Chocolate Cake with Raspberry Cream Cheese

Why You’ll Love This Recipe

I love this cake because chocolate and raspberries are such a natural pairing. The chocolate cake stays soft and moist, while the raspberry cream cheese frosting brings a creamy texture and fresh berry flavor to every bite.

I also like how beautiful this cake looks without requiring complicated decorating techniques. The naturally pink raspberry frosting creates a striking contrast against the dark chocolate layers, and I can finish the cake with fresh raspberries, chocolate shavings, or a simple drizzle of melted chocolate.

Another reason I make this recipe is its versatility. I can prepare it for birthdays, Valentine’s Day, anniversaries, dinner parties, or whenever I want an impressive homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Raspberry Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup raspberry preserves
• 1/2 cup fresh raspberries, mashed

For Decorating

• Fresh raspberries
• Chocolate shavings or curls
• Melted chocolate, optional

Directions

1. Prepare the Cake Pans

I start by preheating my oven to 350°F (175°C). I grease two 9-inch round cake pans and line the bottoms with parchment paper so the cakes release easily after baking.

2. Mix the Dry Ingredients

In a large mixing bowl, I whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. I make sure everything is evenly combined before adding the wet ingredients.

3. Add the Wet Ingredients

I add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. I beat the mixture until I have a smooth chocolate batter.

4. Add the Hot Coffee

I slowly pour in the hot coffee while mixing on low speed. The batter becomes fairly thin, which is exactly what I want. I find that coffee deepens the chocolate flavor without making the finished cake taste strongly like coffee. I can also use hot water instead.

5. Bake the Cakes

I divide the batter evenly between my prepared cake pans. I bake the cakes for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

I leave the cakes in their pans for about 10 minutes before transferring them to wire racks. I let them cool completely before adding the frosting.

6. Make the Raspberry Cream Cheese Frosting

I beat the softened cream cheese and butter together until smooth and creamy. I gradually add the powdered sugar, mixing until the frosting becomes fluffy.

Next, I mix in the vanilla extract and raspberry preserves. I gently incorporate the mashed raspberries until the frosting has a beautiful pink color and raspberry flavor.

If my raspberries make the frosting too soft, I add a little more powdered sugar until I reach a spreadable consistency.

7. Assemble the Cake

I place one completely cooled chocolate cake layer on my serving plate or cake stand. I spread a generous layer of raspberry cream cheese frosting over the top.

I place the second chocolate cake layer on top and cover the top and sides with the remaining frosting.

8. Decorate and Chill

I finish my cake with fresh raspberries and chocolate shavings. For an extra-rich presentation, I sometimes drizzle a little melted chocolate over the top.

I refrigerate the assembled cake briefly before slicing so the frosting has time to firm up.

Servings and Timing

I usually get about 12 generous slices from this cake, although I can cut it into 14 to 16 smaller servings for a party.

• Prep time: 30 minutes
• Bake time: 30–35 minutes
• Cooling and assembly time: about 1 hour
• Total time: about 2 hours
• Servings: approximately 12 slices

Variations

For an even stronger raspberry flavor, I like spreading a thin layer of raspberry preserves over the first cake layer before adding the cream cheese frosting. This creates a noticeable burst of fruit in the center.

When I want more chocolate, I add mini chocolate chips between the layers or finish the cake with chocolate ganache. I can also make cupcakes with the same combination and top each one with raspberry cream cheese frosting.

For a different berry flavor, I replace the raspberries and raspberry preserves with strawberries or blackberries. I can also use seedless raspberry preserves if I prefer a smoother frosting.

If I want a three-layer presentation, I divide the batter among three 8-inch cake pans and adjust the baking time as needed.

Storage/Reheating

Because I make the frosting with cream cheese, I keep this cake refrigerated. I place it in an airtight cake container or cover it well and store it in the refrigerator for up to 4 days.

Before serving, I like to take individual slices out of the refrigerator about 20 to 30 minutes ahead of time. This allows the cake and frosting to soften slightly and gives me a better texture and flavor.

