Raspberry Chocolate Chip Layer Cake.

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake. Throw in some raspberries and this cake will be a huge crowd pleaser.

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!

This cake. Oh my lanta, this cake. Between the layers, the raspberries, the chocolate, the buttery moist crumbs – I think I found my heaven.

Tomorrow I’m throwing a bridal shower for my best bud Kristen. The other bridesmaids and I are ready with champagne, decor, and I bet you can guess who baked all the desserts. Yup, this girl. I made a double batch of this, these (obviously), two batches of these and these, and these will be baked tomorrow. Uhh I hope everyone brings a sweet tooth!

Though I didn’t make today’s stunning raspberry chocolate chip cake for the bridal shower tomorrow, this cake fits the bill nicely for showers, warm weather, and… Fridays.

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!

I developed a treasured vanilla cake recipe last year. I’ve said it once and I’ll say it again: A classic vanilla cake is arguably the most important cake in a baker’s repertoire. Mastering vanilla cake allows you the possibility of making a vast array of different layer cakes and cupcakes, always using that recipe as the base. Lucky for you, my classic vanilla cake recipe is simple.

I first used my vanilla cake recipe to make funfetti cupcakes two years ago. Then I moved on to funfetti cake, very vanilla cupcakes, and cookies ‘n cream cupcakes. From there, I just went wild. Everything from butterscotch cupcakes to pineapple upside-down cake and fresh strawberry cupcakes. Among all these recipes, the basic vanilla cake batter recipe has basically stayed the same- because it’s a WINNER.

And today, I turned it into something extravagant. Lush and colorful with pops of pinks and layers of chocolate frosting.  I’m a fool for the combination of raspberry and chocolate! This is absolutely my new favorite way to eat vanilla cake.

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!

My raspberry chocolate chip layer cake may look intimidating, but trust me – it’s not. It will take you about 10 minutes to make the cake batter and you don’t even need a mixer!

This fancy lookin’ cake has so much going on; you’re going to fall in love with each bite. So many flavors and textures between the buttery vanilla cake layers, the juicy raspberries, creamy chocolate frosting, and chocolate chips. It’s the kind of cake you’ll keep “tasting.”

Ok, I’ll have a small sliver. And another. And one more for good measure. You know, just to make sure you can appreciate the cake’s many flavors. 😉

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!

The cake’s moist texture comes from buttermilk. Sometimes I use a combination of milk and yogurt if I have yogurt on hand, but this time I had a huge carton of buttermilk waiting to be used up. I do not notice a difference in the cake’s moisture if I use buttermilk or my yogurt/milk combination, so I suggest either. I note that in the recipe below.

You may use fresh or frozen raspberries in the cake batter – I used frozen.

Important: be sure to only mix the batter very, very gently because the more you mix and break up the raspberries, the redder/pinker your cake layers will be. The batter is thick enough that the mini chocolate chips and raspberries won’t sink to the bottom.

The frosting. I used the same milk chocolate frosting you love. I’ve used it so many times before and it makes a couple appearances in my cookbook as well. Without a doubt, the best chocolate frosting I’ve ever had. Not too sweet, not too dark, creamy, velvety, simple.

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!

You’re going to fall in love with this berrylicious chocolate chip cake! It’s the perfect dessert recipe for beginners (no mixer, simple ingredients) and it will surely impress all of your tasters.

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

Raspberry Chocolate Chip Layer Cake

Yield: serves 10

Prep Time: 25 minutes

Total Time: 50 minutes, plus cooling

Print Recipe

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake. Throw in some raspberries and this cake will surely be a show-stopper!

Ingredients:

  • 3 and ¼ cups (405g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (230g) unsalted butter, melted
  • 1 and ¾ cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 2 cups (480ml) buttermilk1
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (155g) raspberries, fresh or frozen (not thawed)
  • 3/4 cup (135g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 3/4 cup (63g) unsweetened cocoa powder
  • 3 - 5 Tablespoons (45-75ml) heavy cream or half-and-half
  • 1 teaspoon vanilla extract
  • salt, to taste
  • optional: chocolate chips and raspberries for decoration

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9x9x2 inch round baking pans. Set aside.
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl, melt the butter in the microwave. Vigorously whisk in the granulated sugar, then the eggs, milk, and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients until hardly any lumps remain. The batter will be very thick - try not to overmix. Fold in the raspberries and chocolate chips - be gentle; you don't want to break the raspberries and have them bleed into the batter.
  3. Divide batter evenly between prepared cake pans. Bake for 22-24 minutes, making sure to loosely cover the cakes with aluminum foil halfway through to prevent the tops from getting too brown. Cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.
  4. Make the frosting: Cream the butter with a hand or stand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 3 cups of confectioners' sugar and 3/4 cup of cocoa powder. Mix on low. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of confectioners' sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Taste and add salt if you prefer - I usually add about 1/4 teaspoon. Add more cocoa powder if the frosting is not chocolate-y enough. (This frosting recipe is forgiving. Add more/less of each ingredient to obtain the consistency and taste you desire.)
  5. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with raspberries and/or chocolate chips for garnish if desired.
  6. Slice, serve, enjoy!
  7. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.

