Chocolate Raspberry Layer Cake

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This chocolate raspberry cake is made up of three layers of super moist chocolate cake, homemade raspberry filling, and rich, creamy chocolate frosting. The whole thing is topped off with a decadent chocolate ganache and a smattering of fresh raspberries.

The Best Chocolate Raspberry Cake

If you’re looking for a cake that will wow your family and friends, this cake is it. It’s not only beautiful, but it’s so darn delicious. The cake layers alone make a wonderful cake. They are super easy to make, perfectly chocolatey and so moist. Add the delicious homemade raspberry filling and fudgy chocolate frosting made with real melted chocolate and the cake nearly melts in your mouth.

To finish it off, there’s the chocolate drip and more fresh raspberries. Yes, please! Real chocolate. Real raspberries. HUGE flavor. And it’s actually pretty simple to make. This raspberry chocolate layer cake is definitely a must-try.

A whole raspberry chocolate take on a cake stand surrounded by fresh raspberries.

Why You’ll Love This Layer Cake

This cake makes me swoon every time. If you love chocolate and raspberries, you might just have found your dream dessert. Here’s why I think you’ll love it.

  • Simple mixing method. All you have to do is whisk together your dry ingredients and then your wet ingredients (separately) before mixing them all together and adding some hot water. No fancy mixing methods here!
  • A classic flavor combo. Chocolate and raspberries are a match made in heaven. They both have a bitter-sweetness that comes together in all of the right ways. Each balances the other out.
  • Unbeatable texture. This cake uses oil instead of butter, which gives it a wonderful, silky smooth, moist texture. The addition of hot water to the batter takes it over the top, adding the perfect extra kick of moisture without making the cake too heavy.
  • So chocolaty. Both the cake layers and the frosting are just exploding with chocolate flavor. The hot water added to the cake batter allows the flavors of the cocoa powder to bloom into full effect. And then the frosting. The frosting has a base of butter and real chocolate. The result is an almost fudgy frosting that will have you licking the mixing bowl.

What You’ll Need

Here’s a list of ingredients you will need to make this chocolate and raspberry cake. For exact measurements, scroll to the recipe card at the bottom of the post.

Ingredients for chocolate raspberry cake separated into bowls.

Raspberry filling

  • Sugar – Adds sweetness and some volume to the filling.
  • Cornstarch – To help thicken the filling. Just don’t cook it for too long or it can actually have the reverse effect.
  • Water – To help dissolve the cornstarch and melt the sugar.
  • Raspberries – You’ll need about 2 pints of raspberries for the filling and decor. Feel free to use frozen raspberries, just thaw them and remove the excess water first.

Chocolate cake

  • All-purpose flour – Be sure to measure it accurately with either a food scale or the scoop and level method. Don’t pack your flour. You could also use a 1:1 gluten-free flour.
  • Sugar – Regular granulated sugar is all that’s needed.
  • Natural unsweetened cocoa – You could use Dutch-processed cocoa powder instead for a deeper chocolaty flavor, your layers just may not rise quite as tall.
  • Leavening – Baking soda and baking powder are both used to give the cake a super tender texture, but also not so tender that it falls apart too easily.
  • Salt – For flavor. Don’t leave it out.
  • Milk – Whole milk and 2% both work great.
  • Vegetable oil – The vegetable oil adds lovely moisture to this chocolate cake.
  • Vanilla extract
  • Eggs – They hold everything together. Be sure to use large size eggs.
  • Hot water – Hot water awakens and intensifies the chocolaty flavor in this cake and also adds moisture without weighing the cake down and making it too heavy. You could also use hot coffee.

Chocolate buttercream

  • Unsalted butter – The butter should be at room temperature. Butter that is too cold will give you a lumpy frosting and butter that is too warm with leave you with a runny frosting.
  • Semi-sweet chocolate chips – Melted, so that they can be folded into the frosting.
  • Hershey’s dark cocoa powder – You could use natural unsweetened cocoa powder or Dutch-processed cocoa powder instead but I love the intensity of Hershey’s dark chocolate rendition.
  • Powdered sugar – Definitely necessary for buttercream. It adds sweetness and volume to the buttercream and also affects the frosting consistency.
  • Salt – For flavor.
  • Heavy whipping cream – Adds creaminess to the buttercream.

Chocolate ganache

  • Semi-sweet chocolate chips
  • Heavy whipping cream
A slice of chocolate raspberry layer cake on a plate with a fork.

How to Make Chocolate Raspberry Cake

Ready to learn how to make chocolate raspberry layer cake? Here’s a quick overview. Be sure to scroll to the recipe card below for more thorough instructions.

