Dark Chocolate Raspberry Coffee Cake

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.

dark chocolate raspberry coffee cake

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?

dark chocolate raspberry coffee cake top

dark chocolate raspberry coffee cake

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.

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.

ingredients for dark chocolate raspberry breakfast cake

How to Make Dark Chocolate Raspberry Coffee Cake

  1. Mix the streusel ingredients together. Like my traditional 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.
  2. Mix the cake’s dry ingredients together. You need flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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!)

dark chocolate raspberry coffee cake batter

dark chocolate raspberry coffee cake in baking pan

Which Size Baking Pan?

The options are endless. This cake is NOT picky!

You can bake it in a standard 8-inch or 9-inch square baking pan or even a 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.

dark chocolate raspberry coffee cake slice

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.

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dark chocolate raspberry coffee cake in baking pan

Dark Chocolate Raspberry Coffee Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Streusel

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 3 Tablespoons (45g) unsalted butter, cold
  • 1/2 cup (64g) sliced or slivered almonds

Cake

  • 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 (thawed) raspberries

Instructions

  1. Preheat oven to 350°F (177°C). Spray 8 or 9-inch baking pan* (see recipe note) with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Freeze baked and cooled cake for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
  2. Cake Pan Sizes: You can bake this cake in an 8-inch or 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.
  3. Chocolate Chips: You can use milk chocolate, white chocolate, semi-sweet, or dark/bittersweet chocolate chips.

Keywords: chocolate raspberry coffee cake

dark chocolate raspberry coffee cake

75 Comments

  1. Buttery streusel? Sign me up! It has been too long since I have had coffee cake. This one is like coffee cake on crack. I am loving all the fruit, chocolate, and streusel! Gorgeous! And that awesome turquoise dish? I’m guessing Anthro right? I need to get back there too!!!

  2. Hi, Sally! I baked your coffee cake just this morning. Thank you for the great recipe! A couple of things: I did cover the cake in aluminum foil when baking it. However, after the 50 min baking time, the cake had doubled in height (I used an 8X8 glass pan), but was still really water in the middle and on top. So, I removed the foil and needed to bake it for another 20 min for it to baked right through to the center. I really like the lightness of this cake, and the combination of chocolate with raspberries. I’d probably make this cake again, but would play around with increasing the almonds and fruit.

    1. Hi again, Sally! I wanted to also let you know that I gave half of the cake that we had made to the neighbours, and they loved it! We all agreed that for raspberry lovers such as ourselves, we would probably increasing the fruit quotient, just to get our fix. Also, do you think this cake would go well with a mix of white and dark chocolate?

  3. I made this delicious cake today! I unfortunately, had to use frozen raspberries, because my grocery store was out of fresh, but I am still pleasantly surprised. I used a combo of semi-sweet chocolate chips & white chocolate chips! Very impressed. This is the first time I’ve made a recipe from this blog! Love it! Delicious!

    1. I’ll have to try it with white chocolate next time. 🙂 Thanks for reporting back Elizabeth! Let me know any other recipes you make. I love hearing about it.

  4. I made this cake and it came out very well . I din’t use egg instead used Hung curd and skipped chocolate chips. It was delicious. I was tempted to try this cake after seeing those beautiful clicks.You have a lovely space. I have posted the recipe in my blog with reference to the original recipe.

  5. Hi Sally! Thanks for this very yummy recipe. I tried this today with milk chocolate nuggets and blueberries since there weren’t any raspberries around, and it was amaaaaazing! 😀

  6. got this in the oven right now! forgot to grease the tray though! hopefully it won’t be that bad! pictures look great, couldn’t resist!

  7. Just baked this this morning..what a great recipe. I made it in a bundt pan and it was perfect. I used frozen raspberries that were broken off..which was a good choice..I didn’t have large pockets of wet/moist cake. Thanks for the recipe and love love your blog.

  8. Sally.
    This.
    Recipe.
    Is.
    Fab.

    Like ok seriously, i made these and they were SO moist. You’re right, these make you want more and more. My family loved it especially my mom. Thank you so so much

  9. I’m making this into muffins; they’re in the oven now! I used frozen raspberries (that were not fully defrosted) and threw half of them into the kitchen-aid to blend them up and turn the batter a lovely color…then folded the rest of the fully thawed raspberries in for chunks throughout.
    Also, using white chocolate chips! They smell amazing, and I’m glad it’s muffins, cause no one will know if one turns up missing! 😉
    Thank you for the recipe!

