There is a specific kind of joy that comes from the raspberry patch in late summer. It’s the prickly vines snagging your sleeves and the deep, ruby-red stains on your fingertips that tell the story of a good harvest. I remember my grandmother insisting that the best berries were the ones hidden deep in the brambles, warmed by the sun until they were almost bursting. That distinct, tart sweetness is the heartbeat of this cake, cutting through the richness of dark chocolate in a way that feels both grounded and luxurious.
This recipe is a celebration of that contrast. We start with moist, tender chocolate cake layers that rely on a simple farmhouse pantry staple—hot coffee—to bloom the cocoa. Filled with a bright, homemade raspberry filling and cloaked in a rustic chocolate raspberry buttercream, it is an honest, flavorful dessert that looks as beautiful as it tastes. It doesn’t need to be perfect; the beauty lies in the natural colors and the incredible depth of flavor.
A Celebration of Dark Chocolate and Bright Fruit
There is something deeply satisfying about the pairing of dark chocolate and tart fruit. It’s a combination that feels timeless, like a sturdy farmhouse table that has seen generations of family dinners. You will love this recipe because it balances those flavors perfectly—the cake is not overly sweet, allowing the sharpness of the raspberries to shine through.
Beyond the flavor, the texture here is truly special. The buttermilk and oil ensure the crumb stays incredibly moist for days, while the raspberry filling adds a jammy, luscious element between the layers. It’s a cake that feels special enough for a birthday but rustic enough to serve after a Sunday roast.
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Chocolate Raspberry Cake
- Total Time: 1 hour 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This exquisite three-layer chocolate cake features a moist, dark crumb infused with hot coffee and layered with a vibrant, homemade raspberry filling. Finished with a rustic chocolate-raspberry buttercream, it offers a sophisticated balance of deep cocoa and tart fruit perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup hot coffee
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups fresh or frozen raspberries
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 2–4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans, lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugars, dark cocoa, baking soda, and salt.
- Mix in the oil, melted butter, eggs, vanilla, and buttermilk until just combined, then carefully stir in the hot coffee until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 24–25 minutes or until a toothpick inserted in the center comes out with few moist crumbs.
- Allow cakes to cool in pans for 15 minutes before transferring to a wire rack to cool completely.
- To make the filling, whisk sugar and cornstarch in a saucepan, then stir in raspberries, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture bubbles and thickens enough to leave a trail with a spatula; let cool to room temperature.
- For the frosting, beat softened butter until smooth, then gradually mix in powdered sugar, cocoa powder, salt, 1/3 cup of the raspberry filling, and heavy cream as needed for consistency.
- Assemble by placing one cake layer on a plate, spreading a thin layer of frosting, and piping a frosting dam around the edge to hold the raspberry filling.
- Repeat the layering process and finish by frosting the exterior of the cake with rustic swirls.
Notes
To ensure your cake layers don’t slide, make sure the raspberry filling is completely chilled—ideally made a day in advance—before assembly. If you prefer a smoother texture in the filling, you can strain the raspberry mixture through a fine-mesh sieve to remove the seeds after cooking. For the best frosting results, use a high-quality dark cocoa powder to match the intensity of the cake layers.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Gathering Your Farmhouse Pantry
To make this cake, we rely on ingredients that prioritize flavor and moisture. Here is what you will need to bring this rustic beauty together:
- Fresh or Frozen Raspberries: I prefer fresh when they are in season for that vibrant pop, but frozen berries work wonderfully for the filling year-round. They break down into a gorgeous, thick sauce.
- Dark Cocoa Powder: For the cake layers, a good dark cocoa provides that earthy, deep chocolate foundation. It reacts with the baking soda for a tender crumb.
- Buttermilk: A baking essential in my kitchen. It adds a subtle tang and tenderizes the gluten, ensuring the cake is soft rather than tough.
- Hot Coffee: This is the secret to a robust chocolate flavor. The heat blooms the cocoa, releasing its full potential. You won’t taste the coffee, just a richer chocolate.
- Unsalted Butter: We use melted butter in the cake for flavor and softened butter in the frosting for that creamy, whipped texture.
- Cornstarch: This thickens our raspberry filling so it stays nestled between the layers without leaking out.
