This dark chocolate raspberry coffee cake is soft and moist with a buttery almond streusel on top. Dotted with juicy raspberries and filled with chocolate chips, this breakfast cake is a treat! We love it on Christmas morning, but it’s welcome year-round. There’s plenty of different size baking pans you can use, so review my recipe notes before beginning.
I’m so excited to bring my dark chocolate raspberry coffee cake back into the spotlight! Originally published a few years ago and one of my favorite recipes, this breakfast cake has been a Christmas morning tradition for over a decade.
Whoever is hosting, we have a large Christmas brunch after spending the morning opening gifts. We sip coffee and snack on this fabulous cake to tide us over. Gift opening takes longer these days with a toddler, so we’re especially hungry as we unwrap. 🙂
Though enjoyed throughout the year (who can resist this all the time), it tastes most special on December 25th. Have you had the chance to try it yet?
This Dark Chocolate Raspberry Coffee Cake Is:
- Soft, buttery, + moist
- Simple to make
- Studded with juicy raspberries
- Filled with chocolate chips
- Topped with sweet almond streusel
- Perfect for making ahead or freezing
Before I forget. (Because I get this question a lot!) The term “coffee cake” refers to a breakfast cake here in the US. There can be coffee IN the cake, but it’s really just our way of saying cake to enjoy with coffee. There’s no coffee in this recipe…or in my classic coffee cake either!
My original instructions were from 2013 and a little confusing to read. Though I haven’t changed the recipe, I simplified the method. We’re using the traditional creaming method as the base of this cake, so you’re automatically guaranteed a fluffy foundation.
How to Make Dark Chocolate Raspberry Coffee Cake
- Mix the streusel ingredients together. Like my traditional New York-style crumb cake, I make the streusel first so it’s ready to go. For the streusel you need flour, sugar, butter, and sliced or slivered almonds. Make sure the butter is cold and work it in with a fork or pastry cutter.
- Mix the cake’s dry ingredients together. You need flour, baking powder, and salt.
- Beat the wet ingredient’s together. You need butter, sugar, 1 egg, and vanilla extract. This cake is so buttery, but there’s only 1/4 cup in the base recipe. We get a lot of that buttery goodness from the streusel and buttermilk.
- Mix in the buttermilk. Add the dry ingredients to the wet ingredients, then slowly mix in the buttermilk. If you don’t have buttermilk, you can use whole milk instead. Since we’re lifting the cake with baking powder and not baking soda, you don’t need the acidity from buttermilk– it’s really more for the tang.
- Fold in the extras. Add the chocolate chips, then fold in the raspberries. You can use fresh or frozen raspberries. The raspberries will break, so mix them in slowly and carefully.
- Transfer to a greased baking pan and bake.
It’s incredible served warm, but you can let it cool to room temperature before serving if needed. It’s also excellent as a breakfast cake, snack cake, dessert cake, or midnight snack cake. (–> yes!) Don’t limit yourself to only enjoying this in the morning; I love it as a quick & easy dessert. This is definitely a low maintenance treat, especially if you skip the streusel and just add the sliced almonds right on top of the batter.
(I make it that way when I don’t feel like making the streusel!)
Which Size Baking Pan?
The options are endless. This cake is NOT picky!
You can bake it in a standard 9-inch square baking pan or 9-inch pie dish. An 11×7 inch baking pan works as well and if you have an oval baker that’s about 9-10 inches long, that works too. I’ve made this cake as a quick bread in a loaf pan and as muffins, too. These days, I use my 11×7 inch casserole dish. (Pictured– it’s from Crate & Barrel a few years ago, but I can’t find it on their site anymore!)
For a larger 9×13 inch cake, double the recipe.
Anything that holds 8-10 cups of batter works, which is extra convenient if you’re using specific pans for other recipes at the time. The bake time obviously changes, so it’s best to have a toothpick handy to check for doneness.
With the almonds, dark chocolate, and raspberries, there is no shortage of flavor or texture! It reminds me of my raspberry almond crumb cake, but today’s recipe swaps cinnamon and brown sugar for chocolate.
