Skip to Content

Raspberry Cake with Chocolate Frosting

Raspberry Cake with Chocolate Frosting is a cake packed with fresh raspberries and covered in a delicious chocolate frosting.

Raspberry Cake with 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!

Raspberry Cake with Chocolate Frosting2

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.


Yield: 12 Slices

Raspberry Cake with Chocolate Frosting

Raspberry Cake with Chocolate Frosting

Raspberry Cake with Chocolate Frosting is a cake packed with fresh raspberries and covered in a delicious chocolate frosting.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


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


  1. Preheat oven to 350 degrees. Grease 2 round 9" cake pans and line with greased parchment paper (or flour them). Set aside.
  2. 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.
  3. 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.
  4. Cool in pans for 15 minutes, then cool completely on wire rack before frosting.

For Frosting

  1. Stir cocoa and vanilla into butter. Using an electric mixer, alternate beating in powdered sugar and milk, until mixture is smooth.
  2. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 83mgSodium: 110mgCarbohydrates: 38gFiber: 3gSugar: 31gProtein: 5g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

Raspberry Cake with Chocolate Frosting 

Meet Jamie

Why not join us on Pinterest: Coffee With Us 3  or hangout with us on Facebook:  


Subscribe to our Newsletter


Check out our link parties.
Linking up to Menu Plan Monday and  Weekend Potluck

Don’t forget to pin!

Slice of Raspberry Cake with Chocolate Frosting on white plate, resting in front of the rest of the cake.



Wednesday 31st of May 2023

This cake was great!! A keeper, for sure. Will definitely make it again. Easy, too.

Jamie H

Tuesday 6th of June 2023

We're so glad to hear you enjoyed it, Jeannette!

Chocolate Frosting Recipes With Delicious Flavors

Friday 10th of March 2023

[…] 15. Raspberry Cake With Chocolate Frosting […]


Friday 22nd of July 2022

I am so happy to find this recipe! Do you deseed your raspberries before adding them to the batter or do you you leave the seeds in them? Thanks.


Tuesday 26th of July 2022

@Jamie H, Thank you so much! I am happy I don't have to cook them. :)

Jamie H

Monday 25th of July 2022

@Rachel, you can ask as many questions as you need! I don't mind :) After pureeing and straining, you'll just add in the raspberry puree with the other wet ingredients (eggs, oil, and water), when you mix those with the dry ingredients (cake mix and gelatin). No need to cook first, or mix with anything else. If you are in the middle of a recipe and have questions, feel free to email me at so I can answer you more quickly.


Monday 25th of July 2022

@Jamie H, May I ask one other question? I put my raspberries in a food processor and pureed them, and then I strained out the seeds. Do I need to mix any sugar or lemon juice in them a cook them down on the stove before I add them to the cake batter? Or, do I just put them straight in the cake batter?


Sunday 24th of July 2022

@Jamie H, Thank you so much!

Jamie H

Saturday 23rd of July 2022

@Rachel, if you have a blender that purees really well, there's no need to take the seeds out (something like a Vitamix). However, if you have an older, or less powerful blender, I would puree, and then use a colander to remove the majority of the seeds, since it will give it a nicer texture.


Thursday 14th of July 2022

I tried this out as a county fair entry this year (they actually have a class for box cake). It won a blue ribbon! Thanks for the recipe.

Jamie H

Saturday 16th of July 2022

That's so awesome, Michele! Thanks for letting us know how it went! Congrats!


Tuesday 19th of April 2022

Currently baking this in the oven now! Do I remove the cake from the pan after the 15 mins coolimg IN the pan?

Jamie H

Tuesday 19th of April 2022

@Stephanie, yes, that's correct. You'll want to keep the cake in the pan to cool for 15 minutes. Then remove the cake from the pan onto a wire rack, and continue cooling. Enjoy!

Skip to Recipe