Dark Chocolate Raspberry Coffee Cake

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

  • 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


Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing 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 pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (180g) dark chocolate chips*
  • 1 and 1/2 cups fresh or frozen (thawed) raspberries


  1. Preheat oven to 350°F (177°C). Spray 8 or 9-inch baking pan with nonstick spray. Set aside.
  2. Make the streusel first: Gently mash 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. Make cake batter: 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.


Chocolate Chips: You can use milk chocolate, white chocolate, or semi-sweet chocolate chips.

Keywords: chocolate raspberry coffee cake


  1. Where do you find such pretty raspberries? This looks so yummy! I’ve been meaning to ask you what is your favorite brand/type of chocolate chips to use?

    1. Hey Reba! I just found the raspberries at the local grocery store. They were very big and bright over the weekend! I noted in the post that I use Nestle morsels as my baking chips. I used their dark morsels for this recipe. Thank you Reba!

  2. Oh my gosh! Chocolate and raspberry anything is amazing! I love the flaked almonds on top and the struesel in the middle? I would love to try this will walnuts too!

  3. I might try this with blueberries since that’s what I have on hand. Looks amazing, Sally!! I’m a total fool for streusel, too 🙂

  4. ” I am a complete fool for any kind of streusel!” I couldnt agree more!

    This looks SUPER delicious, but let’s be honest– you really only needed to say “streusel” to get my mouth to water! 😉

  5. Family recipes are always the best. To be honest, the woman in my family are horrible cooks so there isn’t to many recipes that have gotten passed down. I am hoping to change that though. By the way, I love the looks of this cake! Another fabulous creation.

  6. Absolutely gorgeous Sally! Wow. This is so pretty and the raspberries and chocolate make me feel like it’d be a perfectly romantic breakfast for V-Day next week 😀

  7. This looks amazing Sally, I love chocolate and raspberries together! I have to admit to being a little confused when I saw the title, as I thought the cake was coffee flavoured! 🙂

  8. This looks amazing! I will definitely have to try it. I am pinning it now! I am going to try it with strawberries since my kiddos don’t care for raspberries. Hopefully it will be just as amazing! I love the idea of layering the strusel into the cake! I bet that gives it a great texture!

    1. Thanks for pinning Kimber! The buttery streusel makes each bite melt in your mouth. And yes, strawberries will work just fine. Thanks Kimber!

  9. Thank you for sharing this with us, Sally! It looks delicious. Chocolate and raspberry is one of my favorite combinations too!

  10. Raspberry and chocolate are a match made in heaven! Even better that they are in this awesome coffee cake!

  11. Raspberry, chocolate, almonds = basically the best combo ever! Why do you always have a way with making me crave sweets and wanting to get off my butt and bake some more =). These look awesome!

  12. i would so pick the raspberries off first too…this coffee cake looks oh so good. i love this kind of sweet treat to start the day…and the color of those raspberries….ahhh..wish I could make this now and enjoy.

  13. 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!!!

  14. Love coffee cake, and now that you added raspberries and chocolate to it – PERFECTION! Thanks for sharing Sally and have a fantastic weekend!

  15. I completely agree that raspberries and dark chocolate are a match made in heaven. This coffee cake looks scrumptious!

  16. Check out all that gooey melted chocolate!! I love coffee cake, and you have totally taken it to a new level my friend! I want this for breakfast and then again for dessert! 🙂

  17. Sally, this is gorgeous! I made a similar coffee cake last weekend (not for the blog) using cherries and sliced almonds, but I love the addition of the dark chocolate here. Any time I can get away eating chocolate for breakfast, I’m all over it. 🙂 Definitely trying your raspberry version next time!

  18. I am sooo making this today…I can already imagine how fluffy and yummy it will be. Can’t wait! Also, I can not get over how pretty the blue bowl is…I constantly see it in your pictures and sometimes drool over the bowl more than the cakes. Will you please share where you got it from? Thanks 🙂

    1. Hi Maarja! I hope you enjoy this coffee cake. I love it so much. I got the plate and bowl set from Anthropologie online: http://www.anthropologie.com/anthro/product/home-tabletop-dinnerware/873036.jsp

  19. What a WONDERFUL site to stumble on!!!!!!!!!!!!!!! So thrilled! Can’t wait to get to the kitchen. thanks so . LBP

    1. Hi there! Thank you so much for the sweet comment. I’m happy you like my website! Let me know if you make anything, I love hearing about it.

  20. Hey Sally,
    Made this over the weekend and it was soooooooooo good !!!
    The crumb was perfect and loved it. I changed the recipe to suit my needs
    1) Made it eggless by replacing the 1 egg by 1/4 apple sauce
    2) Had to omit the Struesel part since the kids ddint want it.
    3) Replaced Raspberries with Strawberries.
    3) Mine baked total time 57 mins and at around 40 mins when the top was done it covered it and I think that was a very good decision since the entire cake came out perfect, moist and perfect crumb.
    Planning to make it once again and this time thinking about Tutti Frutti bits inside the cake.
    What do you think about using this recipe as a plain vanilla cake ….. i can double the recipe and useit as a double layer cake with frosting ?
    I love your recipes and esp when it has only 1 egg then I get excited since i can replace with applesauce without any problems !
    ….Hey… one thing I remembered and wanted to suggest….in this recipe step # 3 on the second line where you mention to add “1/4 cup butter, milk, ” ……I read it as “buttermilk” and was almost gonna add 1/4 cup of buttermilk but whoa at the last moment i realized that i dont see any buttermilk in the ingredient list….got saved.
    Its my mistake i know …. but would request that if you could switch the words in the recipe and in your new future recipes too as any one can misinterpret just like I did !!

    – Rupa

    1. Hi Rupa! Thank you so much for the suggestion. I can change the wording around so readers in the future do not get confused. I appreciate all of your feedback and the coffee cake you made your kinds sounds wonderful. I do not suggest making this as a dessert cake. I suggest using my homemade funfetti cake recipe and doubling it for two 9 inch cake pans. Also, leave out the sprinkles. And you could use applesauce (although, I’ve never tried it before) to replace the butter. https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  21. 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 there! So funny – I increased the fruit from my mom’s recipe. And you want more fruit! I like your thinking. 🙂 Thanks for reporting back!

      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?

  22. 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.

  23. 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.

  24. Hi Pamela – So sorry this cake took a bit longer in your oven. Do you own an oven thermometer? My oven runs about 20 degrees warmer than what the dial states. so my oven thermometer is a huge help when it comes to saving recipes.

  25. Aaaah ! I am falling more and more in love with your blog Sally ! It’s amazing and the photos make me drool every single time !!
    Thanks for that 🙂

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