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. 

Other raspberry desserts you’ll love: chocolate cupcakes with creamy raspberry frosting, raspberry lemon cupcakes, dark chocolate chip raspberry banana bread, raspberry cheesecake brownies, raspberry almond thumbprint cookies, jumbo raspberry chocolate chip muffins, and dark chocolate raspberry coffee cake

Print

Raspberry Chocolate Chip Layer Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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

Cake

  • 3 and ¼ cups (405g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (230g) unsalted butter, melted
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 2 cups (480ml) buttermilk*
  • 2 teaspoons pure 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
  • 34 cups (360-480g) confectioners’ sugar
  • 3/4 cup (63g) unsweetened cocoa powder
  • 35 Tablespoons (45-75ml) heavy cream or half-and-half
  • 1 teaspoon pure vanilla extract
  • salt, to taste
  • optional: chocolate chips and raspberries for decoration

Instructions

  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!

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Buttermilk: 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.

Keywords: raspberry chocolate chip cake, raspberry chocolate chip layer cake

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

226 Comments

  1. Yummy! The perfect com bination of winter(chocolate) and spring(raspberries) Do you think I could do a white chocolate frosting instead?

    1. Definitely! Here is my white chocolate frosting: https://sallysbakingaddiction.com/2013/08/08/chocolate-white-chocolate-cupcakes/

  2. This cake looks delicious, Sally! I’ve been itching to bake a chocolate chip cake for a few days now and this fits the bill! I think it’ll be perfect as a dessert for Mother’s Day too!

  3. I love this cake, Sally! Have a great time with your friends this weekend! Pinned. 🙂 Happy Friday.

  4. Oh my goodness, I want to crash that shower, just to get myself a slab of this raspberry chocolate goodness! Lovely lovely Sally!

  5. Oh Sally, this cake is wonderful!!

    Here is the Cookie cake Tatin: http://travellingpapilles.blogspot.fr/2014/03/cookie-cake-tatin-and-first-food-battle.html

    Have a nice week end.
    Chantal

  6. Hi Sally,

    Do you think I could cut this recipe in half and make it in a 13×9 pan? I just don’t have anything that I would need that big of a cake for (or 3 round pans) and I know if I made it that big I would just eat it all myself and that is not good for my healthy eating plan :-). But it sounds amazing and I want to try it!

    1. Hi Ruth! Do not cut this recipe in half for the 9×13, there won’t be enough batter. Rather, fill the 9×13 pan 2/3 of the way full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time for a 9×13 pan. Enjoy!

  7. Sally this is the most beautiful cake! I love the pop of bright raspberries. And chocolate is my favorite pairing with raspberries and strawberries! I have actually tried your white cake for a baby shower and it was a huge hit. Making this one next! 🙂

  8. Sally, this post is making me want to bake a cake this weekend! It looks sooo moist and delicious. I love chocolate and raspberry. Yum! Hope the shower is a blast!

  9. So beautiful, Sally! Raspberries and chocolate are an amazing combination, and I can’t think of a single person who wouldn’t love this cake…seriously! 🙂 The plates and cakestand you chose for the photographs are perfect!

  10. Sally, you’ve done it again! I absolutely love the combination of chocolate and raspberries (I get that from my mom, without a doubt!) and your cake looks like it would hit the spot. Girl, you must do some serious cardio to be able to enjoy all these sweets and still looks as fab as you do 🙂 I don’t think I could control myself with your freshly baked goods on the counter top week after week!

    1. Hey Lisa! Yes, this cake is for serious chocolate/raspberry lovers. I run probably as much as I bake – I’m signed up for two races this spring!

  11. OH MY GOSH!!! This looks amazing and I can’t wait to try it – recipe has been printed and I think I only need to get the raspberries, oh and buttermilk (no idea where to look for that!). I’m fairly new to this baking lark only recently having started working from home, but I had to buy a whole new storage cupboard this week to put all my baking stuff in! I look at your site and just don’t know which cake to make first, they all look so great. My problem is, I need to schedule exercise time along with baking time otherwise its only going to go one way lol. Keep up the fab work (and if you have an amazing exercise regime to counter the cupcake calories, please share!).

    1. Susannah, you don’t actually need buttermilk, you can substitute it with a few things. Sally has them at the bottom of the post, but I copied them for you.

      *You may 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. I used buttermilk this time because I had a carton on hand to use up.

    2. Hi Susannah! There’s a milk/yogurt alternative to the buttermilk listed in the post and at the bottom of the recipe in case you missed it! As for exercise? I love running as much as I love to bake – currently signed up for two races this spring. I need it!

  12. A cake like this does not need an excuse to be baked and devoured! My dad has a bday coming up and I am gonna borrow your vanilla cake recipe! Hope you have a blast at the shower!

  13. Sally, I haven’t commented in a while, but that doesn’t mean I haven’t been drooling over all your recipes just the same. But this recipe, I couldn’t help but leave a comment on the beauty of it. Raspberries are my very favorite and this cake, chocolate, yellow cake and raspberries? Its basically my dream cake. Can you fly to Utah and make me some?

  14. We are having a snow day here in Ontario, Canada so with the kids home from school, this may be a great project for us! Yum-Yum!

      1. They are cooling on the table right now, I’m about to write out the frosting recipe. (and my niece is threatening to walk over to my house to try it–and she lives an hours DRIVE away!) I posted the link to your post on my facebook and it has generated a lot of chatter between my sister and niece! lol.

        Hoping it works as comfort food. My 6 year old daughters bestie is moving today and she isn’t herself. 🙁

      2. Oh Sally! I think this may be one of the best tasting cakes I have ever made! I LOVE it! I ran into a snag with the icing (it’s birthday “season” at my house: Feb/March/April and May), and I didn’t know I only had 1 cup of icing sugar left! I had to wait until the next day to finish it because my little ones were in the tub–the wait was HARD! When we finally had it…Oh! Oh MY! I love the combination of chocolate and raspberry–and it is super moist!

        Last night after work my teenage son had a buddy over and this morning half of the cake was gone. I went over well all the way around!

        Great recipe! 5 stars and a virtual high five!

      3. Hey Tasha! I’m so glad that you all loved this cake recipe! I appreciate you reporting back – love the virtual high five 🙂

  15. This cake is just amazing. I love chocolate. Would this work in a bundt cake pan? I know there’s some days I just don’t feel like layering- so the bundt cake is a tad easier! Thanks for the amazing cake recipe.

      1. Ok thanks! I like layering cakes, but I love pound cakes some days. If it’s a thick cake I may lower the temperature.

  16. YUM! Raspberrys and chocolate are a matched made in heaven! I love how versatile this recipe can be, too! (Different berries and things) After making your pineapple upside down cake you definitely have a winning vanilla cake base.

  17. Hi Sally. I am new on your blog and you welcome me with a recipe like this. YUMMMMM 🙂
    This cake will be a most for this summer in my beautiful island of Puerto Rico.

  18. I LOVE using raspberries in baking. They literally go amazing with anything. Today I made these amazing raspberry rose water petit fours, but these look so good as well! Check out my recipe though if you want. It’s so amazing and it’s vegan!

  19. I’ve been looking for the perfect vanilla cake so I definitely need to try yours, Sally. It looks perfect! And I love your raspberry & chocolate chip add-ins. This cake is beautiful and I’m sure your friend will appreciate every bite at her shower!

  20. Just curious, why do you use only egg whites in your other vanilla cake recipes and you use two whole eggs in this recipe? I tend to choose whole eggs for recipes like cupcakes because the yolks lend a moist texture.

    1. I use egg whites in my very vanilla cupcake recipe simply to keep a pure white color. I use whole eggs in all of my cake recipes, to date.

  21. Oh my, this cake looks extremely delicious! Why do I never make any fruitcakes when I simply adore eating them?
    I’ve made raspberry pie, which is okay, but I can’t quite remember the taste of raspberries mixed with chocolate.
    I have to try this recipe. Thanks heaps for sharing!

  22. This looks really great Sally and I really want to make it however I only have one round pan and I was wondering if I can mix all the ingredients at once and then bake them one at a time. Will/Can that work ?

  23. You’re the sweetest (no pun intended!) friend to bake so many desserts for the bridal shower! I hope you and the ladies have a fabulous time tomorrow!! And this cake… Oh my. You know me and chocolate, and chocolate pairs so well with fruit. With how much I loved my raspberry truffles, I have no doubt that I could eat half of your gorgeous cake all by myself!

    1. Thanks Amy! I’ve already been up since 5am today doing the finishing touches on the desserts. I’ll be ready for a nap tomorrow – aka sugar coma. Have a great weekend!

      1. Oh goodness Sally, you’re a saint! Everything must have turned out so wonderfully. Enjoy sleeping in and napping tomorrow! 🙂

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