If you love the irresistible combo of rich chocolate and tangy raspberries, then this Chocolate Raspberry Layer Cake with Raspberry Frosting and Chocolate Ganache Drip Recipe is about to become your new favorite indulgence. Layers of moist chocolate cake are perfectly balanced by luscious raspberry frosting and crowned with a glossy chocolate ganache drip that’s as stunning as it is delicious. It’s a showstopper that tastes just as amazing as it looks, perfect for celebrations or anytime you want to treat yourself and loved ones to something truly special.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that you likely already have on hand or can easily find. Each item plays a key role in creating the perfect texture, flavor, and look of this cake—from the rich cocoa that forms the base to the fresh raspberries that highlight the frosting’s tangy brightness.
- Hot water: Activates the cocoa powder to deepen the chocolate flavor and ensure moist cake layers.
- Unsweetened natural cocoa powder: Gives the cake its rich, authentic chocolate taste without overpowering sweetness.
- Cake flour: Creates a lighter, tender crumb that melts in your mouth.
- Light brown sugar: Adds a subtle molasses note and moisture.
- Granulated sugar: Balances sweetness and helps with the cake’s tender structure.
- Baking soda and baking powder: Work together to provide the ideal rise and texture.
- Salt: Enhances all the flavors and rounds out the sweetness.
- Espresso powder: Elevates the chocolate with a slight coffee depth without tasting like coffee.
- Full-fat sour cream: Adds moisture and a slight tang for richness and softness.
- Milk: Ensures a smooth batter and tender crumb.
- Large eggs: Bind ingredients together and give structure.
- Vegetable oil: Keeps the cake ultra moist and tender.
- Vanilla extract: Adds warmth and enhances the other flavors.
- Salted butter: For creamy frosting with subtle salt to balance sweetness.
- Powdered sugar: Sweetens and smooths the frosting texture.
- Freeze-dried raspberries: Intensify fresh raspberry flavor in the frosting without adding moisture.
- Raspberry preserves: Provides natural fruit sweetness and texture to the frosting and filling.
- Full-fat cream cheese: Gives the frosting a tangy creaminess that complements the chocolate perfectly.
- Semi-sweet chocolate: The base for the luscious ganache drip.
- Heavy cream: Blends with melted chocolate to make the smooth ganache.
- Vegetable oil (for ganache): Adds shine and improves drip consistency.
- Fresh raspberries: Perfect for decorating and adding fresh burst on top.
- Mini chocolate chips: Optional decoration to boost chocolatey appeal.
How to Make Chocolate Raspberry Layer Cake with Raspberry Frosting and Chocolate Ganache Drip Recipe
Step 1: Prepare the Chocolate Cake Batter
Start by whisking hot water with your cocoa powder. This activation step really unlocks the deep chocolate flavor we love. Then in a large bowl, mix your dry ingredients—cake flour, sugars, baking soda, baking powder, salt, and espresso powder—to ensure even distribution. Next, combine wet ingredients: sour cream, milk, eggs, vegetable oil, and vanilla. Slowly mix the dry into the wet, then stir in the cocoa mixture until your batter is smooth and luscious. This batter will produce the moist, tender cake layers we’re aiming for.
Step 2: Bake the Cake Layers
Divide the batter evenly between your greased and floured cake pans. Bake in a preheated oven until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before moving on. Patience here is key to avoid frosting melting and to ensure clean layers when assembling.
Step 3: Make the Raspberry Frosting
Beat softened salted butter until creamy before gradually adding powdered sugar. Alternate adding milk, vanilla, salt, freeze-dried raspberry powder, raspberry preserves, and full-fat cream cheese. The result is a frosting that’s tangy, creamy, and bursting with raspberry flavor, perfectly balancing the rich cake.
Step 4: Assemble the Cake Layers
Start layering your cake with a generous spread of raspberry frosting between each layer. Add an extra brush of raspberry preserves inside to amp up the berry punch. Once stacked, apply a thin crumb coat of frosting all around and chill to set. This helps create a smooth base for the stunning ganache drip.
Step 5: Prepare and Apply the Chocolate Ganache Drip
Warm heavy cream and vegetable oil, then pour over semi-sweet chocolate, stirring until silky and glossy. Let the ganache cool slightly but not harden. Pour gently over the chilled cake, encouraging the ganache to drip beautifully down the sides. This glossy finish adds a decadent touch and contrasts perfectly with the raspberry frosting.
Step 6: Decorate
Pipe additional frosting swirls around the top edge, then garnish with fresh raspberries and mini chocolate chips. These finishing touches make the cake as delightful to look at as it is to eat.
How to Serve Chocolate Raspberry Layer Cake with Raspberry Frosting and Chocolate Ganache Drip Recipe
Garnishes
Fresh raspberries are the obvious star garnish here. They add a juicy burst and a pop of color. You can also sprinkle freeze-dried raspberry powder over the ganache for a subtle pink dusting. Mini chocolate chips can be scattered or nestled into frosting swirls to amp up texture and chocolate flavor.
