This chocolate raspberry cake features moist, fudgy chocolate layers filled with a homemade raspberry compote made from real berries and finished with a creamy chocolate frosting. Elegant in appearance and mature in flavor, it’s a wonderful choice for special occasions. 
If you enjoy a rich chocolate cake but want something a bit more refined, this chocolate raspberry cake is ideal. The deep, chocolatey cake layers balance beautifully with the bright raspberry filling, while the chocolate frosting brings everything together. Because the filling between layers is a tart-sweet raspberry compote rather than extra frosting, the cake tastes rich without being overly sweet.
For the Chocolate Cake
The cake layers use a classic double-chocolate style batter adapted from a well-known Hershey’s-style recipe. Using oil keeps the cake soft and tender for days, and buttermilk produces a delicate crumb. Hot coffee or boiling water is added to help the cocoa bloom, intensifying the chocolate flavor.
Key tips for success:
- Measure ingredients accurately.
- Sift cocoa powder if it’s lumpy.
- Bring eggs and buttermilk to room temperature before starting.
For the Raspberry Filling
The filling is a simple raspberry compote made with raspberries, sugar, lemon juice and a touch of cornstarch. Dissolve the cornstarch in the lemon juice first, then cook the berries with the sugar and dissolved cornstarch until the mixture reduces and thickens. You want it to be noticeably thick and slow to pour—thicker than cream but not as dense as a nut butter. It will firm up a bit more as it cools.
Frosting & Assembly
The frosting is a classic cocoa-based chocolate buttercream: simple, creamy and delicious. If you prefer a different flavor, a raspberry buttercream would also be a good match.
Before assembling, level any domed cake tops with a serrated knife once the layers are fully cool so the layers stack evenly. Cake strips can be used when baking to prevent doming.
To assemble: place one cake layer bottom-side up on your serving plate. Pipe or spread a ring of chocolate frosting around the edge to form a barrier, then spoon half of the cooled raspberry compote into the center. The frosting border helps prevent the filling from oozing out. Add the second layer (bottom-side up), repeat the border and filling, then add the final layer and frost the top and sides. If crumbs appear while frosting, apply a thin crumb coat first, chill briefly, then finish with a second swirled coat of frosting. 
Pan Sizes
This version was baked in three 8-inch sandwich pans and took about 22 minutes at 350°F (180°C). Alternatives:
- Two 8-inch round pans with taller sides (at least 2 in / 5 cm): 25–30 minutes.
- Two 9-inch round pans: about 25 minutes.
If you bake in two pans you can make a two-layer cake or slice each cooled layer in half for four layers. Note that four layers from 9-inch pans will be very thin and harder to work with.
Make-Ahead Tips
Make the cake layers and raspberry filling the day before serving. Wrap cooled cake layers tightly and keep them at room temperature. Store the cooled compote in an airtight container in the refrigerator. Make the frosting and assemble the cake on the day you plan to serve it.
If you like the combination of chocolate and raspberries, try other desserts that pair these flavors, such as raspberry brownies or sandwich cookies with a raspberry filling.
Chocolate Raspberry Cake
Equipment
- 3 8-inch round cake pans
Ingredients
Chocolate Cake
- 1 3/4 cup all-purpose flour (219 g)
- 1 cup cocoa powder (90 g)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar (400 g)
- 1/2 cup canola or vegetable oil (120 ml)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk (240 ml) (see notes for substitution)
- 2/3 cup hot coffee or boiling water (160 ml)
Raspberry Filling
- 1 tbsp cornstarch
- 1 tbsp lemon juice (fresh)
- 3 cups raspberries (375 g), fresh or frozen
- 1/4 cup granulated sugar (50 g)
Chocolate Frosting
- 1 cup unsalted butter (226 g), softened
- 3–4 cups powdered sugar (330–440 g)
- 2/3 cup cocoa powder (60 g)
- 1 tsp vanilla extract
- 1/4 tsp salt, to taste
- 3–4 tbsp whipping cream or milk (45–60 ml)
Instructions
Chocolate Cake
- Preheat oven to 350°F (180°C). Line pans with parchment and grease the sides.
- Whisk together flour, cocoa, baking soda, baking powder, salt and sugar. Sift cocoa if lumpy.
- In another bowl whisk oil, vanilla and eggs until combined, then add buttermilk.
- Whisk wet ingredients into dry mixture until combined; a mixer on low is fine.
- Stir in hot coffee or boiling water carefully—the batter will be thin.
- Divide batter evenly among prepared pans and bake 22–25 minutes, or until a toothpick comes out clean.
- Cool in pans 15 minutes, then invert onto a rack to cool completely.
Raspberry Compote
- Whisk cornstarch into lemon juice until dissolved.
- Combine berries, sugar and the dissolved cornstarch in a small saucepan over low–medium heat and bring to a gentle boil.
- Simmer, stirring occasionally, until the mixture reduces by about half and thickens. Cool completely.
- Store in an airtight container in the refrigerator until ready to use.
Chocolate Frosting
- Beat the butter until creamy.
- Add 2 cups powdered sugar on low speed until combined.
- Sift in cocoa, add salt and vanilla, and beat to incorporate.
- Gradually add remaining powdered sugar 1/2 cup at a time, alternating with 1–2 tablespoons cream, until desired thickness. Frosting should be slightly thinner than peanut butter.
Assembling the Cake
- Make sure cake layers and raspberry filling are completely cool.
- Level domed cake tops with a serrated knife if needed.
- Place one layer on the serving plate bottom-side up. Pipe or spread a ring of chocolate frosting around the edge, then fill the center with half the compote.
- Top with the second layer bottom-side up and repeat the border and filling with the remaining compote.
- Place the final layer on top and frost the sides and top with the chocolate frosting. Use a crumb coat if needed, then finish with a second decorative coat.
Notes
- Pan sizes: Three 8-inch pans: 22–25 minutes; two 8-inch pans with higher sides: 25–30 minutes; two 9-inch pans: 22–26 minutes.
- Buttermilk substitute: Add 1 tbsp lemon juice to a measuring cup, fill to 1 cup with 1% or 2% milk, stir and let sit 5 minutes.
- Hot coffee/water: Use freshly brewed coffee, boiling water, or 2 tsp instant espresso dissolved in boiling water for extra depth.
- Raspberries: Fresh or frozen both work. If using frozen, you may need a bit more cornstarch (about 2 tbsp) to thicken the compote.
- Make-ahead: Bake and cool cake layers and prepare compote the day before. Store cake layers wrapped at room temperature and compote refrigerated. Make frosting and assemble on serving day.
- Nutrition: Values are estimates per slice when divided into 12 pieces and assuming all frosting is used.