Addictive Recipes from a Self-Taught Baker

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 us full until we sit down to big brunch a couple hours later.

This year, I finally made it in my own kitchen.

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. The recipe is baked in a small 8×8 or 9×9 inch baking pan.

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.

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

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

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.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Dark Chocolate Raspberry Coffee Cake

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) sliced almonds

Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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:

  1. Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 cold.

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168 comments

  1. 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 🙂 )

    • 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.

  2. I baked this yesterday in a 9×11. Came out beautiful and very tasty, it only needed 40-42 minutes as it was thinner than yours. Only thing I noticed is that the chocolate was not nicely and evenly distributed (partly my fault, partly due to the thinness) and some parts broke because the chips did not fully incorporate with the batter so poor weak cake could not hold it all together.
    BUT, it is incredibly tender, moist and a w e s o m e !

  3. Hey Sally! I love all your recipes…Ive literally tried them all. And they are never short of compliments. I would like to try this recipe though, I only have blueberries on hand, can i use that instead??

  4. This is one of the best coffee cakes EVER!!!!! I am so excited for the leftovers! I used mini chocolate chips. So, so good!
    I used fresh ground soft white wheat for the win. So very good – did I say that already?

  5. OH my gosh, Sally! I can’t even tell you how AMAZING this cake is!!! Seriously, you are a genius. Those layers!!! WE LOVED IT SO MUCH! I may have to hide the remaining slices and keep them all for myself. Thank you for blowing our minds yet again!

  6. Another satisfied reader! I made this today and it is so good. The best reaction came from my mom: “As the crowd on the British shows say, it has a good crumb.”

  7. Hi, maybe it’s because I’m from the UK but I cannot see Coffee on your list of ingredients but you call it a coffee cake? am I missing something (besides the coffee ;))

  8. This looks amazing, but my boyfriend cannot eat nuts. Not an allergy, but a digestive issue (diverticulitis). Would you suggest omitting or is there something you would substitute to maintain the texture?

    • You can simply leave the almonds out of the streusel. Oats work in their place, but you really don’t need to replace them with anything if you don’t want.

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