Easy-to-Make Rich Chocolate Raspberry Cake

Easy-to-Make Rich Chocolate Raspberry Cake | DIY Joy Projects and Crafts Ideas

Image credit: Sugar Spun Run via YouTube


The moment I saw this chocolate raspberry cake by Sugar Spun Run on YouTube, I knew that I had to try it at home. It looked so mouth-wateringly delicious and I just knew that it would taste just as good, and I wasn’t wrong, because it was so incredibly yummy that I just couldn’t stop eating it.


RELATED: Easy Chocolate Cake w/ Marshmallow Frosting Recipe

This is a treat that surely both kids and adults alike can’t resist and will enjoy up to the last bite, you might even be able to finish a whole serving all by yourself in just one sitting. This cake is perfect to serve for parties, special occasions, holidays, or when you’re craving something sweet!

Ingredients for Chocolate Raspberry Cake:


  • 1¾ cups of all-purpose flour
  • 1 cup of granulated sugar
  • 1 cup of light brown sugar, firmly packed
  • ¾ cup of dark cocoa powder
  • 1½ tsp of baking soda
  • ¾ tsp of table salt
  • 2/3 cup of neutral cooking oil
  • ½ cup of unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 tsp of vanilla extract
  • 1 cup of buttermilk, at room temperature
  • ½ cup of very hot or boiling water or coffee

Raspberry Filling

  • ½ cup of granulated sugar
  • 3 tbsp of cornstarch
  • 3 cups of fresh or frozen raspberries
  • 3 tbsp of water
  • 1½ tbsp of lemon juice

Raspberry Frosting

  • 1 cup of unsalted butter, softened
  • 3 cups of powdered sugar
  • 2/3 cup of natural cocoa powder
  • 1/8 tsp of salt, heaping
  • 1/3 cup of raspberry filling
  • 1-2 tbsp of heavy cream, or as needed
  • Ganache, for decorating, optional

How to Make Chocolate Raspberry Cake:

How to Make Chocolate Raspberry Cake
Image credit: Sugar Spun Run via YouTube


  1. Preheat your oven to 350°F, then line the bottom of three 8″ round cake pans with parchment paper, and grease it generously before dusting it with flour.
  2. In a large bowl, add the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt, then give them a good whisk until uniform, and add the oil and melted butter.
  3. Mix until incorporated, then add the egg and vanilla extract, and keep stirring until combined. Gradually pour in the buttermilk, then stir them to combine, slowly pour in the hot water or coffee, and keep stirring until completely combined.
  4. Scrape the sides and bottom, then divide the batter evenly into the prepared pans, and place them in the preheated oven to bake for about 24 to 25 minutes or until a toothpick inserted at the center comes out clean.
  5. Let them cool for about 10 to 15 minutes, then run a knife along the edges, and flip it upside down onto the cooling racks. Allow them to cool completely and while waiting, prepare the raspberry filling.


  1. Add the sugar and cornstarch in a saucepan, then whisk them consistently until combined, add the raspberries, water, and lemon juice, and give them a good stir.
  2. Place the saucepan over medium heat, then cook them while stirring consistently for about 5 to 10 minutes until juicy and bubbling.
  3. Keep stirring for an additional 2 minutes until thickened, then transfer it to a heat-proof container, and allow it to cool to room temperature.


  1. For the raspberry frosting, beat the butter in a mixing bowl over low speed until smooth and creamy, then add half of the powdered sugar followed by the cocoa powder, vanilla extract, and salt, and keep beating until combined.
  2. Gradually add the remaining powdered sugar, then continue mixing over low speed until incorporated, and then add 1/3 of the raspberry filling a heaping spoonful at a time while mixing continuously until incorporated.
  3. Slowly pour in the heavy cream, then give it a good stir until smooth and to the desired consistency, and transfer it to a piping bag.


  1. Place a cake layer on a serving platter, then spread a thin layer of frosting on top, and pipe a thick border of frosting around the edge. Spread half of the remaining filling, then repeat the process twice, and place the last layer of cake on top.
  2. Use the remaining frosting to cover the sides and top of the cake, then put it in the refrigerator, and let it chill for at least 15 minutes. If desired, you can decorate it with ganache dripping as shown in the video, and allow it to chill for at least 30 minutes more. Serve and enjoy!
Easy Chocolate Raspberry Cake Recipe
Image credit: Sugar Spun Run via YouTube

Easy-To-Make Rich Chocolate Raspberry Cake

*All image credit belongs to Sugar Spun Run via YouTube. Follow and subscribe to her channel for more! 

Easy-to-Make Rich Chocolate Raspberry Cake

Easy-To-Make Rich Chocolate Raspberry Cake

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