To make the raspberry filling

  • Melt the sugar. Melt the sugar with the cornstarch and water over medium heat.
  • Add the raspberries. Stir in the raspberries and cook until they start to soften. Mash the berries a bit and cook until thickened. Strain to remove the seeds, if desired.
  • Chill. Refrigerate until cool.

For the cake layers

  • Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans parchment paper, and grease with non-stick baking spray.
  • Combine the dry ingredients. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Combine the wet ingredients.Whisk together the milk, vegetable oil, vanilla extract, and eggs.
  • Put it all together. Mix the wet ingredients into the dry ingredients followed by the hot water.
  • Bake. Divide the batter between the cake pans and bake for 22-25 minutes.
  • Cool. Cool for a couple of minutes in the pans before turning the cakes out onto cooling racks.

To make the chocolate frosting and chocolate ganache

  • Beat. Beat the butter until smooth.
  • Make it chocolaty. Mix in the melted chocolate followed by the cocoa powder.
  • Finish it off. Add half of the powdered sugar, salt, and half of the heavy cream. Mix until smooth before mixing in the rest of the powdered sugar followed by the remaining heavy cream.
  • Make the chocolate ganache. Heat the heavy cream in the microwave until it begins to boil. Pour it over the chocolate chips. Let the mixture sit for a couple of minutes before whisking until smooth.
  • Level the cakes. Cut the domes from the tops of the cakes.
  • Make a dam. Place one cake layer on a serving plate. Pipe frosting around the top edge of the cake (you are making a dam to keep the filling inside).
  • Fill and stack. Spread 1/4 cup of the chocolate ganache over the top of the cake (inside the dam) followed by 1/2 of the raspberry filling. Top with another cake layer and repeat.
  • Frost the cake. Once you’ve added the final cake layer, frost the top and outside of the cake.
  • Decorate. Drizzle chocolate ganache around the edges of the cake and fill in the center. Pipe swirls of chocolate frosting around the top of the cake. Garnish with raspberries.

Tips for Success

One of my favorite things is helping you achieve spectacular baking results. Here are some tips and tricks that will help you do that with this cake.

  • Scrape the sides of the bowl. When making the cake batter, be sure to scrape down the sides of the bowl intermittently as you add and mix in ingredients. This will help ensure that all of the ingredients make it into the batter and are incorporated fully.
  • Don’t over-mix. When combining the wet and dry ingredients for the cake batter, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop. This is a one-way ticket to a tough, overly dense cake.
  • Room temperature butter. The butter in the frosting should be at room temperature. Butter that is too cold will likely give you a lumpy frosting. Conversely, butter that is too soft can make your frosting runny.
  • Add chocolate slowly. When making the buttercream, it’s best to add the melted chocolate in 2 or 3 parts so that it incorporates evenly and you don’t end up with lumps of chocolate.
  • Do your homework. This cake requires a slightly more complex stacking and filling process because you are working with a softer filling. Check out my tutorial on How to Fill and Stack a Layer Cake for the best results.
  • Let it cool. It is crucial to allow the cake layers and filling to cool completely before stacking, filling, and frosting. Otherwise, things won’t stay in place.
Overhead of a whole chocolate raspberry cake o n a cake platter.

Can This Chocolate and Raspberry Cake Be Prepared in Advance?

Yes! You can make the cake layers up to 2 days in advance. Once they’ve cooled, seal them in separate ziplock bags and store them at room temperature. In addition, you can make the chocolate frosting and the raspberry filling up to 4 days in advance. Seal them in separate airtight containers (allow the raspberry filling to cool first) and store them in the refrigerator. When you are ready to serve, all that’s left to do is make the ganache and stack, fill, frost, and decorate the cake.

Alternatively, you could make the whole cake and refrigerate it for a day or two before serving. I often make cakes the day before I serve them. Just keep in mind that the frosting gets firm when cold, so I’d let it sit at room temperature for a bit before serving so that it isn’t too firm.

A slice of chocolate raspberry layer cake on a plate with a fork taking a bite out of it.

How to Store Leftovers

Hesitant to make an entire cake for just you and your household? Do it anyway. This cake will stay good for several days in the fridge and for months in the freezer. It’s totally worth it. Here’s how to store it properly.

  • Refrigerator: Transfer the cake to an airtight cake carrier. If you don’t have one, wrap the cake in a double layer of plastic wrap. Use toothpicks to prop the wrap away from any decorations. If you already sliced the cake, arrange the slices in a single layer in an airtight container and seal it shut. Store the cake in the refrigerator for up to 5 days. It is best enjoyed closer to room temperature, so allow it to sit on the counter for an hour or so before serving.
  • Freezer: Let the cake hang out in the freezer for a couple of hours to firm up before wrapping the whole thing in a double layer of plastic wrap. Sliced it already? Arrange the slices in a single layer in an airtight container and seal it shut. Store the cake in the freezer for up to 3 months. When a chocolate raspberry cake craving hits you, allow the cake to thaw in the refrigerator. Once thawed, allow it to come to room temperature on the counter before serving. You can also wrap individual layers of cake separately and pull one out as needed.

