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. 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! 😀

  2. Ah, Sally, Sally, Sally… I suspect that a good part of my office may well be a little bit in love with you after I made this cake for them. Let’s just say I brought an empty pan home!

  3. 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!

  4. Ok, I *swear* I don’t have synesthesia (i,.e. “I smell words”), but reading through this delicious post I could smell the tang of baked raspberries and the sweet cocoa of dark chocolate together…and now my mouth is watering like crazy.
    Fantastic post, and I’ll try very hard to make this for Christmas morning! Thank you!

    1. I had no idea what synesthesia meant. You learn something new every day! Let me know how you enjoy the coffee cake Alicia. I can’t wait to have it again next month!

  5. 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.

  6. 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

  7. Help! I’ve made this recipe several times before without any problems (I used strawberries instead). Today it would not bake in the middle, even though I had it in the oven for an extra twenty minutes. I am using the same oven as the other times I made it. I used a glass pan, the same as before.

    I have no idea what went wrong. It is like there is a lake in the middle of the cake, so almost the whole cake seems undone. Sigh….

    Thanks for any suggestions. It was delicious when I made it last summer and I was looking forward to it again.

    1. Hi Sherry – I’m uncertain. If nothing has changed about the way you are baking the recipe and your oven, I’m confused as to how your cake would bake differently this time around. I do know that strawberries are much more moist than raspberries. That could have to do with the cake not baking as quickly this time.

      1. Thanks, Sally! I used strawberries last summer also, though. It is very odd.
        I think I may have used an aluminum pan last summer. I wonder if that makes a difference? I switched to glass because things cooked too quickly in the aluminum pan. I made the cake as a thank you for a friend, and I am sorry it didn’t come out this time. (love this recipe and it has worked out great before).
        I think I’ll make your strawberry shortcake cupcakes tomorrow for him instead. I’ve made that many times and since it uses cooked filling I shouldn’t have any problems. Thank you again for all your wonderful recipes.

    2. Hey there;
      I also had this problem! The cake wouldn’t ‘bake’ into the centre. I have never had that issue before; same dish, same oven, correct temp etc etc.
      THEN I noticed when I was going over my ingredients to check for exp dates -aha. The buttermilk had expired TWO WEEKS AGO. Eep. So I’m thinking, for me, that was the issue. I don’t know the science involved but if it had ‘broken down’ then that might have been why. I was so sad. It smelled AMAZING and the edges that were cooked thru were deeelishus.

  8. 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!

  9. 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.

  10. Aah I see.. thank you for getting back to me. I’m hoping to try the recipe out today. My stomach is growling just of the thought if it!!
    By the way I’m loving your blog. . I’m such a foodie and I also love to bake. Ive got a long list of recipes from your website that I wish to try out. Now I just need to hunt people down to help me eat it all.. which I’m sure won’t be such a big problem X

  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. I am making this tomorrow for our local farmers’ market membership meeting potluck brunch. Last year year the food was amazing and I know I have to bring my A-game. One question – the recipe states we should use slivered almonds but the photos suggest sliced. I’m leaning toward sliced for a lighter texture but thought I would check in for clarification.

    I, too, love dark chocolate and raspberry in combination so i can’t wait to try this. Your raspberry swirl rolls are also tempting me. Decision, decisions!

    1. Hi Audrey! I’m sorry. Sliced almonds. Thank you! Hope you enjoy. Love those raspberry rolls as well. I don’t think I could choose either!

      1. 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. Hi! I’m making this tonight and am excited for the yummy treat! But quick question…. in the listed ingredients for the cake you don’t list the milk, but in the directions you say to add milk… how much milk? 🙂

  14. 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!

  15. 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/

  16. Hi Sally,
    I’m looking for a recipe for the streusel coffee cake you recently had on your facebook page.. I can’t seem to find it through the search! I believe it was a coffee cake with a layer of streusel throughout, and no fruit. The little blurb mentioned how the cake is always gone quickly. I’m almost positive it was you that posted.. fingers crossed 🙂
    If you can, please help.. Thanks!!
    PS I love your blog and recipes… this is my first time commenting but I’m an avid follower 🙂

    1. Hmm. Is it either of these?


      1. Yes!! It was the banana chocolate chip crumb cake. My mistake abt the no fruit. Thanks for your response 🙂

  17. 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!

  18. 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 ❤️

  19. Hi!! I want to make this but don’t have the right size pan. Do you think it would work in an 11 x 7 baking dish?

  20. 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.

  21. 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…. 🙂

  22. UGH! Just made this with my daughter and she MOVED the egg at some point which resulted in the egg NOT getting in to the cake. All else is there in the oven baking together as we speak. How much of a disaster am I in for?

  23. 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? 🙁

  24. Does mixing  the flour with electric mixer makes the cake denser..n if i can use the normal method of cutting n folding the flour after i have creamed the butter n sugar 🙂

  25. 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.

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