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.

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. 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.

  1. 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!!

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. Sue

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

  7. 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!

  8. 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.

  9. 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.

  10. 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. 

  11. 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!

  12. 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

  13. 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.

  14. 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 the Chambord would heighten the flavor?

  15. Collette

    Hands down the best cake I’ve ever eaten. And I’ve made a lot of cakes. There is nothing anyone could do to improve this cake. It’s my new favorite. 

  16. Brittany

    I made this today as a Birthday cake for my roommate. Mine wasn’t quite as neat but it still looked impressive and tasted amazing! I did add a jam and hot water glaze to the decorative raspberries to take things up a notch. My roommate loves chocolate and raspberries, so she was truly delighted by this cake! Thank you so much for sharing your recipe and method!!!

  17. Jasmine

    I was wondering if you could also substitute the raspberry for sweet potato?
    I just want to make a vanilla cake using the filling recipe from here and I want to use sweet potato to make a fall cake. Also, I did try this recipe and my cake came out so DELICOUS!!!! Thank you in advance! 😀

    1. Lindsay

      I’m glad you enjoyed it! I haven’t ever tried a sweet potato filling like that, so I’m honestly not sure.

  18. Leigh

    I wasn’t happy with this at all. The mix was really runny and the tin wouldn’t hold it. I followed it word for word. 

    1. Lindsay

      The batter is very thin. It sounds like you used a springform pan and those often leak. Sounds like you might want to try again with a regular cake pan. The cake is worth it.

  19. Walter ZAMBOTTI

    So I manged to find that you had made a Youtube of the recipe.

    https://www.youtube.com/watch?v=qqfxCW7R67Y. Seems very watery to me I’m not sure how it is meant to hold any areration. As to my baking soda. Seems to be working fine on my other cakes both before and after making your recipe.
    Anyway the problem wasn’t under aeration. The problem was the batter is so thin that all the aeration escapes the batter leaving a cake full of holes on top and looking like a crumpet. You know after four attempts and 3 different people checking could I have still made a mistake? Anything is possible, but not probable. What brand of flour are you using and do you always use the same brand? P.s the frosting is excellent and has replaced my usual go to frosting!

  20. Walter

    Walter again! I have now quadruple tested this recipe and it has failed four times. On the third and forth attempts I had a second person check all my ingredients and methods. All ingredients were electronically weighed. On both those occasions we both agreed I had followed the recipe faithfully. On all occasions adding the milk/oil/egg/vanilla extract mixer to the flour/sugar/cocoa/… mixture resulted in a very thin batter. On the 2nd and subsequent attempts I left out the water as an attempted remedy, however this resulted in a cake that collapsed in the middle. I’m not having any trouble with other cake recipes which tend to have much more flour in their ingredients.

    1. Lindsay

      So if you altered it in subsequent tries, then you didn’t actually make it 4 times as written. That said, I truly have no idea what to tell you. And I’m sure you can see from the reviews that it’s been successful for the vast majority of people. This recipe is pretty much fool proof and so simple that it’s got to be something else if your ingredients truly are correct and nothing is expired (like the baking soda). The batter is supposed to be very thin, so that’s correct. Where do you live? I know ingredients in other countries are often different than the ones in the US and that can lead to different results. From your email address, it looks like you might be in Australia. Also, altitude. Do you live at high altitude? Those are all things that can have large effects and unfortunately I’m not sure how to troubleshoot them.

  21. Heidi

    I made this cake today and I am in LOVE!!
    It was absolutely perfect! The recipe is so easy to follow and everything turned out perfect. Thank you so much for posting this. I will be using this recipe many many times in the future 😁
    Made in the UK!

  22. Walter ZAMBOTTI

    A complete disaster. The batter was a slurry. 1 cup of milk plus 1 cup if water plus 1/2 cup of oil and 2 eggs is about 3 cups of fluid in this recipe. 3 cups of fluid to 1 and 3/4 of flour. This cannot be correct! At the end of the 25 minute bake i had a 3 x 1 cm tall pancakes. Good luck guys!

    1. Lindsay

      It’s a lot of liquid, yes. But if it didn’t bake correctly then you did something wrong. Sorry to be blunt, but this recipe has been made countless times and does work wonderfully. It’s worth it too, so you might consider double checking everything and trying again.

  23. Ronnie Yee

    Hi LIndsay…This is so amazing!!! I am going to attempt this today(I feel I might be in over my head). I have 2 questions 1) can i use a stand mixer instead of a hand mixer. I unfortunately gave away my hand mixer when I bought the stand mixer. 2) Can I use cake flour instead of AP? Thank you so much for the recipe!

  24. Jo

    Fabulous cake! Just made this recipe today for a birthday. The recipe was so clearly written and all ingredient amounts and instructions made for a perfect cake! This was surprisingly easy but beautiful and looked very impressive. The raspberry jam was a perfect contrast to the swert frosting and ganache. The cake texture was moist and almost spongey. Worth the calories! Thank you!

  25. Daphne

    Hi Lindsay,

    This cake looks delicious and I can’t wait to try it out! What kind of sugar did you use in the cake batter and the raspberry filling? Just granulated white sugar, or caster sugar, or brown sugar? Does it not make much of a difference?

  26. Heather

    Can you confirm if the salt in the frosting recipe is correct? The written instructions list 1/2 tsp salt, but the video shows vanilla extract instead. I am making this for my daughters 15th birthday and don’t want to mess it up.

  27. Mina

    Hi, want to try making your cake! But i need to bake it in 9inch pans so can you tell me how much to increase the ingredients for the biscuits so it is ok for 9inch pans?

  28. mary anne kristel

    if i have to use 3 6 inch cake pan, do i need to cut the recipe in half? and how long do i need to bake it btw, thank you for your talent i made a lot of your cheesecake, and it never fails. always a hit.

  29. Ellen

    This is the best chocolate cake ever! Its so moist and full of flavour and I make it for all my family’s birthdays because they love it 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!

Scripture I’m Loving

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