Dark Chocolate Raspberry Coffee Cake.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Why hello there pretty cake.

Every Christmas morning, my mom wakes up before everyone else to bake this gorgeous coffee cake. We snack on the coffee cake as we sit around the tree to open gifts.  It keeps our tummies full until we sit down to big brunch a couple hours later.

After years enjoying the coffee cake on Christmas, I finally made it myself.  I know mama would be proud. (Hi Mom!)

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

It’s the kind of cake you make that morning and enjoy on the same day.  I like to pick off the raspberries first and then eat the rest of the cake.  I am completely in love with raspberries and dark chocolate together!  Have you tried my Dark Chocolate Raspberry Banana Bread yet?

The recipe is baked in a small 8×8 or 9×9 inch baking pan.  This size is perfect for me – I don’t need 23 extra slices of coffee cake laying around!

The cake is so soft and buttery – but really, there’s only 1/2 stick of butter in the actual cake recipe. It’s the buttery streusel layered in with the batter that makes each bite literally melt in your mouth.

There are layers in this coffee cake? Yes. Batter -> buttery almond streusel -> raspberries & dark chocolate chips -> more batter -> more streusel -> more raspberries & dark chocolate chips. Layer upon layer of awesome.

Dark Chocolate Raspberry Coffee Cake by sallysbakingaddiction.com

I am a complete fool for any kind of streusel!

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Your new favorite coffee cake is a piece of cake (ha!) to make.

Prepare the streusel first – 3 Tablespoons cold butter, 1/4 cup sugar, 1/4 cup all-purpose flour, and 1/2 cup slivered almonds. You may leave the almonds out, but I love the extra texture they gave the cake.  Mash the butter up a bit with a fork before mixing with the rest of the ingredients. You want the mixture to be crumbly and chunky. Next is the very simple batter recipe.  And when I say simple, I mean it.  Literally put all of the batter ingredients into a large mixing bowl and beat with a hand-held mixer.  That’s it, you’re done.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Pour half of the batter into the baking pan, layer with half of the streusel, then half of the raspberries and chocolate chips, then the rest of the batter, then the remaining streusel. I sprinkled a few more chocolate chips and raspberries on top of the cake for looks.  I like pretty cakes.

I used more raspberries and chocolate chips than my mom’s recipe.  Raspberries are my very favorite berry and dark chocolate is a weakness of mine. I like using Nestle’s Dark Chocolate Morsels for this cake.  You could also use semi-sweet or milk chocolate too. Or even white chocolate.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Bake the cake for 45-50 minutes at 350F.  The edges of my cake got a little brown because I didn’t cover it until halfway through. I suggest covering the cake with aluminum foil from start to finish in the oven.

Eat the cake the day it is baked if you can.  I’ve noticed that the raspberries on top sink down a bit into the cake after the first day.  We store the cake at room temperature.

Get ready to dig right in to the butteriest, most outrageously layered chocolatey raspberry cake you’ll ever taste. The texture is moist and soft and each bite will leave you wanting more. Between the almond streusel, the dark melty chocolate, juicy berries, and soft buttery cake – there is something new in every last crumb.  I ate mine with a mug of chai tea in my fuzzy slippers curled up on the couch. Now that is what I like to call Sunday morning perfection.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Wait until you smell this cake baking.  It’s like the marriage of my Raspberry Swirl Sweet Rolls and a butter cake baking at the same time.  Oh my lanta, I want to bottle that smell up and spray it all over my house and office everyday.

Warning: your stomach will be growling as you smell this cake is baking away in the oven.

Now go enjoy the prettiest, easiest coffee cake in all the land.   I’m always sad when the last piece is snatched away!

 

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Dark Chocolate Raspberry Coffee Cake

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.

Yield: 12 generous pieces

Ingredients:

Streusel

  • 3 Tablespoons (45g) unsalted butter, cold
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (64g) slivered almonds

Cake

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (180g) dark chocolate chips (or semi-sweet, milk chocolate, or white chocolate)
  • 1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries

Directions:

Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.

Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds. Set aside.

In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined - about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.

Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.

Bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Make sure to cover loosely with foil after about 20 minutes to prevent the sides from browning too quickly. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days. Makes 12 generous pieces, serve warm or cool.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here are a few more crowd-pleasing breakfast ideas:

Iced Raspberry Danish Braid

Iced Raspberry Danish Pastry

 

Super-Crumb Coffee Cake

Super Crumb Coffee Cake

 

Easy Caramel Apple Turnovers

Caramel Apple Turnovers

 

Jumbo Raspberry Chocolate Chip Muffins

Jumbo Raspberry Chocolate Chip Muffins

 

Favorite Blueberry Muffins

Best-ever Jumbo Blueberry Muffins - soft, fluffy, and bursting with berries!

 

 

 

   

125 Responses to “Dark Chocolate Raspberry Coffee Cake.”

  1. #
    61
    Marieposted June 14, 2013 at 6:14 pm

    Aaaah ! I am falling more and more in love with your blog Sally ! It’s amazing and the photos make me drool every single time !!
    Thanks for that :)

    Reply

    • Sallyreplied on June 14th, 2013 at 6:28 pm

      Thank you Marie! Let me know if you make anything sometime!

