Raspberries and Chocolate Cream Cake Recipe

Raspberry Chocolate Cream Cake

Moist chocolate cake layers soaked in syrup, layered in raspberry compote and cream. Frosted with whipped fresh cream, and topped with fresh raspberries. Chopped dark chocolate complete the cake. This was one of my sister's favorite cake combinations. She always used strawberries. 

Serves 6

Cake ingredients: 

  • 1 and 1/2 cup AP flour
  • 3/4 cup cocoa powder
  • 1 and 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp instant coffee powder
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 1 tsp vinegar
  • 2 eggs, at room temperature
  • 1/2 cup vegetable or canola oil
  • 1 tsp vanilla 


  1. Preheat oven to 350 degree F. Grease, flour dust and line two 6-inch round baking pans with parchment paper. You may also use one tall pan and then cut the cake in two layers. 
  2. Sift all the dry ingredients except sugar and coffee powder in a large bowl. 
  3. In a mixing bowl, whisk sugar, eggs and vanilla until light and fluffy. To this add buttermilk, warm water, oil, vinegar, and coffee powder. Whisk for a minute until well combined. 
  4. Pour this into the flour mixture and gently mixing it with a spatula. Once the mixture is well combined, divide it into the two baking pans. 
  5. Bake until toothpick inserted in the center comes out clean, 24-26 minutes. Let the cakes cool in pans on a wire rack. Once cooled, gently flip and remove the parchment paper.
Raspberry Chocolate Cream Cake

For the filling and frosting:
  • 2 cups heavy whipping cream/fresh cream
  • 3 Tbsp. icing sugar
  • 1 tsp vanilla
  • Fresh fruits of your choice: strawberries, or raspberries
  • 1/2 cup Raspberry compote/jam or jelly
  • 1 dark chocolate bar, cut into bits
  • Simple syrup (1 cup sugar and 1 cup water)


  1. Whip chilled cream in a beater or stand mixer for 6 to 8 minutes until it starts to form soft peaks. ( If you live in a humid area, place cream over a bowl of ice and water. This will keep the cream chill and not turn into butter.) Gradually add vanilla and icing sugar to incorporate. Do not over whip. Chill it in the fridge until ready to use.
  2. Prepare simple syrup by warming 1 cup water, 1 cup sugar together. Let it cool.
  3. Place the base layer on a board or clean plate. Sprinkle half of the simple syrup on top of the first cake. Add a layer or compote or berry jelly. Top it with prepped and chilled whipped cream. 
  4. Place the second cake layer over it. Soak it with remaining simple syrup. Cover the cake with whipped cream. Decorate with fresh berries and chopped chocolate. Chill overnight for best taste. Enjoy!
Raspberry Chocolate Cream Cake