More Layer Cake Recipes:

Layer cakes are so festive and fun. You can pretty much pick any cake flavor, frosting, and filling and put them together to make a masterpiece. This chocolate raspberry layer cake is one of my favorites but here are some other must-try gems.

Watch How to Make Chocolate Raspberry Cake

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A slice of chocolate raspberry cake on a plate with a fork.
Recipe

Chocolate Raspberry Layer Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This chocolate raspberry cake is made up of three layers of super moist chocolate cake, homemade raspberry filling, and rich, creamy chocolate frosting. The whole thing is topped off with a decadent chocolate ganache and a smattering of fresh raspberries.


Ingredients

Raspberry filling

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

Chocolate cake

  • 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

Chocolate frosting

  • 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

Chocolate ganache

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

Instructions

To make the raspberry filling

  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. Strain to remove the seeds, if desired. Pour the mixture into another bowl and refrigerate until cool.

To make the cake layers

  1. 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.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and beat until well combined.
  5. 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.
  6. 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.
  7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

To make the chocolate frosting

  1. Add the butter to a large mixer bowl and beat until smooth.
  2. Add the melted chocolate in 2-3 batches and mix until well combined.
  3. Add the cocoa powder and mix until well combined.
  4. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
  5. Add the remaining powdered sugar and mix until smooth.
  6. Add the remaining heavy cream as needed to get the right consistency of frosting.

To make the ganache and finish the cake

  1. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  2. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
  3. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
  4. 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.
  5. Place the first cake layer on a serving plate or on a cardboard cake circle.
  6. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
  7. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
  8. 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.
  9. Add the second layer of cake, then repeat steps 23 thru 25.
  10. Add the third and final layer of cake on top.
  11. Frost the top and outside of the cake with the remaining chocolate frosting.
  12. 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.
  13. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
  14. 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.

Notes

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

Nutrition

  • Serving Size: 1 Slice
  • Calories: 940
  • Sugar: 100.8 g
  • Sodium: 481.2 mg
  • Fat: 51 g
  • Carbohydrates: 122.3 g
  • Protein: 9.7 g
  • Cholesterol: 108 mg

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482 Comments
  1. Laura T

    I have made this recipe so many times because people have requested it for their own birthday or special event once they taste it! Definitely a favorite! I’m making it again this weekend for about 20 people. Do you think I could make it as a layered 9×13 sheet cake? Should I double the recipe?

    1. Lindsay

      It firms up, but it doesn’t become hard like chocolate. It’s soft enough to easily cut through and eat, but firm enough to stay in place and not get ruined by gently touching it.

  2. Karen

    I will be traveling with this cake by car from Indiana to Florida the beginning of January. Does the cake need to be chilled or is it ok at room/car temperature for a 2 day trip? Thank you

  3. Claire

    I want to make this cake for husbands birthday this weekend but I only have 9 inch pans. Will the layers be too thin if I just do 3? Would it be better to double the recipe and make 4 layers?

    1. Lindsay

      Doubling the recipe will give you a very tall cake. I would do one and a half recipes worth and do three layers. I hope you enjoy it!

    1. Lindsay

      Milk chocolate chocolate chips should be fine. It’s just a thinner chocolate, so you may not need as much cream in the frosting. I hope you enjoy it!

  4. Marysé

    Hello! I made last year this recipe and I remember it was so delicious that my son asked me this year to make it again! But, I feel confused about the 2 1/4 tsp of baking soda. It means 2 tsp and 1/4 tsp of baking soda? It’s not too much? Help!

  5. Anne Jernigan

    Another winner!!!
    I made this for my daughter’s birthday. Chocolate cake was delicious and raspberry filling was the perfect addition ! Brought it to the restaurant and 3 servers asked if they could try some.
    Thanks AGAIN Lindsay for another delicious cake. Making again next week by request.






  6. Rhonda

    I have made chocolate cupcakes with raspberry filling, but I never thought about the cake. This looks really good. I am going to try it, and let you know what my co-workers think. Thank you for sharing this recipe.

  7. Madison

    I have been making this recipe for my kids birthdays and when I’m in charge of desserts for gatherings for several years now. It’s phenomenal 🙌🏻 Everyone says it’s the best.






  8. Tracy

    I made this cake for a friends bday. It was beautiful and they loved it.
    A friend wants the same, but with vanilla cake, and to turn it into cupcakes.
    Love to here your thoughts. Thanks so much, new to baking.






