Chocolate Raspberry Layer Cake

Layers of moist chocolate cake, chocolate cream cheese frosting and tangy raspberry jam, topped with fresh raspberries and easter eggs

With Easter coming up, so does all the chocolate! If you're looking for a fun baking project over the Easter long weekend, or a way to use up all the chocolate that you've collected, this recipe is the one!

Layers of moist chocolate sponge, sweet and silky chocolate cream cheese frosting and tangy raspberry jam assembled into a stunning layer cake that is bound to impress. The best bit is that it is too easy to make! Keep reading to learn all the tips for creating this chocolate raspberry cake.

Tips for assembling the cake

This cake should be fairly simple to assemble as all you need to do is layer the cream, raspberry jam, and layers of sponge. This is perfect if you're feeling a little lazy, or you just hate frosting an entire cake!

That being said there are always a few little tips that will help you recreate this cake with ease...

Make sure your cake layers are cool

Working with cooled cake layers is so important when making layered cakes. If the layers are still warm the frosting will melt and slide straight off.

Level your cake layers

To ensure that the cake doesn't turn out wonky or lopsided make sure to trim your cake layers so they are all flat. This way when stacked on top of each other there is a smaller possibility of it sliding off, as well as lending to a more even and straight cake!

Don't use too much jam

While you may want to stuff your layers of cake with jam it is important that you don't use too much. As the jam won't set it will cause the cake layers to slide around if there is too much.

Make sure you only use a little bit in between layers, and never spread it all the way to the edge. Always leave a border of cream cheese frosting around to prevent the raspberry jam from oozing out of the layers.

Ingredients

Chocolate cake

• All-purpose flour: Regular flour works perfect here to give the cake some structure
• White sugar: The sugar gives this cake sweetness while adding to its soft and fluffy texture
• Cocoa powder: Cocoa powder is what makes this cake chocolate! Make sure you use a good quality cocoa powder for a better chocolate flavour. I like to use dutch processed cocoa as it gives the cake a deeper flavour.
• Baking soda: Baking soda is the rising agent in this cake, and helps it get that fluffy, cake-like texture
• Salt: A pinch of salt always helps to balance out the sweetness and enhance the flavour of a cake

• Large eggs: The eggs help to bind the cake ingredients together
• Milk: Milk adds both fat and moisture for a moist cake with a velvety texture
• White vinegar: The vinegar reacts with milk to create curds, this increases the moistness of the cake
• Vegetable oil: Oil adds fat to the cake for a fudgy and velvety texture. Baking a cake with oil means that the cake stays soft and moist despite being stored in the fridge, keeping it from going stale for longer
• Boiling water: Boiling water is the trick for a light yet moist cake. The hot water breaks gluten bonds that have formed while mixing the cake, resulting in a super tender crumb

Cream cheese frosting

• Cream cheese: Cream cheese works great in chocolate frostings as it has the ability to balance out sweetness due to its tangy nature
• Thickened cream/heavy cream: The cream is beaten with cream cheese for a light, mousse like frosting that is not as greasy as buttercream
• White sugar: Sugar adds sweetness to the frosting, feel free to increase or decrease this to your liking
• Chocolate: The chocolate not only adds flavour, but also acts as a setting agent, helping the frosting firm up to the right consistency

Frequently Asked Questions

How long does this last?

This cake lasts for up to 4 days in the fridge when stored in an airtight container. Make sure to keep it chilled and remove it from the fridge just before serving. This cake is best enjoyed chilled as it is not a butter based cake

My chocolate frosting is speckled with chocolate, rather than smooth, what is wrong?

If the chocolate has not cooled completely and the cream cheese is not room temperature it can cause the chocolate to set as it is added to the frosting, causing it to clump up and have a grainy apperance.

Allow the chocolate to come to room temperature before adding it to the frosting for a silky smooth, lump free consistency.

Can I bake this in an 8 inch pan?

Yes you can! I baked this cake in three 6 inch cake tins for a taller cake, however the recipe will work just as well in two or three 8 inch cake tins. The bake time will be different when you use a different cake tin so make sure you keep an eye on the cakes and remove then when an inserted toothpick emerges clean and free of crumbs.

What other flavours of jam can I fill this with?

The world is your oyster! Chocolate and raspberry is a classic combination that never fails, but there are so many other possibilities, from strawberry to orange marmalade. Take your pick!

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Chocolate Raspberry Layer Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Layers of moist chocolate cake, chocolate cream cheese frosting and tangy raspberry jam, topped with fresh raspberries and easter eggs

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 x 6-inch cake 1x
• Category: Cake
• Method: Easy
• Cuisine: American

See Also This Recipe:  Easter Blondies

Ingredients

Units MUS Scale 1x2x3x

Chocolate Cake

• 260g All-purpose flour (2 cups 3 tbsp)
• 414g White sugar (2 cups 1 tbsp)
• 85g Cocoa powder (⅔ cup 1 tsp)
• 2 tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 240ml Whole milk (1 cup)
• 2 tsp White vinegar
• 240ml Vegetable oil (1 cup)
• 240ml Boiling water (1 cup)

 Chocolate Cream Cheese Frosting

• 250 g Cream cheese, softened
• 140 g Thickened/Heavy cream (⅔ cup)
• 70 g White sugar (⅓ cup)
• 100 g Dark chocolate (3.5oz)

Assembly

• 60ml (¼ cup) Barker’s New Zealand Raspberry Jam
• One punnet fresh raspberries
• Chocolate easter eggs

Cook Mode Prevent your screen from going dark

Instructions

Chocolate Cake

1. Preheat the oven to 180C/350F and line the base of three 6-inch cake tins
2. Combine the milk and vinegar in a small bowl, set aside
3. Meanwhile combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl, whisk to combine
4. Add the eggs, oil, and soured milk, mix until combined
5. Add the boiling water and mix until just combined
6. Pour into the lined tins and bake for 35 mins, or until an inserted toothpick comes out clean
7. Cool completely

Chocolate Cream Cheese Frosting

1. Melt the chocolate over a double boiler or in a microwave, cool to room temperature
2. In the bowl of a stand mixer, or with an electric mixer beat the cream cheese and sugar together until smooth
3. Add the thickened cream and continue beating until a thick and fluffy consistency
4. Add the melted chocolate and whip until smooth
5. Transfer the frosting to a piping bag fitted with a large round tip

Assembly

1. Unmould the chocolate cakes and trim the tops to create three even layers
2. Starting with one layer of cake spread over a layer of cream cheese frosting followed by a layer of raspberry jam
3. Top with a layer of cake and repeat 
4. Top the cake with the remaining frosting and decorate with chocolate eggs, fresh raspberries and dollops of raspberry jam
5. Reserve in the fridge until consumption

Related Recipes