Chocolate Raspberry Cake

Chocolate Raspberry Cake – moist chocolate cake layered with raspberry jam, topped with raspberry cheesecake frosting and fresh red raspberries.


For the Chocolate Cake:

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons instant espresso powder (optional)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup + 2 tablespoons grapeseed or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup hot water

For the Raspberry Cheesecake Frosting:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 ½ cups unsalted butter, softened
  • ½ cup cream cheese, softened
  • ¼ cup seedless raspberry jam, or to taste
  • 2 teaspoons vanilla extract

For the Assembly:


Bake the Chocolate Cake:

  1. Preheat over to 350 degrees. Grease and flour three 8-inch cakes pans and set aside.
  2. Sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat together the oil and sugars on medium speed for 2 minutes. With the mixer on, add the eggs and vanilla. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the hot water. Mix on medium-low for no more than 30 seconds, or until combined.
  5. Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack fro 10 to 15 minutes before removing the cakes from their pans.
  6. Once completely cool, carefully slice each cake in half horizontally with a long, serrated knife.

Make the Frosting:

  1. In the bowl of an electric mixer, lightly whisk together the egg whites and sugar. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler.
  2. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl back to the stand mixer.
  3. Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature. Stop the mixer and swap the whisk for the paddle attachment.
  4. With the mixer on medium-low, add in the butter, a few tablespoons at a time, and mix until incorporated. Add in the cream cheese, raspberry jam, and vanilla.
  5. Turn the mixer up to medium-high and mix until silky smooth. If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again. For a richer color, use deep pink or red gel food coloring.

Assemble the Cake:

  1. Place a bottom layer of cake on a cake board or serving dish. Spread with about ¼ cup of raspberry jam. This layer does not need to be thick, but there should be jam across the whole layer. Use more if needed. Top the with the next layer of cake and repeat until all layers are stacked.
  2. Crumb coat and frost the cake with the Raspberry Cheesecake Frosting, reserving a small portion of the frosting for decoration. Use a decorating comb to create texture on the sides, if desired.  Using a French star tip, pipe “kisses” around the top of the cake before adding sprinkles and fresh berries.


  • Cake batter will be very thin.
  • Be sure to use softened cream cheese for the frosting, or it may be clumpy. Even better, stir up the cream cheese a bit before adding it in.