Chocolate Raspberry Cake starts with a chocolate cake mix and gets upgraded with sour cream, frozen raspberries, and a rich chocolate ganache. The result is a moist, flavorful cake that’s easy to make and perfect for any occasion.
RECIPE HIGHLIGHTS
- Year-Round Ingredients: Frozen raspberries mean you can whip this up anytime, no berry season required.
- Foolproof & Fast: Starting with a cake mix means less measuring and more confidence. This recipe is low-effort, high reward.
- Elevated Flavor: Sour cream adds richness, frozen raspberries add bursts of tart fruitiness, and the ganache brings it all together like a fancy little chocolate tuxedo.
- Crowd-Pleaser: Whether you use a Bundt pan or go the sheet cake route, this cake looks impressive and disappears fast.
INGREDIENTS IN CHOCOLATE RASPBERRY CAKE
- Chocolate cake mix – The shortcut base for this recipe, providing rich chocolate flavor with minimal effort. Any standard 15.25 oz mix works great.
- Eggs – Help bind the cake and give it structure and moisture.
- Sour cream – Adds richness and keeps the cake extra moist with a subtle tang.
- Oil – Keeps the crumb soft and tender. You can use vegetable, canola, or melted coconut oil.
- Frozen raspberries – Add juicy bursts of tart flavor and beautiful color contrast to the chocolate. No need to fully thaw before mixing in.
- Butter – Adds richness and helps give the ganache a glossy finish.
- Milk – Creates a smooth, pourable texture. Whole milk works best, but 2% will also do.
- Granulated sugar – Sweetens the ganache and balances the deep cocoa flavor.
- Semi-sweet chocolate chips – Melt into the ganache for that decadent chocolate topping that sets up beautifully on the cake.
RECIPE HIGHLIGHTS
The full instructions for making this cake recipe can be found on the recipe card below, but here are a few helpful tips.
- Want More Fruit? You can fold in extra raspberries or even mix types—like adding a few blackberries or chopped strawberries.
- Don’t Skip the Grease: Even with a nonstick Bundt pan, use melted shortening or baking spray with flour. Trust me—no one wants to spoon cake chunks out of a pan.
- Use Fresh Raspberries? You can! Just cut them in halves or fourths and fold in gently.
- No Bundt? No Problem: Bake in a 9×13 pan (30–35 min), two 9-inch rounds (30–35 min), or 24 cupcakes (18–23 min).
STORAGE INSTRUCTIONS
- Room temperature: If your kitchen isn’t too warm, you can store the cake (without ganache) at room temperature in an airtight container for up to 2 days. Once ganache is added, refrigeration is best.
- Refrigerator: Store the fully assembled cake in the fridge, covered tightly, for up to 5 days. The ganache will firm up but stays delicious. Let the cake sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
- Freezer: You can freeze this cake (preferably without ganache) for up to 2 months. Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw in the fridge overnight before serving, and add fresh ganache if desired.
CHOCOLATE RASPBERRY CAKE RECIPE
Ingredients
- 1 chocolate cake mix
- 3 eggs
- 1 cup sour cream
- ½ cup oil
- 12 oz frozen raspberries
CHOCOLATE FROSTING:
- 5 Tbsp butter
- ⅓ cup milk
- 1 cup sugar
- ¾ cup semi-sweet chocolate chips
Instructions
- Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces of raspberry in the cake).
- Pour into a well-greased Bundt pan and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before inverting the pan and placing the cake on a plate.
FROSTING
- In a medium saucepan, melt the butter over medium heat. Add the milk and sugar and bring to a boil, stirring constantly. Boil for one minute and then remove from heat.
- Stir in the chocolate chips until completely melted and smooth. If you let the frosting sit for just a minute or two, it will start to set up a little bit, making it the perfect consistency to pour/spread on the cake. Enjoy!
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FAQs
Can I use fresh raspberries instead of frozen?
Absolutely. Just chop them into smaller pieces and fold them in gently to avoid overmixing.
Do I need to thaw the raspberries completely?
Nope. Partially thawed (20–30 minutes at room temp) is perfect. Fully thawed berries can make the batter too wet.
What kind of chocolate cake mix should I use?
Any boxed chocolate cake mix will work. Devil’s food gives it an extra deep chocolate flavor.
