade raspberry filling. The ganache gives a little fudgy factor and the raspberry adds a little tart to the sweet. Amazing!

And then the frosting is made with loads of melted chocolate, making it nice and fudgy and giving it the best flavor and texture. It just about melts in your mouth. The whole combination is out of this world good! I can’t wait for you to try it!

Best Raspberry Chocolate Layer Cake recipeclose up of Raspberry Chocolate Layer Cake slice

Read transcript
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image of Raspberry Chocolate Layer Cake on cake stand

Raspberry Chocolate Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!



  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (225g) raspberries*


  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water


  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 5 tbsp (35g) Hershey’s dark cocoa powder
  • 6 cups (690g) powdered sugar
  • 1/2 tsp salt
  • 1012 tbsp (150-180ml) heavy whipping cream


  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream



1. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
2. Add the raspberries and stir to coat with the sugar mixture.
3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.


5. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
6. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
7. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
8. Add the wet ingredients to the dry ingredients and beat until well combined.
9. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.


12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining heavy cream as needed to get the right consistency of frosting.


18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
19. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
20. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
21. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
22. Place the first cake layer on a serving plate or on a cardboard cake circle.
23. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
24. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
25. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
26. Add the second layer of cake, then repeat steps 23 thru 25.
27. Add the third and final layer of cake on top.
28. Frost the top and outside of the cake with the remaining chocolate frosting.
29. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
30. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.

Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.

*You’ll need about 2 pints of raspberries for the filling and decor.


  • Serving Size: 1 Slice
  • Calories: 940
  • Sugar: 100.8 g
  • Sodium: 481 mg
  • Fat: 51 g
  • Carbohydrates: 122.2 g
  • Protein: 9.7 g
  • Cholesterol: 108 mg

Keywords: chocolate cake recipe, chocolate ganache recipe, chocolate frosting recipe


Raspberry Chocolate Layer Cake decorated

Raspberry Chocolate Layer Cake - layers of moist chocolate cake, chocolate ganache and raspberry filling!

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Recipe rating

  1. Sara

    The cake was good, nice & rich chocolate. I do think there is too much frosting. I only made half the amount of frosting that the recipe called for and still had some left over.

    I did use 9 inch cake pans as I don’t own 8 inch pans.

  2. Jalesa Jones

    I just want to say thank you for listing the sodium. It saves me from doing the math. That said, do you think it would affect the frosting too much if I omitted the salt?

    1. Lindsay

      I’m glad it’s helpful. You can definitely leave the salt out of the frosting. Lots of people don’t use salt in their frosting but I find that it gives more flavor. You’ll be fine without it though.

      1. Jalesa

        Perfect! Also, I’m about to start baking for my daughters party tomorrow and I only have 9 in pans. Do you have a guess on how that will affect the baking time?

  3. Toni

    Is the cocoa used in the cake the same as the Hershey’s cocoa powder used in the frosting? If not, can you give me an example of the brand used for the cake?

    1. Lindsay

      I used Hersheys special dark cocoa in the frosting and the regular cocoa in the cake. They can both usually be found at the grocery store. Feel free to use just regular cocoa for both.

  4. Lucy

    This tasted delicious, but I had a terrible time assembling the cake. Maybe because the layers were almost but not completely cool??, but the bottom layer squished and the upper layers slid off. I put each layer on a plate and refrigerated, then reassembled. It stayed together, but the chocolate and raspberry filling was all mixed together. It didn’t look pretty but tasted so very good. I’ll make it again but be sure every layer is cool and raspberry sauce is chilled.

    1. Lindsay

      Yes, every layer needs to be fully cold and chilled for it to layer properly. When chilled, they are thick and things don’t slide around so much.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12