I don’t recommend reheating the fully frosted cake because the cream cheese frosting can melt. If I freeze unfrosted chocolate cake layers, I wrap them tightly in plastic wrap and foil and freeze them for up to 2 months. I thaw them completely before frosting and assembling the cake.

FAQs

Can I make Chocolate Cake with Raspberry Cream Cheese ahead of time?

Yes. I often bake the chocolate cake layers a day in advance. Once they’re completely cool, I wrap them tightly and keep them at room temperature or refrigerate them. I prepare the frosting and assemble the cake when I’m ready to serve it.

Can I use frozen raspberries for the frosting?

I can use frozen raspberries, but I thaw and drain them very well first. Extra liquid can make cream cheese frosting too thin, so I prefer fresh raspberries when they’re available.

Can I make the raspberry frosting without fresh raspberries?

Yes. When I don’t have fresh raspberries, I use raspberry preserves alone. I prefer a thick preserve because it adds plenty of raspberry flavor without introducing too much liquid into the frosting.

Why is my raspberry cream cheese frosting runny?

I usually find that runny frosting comes from overly soft cream cheese, excess raspberry juice, or ingredients that are too warm. I refrigerate the frosting for 20 to 30 minutes to help it firm up. If necessary, I gradually mix in additional powdered sugar.

Can I turn this recipe into cupcakes?

Yes. I divide the chocolate batter among lined cupcake tins, filling each cup about two-thirds full. I bake them until a toothpick inserted into the center comes out clean, then let them cool completely before piping or spreading the raspberry cream cheese frosting on top.

Conclusion

Chocolate Cake with Raspberry Cream Cheese combines two flavors I never get tired of: rich chocolate and bright, tangy raspberries. I love the contrast between the moist chocolate cake and smooth raspberry cream cheese frosting, and fresh berries make the finished dessert especially inviting.

Chocolate Cake with Raspberry Cream Cheese

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A moist, deeply chocolatey layer cake topped with creamy raspberry cream cheese frosting. Fresh raspberry flavor adds a bright, tangy contrast to the rich chocolate.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup raspberry preserves
• 1/2 cup fresh raspberries, mashed
• Fresh raspberries, for decorating
• Chocolate shavings or curls, for decorating
• Melted chocolate, optional, for decorating

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Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Add the eggs, milk, vegetable oil, and 2 teaspoons vanilla extract. Beat until the chocolate batter is smooth.
4. Slowly pour in the hot coffee or hot water while mixing on low speed. The finished batter will be fairly thin.
5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs.
6. Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks and allow them to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until fluffy.
8. Mix in 1 teaspoon vanilla extract and the raspberry preserves. Gently incorporate the mashed raspberries. If the frosting is too soft, add additional powdered sugar as needed for a spreadable consistency.
9. Place one cooled cake layer on a serving plate or cake stand and spread a generous layer of raspberry cream cheese frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
10. Decorate with fresh raspberries and chocolate shavings or curls. Drizzle with melted chocolate if desired. Refrigerate briefly before slicing to allow the frosting to firm up.

Notes

• Hot coffee intensifies the chocolate flavor without making the cake taste strongly of coffee; hot water may be substituted.
• For stronger raspberry flavor, spread a thin layer of raspberry preserves between the cake layers before adding frosting.
• Mini chocolate chips or chocolate ganache can be added for extra chocolate flavor.
• Strawberries or blackberries and matching preserves may be substituted for the raspberries.
• Frozen raspberries may be used if thawed and drained thoroughly before adding to the frosting.
• If the frosting becomes runny, refrigerate it for 20 to 30 minutes or gradually add more powdered sugar.
• For three layers, divide the batter among three 8-inch cake pans and adjust the baking time as needed.
• Store the frosted cake covered in the refrigerator for up to 4 days. For the best texture, let individual slices stand at room temperature for 20 to 30 minutes before serving.
• Unfrosted cake layers can be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw completely before frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 690 kcal
• Sugar: 78 g
• Sodium: 470 mg
• Fat: 29 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 105 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 75 mg