Everyone NEEDS to try this. But let me warn you– you will keep slicing off slivers of this cake. Cutting into pieces to serve? Slice off a sliver for yourself. Walking by? Slice off a sliver for yourself. In bed? Go into the kitchen and slice off a sliver for yourself.Print
Dark Chocolate Raspberry Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
This dark chocolate raspberry coffee cake is soft and moist with a buttery almond streusel on top. There’s plenty of different size baking pans you can use, so review my recipe notes before beginning.
- 1/4 cup (50g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 3 Tablespoons (45g) unsalted butter, cold
- 1/2 cup (64g) sliced or slivered almonds
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk or whole milk
- 1 cup (180g) dark chocolate chips*
- 1 and 1/2 cups fresh or frozen (do not thaw) raspberries
- Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.
- Make the streusel first: Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
- Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
- Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.
- Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.
- Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Freeze baked and cooled cake for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Cake Pan Sizes: You can bake this cake in a 9-inch square baking pan, a 9-inch pie dish, an 11×7 inch baking pan, or an oval baker that’s about 9-10 inches long. Anything that holds 8-10 cups of batter works. The bake time slightly changes, so keep your eye on the cake after about 42 minutes and have a toothpick handy to check for doneness. For a 9×5 inch loaf pan, bake for at least 60-65 minutes. For muffins, follow the same baking instructions as my blueberry streusel muffins. For a larger 9×13 inch cake, double the recipe. The bake time will be a little longer, but use a toothpick to test for doneness.
- Chocolate Chips: You can use milk chocolate, white chocolate, semi-sweet, or dark/bittersweet chocolate chips.
- Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the cake to rise since we’re using baking powder. However if you’d like the tangy flavor, you can make your own sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Keywords: chocolate raspberry coffee cake
Reader Comments & Reviews
Can this be made the day before?
Hi Ginny, absolutely. Cover tightly and store at room temperature.
Can I substitute a combination of 10% cream and 1% milk for whole milk? Would about 1/3 cream, 2/3 milk work?
Hi Dorothy, we’re not completely sure, but that should be just about right.
The flavor was okay, but there’s no way this recipe should be doubled into a 9×13. Tried it, and it took over double the time to bake at 350. Even when it was as done as I thought possible, it was way too dense to be considered a coffee cake. It was more like a dense-a-a-brick pound cake. Might try again in the future with just a 9×9 but chances are slim.
I had the same experience, I love nothing more than Raspberries and White Chocolate and was so excited, but way too much batter for my 9X9 pan. I didn’t double the recipe either.
Is it possible to make the crumb coat without the almonds to enable those with nut allergies to enjoy the cake as well?
Hi Margaret, You can simply leave the almonds out with not other changes. Or feel free to use a different topping if you wish!
I made this recipe and it was very good but had a bit too much chocolate. I think I will only use half of the chocolate and then it will be perfect. Otherwise very delicious and will be making again!
I’m thinking of making this for a bake sale. If baked in a loaf pan will it slice up neatly so it can be packaged? Thank you!
Hi Cathy, definitely. Anything that holds 8-10 cups of batter works. The bake time obviously changes, so it’s best to have a toothpick handy to check for doneness.
it says its a choc/coffee cake but I dont see coffee being used in the recipe?
Hi! “Coffee cake” can be used to describe a breakfast or crumb cake. So while this does not include coffee, it’s meant to be enjoyed with coffee or at breakfast time. A delicious, indulgent breakfast cake!
Just wanted to say how much we enjoy your recipes! I was a professional Baker for over 25 years and your recipes are Wonderful!❤️
Thank you so much for your kind words, Sally — and for making and trusting all our recipes!
Recipe turned out perfect. Even my husband who is not a fan of any “sweets, loved it! The tartness of the berries and sweetness of chocolate is a winning combo. I put some loganberries that I had in the garden in with the raspberries. I made it in a loaf pan so it took 65 minutes to cook
If I use a ceramic baking dish, do I spray with cooking spray? Or do I only use cooking spray if cooking in a metal pan?
Hi Jennifer, we’d still recommend spraying your dish.