  9. Sandi

    I would like to make a 10” 3 layer and 6” 3 layer tiered cake using this recipe without the raspberry filling. Would you simply double this recipe?

    1. Lindsay

      For a 10 inch cake, I’d double the recipe. For a 6 inch cake, I’d probably cut it in half. But you might want to test it, just to be sure it’s all how you want it.

  10. Kristina

    Hi, I will be making this for the first time but i just realized the recipe is for three 8 inch cake pans but I have 3 three 6 inch pans. I am fine to make extra but just don’t want to overfill the pans. How much should I fill the pans?

    1. Lindsay

      I haven’t made 6 inch cakes of this recipe. How tall are your pans? If you want a very tall cake, I’m guessing you should be able to divide the batter between the 3 pans and be fine. If you want a cake that’s closer to 4 inches tall, I’d cut the recipe in half.

  11. Megan

    We let our kids choose their cake every year for their birthday and my son chose this for his 15th this year! I subbed out the flour for Bob’s Red Mill 1:1 Gluten Free flour since we have an allergy in the home and it still turned out amazing. The best cake I’ve probably ever had! Kudos to you!






    1. Cindy

      Wow! I will make this cake for my son’s birthday! I want to prepare it in advance. How long can we keep the raspberry filling in the fridge? Thank you for the recipe!!!

  12. Kathy Roecker

    I have made this cake about 8 times for my best friend’s birthday. I strain the raspberry purée and add hot strong coffee in place of the hot water. She loves it. Making it again tomorrow for her birthday ritual.

  13. Eileen Randall

    I made this for an Auction and everone loved it. They said it was the best chocolate cake they had ever tried. The raspberry puree was amazing!






  14. Eden Darby-Zhao

    There are many recipes I love baking, and this cake is my number one! I’ve made it twice so far! Once for an auction at my school and for someone’s 50th birthday! Everyone enjoyed it both times! Soon I’ll be making it again for my friend’s birthday next month!






  15. Julie Redman

    This recipe is incredible! Cake is really moist and the entire cake is full of flavor. The only thing I did a little different is push the cooked raspberry purée through a metal screen strainer to take out the seeds.
    I made this for my husbands birthday yesterday and got high praises!! I will definitely be making this again!!






  16. Jamie

    wondering if you think the cake batter could work as cupcakes? i made this cake and it was amazing. trying to make a slightly simpler version for another party coming up and wondering if you had reccos for cook time for a cupcake version? thanks!

  17. Anita

    Girl my son in law requested a raspberry chocolate cake for his 40th birthday so I took the challenge. It took me 4 hours to complete but it was awesome and so worth it! Best cake I’ve made ! I will be making this again!!

  18. Arowyn

    Hi Linsey I have made this recipe several times and loved it so much every time!
    If I was to make cupcakes how full would I need to fill the cupcake liners. And how many cupcakes would this make?
    Do you recommend filling them with raspberry filling in the middle?






  19. Dakota Glass

    I made this cake for my school bake off and it won 2nd place! It was so delicious and moist and everyone thoroughly enjoyed it!






  20. Cassie O.

    I’m looking forward to trying this recipe! I am looking to make this cake for around 40 people, I have a 12″, 10″, 8″ pan set, but I would rather not make this a tiered cake. Could you estimate how many batches I would need to make a 12″ layered?

    Additionally, if you only have 1 pan, or say 2 pans, is this batter OK to sit while the other batches cook? Or better to spilt the recipe and mix on demand?

    1. Lindsay

      I really don’t make any 12 inch cakes, so any number I throw out would be a total guess. For a 10 inch, my guess is usually to double or triple the cake depending on the height someone wants. So you definitely would want to do more than tripling it for 12 inch. And I’m guessing a 12 inch will take a while to bake, so I’d probably mix up the batter as I go rather than all at once.

    1. Lindsay

      That should be fine. Strawberries can have more moisture though so you might end up needing to cook the filling a touch longer.

  21. Kristen

    I am making this cake for an event but need to be able to make components ahead of time. I know I can make the cake ahead and freeze the layers, but how far ahead can I make the raspberry filling and frosting? I know the ganache should be done at assembly.

    1. Lindsay

      The raspberry filling can be made and refrigerated for up to a week or frozen for up to six months. The frosting can be made and refrigerated for up to two weeks or frozen for up to three months.

  22. Tony

    I made this this past weekend for a friend’s birthday. What an amazing cake!!! Might just be the best cake I’ve ever eaten!!!

  23. Emily Spaulding

    I made this recipe and the layers were thin, cake was tough and not fluffy or sweet. I made it according to directions to a T as far as I can tell. .what happened? I did let the batter sit awhile…






    1. Lindsay

      Hard to say from a distance. The first thing I would check is your baking soda and baking powder. Be sure that they are both still good and that you used the correct amounts of each one. If you used mostly baking powder instead of baking soda by accident, it would definitely be the culprit. This cake will not rise properly and will be dense if you don’t use the baking soda. It’s possible that leaving it on the counter for a while before baking could affect it, depending on how long that is. Baking soda starts reacting immediately, unlike baking powder, so the longer it sits the more likely it is to affect the outcome. As for not tasting sweet, if you added the right amount of sugar that shouldn’t be an issue. Assuming none of those things were the issue, I would check to make sure all of the other ingredients are measured accurately. If you over measured some of the liquid (or under measured the flour by a good bit), the cake may not rise properly and be too heavy or dense.

  24. Aser

    Hi. Am planning to make this cake for my daughter’s 9th birthday this coming weekend.
    Can i bake it the day before? Will the frost & ganache dry up in the fridge overnight as it will be difficult to put it in airtight container.
    Any tips?
    Thanks

  25. Jo-ann Farrugia

    This has become my go to chocolate cake recipe. Everyone loves it.
    Could you please tell me if I can use this recipe for a Vanilla version.
    If I leave out the cocoa, do I substitute equal amount of flour.
    Thank you so much

  26. Harold

    I didn’t read through the instructions well enough and add the hot water with the other wet ingredients, how will that affect the cake?

    1. Lindsay

      It should be fine. The main purpose of mixing things that way is so that you can incorporate the wet ingredients to the dry ingredients without getting a little lumps of dry ingredients. If you add too much liquid all at once, it just doesn’t incorporate as well. But the cake should still turn out fine.

  27. Amber

    Have you tried making this recipe with a reduced amount of sugar (say half or 3/4 the amount)? I love desserts but I always feel that they’re too sweet. Thanks!

  28. 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.






  29. 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?

  30. 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?
    Thanks

    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.

  31. 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.

  32. Vicki Hecktus

    I made this for a retirement celebration and oh my goodness..everyone thought it was divine!! I did not use chocolate frosting but that is the only thing I changed. I will definitely be adding this to my cake selection menu!! Thank you!






      1. Brittany

        I made this recipe before and it was a hit! I also really like the chocolate cake part and want to use it in another cake I’m doing which will be 2 layers that are 13 x 9. I’m at a loss if I should just double the cake part or if you have any other recipe that is for a 13 x 9. Also this is the only site I trust for my recipes. Anything I make on here has been amazing so thank you for making me look like I know what I’m doing!






      2. Lindsay

        So glad you enjoyed it! You can actually find this chocolate cake as a 9 x 13 here -https://www.lifeloveandsugar.com/easy-moist-chocolate-cake/

  33. Tracey Mora

    Can I make the three cake layers a day before and, if so, how should I store them to prevent from drying out?

  34. Sophia

    Hi! I havent made a ton of cakes so im not to experienced; but I am hoping to make this for my moms birthday. Ím kind of looking for your opinion on whats best. Should I try to do the raspberry filling in the cake? Or should I leave it out in a dish for people to pour on. If I did what should I put to fill in instead. Or should I try to put the raspberry inside , but ím not sure how difficult it is.

    1. Lindsay

      Putting the raspberry sauce inside isn’t difficult, you just need to make sure the frosting you use for the dam isn’t too thin or it won’t hold the sauce in place. If you want to serve it on the side and not take the chance, you could either double the chocolate ganache used for the filling layers or just use chocolate buttercream. I hope that helps!

  35. Peggy

    Is the batter supposed to be soupy? I have never made a cake that uses more sugar than flour. Have it in the oven now. Fingers crossed it is okay.

  36. Hannah

    I made this for my mom’s 69th birthday today. It was soooo good! The raspberry filling definitely stole the show. So I have small children and very demanding cats that constantly scratch my legs when I’m trying to make a complicated multi step cake like this. I would absolutely adore it if literally any blogger would put measurements with the directions so you’re not constantly scrolling back and forth. Definitely made more than several mistakes between screaming children, demanding cats and husband and continually scrolling up and down. Lol! Before I make this again, I will invest in a ganache squeeze bottle. While this cake was delicious, my was *not* pretty. I completely forgot to add the 3 extra cups of powdered sugar to the icing (see my everyday chaos explanation above)…and it was perfect. I think with the full 6 cups it might be a tad too sweet for my taste. Thank you so much for sharing this recipe! I can’t wait to try some of your lemon cake recipes.






    1. Lindsay

      So glad you enjoyed it! And I hear you on a chaotic life. We have twins boys who are almost 4 and a one year old girl. Good for you for making this cake in the middle of the chaos!