Additional Notes:

  1. You can either use 2 cups of buttermilk OR 1 and 1/2 cups milk of choice and 1/2 cup plain yogurt. I have used both options several times.

© 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.

Try  my Dark Chocolate Raspberry Coffee Cake next!

Dark Chocolate Raspberry Coffee Cake

 

See more cake recipes.

 

 

A creamy, rich chocolate frosting is the perfect match for my super-moist chocolate chip cake!
   

190 Responses to “Raspberry Chocolate Chip Layer Cake.”

  1. #
    81
    Carlaposted April 12, 2015 at 5:16 pm

    Hi Sally,

    I’ve made this a few times now & its AMAZING,I’m planning on making it again as a chocolate chip cake without the raspberries, I was wondering whether you had ever tried freezing it?

    Thanks!

    Carla

    Reply

    • Sallyreplied on April 13th, 2015 at 9:44 am

      You can freeze this cake up to 2-3 months. Thaw in the refrigerator before serving.

      Reply

  2. #
    82
    Stellaposted April 19, 2015 at 3:34 am

    Hello Sally! I’ve made some of your recipes and everybody loved them!
    So, I’ve made this recipe, but the batter wasn’t think at all. I added more flour, but not too much cause I didn’t want to ruin it. In my country we don’t have buttermilk, so I used the recipe you have in the lemon-blueberry cake. Do you think that this was the reason the batter didn’t turn out thick?
    Thanks!

    Reply

    • Sallyreplied on April 19th, 2015 at 8:32 pm

      Yes, most likely. Did you enjoy the baked cake?

      Reply

      • Stellareplied on April 21st, 2015 at 4:30 am

        Oh yes, it was really good! One of the best I’ve made so far actually! 🙂 Any ideas on how to make it more fluffy?

  3. #
    83
    Nicolaposted April 21, 2015 at 5:57 am

    Heya, my fiancé made this for my birthday (at my suggestion :D) and it was amazing! Initially I was worried it was too moist but once it was iced and being eaten it was lovely (just a little trickier to put together).

    The only change we made was to sprinkle some grated white chocolate over the top instead of chocolate chips, will definitely make again!

    Reply

    • Sallyreplied on April 21st, 2015 at 2:29 pm

      Happy birthday!

      Reply

  4. #
    84
    Jenellposted May 12, 2015 at 7:01 am

    Hi Sally! Could I use dark chocolate frosting instead of milk? Would be great you have a recipe for that as well 🙂 thank you!

    Reply

  5. #
    85
    Julianaposted May 18, 2015 at 2:47 pm

    Hi Sally! I was wondering, can we add the Raspberries frozen or we need to let them unfreeze?
    Thanks for this wonderfull blog!

    Reply

    • Sallyreplied on May 18th, 2015 at 6:41 pm

      Do not thaw

      Reply

  6. #
    86
    DJposted June 20, 2015 at 7:38 pm

    Hello, I’m making this cake for my one year olds birthday. I want it to be approximately 6 layers high. But, I need the icing to be baby pink. Would this cake work with vanilla buttercream or whip n ice? Will it hold fondant? If I chose to ha ash and fondant instead? Thanks so much.

    Reply

    • Sallyreplied on June 21st, 2015 at 4:02 pm

      Vanilla frosting and fondant will work.

      Reply

      • DJreplied on June 23rd, 2015 at 8:39 am

        Thank you !! I’m looking forward to trying this cake.

        Is it strong enough to hold a lot of layers? Is this a cake you would use for that?

        Thanks

  7. #
    87
    Juliaposted June 28, 2015 at 10:10 am

    Hi Sally,
    I’m really interested in making this cake – it looks so delicious and beautiful! – but where I live chocolate chips aren’t available and I would have to order them online and wait for so long. Are they really neccesary? Or can I replace them with something else? I’d be really thankful for the answer

    Reply

    • Sallyreplied on June 28th, 2015 at 10:14 am

      You can leave them out.

      Reply

      • Juliareplied on June 28th, 2015 at 10:30 am

        Thank You very much!

  8. #
    88
    DJposted July 5, 2015 at 8:04 am

    Just wanted to report that I made this cake on the weekend and changed a couple of things with icing – this cake turned out amazingly. Such a simple recipe to put together. Absolutely delicious. Thank you.

