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. It’s been a while since I’ve seems cake that looked this good. The raspberries and chocolate chips are perfect together! And boy, I bet they taste out of this world! Your bowl that you used with the raspberries is so cute. You always always always have stubbing photos! Pinning!

  2. This cake looks absolutely beautiful! I love trying out new cake recipes! I also have started to enjoy adding berries or fresh fruit to my cakes whenever possible either inside the mixture or as a decoration or both.
    Thank you for sharing 🙂

  3. Today I am just jumping with joy….as I received ur cookbook which I ordered through amazon….I thought I will just share this happy news with u..i am from India n I don’t think we get it here in the book stores…I always followed ur blog n loved u r recipes…was eagerly waiting for this book. The book is amazing…just like ur blog… so colorful n inviting….can’t wait to try u r superb recipes from the cookbook…thank u so much Sally…keep baking:))

    1. Thanks Swapna! I am THRILLED my cookbook has made it to India! That’s incredible, thank you so much for sharing! Let me know any goodies you try.

  4. Hey Sally! Is this vanilla cake recipe the same one that is used in your cookbook (without the vanilla bean I’m guessing)?

  5. I think you found my heaven too!! This cake looks so moist and flavorful! So decadently layered! Love the addition of the raspberries. Beautiful photos as always!

  6. Raspberries and chocolate are one of my favorite flavor combos. This is a gorgeous cake!

  7. This looks amazing…do you think you could make one big cake instead of three? Thanks!

    Also, how many calories in this cake? My gran can only tolerate a certain amount:(

    1. I do not know the nutritional information of this cake. This cake batter recipe will fit into a 9×13 pan. Fill 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!

  8. This cake looks FABULOUS! One of my favourite muffins of all time is Raspberry Chocolate Chip so I can only imagine how delicious this cake tastes 🙂 And can I just say you make the best bridesmaid ever with all that nyummy baking!

  9. Yum! I love raspberries and I love using them in desserts! This cake looks to die for, especially with the addition of chocolate chips!

  10. Can I crash that shower?? It’s going to be sweet! Hope you guys have a great time. This cake is beautiful Sally! All the chocolate, raspberry and soft crumbly cake is making me swoon.

  11. Mmmm, this cake looks stunning! I’m definitely going to try it in the next few weeks! By the way, I see in the post you refer to your killer basic vanilla cake recipe that you developed. Is that vanilla cake recipe on your blog? Could you perhaps share the link with me? Many thanks. Kim

    1. Hey Kim! My vanilla cake recipe is actually my funfetti cake recipe, just without the sprinkles: https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  12. Raspberries and chocolate are always a winning combination! I hope your friend had a wonderful bridal shower 🙂
    I went to a bridal high tea the other day, and after being the bridesmaid for three weddings in one year (2012 – year of weddings) it was nice to be able to sit back and let everyone else do the work!
    There is something so special about being able to celebrate with a group of ladies and this cake looks like the perfect way to do so 🙂 I’m not waiting until the next wedding to make it though 🙂

    1. “the year of the weddings” is right! I’ve been a bridesmaid three times, but not all in one year. That’s a ton of work, Amy! You absolutely deserve to sit back and let others do the work. I bet that high tea was fun!

  13. Cake on a Friday = yes and yes. Or a Tuesday. Or any day really! You know I could always use a slice of cake, especially this one here 🙂

    1. You’d die over this cake, Chung-Ah! Totally up your alley. PS: I stalked your IG yesterday staring at pics of puppy Butters. 🙂 🙂

      1. Awwww, thanks for the stalk, Sally! Sometimes I wonder if I’m posting too many picks of puppy Butters but I can’t help it!

  14. Oh how I could just dive right into this cake!! Chocolate and raspberry are the perfect cake combo, and it’s gorgeous to boot! 😀

  15. Myself and my 2yr old daughter have just put this recipe in the oven-we are baking it for my birthday tomorrow 🙂 (yes i know, i’m baking my own birthday cake but i have had this recipe saved for this occasion since i saw it posted on Facebook) So far we have only licked the spoon&bowl (completely clean) but my god its lovely.
    Thank you SO much for the recipe
    xx

  16. Hi Sally, I’ve just made this yummy cake. Amazebobs indeed! I didn’t have any cream for the frosting so I used fat free Greek yogurt instead and it tastes amazing! Just thought I’d share. Have a great weekend! I’m making cakes as I’m watching the London Marathon x

  17. hiyaa sally! just found this amazing recipe and your blog and I can’t wait to try this! the only problem is that my boyfriend celiac disease and I’d love to bake this to our house warming party. do you know if it’s possible to change the flour to gluten free ones?
    greeting from Finland btw 🙂

  18. Hi Sally! Is this recipe identical to your white chocolate raspberry cupcakes in you cookbook minus the chocolate chips and chocolate frosting and instead a white chocolate frosting?

  19. Hi Sally-
    I accidentally bought non fat buttermilk. Will this matter? Should I opt for the yogurt/milk combo instead?
    Thanks

  20. Sally this cake looks soooo amazing!!! One question, Could I use vanilla or white choc. frosting instead of chocolate?? Its weird I know, but I don’t really like chocolate. But I ADORE vanilla/white chocolate! 🙂 Thanks so much!!!

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

      And here is my recipe for vanilla frosting: https://sallysbakingaddiction.com/2013/04/20/very-vanilla-cupcakes/

  21. sally, i love it! I wanted your opinion though-I’m making this cake for my grandmother for her birthday, and I’m making it with your classic vanilla icing instead of chocolate so I can tint it pink (her favorite color) and decorate it easier! I was thinking of icing just one of the layers inside of the cake with Peanut Butter frosting (and the rest vanilla). I think PB is so welcome to all of the ingredients in this cake! Do you think it’s a good idea? I want it to be perfect 🙂

    1. Yes, I do think it’s a great idea! I love peanut butter and chocolate together – AND peanut butter and raspberry together. Sounds like a wonderful cake Deirdre! Enjoy.

  22. I’m in a rush but I just have to say I’ve just made this cake, it looks delis I can’t wait to try it hut I’ve just whipped up the icing…..oh my god its the best chocolate icing I’ve ever tasted!! This will be my new go to chocolate icing!! Thank you so much xx

  23. Sally, have you ever tried making your vanilla cake with a non-dairy margarine, such as Earth Balance? I would love to make this for a friend who can’t have dairy! I’m guessing it wouldn’t be quite the same, but I think I’m willing to give it a try anyway.

    1. Hi Alison! I do not suggest it. Perhaps for bar desserts, but definitely not for cakes and cupcakes developed with dairy ingredients. Here are some nondairy options: https://sallysbakingaddiction.com/category/vegan/

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