Chocolate Raspberry Drip Cake: A Decadent, Berry-Infused Showstopper

If you’re looking for a dessert that perfectly balances rich chocolate flavor with the tang of raspberries, the Chocolate Raspberry Drip Cake is the answer. This luxurious layer cake combines moist chocolate sponge, raspberry filling, and a glossy ganache drip that looks as irresistible as it tastes. Whether you’re celebrating a birthday or just want to indulge in something spectacular, this cake will wow your guests from the first slice to the last crumb.
Learn more about our Pomegranate and Honey Cake for another fruit-forward dessert.

The Allure of Chocolate and Raspberry Together

Why Chocolate Raspberry Drip Cake Steals the Spotlight

Chocolate and raspberry have always been a match made in heaven — the deep, bittersweet cocoa paired with the tart brightness of berries creates harmony in flavor and color. This Chocolate Raspberry Drip Cake takes that perfect pairing to new heights with silky ganache, creamy frosting, and fresh raspberries on top.

Perfect for Every Occasion

Whether it’s Valentine’s Day, an anniversary, or a simple weekend bake, this cake fits every celebration. Its dramatic glossy drip makes it a bakery-worthy showpiece while still being totally achievable at home.

Ingredients for the Perfect Chocolate Raspberry Drip Cake

For the Chocolate Cake Layers

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1½ cups granulated sugar
• 3 large eggs (room temperature)
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (or hot water if preferred)

For the Raspberry Filling

• 2 cups fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Chocolate Ganache Drip

• 1 cup dark chocolate chips
• ½ cup heavy cream

For the Frosting

• 1 cup unsalted butter (softened)
• 3½ cups powdered sugar
• ½ cup cocoa powder
• 3 tbsp milk or cream
• 1 tsp vanilla extract

Discover great ideas like our Cranberry Orange Breakfast Cake Recipe for a morning twist on fruity flavors.

How to Bake the Chocolate Cake

Mixing the Batter for Moist Perfection

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Sift flour, cocoa, baking powder, baking soda, and salt together.
3. In a large bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
4. Add dry ingredients to the wet mixture, alternating with hot coffee. Mix gently until just combined.
5. Divide the batter evenly among the pans.

Baking and Cooling

Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans for 10 minutes, then transfer to wire racks.
Check out our Black Velvet Cake for another rich chocolate dessert idea.

Making the Raspberry Filling

Easy Homemade Raspberry Compote

In a small saucepan, combine raspberries and sugar. Cook over medium heat until the berries begin to break down. Stir in the cornstarch mixture and cook for 2–3 minutes until thickened. Remove from heat and let cool completely before layering.

Why Fresh Raspberries Make a Difference

Using fresh raspberries keeps the filling bright and tangy. If you’re using frozen, let them thaw first and drain any excess liquid.

Don’t miss our Red Velvet Oreo Cheesecake Recipe if you love creamy, decadent bakes.

Building and Frosting the Cake

Layering the Chocolate Raspberry Cake

1. Place one cake layer on a serving plate.
2. Spread a thin layer of frosting, then spoon on raspberry compote.
3. Repeat with the next layer and finish with frosting on top and sides.
4. Smooth the sides with a spatula for a clean look.

Crumb Coat & Chill

Apply a light layer of frosting to trap crumbs, then chill the cake for 20 minutes before applying the final coat.

Creating the Perfect Ganache Drip

How to Get the Ideal Drip

1. Heat cream until just simmering.
2. Pour over chocolate chips and let sit for a minute. Stir until smooth.
3. Let the ganache cool for 5–10 minutes until slightly thickened.
4. Using a spoon or piping bag, drip it over the chilled cake’s edges.

Decorating with Elegance

Top the cake with fresh raspberries, chocolate curls, or edible gold flakes for a stunning finish.
Looking for inspiration? Try our Banana Caramel Peanut Cheesecake for a nutty showstopper.

Pro Tips and Variations

Simple Swaps & Add-Ins

• Add a layer of raspberry jam under the ganache for extra flavor.
• Use white chocolate ganache for a two-tone look.
• For a dairy-free version, use coconut milk instead of cream and vegan butter in frosting.

Make-Ahead Tip

You can bake the cake layers a day in advance. Wrap them tightly and refrigerate until ready to assemble.

Discover more fruity chocolate ideas like our White Chocolate Raspberry Dream Cake.

FAQs

Conclusion

This Chocolate Raspberry Drip Cake is the definition of decadence — a perfect balance of rich chocolate, bright raspberries, and silky ganache. Whether you’re baking for a celebration or simply treating yourself, it’s guaranteed to impress every time.

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Chocolate Raspberry Drip Cake

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• Author: Maria
• Total Time: 60 minutes
• Yield: 12 servings 1x

Print Recipe

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Description

This Chocolate Raspberry Drip Cake is the ultimate dessert for chocolate lovers. Layers of moist chocolate cake filled with tangy raspberry compote, frosted with rich buttercream, and topped with a glossy ganache drip. Perfect for birthdays, holidays, or any special occasion, it’s elegant, indulgent, and guaranteed to impress.

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Ingredients

Scale 1x2x3x

• For the Chocolate Cake Layers:
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1½ cups granulated sugar
• 3 large eggs (room temperature)
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (or hot water)
• For the Raspberry Filling:
• 2 cups fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• For the Chocolate Ganache Drip:
• 1 cup dark or semi-sweet chocolate chips
• ½ cup heavy cream
• For the Chocolate Frosting:
• 1 cup unsalted butter (softened)
• 3½ cups powdered sugar
• ½ cup cocoa powder
• 3 tbsp milk or cream
• 1 tsp vanilla extract
• Optional Garnish:
• Fresh raspberries
• Chocolate curls or shavings

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Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until combined.
4. Combine and Add Coffee: Slowly add dry ingredients to wet, alternating with hot coffee. Mix until smooth.
5. Bake: Divide batter evenly among pans and bake 25–30 minutes. Cool completely on wire racks.
6. Make Raspberry Filling: In a saucepan, combine raspberries and sugar. Heat until berries soften, then stir in cornstarch slurry. Cook until thickened. Cool completely.
7. Prepare Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until fluffy.
8. Assemble the Cake: Layer cake with frosting and raspberry filling between each tier. Frost the outside evenly.
9. Make Ganache: Heat cream until just simmering. Pour over chocolate chips, wait 1 minute, then stir smooth.
10. Drip and Decorate: Let ganache cool slightly, then drip it over chilled cake edges. Top with fresh raspberries and chocolate curls.

Notes

Substitute raspberry jam for homemade filling if in a rush.

Replace buttermilk with 1 cup milk + 1 tbsp vinegar or lemon juice.

For dairy-free, use coconut cream for ganache and plant-based butter.

Chill cake before adding ganache for a clean drip effect.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 470 kcal
• Sugar: 38 g
• Sodium: 220 mg
• Fat: 26 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 85 mg

Keywords: Chocolate Raspberry Drip Cake, chocolate raspberry cake, raspberry ganache cake, drip cake recipe, chocolate dessert