How should I store this cake?
Keep it covered at room temperature for up to 3 days, or refrigerate for a slightly firmer texture. It also freezes beautifully (slice it first!).
Can I make it without the ganache?
You bet. The cake is moist and flavorful enough to stand on its own. If you’re skipping the ganache, a light dusting of powdered sugar or a scoop of vanilla frozen yogurt would still make it special.
Can I make Chocolate Raspberry Cake in a 9×13 pan instead of a Bundt pan?
Absolutely! If you prefer to bake this cake in a standard 9×13-inch pan, it will still turn out moist and delicious. Just be sure to adjust the baking time. Start checking the cake around the 30-minute mark—it’s usually done between 30 and 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Keep in mind the ganache may pool a bit more on a flat cake, so you can drizzle it evenly or spread it with a spatula for full coverage.
How to Make Chocolate Cake a Little Healthier
Let’s be honest: this is still dessert. But here are a few swaps that help lighten it up without sacrificing taste:
- Keep the berries! They add vitamins, fiber, and a little natural sweetness.
- Use coconut oil instead of vegetable oil for a slightly healthier fat profile.
- Swap sour cream with plain Greek yogurt to boost protein and cut some fat.
- Try applesauce in place of oil for a lower-calorie option (just know the texture will be softer).
- Skip the ganache if needed—but do try it at least once. It’s ridiculously good.
More delicious chocolate cake recipes to try:
- If you’re a true chocolate lover, this Copycat Costco Chocolate Mousse Cake is a must. It’s rich, indulgent, and starts with a simple cake mix!
- Poke cakes are quick to make and packed with flavor! Two top favorites in our house are this S’mores Poke Cake and the Oreo Dump Cake.
- This Chocolate Cherry Cake is one of our all-time favorites, and it only takes 3 ingredients! Just a cake mix, cherry pie filling, and eggs come together for an easy dessert. Don’t skip the frosting though – it’s the best part!
Whether you’re baking for a special occasion or just craving something rich and satisfying, this Chocolate Raspberry Cake is a fuss-free way to impress—no fancy skills required, just a love of good chocolate cake.
ankit kumar says
I tried this chocolate cake recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Thanks for sharing these recipes.
Nellie says
I’m so glad that you enjoyed it!
Nancy Dunn says
I just baked the chocolate raspberry cake in a 9×13 glass pan. The middle didn’t bake completely after 45 min., but the sides were well done. What made this happen?
Nellie says
I’m not sure why the middle wasn’t done! If the sides are done, but the middle isn’t, you can place a piece of foil over the cake and try baking for a few more minutes. The foil will prevent the top and sides from burning while the middle catches up!
Robert says
I made this cake today in my bundt cake pan and the middle fell and was completely baked but it tasted very good……
Nellie says
Bummer! I’ve never had this cake fall before, so I’m not sure what happened! Sometimes cakes fall if they are mixed too much? Was the cake mix expired? If the cake mix you used was old, the baking powder in it may not have been very effective. I’m glad it tasted good though!
Cindy k says
Would this recipie work with 12 oz. frozen strawberries.?
Nellie says
I’ve never tried with strawberries but I’m guessing it would work just fine!
Jeanne Anderson says
Just finished this for my granddaughter’s birthday cake. I let it cool 15 minutes and when I turned it out part of it stuck to the pan and it was steaming. I don’t think 15 minutes is enough time. I baked it just over 45 minutes. Can’t make another one so I hope frosting will help
Nellie says
Sometimes it is tricky to get cakes out of bundt pans! I usually spray pretty heavily (more so than normal) with cooking spray to make sure the cake doesn’t get stuck. Hopefully the frosting covered the trouble spots and you enjoyed the cake!
Julie Strasburg says
Could I use a 9×13 pan?
Jessica says
I love using a 9×13 pan- it’s so much easier! Shaves 5-10 minutes off the baking time as well!
Lori says
Can I use fresh raspberries?
Jessica says
of course!
Teresa says
Can I use raspberry filling? I use the cherry pie filling for my choc/cherry cake.
Amanda says
I haven’t mad enough this yet but have a question? If i doubles the recipe to make a thicker cake would this still work in a regular bundt Pan?
