Dark Chocolate Raspberry Coffee Cake

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Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

Why hello there pretty cake.

Every Christmas morning, my mom wakes up before everyone else to bake this gorgeous coffee cake. We snack on the coffee cake as we sit around the tree to open gifts. It keeps us full until we sit down to big brunch a couple hours later.

This year, I finally made it in my own kitchen.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

It’s the kind of cake you make that morning and enjoy on the same day. I like to pick off the raspberries first and then eat the rest of the cake. The recipe is baked in a small 8×8 or 9×9 inch baking pan.

The cake is so soft and buttery – but really, there’s only 1/2 stick of butter in the actual cake recipe. It’s the buttery streusel layered in with the batter that makes each bite literally melt in your mouth.

There are layers in this coffee cake? Yes. Batter -> buttery almond streusel -> raspberries & dark chocolate chips -> more batter -> more streusel -> more raspberries & dark chocolate chips. Layer upon layer of awesome.

Your new favorite coffee cake is a piece of cake (ha!) to make.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Eat the cake the day it is baked if you can. I’ve noticed that the raspberries on top sink down a bit into the cake after the first day. We store the cake at room temperature.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Dark Chocolate Raspberry Coffee Cake



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


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (180g) dark chocolate chips (or semi-sweet, milk chocolate, or white chocolate)
  • 1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries


  1. Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.
  2. Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds. Set aside.
  3. In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, buttermilk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined - about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.
  4. Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.
  5. Bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Make sure to cover loosely with foil after about 20 minutes to prevent the sides from browning too quickly. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days. Makes 12 generous pieces, serve warm or cold.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


  1. I love the raspberry and chocolate combination. I could totally eat this for every meal, and for snacks in between. 🙂

  2. I, too, LOVE raspberries and chocolate together. This cake looks like it blends those two ingredients into something even better! And it does have the gorgeous colors of Valentine’s Day 🙂

    1. Thanks Becky! YEs, I think this cake is perfect for Valetine’s Day. All the pretyt pink/red and of course… the chocolate!

    1. I have SO many more family recipes to share and I can’t wait. Nothing beats them. I could spend hours searching through my mom’s recipe binder!

    1. Thanks Jodye! I loved the melty chocolate too. I mean, how can you not? It makes the cake look so delectable. But it got my fingers all sticky during the photoshoot. Oh well! 😉

    1. PLEASE come over and join me! I’ll make a double batch and we can just sit here and nibble away. Maybe with some of your green zinger juice to feel better about ourselves. 😉 thanks Loretta!

  3. I love that you made a cake!!! I rarely see cakes here and my eyes and ears really perk up! And the flavors are so you – and I love that! And there’s that pretty Anthro plate popping with color in the scene..lovely!

    And I can SEE how moist and soft and fluffy this cake is. And the fact that the raspberries stayed whole while baking and didnt get all smooshy is a nice feat!

    The re-links are nice reminders…the Chocolate Chip Cherry Sweet Rolls and the Banana Bread are both on my one-day to make list.

    1. I don’t make cakes often because who needs a huge cake around the tiny apartment!! I like to make them for special occasions and even though last weekend there was no special occasion, i just wanted my mom’s coffee cake. 😉 I know Skylar will be saying the same one day. Thanks Averie!!

    1. Totally agreed – I love picking fresh berries! I haven’t done it in a long time though. I need a garden. 😉 That’s hard in the city! Thank you for the pin Michelle!

  4. Oh, how gorgeous! Raspberries are my favorite berries too (or blackberries…but they are kind of related, so maybe I can claim them both as favorites ;)), and since you went ahead and suggested the white chocolate chips…that’s probably how I would go! I’m also a streusel mega-fan (I think there’s probably a place for streusel in everything), so all in all these sound wonderful! Thanks for sharing! I love the way the raspberries stain the cake…and how the ones on top Pompeii-ed into the crust. 😉

    1. I love love love blackberries too Caley! And I’m sure they’d be fabulous in this coffee cake too. Who doesn’t love streusel by the way? obsessed. Thanks for the comment – i love hearing from you all the time Caley! Seriously!!

    1. angels singing – ha! Exactly. I mean how can you not love something with BUTTERY streusel?? Or any streusel for that matter? 😉

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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