    Reply

  9. #
    89
    Maricruzposted July 5, 2015 at 11:08 pm

    just madre this cake in México, AMAZING. Thanks for sharing

    Reply

  10. #
    90
    Shannonposted August 1, 2015 at 1:39 pm

    I made this for a friend’s birthday; he loooooves the raspberry and chocolate combination. This cake is sensational; possibly the first time I ever I saw a recipe and liked the look of it so much I didn’t fuss with it/make changes straight off. The only think I did do differently: I used your creamy raspberry frosting recipe (ah-may-zing!) rather than the chocolate for between each layer so as to increase the raspberry flavor. I also ended up making the chocolate frosting more towards the “dark side” because the raspberry frosting was so, so sweet; I used 3 cups confectioner’s sugar and a full cup of cocoa powder. After adding 5 T of heavy cream, I added 1 T at a time to get the consistency I wanted. I think I ended up adding about 10 T of heavy cream in total. When all was said and done, this cake was devoured. I even had a piece myself; a rarity! I’ve starred your blog, will be visiting it frequently, and will be buying your cookbook for sure! Thanks so much! 😀

    Reply

  11. #
    91
    DMposted August 8, 2015 at 10:20 am

    Hi,
    Does this cake freeze well? 
    I want to make this cake tomorrow to freeze until ready to ice and cover in fondant next week? Thanks

    Reply

  12. #
    92
    Paulaposted September 15, 2015 at 10:01 am

    Hi Sally! I’ve made this cake before and it was delicious! I’m going to make it again for a baby shower next week but I want to make some cupcakes instead of the cake. How many cupcakes would you expect this batter to make?

    Reply

    • Sallyreplied on September 15th, 2015 at 10:37 am

      Hi Paula! Anywhere around 30-36. Fill the cupcake liners halfway.

      Reply

  13. #
    93
    Harshitaposted September 20, 2015 at 1:52 am

    Dear Sally

    I really enjoy reading your blog. Have tired to bake two cakes. Lemon Blueberry and Raspberry chocolate chip cakes. Needed some advice on both. Both the cakes tasted really good but was a bit flat. The cake wasn’t fluffy? Where would I have gone wrong? For some reason all my chocolate chip was stuck on the cake tray. Do I need to warm it or keep it room temperature before adding it ?

    Regards Harshita

    Reply

    • Sallyreplied on September 21st, 2015 at 11:45 am

      Harshita– it could be a couple things. First, did you change anything about the recipes at all? Are your chemical leaveners up to date? I replace my baking soda and powder every 3 months. Do you think you overmeasured the flour? Make sure you spoon and level. And avoid overmixing the batter at all costs!

      Reply

  14. #
    94
    Hayleyposted October 18, 2015 at 12:35 am

    Hi would this stand up to being covered in fondant?

    Reply

  15. #
    95
    Najiaposted December 19, 2015 at 2:19 pm

    Hello there!!!!!… This recipe sounds awesome and I was wondering if I could use this same concept but with cranberries and white chocolate chips with a white chocolate frosting? Or maybe a white chocolate chip cake with cranberries?…. Possibilities can be endless!!

    Reply

    • Sallyreplied on December 20th, 2015 at 11:17 am

      Yes, that would be absolutely delicious Najia! I would love to try that sometime 🙂

      Reply

  16. #
    96
    Arianeposted December 25, 2015 at 8:04 pm

    I am still trying to make my mind up about this cake.  I made it and it was too moist for me. Plus, I didn’t like the raspberry/chocolate chip mix.  I think I will take out the chocolate chips and use white chocolate ganache between the layers and on top of the cake.  

    Reply

  17. #
    97
    Janeposted January 20, 2016 at 3:40 pm

    Hi Sally – can you make your own buttermilk for this recipe using the formula in your Triple Chocolate Layer Cake recipe? Many thanks for your help – Jane

    Reply

    • Sallyreplied on January 20th, 2016 at 5:39 pm

      Yes, absolutely.

      Reply

  18. #
    98
    Claraposted January 25, 2016 at 4:26 pm

    So I’m making a cross between this and the triple chocolate layer cake for my birthday on the sixth and I’m so excited! My birthday’s the day before the Super Bowl, so I’ve got to make a bang!

    Reply

    • Sallyreplied on January 25th, 2016 at 8:24 pm

      Happy early birthday! Let me know which recipe you decide to make. Both great choices!

      Reply

  19. #
    99
    Katieposted January 28, 2016 at 3:24 pm

    HI Sally,

    I was wondering if I could replace the flour w/ cake flour? I have never done this before but I hear it is a GAME changer. Is it just an exact substitution? Help!

    Thanks!

    Reply

  20. #
    100
    Annposted February 20, 2016 at 11:25 pm

    Hi Sally, 
    I wanted to try baking this cake in an 8 inch dome baking pan (making a half football cake for my son), should I adjust the oven temperature so it doesn’t burn the sides before the middle cooks? LooKS like a delicious raspberry cake recipe!

