Raspberry Cake with Chocolate Frosting is a cake packed with fresh raspberries and covered in a delicious chocolate frosting.
Our recipe for Simply Delicious Strawberry Cake has been a huge hit, both on the blog and every time I’ve made it. As we have a large extended family, I usually have to make 2 cakes for birthdays, and I usually try to make 2 different kinds, so we have some variety.
So for Baby Girl’s 2nd birthday last summer, I made the strawberry cake and also made a twist on the recipe to create Raspberry Cake with Chocolate Frosting.
I knew that I wanted to pair the raspberry cake with chocolate frosting, since raspberry and chocolate are such a delicious combination. I was please that this cake turned out just as moist as the strawberry cake. It was so good!
Can you put fresh raspberries in a cake? Can you use frozen raspberries in a cake?
Definitely! That’s precisely what we’ve done here. This recipe can be made with fresh raspberries, or even frozen raspberries. If you’re using frozen, make sure that you let the raspberries thaw first. If the raspberries are still frozen it will change the cooking time, and may cause your cake to fail.
Using real raspberries in this cake gives extra moisture to the cake, and adds a ton of flavor.
How long do fresh raspberries last in a cake?
This cake should be eaten within 2-3 days of making it, in order to make sure that it’s fresh.
But really, how long is this fabulous cake going to last at your house, anyway? I know at my house it would be gobbled up in plenty of time!
What are raspberries good with?
Raspberries pair well with a variety of flavors, including lemon (like in our Raspberry Lemonade Popsicles), cinnamon (like in these Fresh Raspberry Muffins), mint, and other berries (like in our Very Berry Coffeecake). But we love the combination of raspberries and chocolate the best, which is why we paired this with a chocolate frosting, and why we also love our Chocolate Dipped Raspberry S’mores recipe.
For the Cake
- 1 white cake mix
- 3 oz box of raspberry gelatin
- 12 oz fresh or frozen raspberries, pureed
- 4 eggs
- 1/4 cup water
- 1/2 cup oil
For the Frosting
- 1/2 cup butter, melted
- 1 tsp vanilla
- 2/3 cup cocoa
- 1/3 cup milk
- 3 cups powdered sugar
- Preheat oven to 350 degrees. Grease 2 round 9" cake pans and line with greased parchment paper (or flour them). Set aside.
- In a large bowl, combine cake mix and gelatin. Stir in raspberries, eggs, water, and oil. Beat with an electric mixer on medium speed until smooth.
- Pour into pans and bake in the center of oven for 20-23 minutes, or until edges are set and a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes, then cool completely on wire rack before frosting.
- Stir cocoa and vanilla into butter. Using an electric mixer, alternate beating in powdered sugar and milk, until mixture is smooth.
- Frost cake and serve.
If you are using frozen raspberries, I recommend allowing the raspberries to come to room temperature, in order to end up with best results.
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Serving Size:1 slice
Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 83mgSodium: 110mgCarbohydrates: 38gFiber: 3gSugar: 31gProtein: 5g
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