  37. Sunnie

    I have homemade raspberry jam (cooked not freezer jam). Do you think I can use this for the raspberry filling instead of starting with fresh raspberries? Maybe layer it with a thin layer of the chocolate frosting?

  38. Carla

    I want to use this recipe for my son’s skating rink birthday cake so I’d like to bake it in a 9×13 rectangle. Would you suggest splitting the recipe between two pans or pouring it all into one pan and making 2 cakes to stack?

  39. Nancy

    This was yum!! I was very unsure about the batter, it was so thin, but it turned out great! I only had 9 inch pans, but it turned out fine. That is the best chocolate buttercream recipe I’ve ever tried. Thanks!!






  40. Stephanie

    I made this recipe for our son last year for his birthday and am currently making it again. We loved it!! I do have a question, though. Do we leave it in the fridge and just take it out as we want a slice? I notice you said refrigerate until ready to serve. I think last year I left it sitting out until it was gone. So should I just leave it in the fridge instead?

  41. Mariela

    Love this recipe but the icing sugar in the chocolate frosting is way too much. I put half the amount and it was still too sweet. I am going to try it again for Christmas. Merry Christmas 🙂






  42. Pooja

    Hello… making it for my son’s birthday tomorrow…. However don’t have access to dark cocoa powder. What else can I use?

  43. Angela Mao

    This looks amazing. Thanks for sharing. I want to make this for my husband’s birthday, but I don’t have that many baking pans. Can I just bake them in one pan, then cut them into 3 pieces when it’s done. Thank you again

    1. Lindsay

      I wouldn’t bake it all in one pan, it will turn out dense and unevenly cooked. I’d bake each layer separately.

  44. Yuna

    By far the best cake I have ever made! Very moist crumb, tartness of the raspberry jam balances the sweetness of the chocolate perfectly, delicious icing. Was all gone in 3 days!

    Things I slightly changed
    – made 70% of the icing – still had plenty left over to ice a dozen cupcakes (note did not do a crumb coat – just piped icing on sides and smoothed with indented spatula and no crumbs!)
    – used 70% dark chocolate for the ganache (also had plenty left over)
    – put raspberry jam on top for a pop of colour

    will also probably use 70% or even 80% dark chocolate in the icing next time






    1. Lindsay

      I should be good for 3 to 4 days. I don’t typically recommend freezing full cakes, but you can try it. If I need to freeze cake, I usually freeze slices.

  45. Shelly

    I’ve made this cake as directed a couple years ago and it was absolutely superb. I’d like to adapt it to a 6″ layer cake. this time. Any guidance on how to modify the ingredients and bake time? Thanks.






      1. Lindsay

        What are you talking about? The recipe is above. There’s even a jump to recipe button just underneath the title of the post.

  46. Tom

    This has become my most requested and go to cake. We are going on vacation and want to freeze the cake and assemble later in the week for a birthday. How long can I keep the cake frozen?

    1. Lindsay

      Glad you’ve enjoyed it! Cake layers usually freeze fine for up to 3 months. I haven’t tested it, but am guessing that’d be fine.

  47. Kailani

    Okay…my cake fell. I have no idea what happened. I didn’t open the door & I do NOT live in high elevation. I am devestated. It’s suppose to be for my 4th of July BBQ & everyone is looking forward to it. I’m very sad. 😥

  48. Drew

    What is the difference between “natural unsweetened cocoa” and “Hershey’s dark cocoa powder.”
    Would a mixture of Valrhona cocoa powder and a little bit of black cocoa be a good substitute for the Hershey’s dark cocoa powder?

    1. Lindsay

      The difference is how they are made and their acidity level. Hershey’s dark cocoa USED to be a mix of natural unsweetened cocoa and dutch processed cocoa, but now it’s 100% dutch processed. They are quite different. I’m not really familiar with the two cocoa’s you mention, but when googling them it appears they are both dutch processed and the black cocoa is very heavily dutch processed. I wouldn’t say they are a good substitute. I’d recommend natural unsweetened cocoa powder.

  49. Ciana

    This came out great, but I almost threw out the batter and tried another recipe, because it was so liquidy. I’ve never seen a cake batter so runny. I wish that had been in the description. The only reason I ended up keeping it; I had a wild notion to throw a few tablespoons in a mug and microwaved to see if it would bake. It did!! Close call!!
    This ended up super moist and tender.






  50. Kate Gibson

    Just found your website and made this cake. I’m new to baking, but I’ve been looking for a raspberry/chocolate cake. It was delicious, and the layers stayed strong. I found the links to your tips really helpful. I would be interested to know if anyone made smaller cakes. I was thinking of trying 4 inch cakes for an upcoming event. Would that be too small?