Nellie says
Amanda – If you double the recipe, it will be too much batter for a bundt pan. The recipe as is fills a bundt pan perfectly so if you double the batter, you probably need two bundt pans! You could try to add a little bit more to your bundt pan and then cook the rest in a 9″ round pan if you really want the cake to be thicker. Just be careful to cook the cake all the way through – if the cake is too thick it may be hard to get it cooked all the way through before the edges/top start burning. Good luck!
Susan says
I made this with Duncan Hines Decadent Triple Chocolate cake mix and frozen raspberries for a friend’s birthday. Despite waiting until the cake seemed cool enough to move, it fell apart slightly when I transferred it from the cooling rack to a cake plate. (It came out of the bundt pan easily.) The ganache covered the worst of the torn places but before I served it, I also applied dollops of whipped cream to hide the unevenness. I made the cake on a Monday, refrigerated it overnight and served it on Tuesday. It was good but almost too rich. I kept the leftovers in the refrigerator and by Friday, interestingly, the cake was better than it had been on Tuesday. It was very moist and easier to slice into small pieces and therefore seemed less overwhelmingly rich. Next time I will try it with a less rich chocolate cake mix, or I will use the same Decadent mix but make the cake ahead so it can “mellow” in the refrigerator for several days. (I might even add a shot of raspberry liquor.) This really fills the bill for a fancy dinner party dessert that can be made ahead, especially if accompanied by some fresh raspberries or perhaps a raspberry sauce and a spoonful of whipped cream. What was unclear to me about the recipe was how much I should beat the batter before adding the raspberries. Perhaps it was so dense because I didn’t beat it long enough — just mixed it lightly.
Jessica says
So fun to know it gets better with age, lol! THanks Susan!
SARAH says
Funny, this is exactly Anne Byrn’s (The Cake Doctor’) Chocolate Raspberry Triple Decker cake recipe, just made in a bundt pan. All the way down to the ganache frosting. And since cake mix sizes have shrunk since she came up with the recipe, it’s not quite as fantastic as it used to be. I’ve been making this since her chocolate cookbook came out in 2001.
Nellie says
That’s crazy – I had no idea!
Mariana says
Made it this morning for a birthday request. Sometimes you have to shake the bunt pan gentlyto get it loosened up from the. I really butter the heck out of it and floured it. My whole family just loved it. I cheated and used store-bought frosting and I also added about a half a cup of mini semi-sweet chocolate chips. Again everyone just loved it thanks so much I will be making it again soon. Also cooked it at 350° for 40 minutes. sounds like some of you do not have an accurate oven and it might not have been getting hot enough. I always cook my Bundt cakes until the edges at the top start to pull away from the sides of the pan.
Try again cuz mine was awesome.
Sara says
I think the problem is you didn’t specify if you should make the cake mix as you’d normally make it PLUS the extra ingredients. Mine came out bad and I came to check if I maybe messed it up. I figured it out after that maybe you meant to mix the cake as the box says first and then add your steps.
Nicole says
Unless otherwise noted the boxed mix was meant to be added as just the dry stuff- Not fully prepared. In this recipe we wanted just the dry mix from the cake box and then the added eggs, oil, sour ream and berries were going to moisten it well as it bakes.
Mary says
granddaughter (age 2 helped and added alot of chocolate chips so I am eagerly awaiting Mother’s Day dinner soon
Nicole says
Aww thats so sweet 🙂
Ellis says
I made this with Greek yogurt (trying for less lactose) and divided into three layers. Baked for 24 minutes at 350F. Made the icing with lactose-free milk. Wonderful cake. I’ll make it again. Thanks!
Nicole says
Sounds like it turned out reat! Thanks for sharing 🙂
Shannon says
I whipped this up as a 9″ layer cake. I used my homemade chocolate raspberry jam to fill and topped with the chocolate ganache. It was fabulous! Thanks for the awesome recipe.
Nicole says
That sounds delicious!
Ann Happel says
The cake was very good but I couldn’t taste the raspberry in it. I mixed then with an electric mixer and you really couldn’t tell there was raspberries in it except for a seed every now and then. I would like for it to have more raspberry flavor. So in the end it did taste like a very good chocolate cake and the icing is very good.
Nellie says
You could add 1-2 teaspoons of raspberry extract to make the raspberry flavor stronger. Most extracts are very concentrated, so just be careful not to add too much!