This cake is delicious. It is moist flavorful and not too sweet . There are never any leftovers 🙂
Another excellent recipe! Absolutely delicious and devoured by my coworkers! I used semi sweet chocolate chips because that’s all I had but otherwise followed the recipe to a T.
Hi Sally! I was wondering if I can use fresh strawberries in this recipe. If so, how much and do you recommend dicing or just slicing them? My son has decided he doesn’t like strawberries this week so I have a lot to use! Haha and thank you!
Hi Megan! You can use chopped strawberries in this coffee cake – enjoy!
This is one of my favorite breakfast recipes! It’s perfect for brunch when we’re hosting friends for the weekend. I made it on Monday morning as a Valentine’s Day surprise for my husband as well—hard to keep a surprise, though, since he asks if I’m making this any time we buy raspberries! Thanks for another hit, Sally : )
What a sweet Valentine’s Day surprise, Sam! So glad you love this recipe.
Would I be and substitute almond flour for the AP flour? Would I need to make any other changes?
Hi Cheryl, We don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
I love this recipe!
One question, can it be made in two 6-inch baking pan and mounted like a normal cake using cream cheese frosting?
and another question, is this recipe yours? I bought a mini recipe book with a chef and she has this same recipe and sells it as her own.
And sorry for my english, i’m mexican and i’m practicing jeje
Hi Diana, If you use 6 inch round pans you’ll only want to use about 2 cups of batter per pan. Feel free to cut the recipe in half if trying it this way and you only want 2 layers! Unless otherwise noted, all of the recipes on this website have been developed by Sally – this one was first published back in 2013!
I am not fond of almonds…have you tried this with one of your basic streusel recipes?
Hi Cindy, You can simply leave the almonds out with not other changes. Or feel free to use a different topping if you wish!
Hi Sally! I’d like to make this for Christmas Day (in 3 days)! I only have an 8 x 8 square baking pan. How long do you think I should bake it for? Merry Christmas and thank you for your amazing recipes!
Hi Jen, Bake for about 45-46 minutes if using either an 8-inch or 9-inch baking pan. That time is a guideline so be sure to keep your eye on it. The cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
Can I use gluten free flour in this recipe? How will it affect the outcome?
Hi Mary, we haven’t tested this recipe with gluten-free flour so we’re unsure on how it changes the outcome of this recipe. If you decide to give it a try, let us know how it goes!
I noticed you did not mention using a bundt pan, unless that is what you were referring to as an oval baker? Will this work in a bundt pan? Looked beautiful in the original photo baked in that type of pan.
Hi Paulette, there isn’t enough batter to fill a standard bundt pan. For the oval baker, I meant an oval shaped casserole type dish.
This is one receipe that did not come out as expected. I have been one of your early admirers (from 2011) and even after I moved cross continent from US, have only followed your receipes. I had high hopes but the cake came out ‘meh’. Next time I am using brown sugar in streusel for bold flavor. I also think that since in our climate we only get frozen raspberries, that may have something to do with it.
Can I use frozen blueberries instead? If so, do I use frozen or thawed.
Hi Brenda! You can use frozen berries if needed. Do not thaw.
How long will it take to bake if I double the recipe and use a 9×13 pan?
Hi Kalyani, yes, for a larger 9×13 inch cake, you can double the recipe. The bake time will be a little longer, but use a toothpick to test for doneness.
Hi Sally, love your recipes!
Made this coffee cake and it was great!
The thing is, it was quite crumbly when I tried to take a piece off the baking dish. I used half whole wheat flour and half AP flour. Also I used milk and not buttermilk. Could this be the problem?
In the end, nobody minded the crumbliness
Hi F.T., we’re so glad you loved this recipe! You’re correct — it was likely the addition of the whole wheat flour that contributed to the crumbliness. That, and it’s possible that the cake was slightly over baked resulting in a drier crumb. Both easy fixes for next time!
Could you use sour cream or Greek yogurt in place of the buttermilk?
Hi Lola, You can use sour cream instead of buttermilk in this coffee cake recipe, but the cake will be denser since sour cream is heavier than buttermilk. The cake may not take quite as long to bake, either. Also to note– the batter will be very thick.