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.

slice of raspberry chocolate chip layer cake on a white plate with a fork

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.

raspberry chocolate chip layer cake on a white cake stand

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.

2 images of raspberry chocolate chip cake in a cake pan and layers of cake with chocolate frosting in between them and on top on a white cake stand

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. 😉

raspberries in a white bowl

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.

slice of raspberry chocolate chip layer cake on a white plate with a fork

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

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slice of raspberry chocolate chip layer cake on a white plate with a fork

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


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!



  • 3 and 1/4 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, at room temperature
  • 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


  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!


  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 (480ml) buttermilk OR 1 and 1/2 cups (360ml) whole milk and 1/2 cup (120g) plain yogurt or sour cream. I have used both options and they both work wonderfully. It’s important to have an acidic ingredient here (the buttermilk or the yogurt/sour cream). For the whole milk + yogurt/sour cream version, you can use lower fat or nondairy milk instead of whole milk, but the cake won’t taste as moist or rich.

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


Comments are closed.

  1. 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

    1. 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!

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

  3. 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!!

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

  4. 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.  

  5. Yes, absolutely.

  6. 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!

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

  7. 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!


  8. 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!

    1. 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.

  9. 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)? 

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

  10. 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,

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

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

  12. 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? 

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

  13. 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 ! 

  14. 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!


    1. Yes! Should be great!

  15. 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

  16. 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 🙂

  17. 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!

    1. 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.

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

  18. Chloe Eisenberg says:

    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?

    1. Cocoa powder is a funny ingredient– and chocolate cake batter needs a little extra love. So I suggest using this chocolate cake recipe.

  19. 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 🙂

  20. Anju Anto Sunil says:

    Hi Sally I am a big fan of your blog, first of thank you for the wonderful recipes.
    And one doubt too, can I substitute raspberries with strawberries?

    1. Yes, you sure can!

  21. I made it yesterday for my mom’s bday and it turned out great. She’s not into dark or semi-sweet chocolate so I just used white chocochips and it was still great. So fluffy and moist! This is by far the easiest cake I have made and the tastiest too! Bravo!

  22. Hi Sally! I’ve made this cake and am already looking forward to eating it this weekend (have frozen cake and will make icing closer-to).  I noticed the batter didn’t rise all that much compared to some other cakes.  Is this normal?? I’m wondering if I should remake the cake prior to the weekend!

  23. Hi Sally! Every single time I make one of your recipes it turns out great. I’m going to turn this into cupcakes for my birthday next week and want to bake well over a hundred. Do you suggest keeping the oven temperature the same and do you have a suggestion on baking time? I know I may need to check it more often since it’s different than the original layout of the recipe. Also would it be okay to make all the batter on Monday and then refrigerate it and bake all the cupcakes on the following day? I have to stay late after school and maanage a lacrosse game so I don’t want to stay up till like 2 am the next morning baking because I have a lacrosse game to go to Tuesday as well. Sorry this might be long but do you also think it would be okay to double the recipe batches at a time? I want to make 4x or 5x the recipe amount because it’s my senior year of high school and I want to be able to give out as many cupcakes to my friends as I can before college.
    As always thank you so much you inspire me every time I bake and I always get compliments when I ring your recipes to school 🙂 <3

    1. Hi Isabella! Here are my answers and suggestions:
      1) Same oven temperature; about 20-22 mins for cupcakes.
      2) Do not make the batter ahead of time as the baking powder will be activated once it is wet. Best to make the batter right before baking.
      3) Doubling it OK, but for best taste and texture it’s best to make separate batches. It’s so easy to over/under-mix when working with more volume of batter.


  24. Jarla Grünberg says:

    Hi Sally!
    I wanted to try making a hazelnut layer cake for my brothers birthday but couldn’t find a good recipe anywhere. Would it be possible to make this recipe into a hazelnut cake by substituting the raspberries or is the recipe not suited for that?

  25. Helen Armell says:

    Have you ever made the raspberry chocolate chip cake into cupcakes? how does it do and how many would it make? 

  26. Gwyneth Carmichael Mooney says:

    Hi Sally!

    Two important questions for you:

    I’d like to brown butter this recipe – can I use your method of browning, refrigerating, then softening similar to the your bb pound cake recipe – or will I be screwing up flavors by doing so?

    Also, instead of raspberries – I want to do rainbow jimmies in the batter (so keep that in mind with the bb question above).

    Finally, I’d like to make a full sheet cake for this recipe using a 16x24x3” pan. Can I simply triple the recipe and bake it in the pan, or would I need to consider layering it, etc?

    Thanks so much!

    1. Hi Gwyneth! Happy to help!

      1) you can try using solidified browned butter for this cake. I recommend adding an extra 2 Tbsp of buttermilk, though. (Browning butter removed some of its liquid.)
      2) you can use rainbow sprinkles instead of raspberries. Would be such a fun cake with the chocolate chips and sprinkles!
      3) I’m unsure about the size pan you are interested in using. I fear tripling the recipe would be far too much for that size pan.

      1. Gwyneth Carmichael Mooney says:

        Thanks so much for the quick response Sally! So I did a trial run with (2) 9” pans and the cake turned out DIVINE! After adding the buttercream, the batter turned clumpy – but as soon as I added the dry ingredients it transformed into a thick, creamy batter. I think I’ll alternate the milk/dry ingredients next time. Overall, full of flavor and so moist. The chocolate buttercream paired magically and I am so proud of the hybrid recipe! Thanks again!!

  27. Hi Sally,
    Can this cake be made 2 days in advance?
    Thank you.

    1. Sure can! I recommend refrigerating it.

  28. Can this be made with frozen strawberries instead?

    1. Absolutely!

  29. Hi Sally, can I leave out the raspberries and just make it a chocolate chip cake or will that mess it up? Thanks:-)

    1. Sure can!

  30. Hi Sally!
    Since butter is expensive can I use vegetable oil instead for the cake batter? Thanks!

    1. I recommend sticking with butter for this recipe. You really want a nice buttery taste!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally