Chocolate and raspberries are one of those pairings that never go out of style. This cake brings the two together in a way that feels special without being fussy. You get a tender chocolate sponge, a light vanilla cream filling, and a bright layer of raspberry jam to tie it all together.
It’s the kind of dessert you can make for a casual dinner and still feel proud to serve at a celebration. If you can stir and stack, you can make this cake—and it looks as good as it tastes.
What Makes This Special
This cake is all about balance. The chocolate layers are moist and not too sweet, so the raspberry stands out and the cream filling doesn’t overwhelm.
The recipe uses everyday pantry ingredients and a simple oil-based batter, which keeps the cake soft for days. The filling is a quick, whipped cream cheese mixture that’s stable enough to slice cleanly, without being heavy. And because the raspberry comes from jam and fresh berries, you get real fruit flavor without extra steps.
- Beginner-friendly: No tricky techniques, no fancy equipment.
- Make-ahead friendly: Components can be prepped the day before and assembled later.
- Flexible: Works with frozen raspberries, different jams, or even cupcakes.
- Balanced sweetness: The tangy berries and light cream keep the chocolate in check.
What You’ll Need
- For the chocolate cake:
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ cups (300 g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp fine salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (120 ml) neutral oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee or hot water
- For the cream filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- For the raspberry layer and topping:
- ½ cup (160 g) seedless raspberry jam (or use regular and warm/strain if you prefer seedless)
- 1–1½ cups fresh raspberries (or thawed and well-drained frozen berries)
- Optional: 2 oz (55 g) dark chocolate for shaving or a light drizzle
- Optional: powdered sugar for dusting
- Equipment:
- Two 8-inch (20 cm) round cake pans
- Electric mixer (hand or stand)
- Mixing bowls, spatula, parchment paper
Step-by-Step Instructions
- Prep the pans and oven. Heat oven to 350°F (175°C).
Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
- Mix the dry ingredients. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until no streaks remain.
- Add the wet ingredients (except the hot liquid). Whisk in eggs, buttermilk, oil, and vanilla until mostly smooth. The batter will be thick at this point.
- Pour in the hot coffee or water. Slowly stream in the hot liquid while whisking. The batter will become thin and glossy—this is what makes the cake moist.
- Bake. Divide batter evenly between pans.
Bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Cool completely. Let cakes rest 10 minutes in pans, then turn out onto a rack. Peel off parchment and cool fully before filling.
- Make the cream filling. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold cream to soft peaks, then gently fold it into the cream cheese mixture until fluffy and spreadable.
- Prep the raspberry layer. Stir the raspberry jam until spreadable.
If it’s firm, warm it for 10–15 seconds. Pat fresh raspberries dry with a paper towel so they don’t weep into the filling.
- Assemble. Place one cake layer on a plate. Spread a thin layer of jam over it, leaving a ½-inch border.
Dollop cream filling over the jam and spread evenly. Arrange raspberries over the cream, pressing them gently. Top with the second cake layer.
- Finish the top. Dust with powdered sugar or shave a little dark chocolate over the surface.
You can also warm a bit of jam and drizzle it lightly for shine.
- Set before slicing. Chill the assembled cake 30–45 minutes so the filling firms up. Slice with a sharp, thin knife, wiping between cuts.
Storage Instructions
- Refrigerate: Because of the cream filling, keep the cake covered and chilled for up to 3 days.
- Freezing: Freeze cake layers (unfilled) well-wrapped for up to 2 months. Thaw in the fridge, then fill and assemble.
- Leftover slices: Wrap or cover airtight to prevent the cream from picking up fridge odors.
Let sit at room temperature 15–20 minutes before serving for best texture.
Why This is Good for You
This cake isn’t health food, but it makes a smart trade-off: strong flavors, reasonable sweetness, and fresh fruit. The cocoa brings natural antioxidants and deep flavor, so you don’t need a heavy frosting. Raspberries add fiber, color, and brightness without loads of extra sugar.
And the whipped cream cheese filling gives you a creamy layer with less sugar than most buttercreams.
Pitfalls to Watch Out For
- Overbaking: These layers are thin and bake fast. Check at 25 minutes to avoid drying them out.
- Warm cakes + cream filling: If the cakes are even a little warm, the filling can melt and slide. Cool completely first.
- Watery berries: Frozen raspberries must be thawed and drained well.
Extra moisture can make the filling soupy.
- Uneven layers: Weigh or eyeball the batter between pans so they bake evenly and stack neatly.
- Too much jam at the edges: Keep a small border so the filling doesn’t ooze when you place the top layer.
Variations You Can Try
- Chocolate Ganache Drip: Pour a thin ring of ganache around the top edge and let it drip for a bakery-style finish.
- Almond Twist: Add ½ tsp almond extract to the batter and sprinkle toasted sliced almonds on top.
- Black Forest Vibes: Swap raspberry jam for cherry preserves and add a splash of kirsch to the cream.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend and check labels on cocoa and jam.
- Cupcake Format: Bake as cupcakes (about 18–22 minutes). Core each cupcake and fill with cream and jam before topping.
- Extra-Raspberry: Brush the cake layers with a raspberry simple syrup for more fruit intensity.
Explore more irresistible cake recipes you won’t want to miss:
FAQ
Can I make the cake without buttermilk?
Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes, and use in place of buttermilk.
The acidity helps the cake rise and stay tender.
What if I don’t have two cake pans?
Bake the batter in one 9×13-inch pan for 28–34 minutes and serve as a sheet cake. Spread jam and cream on top and finish with raspberries.
Do I have to use coffee in the batter?
No. Hot water works fine.
Coffee deepens the chocolate flavor without making it taste like coffee, but it’s optional.
How do I keep the filling from squishing out?
Pipe or spread a thin “dam” of cream around the edge before filling the center. Also, chill the assembled cake for at least 30 minutes before slicing.
Can I use whipped cream only for the filling?
You can, but it’s less stable. The cream cheese adds structure, so the cake slices cleaner and holds up longer in the fridge.
My jam is too sweet.
What can I do?
Stir in a teaspoon or two of lemon juice and a pinch of salt. It brightens the flavor and cuts the sweetness.
How do I get flat cake layers without trimming?
Use baking strips around the pans or lower the oven temperature to 340°F (171°C) and bake a bit longer. This encourages even rising.
Can I make the components ahead?
Yes.
Bake the layers a day in advance and wrap well. Make the cream filling up to 24 hours ahead and store covered in the fridge. Assemble within a few hours of serving.
Final Thoughts
Easy Chocolate Raspberry Cake with Cream Filling delivers bakery-worthy flavor without the stress.
The steps are simple, the ingredients are familiar, and the payoff is a moist, chocolatey cake with a bright, creamy center. Whether you’re baking for a birthday, a dinner party, or just because, this recipe gives you a reliable, delicious result. Keep it classic or try a variation—either way, you’ll have a cake that disappears fast.
Easy Chocolate Raspberry Cake with Cream Filling - A Simple, Crowd-Pleasing Dessert
Ingredients
- For the chocolate cake: 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ cups (300 g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp fine salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (120 ml) neutral oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee or hot water
- For the cream filling: 8 oz (225 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- For the raspberry layer and topping: ½ cup (160 g) seedless raspberry jam (or use regular and warm/strain if you prefer seedless)
- 1–1½ cups fresh raspberries (or thawed and well-drained frozen berries)
- Optional: 2 oz (55 g) dark chocolate for shaving or a light drizzle
- Optional: powdered sugar for dusting
- Equipment: Two 8-inch (20 cm) round cake pans
- Electric mixer (hand or stand)
- Mixing bowls, spatula, parchment paper
Instructions
- Prep the pans and oven. Heat oven to 350°F (175°C).Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
- Mix the dry ingredients. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until no streaks remain.
- Add the wet ingredients (except the hot liquid). Whisk in eggs, buttermilk, oil, and vanilla until mostly smooth. The batter will be thick at this point.
- Pour in the hot coffee or water. Slowly stream in the hot liquid while whisking. The batter will become thin and glossy—this is what makes the cake moist.
- Bake. Divide batter evenly between pans.Bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Cool completely. Let cakes rest 10 minutes in pans, then turn out onto a rack. Peel off parchment and cool fully before filling.
- Make the cream filling. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold cream to soft peaks, then gently fold it into the cream cheese mixture until fluffy and spreadable.
- Prep the raspberry layer. Stir the raspberry jam until spreadable.If it’s firm, warm it for 10–15 seconds. Pat fresh raspberries dry with a paper towel so they don’t weep into the filling.
- Assemble. Place one cake layer on a plate. Spread a thin layer of jam over it, leaving a ½-inch border.Dollop cream filling over the jam and spread evenly. Arrange raspberries over the cream, pressing them gently. Top with the second cake layer.
- Finish the top. Dust with powdered sugar or shave a little dark chocolate over the surface.You can also warm a bit of jam and drizzle it lightly for shine.
- Set before slicing. Chill the assembled cake 30–45 minutes so the filling firms up. Slice with a sharp, thin knife, wiping between cuts.