Chocolate Raspberry Sheet Cake

Name: Chocolate Raspberry Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup granulated sugar; ½ cup melted butter; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup fresh raspberries; ½ cup boiling water; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh raspberries for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Sheet Cake for any occasion. The combination of rich chocolate and tangy raspberries creates a delightful balance that I find irresistible. The best part is how simple it is to whip up, making it a go-to recipe for gatherings. Whether it's a birthday celebration or just a sweet treat for the family, this cake never disappoints. With its moist texture and beautiful layers, I guarantee it'll impress anyone who tries it!

Created by

Phoebe Turner

Last updated on 2026-01-11T23:46:16.328Z

When I first decided to bake a sheet cake, I knew I wanted something special. That's when I experimented with chocolate and raspberries, two flavors that always harmonize beautifully. Using fresh raspberries adds a burst of flavor and moisture that lifts the chocolate cake to another level. I also discovered that adding the raspberries directly into the batter yields delightful pockets of fruitiness throughout the cake.

One technique I found effective is to use a mix of cocoa powder and melted chocolate for the batter. This not only intensifies the chocolate flavor but also contributes to a richer texture. And don’t skip the frosting—whipped cream with a hint of vanilla perfectly complements the cake's decadence!

        Why You'll Love This Recipe
        Decadent chocolate flavor enhanced by fresh raspberries
Moist and fluffy texture that pleases every palate
Effortless to prepare, making it perfect for any occasion

      

The Joy of Chocolate and Raspberry

One of the standout features of this Chocolate Raspberry Sheet Cake is the harmony between the rich, decadent chocolate and the tart, juicy raspberries. The raspberries not only add a burst of flavor but also moisture to the cake, creating a delightful contrast to the dense chocolate. When you bite into a slice, you'll experience the balance of sweet and tangy that makes this dessert truly special. Pairing these flavors can elevate any gathering, making this cake a centerpiece worth celebrating.

Choosing fresh raspberries is crucial for the best outcome. They should be plump and vibrant, as they bring a summery freshness that complements the chocolate perfectly. If you're in a pinch, you can substitute with frozen raspberries; just make sure to add them directly from the freezer into the batter to prevent them from turning mushy before baking.

Baking Techniques for Success

When preparing the batter, ensure that your ingredients are at room temperature. This allows for better incorporation and creates a fluffier texture in the cake. To achieve this, take your eggs and buttermilk out of the fridge about 30 minutes before you start mixing. The boiling water added at the end of the batter preparation is a key step; it not only helps to dissolve the cocoa powder, but it also activates the leavening agents, resulting in a perfectly risen cake.

Baking times can vary slightly by oven and altitude, so it's always a good idea to check for doneness using the toothpick test. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If there’s wet batter, give it another minute or two in the oven, but be careful not to overbake, as this will dry out your cake.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup melted butter
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup fresh raspberries
½ cup boiling water

For the Frosting

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh raspberries for garnish

Instructions

Prepare the Batter

Gradually add the dry ingredients, alternating with the buttermilk, until combined. Fold in the boiling water and fresh raspberries.

Bake the Cake

Pour the batter into the prepared sheet pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Make the Frosting

In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Frost the Cake

Once the cake is completely cool, spread the whipped cream frosting evenly on top. Garnish with additional raspberries for visual appeal.

Pro Tips

For an extra layer of flavor, consider drizzling some chocolate ganache over the frosting before serving.

Storage and Make-Ahead Tips

This Chocolate Raspberry Sheet Cake is perfect for make-ahead occasions. You can bake the cake a day in advance and store it covered at room temperature. Just make sure it’s completely cooled before wrapping it in plastic wrap to prevent condensation buildup. Waiting until just before serving to whip the frosting ensures that it remains light and airy, enhancing the overall texture when paired with the cake.

If you have leftovers, store them in an airtight container in the refrigerator. The cake should stay fresh for up to five days. If you’d like to keep it longer, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil for up to three months. Thaw it in the fridge overnight before serving.

Serving Suggestions and Variations

To elevate the presentation, consider layering fresh raspberries or even a drizzle of chocolate sauce on top of the whipped cream frosting. For a more indulgent twist, add chocolate shavings or a sprinkle of cocoa powder for extra flair. Serving the cake with a scoop of vanilla ice cream or a dollop of crème fraîche can also enhance the flavors and provide delightful contrast to the tartness of the raspberries.

Looking to change things up? Try adding a bit of orange zest to the batter for a citrusy flair or swapping out some of the all-purpose flour with almond flour for a nutty taste. Each variation will offer a new experience while still holding true to the original concept of this luscious cake.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.

→ How should I store the cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving.

→ Is there a substitute for buttermilk?

Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Just add 1 tbsp of acid to 1 cup of milk and let it sit for 5 minutes.