  10. The cake looks delish. I cant wait to try it out. What drew me to this recipe was coffee as I love coffee in cakes but I cant seem to see coffee in the ingredients for this cake??

    1. Hi Salma! Breakfast cakes are typically called coffee cakes in the US, even if they do have contain coffee. They are meant to pair with coffee.

  11. Hey Sally! First of all a big thank to you. I was always scared of baking, thinking I’ll fail at it. But then one day I stumbled upon your blog and thought of trying to bake my first cake. I baked super crumb coffee cake and it was awesome, it gave me so much confidence that now I love baking. Today I’m trying this cake. Hope, it will turn out as good as yours. All your recipes are mind blowing. You are a great baker. Wish you all the success. Keep baking and keep teaching amateurs like me 🙂

    1. Thanks Ruchi! So happy you help you feel more confident in the kitchen. I appreciate you letting me know. 🙂 Enjoy this cake!

  12. Thanks for getting back to me, Sally. I made the cake for the potluck and it was a hit! Next up – Candy Bar Blondies. I have lots of Halloween candy to use up :).

  13. Sally you are my baking guru! Your chocolate cupcakes made my son a Jay-Z level superstar in his kindergarten, your triple chocolate cake was devoured by everyone at the subsequent party, and the s’more pie? Sally that thing is still being discussed in hushed voices as if my in laws don’t actually believe they ate something that good at this years Thanksgiving. Now I am blissfully working my way through your Christmas cookiepalooza and my family would like you to know they are ready to adopted whenever you get a moment.

    Now I come to you for help. I would love nothing better than to make this delicious looking coffee cake for Christmas morning. Alas I have a husband with a nut allergy and almond streusel is kind out of the question. Any suggestions? I actually run into this issue a lot particularly with yummy things like crumbles, sticky buns, and coffee cakes.

    1. Sara, what a comment!! I loved reading this. You’ve chosen some amazing recipes to make. I can tell you and your family love chocolate. 😉

      You may simply leave the almonds out. Trust me, the streusel is still amazing. If you ever want a nut-free streusel, try using the crumb topping in this muffin recipe. It’s incredible: https://sallysbakingaddiction.com/2014/06/10/glazed-apple-crumb-muffins/

      1. You may now add saving Christmas breakfast for a random family to your stunning list of accomplishments. Now if you’ll excuse me we’re in the middle of a peanut butter bar eating contest. My husband passed out four bars ago but if the six year old thinks he’s got me beat at five he’s got another think coming!

  14. I made it today and my family has discovered what it needs: Cream Cheese with capital C’s. But literally, it’s practically BEGGING for it! Honestly, they are life-long partners. Sally, whatcha think?

    1. Hi Clara! You can absolutely add a cream cheese filling like I do with this crumb cake: https://sallysbakingaddiction.com/2014/07/27/strawberries-n-cream-crumb-cake/

  15. This recipe was really good! Made it for tea time and it was a super hit! I added orange zest of one orange to add some more flavour to the cake. I also added some cinnamon to the crumble mixture.. The result was excellent! Thanks for sharing this recipie I will definitely be making it again soon!

  16. i made dark chaclate rasbperry cake today it was awosame god very delicious looking just as your photo
    dear sally thank you for adding sweatness to my family life.
    LOVE YOU ❤️

  17. Hi Sally, I love baking and I simply love your site! So many delicious recipes to try out!  I baked this today and it was yummy! Children loved it .  Fantastic blend of flavours. Thank you so much for sharing your mums recipe. Many thanks to your mum too.
     

  18. Hi Sally,
    So I had some raspberries & wanted to bake something.  I made this coffee cake & just wanted to let you know how wonderful it is!!  It baked up beautifully & is so so delicious!!  The texture of the cake is perfection!!  Thanks so much for this wonderful recipe…. 🙂

  19. I made this the other day and it was delicious!!!! But it got moldy really quickly (I think starting with the berries which were frozen)! I wonder if I should have stored it in the fridge? Did I do something wrong? 🙁

  20. 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 🙂 )

    1. 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.

  21. 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 !

  22. 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??

  23. 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?

  24. 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!

  25. 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.”

  26. 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 ;))

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