Side Dishes
This cake pairs beautifully with lighter accompaniments. Serve alongside a simple fresh berry salad to echo the raspberry notes or a scoop of vanilla ice cream that complements the chocolate without overpowering. A glass of red wine or raspberry-infused tea can also elevate the experience.
Creative Ways to Present
For a special occasion, try individual mini versions of this cake in clear cups, layering cake, frosting, and ganache for a visually appealing treat. Alternatively, dust edible glitter or place a single raspberry atop each slice for an elegant touch. No matter how you serve it, presentation will wow your guests as much as the flavor.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store in the refrigerator. The frosting and ganache will hold up well for up to 4 days, although the cake is so delicious, it never seems to last that long!
Freezing
You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to maintain texture and flavor integrity.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer to warm a slice slightly, pop it in the microwave for 10 to 15 seconds. This brings the ganache and frosting to a soft, luscious texture without melting the whole cake.
FAQs
Can I use fresh raspberries instead of freeze-dried raspberry powder in the frosting?
Fresh raspberries add moisture, which can affect the frosting’s consistency. Freeze-dried raspberry powder delivers concentrated flavor without making the frosting runny, so it’s best to stick to the powder for a smooth, spreadable texture.
What if I don’t have cake flour? Can I substitute all-purpose flour?
You can use all-purpose flour, but for best results, remove 2 tablespoons per cup of flour and replace with cornstarch. This mimic the lower protein content of cake flour and helps keep the cake tender.
How do I prevent the ganache drip from sliding off the cake?
Make sure the cake has been chilled thoroughly before adding the ganache. Also, let the ganache cool slightly to thicken before pouring so it drips more slowly and stays in place. Using vegetable oil in the ganache adds shine and slightly thickens it as well.
Is there a way to make this recipe dairy-free?
Yes! Use dairy-free sour cream, butter substitutes, and cream cheese alternatives. Opt for vegan chocolate and non-dairy milk to keep the recipe aligned with your dietary needs without compromising flavor.
Can I prepare this cake a day in advance?
Absolutely! In fact, the flavors meld beautifully when made ahead. Assemble and frost the cake, then keep it chilled. Add the ganache drip and final decorations shortly before serving for the freshest look.
Final Thoughts
This Chocolate Raspberry Layer Cake with Raspberry Frosting and Chocolate Ganache Drip Recipe is truly a celebration in every bite. It’s one of those desserts that brings people together, sparking joy and smiles with its perfect balance of chocolate depth and bright raspberry notes. I can’t wait for you to make it your own and share it with your favorite people—it’s guaranteed to become a cherished classic in your recipe collection!
Print
Chocolate Raspberry Layer Cake with Raspberry Frosting and Chocolate Ganache Drip Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a tangy raspberry frosting and a luxurious chocolate ganache drip. Perfectly balanced with fresh raspberries and mini chocolate chips for an elegant finish, this cake is an impressive dessert for any celebration.
Ingredients
Cake
- 1 cup hot water
- 3/4 cup unsweetened natural cocoa powder
- 2 1/3 cups cake flour
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp espresso powder
- 1 cup full-fat sour cream
- 1/2 cup milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Raspberry Frosting
- 3/4 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp freeze-dried raspberries, crushed into powder
- 1/4 cup raspberry preserves
- 8 oz full-fat cream cheese, softened
Chocolate Ganache Drip
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp vegetable oil
Decoration
- Fresh raspberries (about 1 cup)
- Mini chocolate chips (1/4 cup)
Instructions
- Prepare the Chocolate Cake batter: In a large bowl, combine the hot water and cocoa powder, whisking until smooth. In a separate bowl, sift together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Gradually add the dry ingredients to the cocoa mixture, then mix in sour cream, milk, eggs, vegetable oil, and vanilla extract until the batter is smooth and well combined.
- Bake the Cake Layers: Divide the batter evenly between prepared cake pans (greased and lined). Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool completely in their pans before transferring to a wire rack.
- Make the Raspberry Frosting: In a mixing bowl, cream the softened salted butter until light and fluffy. Gradually add powdered sugar, mixing on low speed, then add milk, vanilla extract, salt, and raspberry powder made from crushed freeze-dried raspberries. Beat in raspberry preserves and softened cream cheese until the frosting is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of raspberry frosting, followed by a thin layer of raspberry preserves. Repeat with the second layer. Chill the assembled cake in the refrigerator for at least 30 minutes to firm up before applying the ganache drip.
- Prepare the Chocolate Ganache Drip: Heat the heavy cream until just simmering, then pour over chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in vegetable oil to thin the ganache for dripping. Let it cool slightly, then drizzle over the chilled cake, allowing it to drip down the sides naturally.
- Decorate the Cake: Using any remaining raspberry frosting, pipe swirls onto the top of the cake. Garnish with fresh raspberries and mini chocolate chips for a beautiful, festive presentation.
Notes
- Ensure cake layers are completely cool before frosting to prevent melting.
- You can prepare the cake layers a day ahead and refrigerate them wrapped in plastic wrap.
- If you don’t have espresso powder, instant coffee granules work as a substitute.
- Freeze-dried raspberries add a concentrated raspberry flavor without extra moisture.
- For best results, chill the ganache briefly before applying to avoid it running too much.
