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

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.

Recipe 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.

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© 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!

203 comments

  1. 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

  2. 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?

  3. 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

    • 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!

  4. Hi would this stand up to being covered in fondant?

  5. 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!!

  6. 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.  

  7. 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

  8. 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!

  9. 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!

  10. 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!

    • 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.

  11. 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 🙁

    • 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.

  12. 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)? 

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

  13. 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

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

  15. 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? 

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

  16. 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 ! 

  17. 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!

    • 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!

  18. Hello Sally,

    I am about to make this for my sister’s birthday on Monday and im thinking to replace the chocolate  frosting with the vanilla frosting that you use on the funfetti cake-just feel that will look more “summery”-

    What do you think?will vanilla frosting suit the cake?

    Thank you in advance!

    Fytoulla

  19. Thank you so much Sally, I just made this cake for my dad’s birthday & he loved it! All my friends & family think I’m an amazing baker, but really it’s all because of your fab recipes! Thanks again

  20. Hello,
    I made this recipe twice in the last week
    Both times the cake was delicious
    Where i live there is no buttermilk so first time 
    i made some using fresh full fat milk and freshly squeezed lemon juice while second time i used the combination of full fat fresh milk with normal yogurt

    The combination with the yogurt made the cake more fluffy and airy,will use that from now on

    Hope that will help someone who cant find buttermilk 🙂

    Thank you

  21. Hi, Sally!

    Would this cake batter work well in a bundt cake pan? I’m considering just using this cake recipe to make a glazed bundt cake. I’d appreciate your thoughts 🙂

  22. Hey Sally! I’m planning on baking this cake with my sister as a last HURRAH before school starts up, but I only have one 9in×3in cake pan. Do you think I should fill it up with all my batter and later cut in into layers or should I filled it up in 3 increments? And if I do fill it up all the way do I have to change the baking time or the oven temp? Thanks and I am totally obsessed with your blog! Every recipe I have ever baked from you has turned out amazing!

    • Katy, I wouldn’t bake the cake all in that 1 pan. I would make a double layer cake instead. Pour half of the cake batter into your pan and bake it for 30 minutes or until a toothpick inserted in the center comes out clean. Let the remaining batter sit at room temperature (covered) as it bakes. Then let the baked cake cool for 20 minutes before trying to remove it from the pan. Then bake the 2nd layer and allow it all to cool before assembling and frosting.

      • Thank you, that sounds like a great idea and that’s what I’ll definitley do! Can’t wait to chow down on CAKE!

  23. Hi sally, last time i made these they were great! this time i want to make the cake batter chocolate, would i use cocoa powder? if so how much?

  24. For the buttermilk, could I use 1 1/2 cups of milk and 1/2 cup greek yogurt?

  25. Could I use unsweetened almond milk instead of buttermilk?

  26. Making this cake for the second time today, and we just love it. It is just amazing with white chocolate cream as well. Love from TURKEY 🙂

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