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 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.

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


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


  1. Preheat oven to 350°F (177°C). Spray a 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.


  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 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.
  3. Chocolate Chips: You can use milk chocolate, white chocolate, semi-sweet, or dark/bittersweet chocolate chips.
  4. 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

dark chocolate raspberry coffee cake


  1. Made this this past weekend and everyone loved it! I can’t wait to make it again when raspberries are in season.

  2. Sally.

    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

  3. Austria Azaceta says:

    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…. 🙂

  4. 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 !

  5. 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?

  6. Jessica Flory says:

    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!

  7. 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.”

  8. This looks amazing, but my boyfriend cannot eat nuts. Not an allergy, but a digestive issue (diverticulitis). Would you suggest omitting or is there something you would substitute to maintain the texture?

    1. You can simply leave the almonds out of the streusel. Oats work in their place, but you really don’t need to replace them with anything if you don’t want.

  9. I just wanted to say I loved this recipe my family loved it as well. It was literally gone in a day.

  10. I would love to make this ahead of time and thaw the day before for Christmas morning. Has anyone tried freezing this coffee cake?

    1. Hi Kate! I always freeze this coffee cake ahead of time. Let it cool completely, then freeze for up to 3 months. Let it thaw on the counter and warm up, if desired, before serving.

  11. Hi! My husband detests raspberries, what other fruit could I sub?

    1. Chopped strawberries, blackberries, cranberries, chopped nuts, or even dried cranberries.

  12. Charlotte Moore says:

    This does look yummy. I am not a raspberry person and I thought strawberries before I saw you had told someone they would work.

    Thanks for all your hard work! Merry CHRISTmas and a Happy New Year!!

    1. Thanks so much, Charlotte! Wishing you a wonderful holiday 🙂

  13. Can you use a food processor to cut in the butter?

    1. Hi Lee, For the streusel topping you can use your food processor and just pulse it a few times. I do prefer to do this step by hand to be sure I’m not over working it too much!

  14. I just made this in a 9×9 pan. O M G! It’ll be very difficult to see this on my counter top each time I pass by. Sally, my dear, this is insanely delicious! Thank you; I think.

  15. I love your recipes but I failed with this one, it tasted amazing but the texture wasn’t very good, came out almost chewy… any ideas?! I followed recipe and used frozen raspberries (thawed), I was careful with the folding so can’t work out where I went wrong.

  16. I tried this coffee cake this week!! So good!!! Will definitely be a keeper recipe! Flavor combination is outstanding!!!

  17. Hi Sally
    Made this on New Year’s (happy new year!) Hands down thee best coffee cake i have ever had! The crumb is perfection and I used fresh cranberries, which paired so well with the chocolate. Thank you for this fantastic recipe!

  18. I made these as muffins. They are so good. Very easy. I froze individually those I didn’t use and they have worked great. I think next time I make these I will increase the vanilla and maybe had a splash of almond flavoring. Definitely worth making.

  19. Wow this stuff is delicious! It was amazing the day after and I might have sliced off an extra bit each time I went into the kitchen (no one saw, so it doesn’t count, right?). I love how juicy and jammy the raspberries get and the chocolate doesn’t overpower them at all. Definitely going to make this again – thanks, Sally!

  20. Loved adding this to my list of favorite coffee cakes. I chopped up my stock of dark chocolate raspberry candy bars instead of the chips, and they flew off the bake sale table. Thanks for another great recipe.

  21. Whoa. I made this using Oregon marionberries instead of raspberries and I’m mind blown. This recipe is perfect. It’s buttery, moist and has an amazing crumb.
    Not to mention, it’s also beautiful.
    I try my best to avoid altering Sally’s recipes -BUT- I forgot to buy buttermilk and only had almond milk. For anyone wondering it worked great. I’m sure the buttermilk offers a tang that the almond milk lacks but the bake and texture was spot on. Honestly if this tasted any better I’d probably eat it in one sitting so it’s probably a good thing I used a substitution.

    I’ll make again with raspberries. If you’ve tried this with dried fruit but never tried with fresh or frozen juicy berries I think you’re missing out. The moist fruit adds something you’d never be able to achieve without it.
    This is the third recipe of Sally’s I’ve made in the last two days and I’ve made over 20 of hers in all probably. I have never once been disappointed or confused. Do what she says and you won’t have a bad bake!

  22. Hello,
    Can I substitute it with Strawberry?

    1. Yes, definitely!

  23. This cake was delicious! I subbed blueberries for raspberries bc what I had on hand. I also ‘made’ buttermilk with milk and white vinegar. The cake was so fluffy I think it would’ve been better in a 13×9 to make serving/portioning easier although I may have needed to make more streusel. I also added a tsp ea of lemon and almond extracts to the cake. I used half a packet of vanilla sugar in the Streusel and a full one in the cake, decreasing the crystal sugar accordingly. Scrumptious!

  24. I have made this twice. Once with frozen Raspberries, the second with frozen wild blueberries. We liked both better without chocolate. The crumb is delicious. I added a little lemon rind to dry ingredients. I also used a little raw sugar in the streusel. It was a nice addition.

  25. Sally,
    This recipe looks amazing and I look forward to making it for my family. Unfortunately, two of us have severe celiac disease. Any suggestions for flour substitution, without ruining the recipe?

    1. Hi Micki, I haven’t tested this recipe with gluten free flour but let me know if you try it!

  26. Fabulous recipe, we love it!! I made this using up some sour cream mixed with whole milk instead and 45g less sugar but otherwise exactly the same as printed! Thanks Sally for all your notes especially the different pan sizes – my glass 11×7 dish was perfect for this. Such a great flavour 🙂

  27. Bev LeMaster says:

    I made this with blueberries and pecans. I used dark chocolate chips, but the large ones. I made it in an 8 X 8 pan. I did use buttermilk. Maybe because I changed too many things but it was terrible! The middle did not get cooked even though I cooked it 5 extra minutes. I threw it away, it was so bad.

  28. Liz Thompson says:

    Very successful recipe but a little too much dark chocolate for my family. Full disclosure: I did not weigh the ingredients – just used measuring cups and spoons. I had frozen raspberries, but after thawing they were very mushy and I think it will work much better the next time with fresh raspberries. I will also change the dark chocolate to milk chocolate and reduce the amount by 1/3. I love the success rate I’m having with your recipes, Sally. Slight differences in preference of flavors does not make this recipe any less wonderful.

  29. Any tips for making this gluten free? Thanks.

    1. I have not tested this recipe with gluten free flour but let me know if you try, Monica.

      1. Made this with gluten free flour (1/2 brown rice flour and 1/2 Bob’s GF all purpose flour) plus 1t arrowroot powder. Also used coconut sugar instead of regular. Used 11×7 pan and had a hard time figuring out the right baking time but it turned out nicely!

  30. I was wondering can I add coconut to the cake xx thanks sally. Looks delicious can’t wait to make !

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