Baking the Perfect Rustic Cake
Step 1: Prepare the Chocolate Layers
Start by preheating your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper, then grease and flour the sides. In a large bowl, whisk together your flour, sugars, dark cocoa, baking soda, and salt. Pour in the oil, melted butter, eggs, vanilla, and buttermilk. Stir until combined. carefully mix in the hot coffee last—the batter will be thin, but that is exactly how it should be to bake up moist.
Step 2: Bake and Cool
Divide the batter evenly among your pans. Bake for 24–25 minutes, or until a toothpick comes out with just a few moist crumbs. Let them cool in the pans for about 15 minutes before turning them out onto a wire rack. It is crucial to let them cool completely; warm cake will melt your frosting and cause the layers to slide.
Step 3: Make the Raspberry Filling
While the cakes cool, combine sugar and cornstarch in a saucepan. Stir in the raspberries, water, and lemon juice. Heat over medium, stirring constantly. The berries will release their juices and the mixture will bubble. Cook for about 2 minutes after bubbling until it thickens enough to leave a trail when you pull your spatula through it. Let this cool completely to room temperature.
Step 4: Whip the Frosting
Beat the softened butter until smooth. gradually add the powdered sugar, cocoa powder, and salt. Once combined, mix in about 1/3 cup of your cooled raspberry filling. This gives the frosting a natural pink-tinged chocolate hue and incredible flavor. Add heavy cream a tablespoon at a time until you reach a spreadable consistency.
Step 5: Assemble the Cake
Place your first cake layer on a plate. Spread a thin layer of frosting, then pipe a “dam” of frosting around the edge to hold the filling in. Spread half the raspberry filling inside the dam. Repeat with the second layer. Top with the final cake layer and frost the outside rustically. I like to leave swirl marks visible—it shows the hand of the baker.
Christine’s Farmhouse Baking Secrets
- Room Temperature Ingredients: Always let your buttermilk and eggs come to room temperature. This helps the batter emulsify properly, leading to a more uniform crumb. If you’re in a pinch, set the eggs in warm water for a few minutes.
- The Dam Method: When using a soft filling like fruit compote or curd, piping a ring of stiff buttercream around the edge of the cake layer is essential. It acts as a barrier, preventing the filling from leaking out the sides. For more practice with sturdy chocolate cakes, try my old-fashioned chocolate cake which uses a similar technique.
- Don’t Rush the Cool: The raspberry filling must be completely cool before you assemble the cake. If it’s even slightly warm, it will melt the butter in your frosting dam, and your layers might slide. I often make the filling the day before and keep it in the fridge.
Seasonal Swaps from the Pantry
- Blackberry Chocolate Cake: If your briar patch is full of blackberries instead, swap them in 1:1 for the raspberries. They have a deeper, wine-like flavor that pairs beautifully with the dark cocoa.
- Coffee Infusion: For a mocha twist, increase the strength of the coffee used in the batter and add a teaspoon of espresso powder to the frosting.
- Simple Ganache: If you find buttercream too sweet, you can skip it and cover the cake in a simple chocolate ganache. It’s a technique I love using on my chocolate fruit cake for a lighter finish.
- Cupcakes: This batter makes wonderful cupcakes. Bake them for 18-20 minutes and core the centers to fill with the raspberry mixture.
Bringing It to the Table
I believe a cake like this speaks for itself. You don’t need elaborate decorations. Serve generous slices on simple white ceramic plates to let the dark cake and red filling pop. A fresh raspberry placed on top of each slice adds a lovely hint of what’s inside.
If you want to add a little something extra, a dollop of softly whipped cream cuts through the richness of the chocolate. Coffee is the natural partner for this dessert; a hot cup of dark roast echoes the coffee notes in the cake batter perfectly. For a more decadent dessert table, you might pair this with my chocolate fudge cake to offer guests a variety of textures.
Simple Pleasures, Shared
Baking this chocolate raspberry cake is a reminder that the best desserts often come from simple, natural ingredients. It’s about letting the tartness of the fruit and the bitterness of the cocoa work together in harmony. Whether you are baking for a special occasion or just to use up the last of the summer berries, I hope this recipe brings a little farmhouse warmth to your kitchen.
If you enjoyed this combination, you might also love the lighter profile of our raspberry white chocolate cake. And for those who enjoy exploring different methods, I’ve also seen a lovely version of this pairing over at Sugar Spun Run that’s worth a look.
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