    Reply

    • Sallyreplied on February 21st, 2016 at 6:08 am

      I’d perhaps lower the temperature to 325, though I can’t say for sure since I’ve never tried it! Let me know how it goes.

      Reply

  21. #
    101
    Rinaposted March 1, 2016 at 5:36 pm

    Hi Sally, I’m a big fan of your blog and only prefer to use your recipes. This one time my kids wanted Tres leches cake and I didn’t find it on your website, so I tried others and as expected it didn’t turn out very good. Your recipes are easy to follow and it’s so much fun to read how you describe everything so passionately. I brought all the ingredients for this raspberry cake including the buttermilk and blindly followed the recipe , now call this my ignorance in baking, buttermilk wasn’t mentioned in the body of the recipe and I forgot to add , please tell me that I didn’t ruin the cake 🙁

    Reply

    • Sallyreplied on March 2nd, 2016 at 5:32 am

      Hi Rina, the buttermilk is whisked with the eggs- did you miss that in step 2 (sentence 4)? You definitely need it in this cake recipe.

      Reply

  22. #
    102
    Laurieposted April 15, 2016 at 11:09 am

    I bake a lot and I usually weigh my ingredients for my baking.  Any chance of your recipes being given with weight measurements too (metric is best)? 

    Reply

    • Lauriereplied on April 15th, 2016 at 11:12 am

      Oops! I missed you have grams listed for most of the ingredients, just not all of them.   I think I need more coffee. 😉 

      Reply

  23. #
    103
    Keirposted April 26, 2016 at 1:11 pm

    Hi Sally!

    This cake looks great! I am looking to bake it without the raspberries though, just a chocolate chip cake. Any pointers? Do I need to add back any moisture that the raspberries would have given to the final product?

    Thanks so much,
    Keir

    Reply

    • Sallyreplied on April 26th, 2016 at 2:43 pm

      No changes needed, just leave them out. As simple as that!

      Reply

  24. #
    104
    robinposted May 15, 2016 at 2:23 pm

    Hi Sally, Can i make this as a bunt cake? 

    Reply

  25. #
    105
    Heatherposted May 20, 2016 at 10:30 pm

    I am planning to make this for my daughter’s graduation next week. I would like a quarter sheet rectangle in three layers rather than the 9″ round. I did the math (I hope) and determined that doubling the recipe would give me enough batter for 3 quarter sheets but I’m wondering about the depth. The recipe says 2″ cake pan but in the picture it looks like the layers are shorter than 2 inches.  Are your layers typically 2 inches or are they shorter? 

    Reply

    • Sallyreplied on May 22nd, 2016 at 1:24 pm

      Hi Heather– the layers don’t rise up to the tippy top of the pan, so they are shorter than 2 inches.

      Reply

  26. #
    106
    Sumaiyahposted May 30, 2016 at 12:51 am

    Hi Sally! I can’t say enough good things about this cake, I love it! It’s hands down the easiest layer cake I’ve ever made and the tastiest! I’ve made it twice now and keep looking for excuses to make it again, 

    Quick question though, can this recipe be halved to make a double layer instead? Also, would you half all the ingredients , including baking powder and soda? 

    Thank you ! 

    Reply

  27. #
    107
    Krithikaposted June 20, 2016 at 7:01 pm

    Hi Sally,

    I’d like to make this cake over the weekend for a brunch. I especially like the idea of dark chocolate frosting!

    I have a couple of questions though. I have a box of powdered buttermilk in my pantry, do you think that’d work? I could definitely use the milk/yogurt combination, but was wondering if powdered would work?

    Also, do you simply place a sheet of foil over the pans at the halfway point? I’m usually wary about that since I really like to SEE the cake baking up (weird I know!). The only time I tried that was for your pineapple upside down cake, and the foil touched the cake and took a bit of the top layer off! It didn’t matter too much since I was flipping it, but I’m curious about how I can avoid that. When you test for done-ness do you simply poke through the foil or lift it off?

    Last question: should I do a crumb coat for this? I’m a total cake decorating newbie, so it’s a very messy process for me. If a crumb coat will help, I don’t mind taking the time to do it. Any other frosting tips would be great!

    Thank you!

    Reply

    • Sallyreplied on June 22nd, 2016 at 6:25 am

      Hey Krithika!
      1) Powdered buttermilk works. I’ve heard from a few readers who have used it, though I have never tried myself.
      2) I lay a piece of foil over the pans. I do not seal it down onto the pans– just “tent” it overtop. That way you can still sort of see the cake underneath. To test for doneness, I remove the foil, then poke the center of the cakes.
      3) No need for a crumb coat. I never add one to this cake.

      Let me know if you need any other help!

      Reply

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