  51. Carol

    Hi I have just baked this lovely cake really enjoyed doing all the different components, I have one question can I freeze unsed frosing, don’t know if I can as it has cream in it, Many thanks carol

  52. Lauren

    Made this before for my mother’s birthday and now she’s requesting it again for this year too! Considering turning it into a few smaller cakes instead of one giant one and individually packaging. Any advice on changing the cook time if I use something smaller instead of the 9″ cake pan recommended? Thanks!






  53. Mandy

    Made this last night for my Mother’s Day lunch today ! Am so psyched since i have some chocolate lovers ! Thank you for sharing






  54. Nan

    I’ve been using this recipe for my husbands birthday! He requested it for past 4 years, since his birthday is the day you first posted!! What a great recipe, made exactly as instructed. It’s superb, thank you so much 😊

  55. Zada

    This was awful, the cakes never baked right, we did it three times to check if we were doing it right. They were so bitter and thin.

    1. Lindsay

      Not only have I baked this cake many times, but it is one of my most popular cakes. I know it works. I would make sure that you were using baking soda and baking powder and measuring those properly. If you swapped them around, it could give you thin layers.

    2. Lindsay

      You may also want to check that you were using natural unsweetened cocoa powder. If you used Dutch cocoa powder, that could also have given you trouble.

  56. Kristina

    I got rave reviews with this cake recipe! Thank you so much for sharing it! Question – is the 1/2 tsp of salt in the frosting correct? It seemed odd to me, and I noticed in the video you made to accompany the recipe that you didn’t add salt but you did add vanilla, which wasn’t listed as an ingredient in your frosting recipe. Wondering if you meant vanilla instead of salt? Either way the cake tasted great!!






    1. Lindsay

      I’m glad you enjoyed it! The frosting should have vanilla extract and salt in it. It may seem odd, but salt gives and amplifies the flavor in food. Including frosting. You don’t have to put salt in your frosting, but I personally believe it tastes better. And even though it’s a chocolate frosting, vanilla extract adds to a nice flavor.

    1. Lindsay

      Not sure. I don’t usually freeze full cakes. But you could try it. I’d wrap it well and thaw in the fridge.

  57. Lizzy

    I’ve made this recipe twice now and it always turns out perfect! I substitute the hot water for hot coffee for extra flavor and it’s amazing! Thank you for this recipe!!






  58. Maya Christian

    Do you think it would still be could without the raspberry? Just as a chocolate cake? Hahah my boyfriend doesn’t like raspberry

  59. Laurie

    I love your chocolate cake recipe, it’s my favorite! I’m slightly concerned though because it’s so rich and moist (why I love it) that if I were to make this cake with a filling it wouldn’t stack well. Does it hold up well if I were to make it for someone and it will be transported? It would be a 10″ so I’d double the recipe I think.

    1. Lindsay

      I don’t usually have issues with it stacking. But if you’re traveling, maybe refrigerate the cake really well prior to so that it’s cold and more firm.

  60. Alex

    I’m not normally a baker – I’m the savory guy but wanted to make my wife something special for her birthday and Valentine’s day. Wow! it worked really well. Super rich and moist cake the butter cream and genache were great. The Raspberry adds just what you need between the chocolate. i just need a few hundred more cakes before they look great. I’ll come back here next time baking is on my task list.






  61. Bill Camp

    Hi, Lindsay,
    I made your wonderful triple chocolate/raspberry cake for the 3rd time today for my better half’s birthday. She and all our friends have assured me multiple times that this is the best chocolate cake they have EVER had. Of course, being more of a cook than a baker, I cannot match your decorating skills (sigh).

    The first two times the cakes came out perfectly. This time however, they slumped in the middle. Don’t worry, I came up with a work around: I cut our the middles and saved them. Then I made the layers as rings. I had to use outer and inner dams– no biggie. I chopped up the slumped middles and made some slightly sweet stiffly whipped cream (with a little cocoa for color). I mixed the cream and cake pieces together sort of like a truffle and then stuffed the hollow center of the 3-ring layer cake with the mixture. Finally I covered the cream/cake trifle with raspberry sauce before putting the ganache on the cake. Yum– and it didn’t look horrible. As my dad said, “we all make mistakes. It’s how well you recover that counts.”

    Anyway. I am trying to figure out why it slumped. We live at 7100 feet. I usually half the leavenings but may have forgotten to. Also, I bought some 8″ diameter, 2″ deep cake pans just for your cake. However, they are much heavier walled than my 9″ pans. Finally, I put all 3 cake layers on the bottom shelf and used Miele’s convection bake setting at 350 degrees. (Normally I would kick the temp up to compensate for altitude but did not for your cake any of the 3 times I have made it. ) So, can any of these be the cause of the cake slumping?