      Reply

  2. #
    62
    Lauraposted July 1, 2013 at 9:27 am

    Hi Sally! Thanks for this very yummy recipe. I tried this today with milk chocolate nuggets and blueberries since there weren’t any raspberries around, and it was amaaaaazing! :-D

    Reply

    • Sallyreplied on July 1st, 2013 at 10:03 am

      Now that sounds amazing, Laura!

      Reply

  3. #
    63
    Nicolaposted October 28, 2013 at 3:45 pm

    Ah, Sally, Sally, Sally… I suspect that a good part of my office may well be a little bit in love with you after I made this cake for them. Let’s just say I brought an empty pan home!

    Reply

    • Sallyreplied on October 28th, 2013 at 7:19 pm

      Haha! Well I am certainly happy about that, Nicola. This is one of my favorite coffee cake recipes. =)

      Reply

  4. #
    64
    Deebaposted November 6, 2013 at 1:09 pm

    got this in the oven right now! forgot to grease the tray though! hopefully it won’t be that bad! pictures look great, couldn’t resist!

    Reply

  5. #
    65
    Alicia Yorkposted November 25, 2013 at 12:37 pm

    Ok, I *swear* I don’t have synesthesia (i,.e. “I smell words”), but reading through this delicious post I could smell the tang of baked raspberries and the sweet cocoa of dark chocolate together…and now my mouth is watering like crazy.
    Fantastic post, and I’ll try very hard to make this for Christmas morning! Thank you!

    Reply

    • Sallyreplied on November 25th, 2013 at 4:20 pm

      I had no idea what synesthesia meant. You learn something new every day! Let me know how you enjoy the coffee cake Alicia. I can’t wait to have it again next month!

      Reply

  6. #
    66
    Monaposted November 26, 2013 at 2:20 am

    Just baked this this morning..what a great recipe. I made it in a bundt pan and it was perfect. I used frozen raspberries that were broken off..which was a good choice..I didn’t have large pockets of wet/moist cake. Thanks for the recipe and love love your blog.

    Reply

  7. #
    67
    Daniposted January 6, 2014 at 11:21 pm

    Hey Sally,

    Can I make these into muffins?

    Thanks

    Dani

    Reply

    • Sallyreplied on January 7th, 2014 at 10:01 am

      Hey Dani! You sure can. I’m unsure of the exact baking time though. Let me know if you try it!

      Reply

  8. #
    68
    Lposted January 15, 2014 at 11:22 pm

    Made this this past weekend and everyone loved it! I can’t wait to make it again when raspberries are in season.

    Reply

    • Sallyreplied on January 16th, 2014 at 10:37 am

      Very happy you enjoyed this cake!

      Reply

  9. #
    69
    Aurelposted February 5, 2014 at 7:17 am

    Sally.
    This.
    Recipe.
    Is.
    Fab.

    Like ok seriously, i made these and they were SO moist. You’re right, these make you want more and more. My family loved it especially my mom. Thank you so so much

    Reply

  10. #
    70
    sherryposted March 18, 2014 at 2:01 pm

    Help! I’ve made this recipe several times before without any problems (I used strawberries instead). Today it would not bake in the middle, even though I had it in the oven for an extra twenty minutes. I am using the same oven as the other times I made it. I used a glass pan, the same as before.

    I have no idea what went wrong. It is like there is a lake in the middle of the cake, so almost the whole cake seems undone. Sigh….

    Thanks for any suggestions. It was delicious when I made it last summer and I was looking forward to it again.

    Reply

    • Sallyreplied on March 18th, 2014 at 2:17 pm

      Hi Sherry – I’m uncertain. If nothing has changed about the way you are baking the recipe and your oven, I’m confused as to how your cake would bake differently this time around. I do know that strawberries are much more moist than raspberries. That could have to do with the cake not baking as quickly this time.

      Reply

      • sherryreplied on March 18th, 2014 at 2:34 pm

        Thanks, Sally! I used strawberries last summer also, though. It is very odd.
        I think I may have used an aluminum pan last summer. I wonder if that makes a difference? I switched to glass because things cooked too quickly in the aluminum pan. I made the cake as a thank you for a friend, and I am sorry it didn’t come out this time. (love this recipe and it has worked out great before).
        I think I’ll make your strawberry shortcake cupcakes tomorrow for him instead. I’ve made that many times and since it uses cooked filling I shouldn’t have any problems. Thank you again for all your wonderful recipes.

  11. #
    71
    Sarahposted March 24, 2014 at 5:47 pm

    I’m making this into muffins; they’re in the oven now! I used frozen raspberries (that were not fully defrosted) and threw half of them into the kitchen-aid to blend them up and turn the batter a lovely color…then folded the rest of the fully thawed raspberries in for chunks throughout.
    Also, using white chocolate chips! They smell amazing, and I’m glad it’s muffins, cause no one will know if one turns up missing! ;)
    Thank you for the recipe!

    Reply

  12. #
    72
    Suzanneposted April 1, 2014 at 9:49 am

    Sally, do you think you could substitute sour cream for the buttermilk in this recipe?

    Reply

    • Sallyreplied on April 1st, 2014 at 10:10 am

      Actually, that would be just fine Suzanne. I know my mom has done that a few times.

      Reply

      • Suzannereplied on April 1st, 2014 at 11:19 am

        Thanks, Sally! It’s in the oven now and looking good :)

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