Dark Chocolate Raspberry Coffee Cake.

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

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

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!)

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

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

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.

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 


Dark Chocolate Raspberry Coffee Cake

Yield: 12 generous pieces

Print Recipe

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



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


  • 2 cups (250g) all-purpose flour (measured correctly)
  • 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


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, buttermilk, 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


See more breakfast ideas.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog






158 Responses to “Dark Chocolate Raspberry Coffee Cake.”

  1. #
    Claraposted January 3, 2015 at 8:04 pm

    I made it today and my family has discovered what it needs: Cream Cheese with capital C’s. But literally, it’s practically BEGGING for it! Honestly, they are life-long partners. Sally, whatcha think?


  2. #
    Nicole Eposted February 21, 2015 at 9:48 am

    Hi Sally,
    I’m looking for a recipe for the streusel coffee cake you recently had on your facebook page.. I can’t seem to find it through the search! I believe it was a coffee cake with a layer of streusel throughout, and no fruit. The little blurb mentioned how the cake is always gone quickly. I’m almost positive it was you that posted.. fingers crossed 🙂
    If you can, please help.. Thanks!!
    PS I love your blog and recipes… this is my first time commenting but I’m an avid follower 🙂


  3. #
    Mannposted March 25, 2015 at 1:43 pm

    This recipe was really good! Made it for tea time and it was a super hit! I added orange zest of one orange to add some more flavour to the cake. I also added some cinnamon to the crumble mixture.. The result was excellent! Thanks for sharing this recipie I will definitely be making it again soon!


  4. #
    azZah aldareesposted April 26, 2015 at 7:58 pm

    i made dark chaclate rasbperry cake today it was awosame god very delicious looking just as your photo
    dear sally thank you for adding sweatness to my family life.
    LOVE YOU ❤️


  5. #
    Heidiposted May 9, 2015 at 12:38 pm

    Hi!! I want to make this but don’t have the right size pan. Do you think it would work in an 11 x 7 baking dish?


    • Sallyreplied on May 9th, 2015 at 2:12 pm

      That should work– the bake time will be a little less and the cake will be thinner.


  6. #
    Shruthiposted June 12, 2015 at 10:25 am

    Hi Sally, I love baking and I simply love your site! So many delicious recipes to try out!  I baked this today and it was yummy! Children loved it .  Fantastic blend of flavours. Thank you so much for sharing your mums recipe. Many thanks to your mum too.


  7. #
    Austria Azacetaposted August 6, 2015 at 10:18 am

    Hi Sally,
    So I had some raspberries & wanted to bake something.  I made this coffee cake & just wanted to let you know how wonderful it is!!  It baked up beautifully & is so so delicious!!  The texture of the cake is perfection!!  Thanks so much for this wonderful recipe…. 🙂


  8. #
    carlaposted December 30, 2015 at 4:32 pm

    UGH! Just made this with my daughter and she MOVED the egg at some point which resulted in the egg NOT getting in to the cake. All else is there in the oven baking together as we speak. How much of a disaster am I in for?


  9. #
    Hazelposted January 8, 2016 at 7:26 pm

    I made this the other day and it was delicious!!!! But it got moldy really quickly (I think starting with the berries which were frozen)! I wonder if I should have stored it in the fridge? Did I do something wrong? 🙁


  10. #
    Sadiyaposted February 26, 2016 at 2:52 am

    Does mixing  the flour with electric mixer makes the cake denser..n if i can use the normal method of cutting n folding the flour after i have creamed the butter n sugar 🙂


  11. #
    Kaylaposted May 22, 2016 at 8:22 am

    Hey sally! I’m goimg to make this cake for my church next week, but without the chocolate. I want to add almond extract so it’ll be a rasberry almond cake, but how much almond extract should I use? Maybe 1/2 teaspoon? I’ve heard that almond extract can be a bit overpowering. 
    Also, this cake is an excuse to use my new tart pan I couldn’t resist buying cause it was so cute! Am I the only one??? I’m going to put sliced almond on top and dust with a little powdered sugar because FANCY. How to you think it’ll look? Can’t wait to make it! (And use my new tart pan 🙂 )


    • Sallyreplied on May 22nd, 2016 at 12:58 pm

      Hi Kayla– I’d use only 1/2 teaspoon of almond extract. That stuff is potent! And I think the cake will look so pretty.


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