    1. Lindsay

      I’m so glad it’s a hit! As far as slumping the third time, I don’t know anything about high altitude baking so that’s hard for me to say. That said, too much baking soda can definitely cause cakes to sink, so if you think you might have used too much that’s totally possible.

  62. Sue

    I am trying this recipe today in preparation for Valentine’s Day. Can I use butter instead of vegetable oil ? 

  63. Shelly

    I made this cake yesterday for a friends birthday – I haven’t tasted it yet but with chocolate on chocolate with ganache and raspberry filling it has to be delicious! My cake isn’t as beautiful as yours but it’s still impressive. I have so much frosting left over, I think I could have halved the recipe and still have had plenty. I have plenty of ganache left over too. Was it intended that all the frosting be used?

    I appreciate your accompanying video – it was very helpful, especially when it came to assembling the cake. Thank you for the awesome recipe!






    1. Lindsay

      So glad you’re happy with it! I do use most, if not all, of the frosting. But I’m probably a little more heavy handed with it than most. I have a tutorial showing how I frosting cakes and it uses a good bit of frosting usually. Feel free to freeze what’s left. It should be fine in the freezer for about 2 months.

      1. SHELLY

        I did get to taste the cake and it was delicious! Thanks for the tip on the left over frosting – unfortunately I tossed it because I can’t be trusted to have it in the house. I would eat it all by the spoonful. A moment on my lips, forever on my hips (actually my belly). Thanks again for a fabulous recipe!

  64. stacy

    OMG. I made this cake for 50th COVID Birthday party. It was the hit of the evening. The birthday girl said this was by far the best chocolate raspberry cake she has ever had, as it’s her favorite cake. She is also in the food industry and stated she would sell it at her place of business if she could. It hit all the notes – it was moist and the flavor profile was spot on. Needless to say, we each ate two pieces each – and it was worth every calorie. I will definitely make this again.






  65. Laura

    I’m planning on making this for a friend’s birthday and am super excited to try this recipe! I was wondering if for the raspberry filling I could strain the seeds out and still get a good consistency?

    1. Lindsay

      That should be fine. You could puree the raspberries beforehand and strain the seeds. But when you do that, you often lose some volume, so you may want to use an extra 1/4 cup or so of raspberries.

  66. Linda

    Hi there. Made this cake today. Everything was going great. I thought I let ganache and rasp filling cool enough. Assembly went great until I went to frost the cake. As I spread icing, layers started moving , filling came out. Basically I had a mess. I threw it in the freezer to hopefully let it set up to try to frost again. I’m sure it will taste great but it won’t be a looker. Lol. Any idea where I went wrong. I’ll try this recipe again, next time throwing in fridge before I complete the frosting part 

    1. Lindsay

      It sounds like your chocolate frosting may have actually been too thin. It own’t hold everything together and stay in place if it’s too thin. Did you by any chance reduce the amount of powdered sugar in the frosting? I know it’s a lot of powdered sugar and often people like to do that, but the powdered sugar affects the consistency of the frosting a lot and reducing it by much will make it hard for it to hold a filled cake together well.

      1. Linda

        Hi there. Yes, I used the 6c. I was able to ice it once it firmed up in freezer. It still turned out yummy despite losing some of the filling. Everyone loved it and ignored my earlier  swearing. Lol. Hopefully it won’t slide on me the next time I make. 

  67. Amanda

    This was amazing! my family and i loved every part of it and after the kids are there was even enough to bring to my bible study  group! you’ve outdone yourself Lindsay!






  68. Devaki

    Hi, If I am to make 2 layered cake, can you tell me which size pans I should use? also should I change the quantities?

    Thank you x

  69. Jake

    Great cake. I did make the mistake of using springform tins, but luckily only a very small amount of batter leaked out.. Phew. Springform tins are also a little wider than the regular tins so the cake was just slightly flatter than the picture, but still made three good sized layers.

    Raspberry layer was delicious.

    Chocolate ganache was also good. I used dark chocolate bits and even with them it was a fraction sweet.

    I couldn’t bring myself to make the full frosting recipe (350gms of butter and 6 cups of icing sugar sounded like a huge amount). So, I made 2/3rds of the recipe. Even with the reduced amount of frosting, it was still WAY more than enough to coat the cake.

    Next time I reckon I could get away with 1/2 of the frosting recipe.

    Having said all that, the cake tasted great, it was perfectly moist and after I poured the last ganache over the top, it looked perfect.

    Thanks for a great recipe.






  70. Candace

    Absolutely divine. I look forward to making more cakes in the future. I used buttermilk instead of milk, hot coffee instead of hot water, and cake flour instead of all purpose. An absolutely gorgeous cake.






  71. Karyl Ruiz

    Hello again! Sorry, when I asked about substituting the water in the raspberry sauce for the Grand Marnier, I actually meant Chambord. Do you think th