If you ask me about my favorite chocolate raspberry fudge cake, you’ll see my face light up in about half a second. This isn’t just any dessert. It’s a seriously fudgy chocolate raspberry fudge cake layered with tangy raspberries, silky ganache, and the kind of rich cocoa flavor that makes you want to celebrate absolutely everything. For anyone who dreams of old-fashioned cake with a bakery vibe, this one delivers, plus, it’s surprisingly easy to pull off at home. (If chocolate is your thing, you’ll also want to check out my Best Chocolate Cake Recipe for more inspiration.) Sharing a slice of chocolate raspberry fudge cake is my shortcut to happy family memories, and now it’s yours too!
Table of Contents
What Is Chocolate Raspberry Fudge Cake?
Picture this: the softest, moist chocolate cake you’ve ever made, with fresh raspberries baked right in and a thick layer of chocolate fudge frosting. That’s a chocolate raspberry fudge cake! The classic cocoa crumb gets a juicy, tart twist from the berries, while silky ganache pulls it all together. Each bite is a little sweet, a little tangy, and totally comforting, ideal for birthdays, dinner parties, or just a Tuesday when you need something special. If you love a dessert that brings wow-factor but feels cozy, this cake is right up there with my Lemon Blueberry Shortbread Bars and Brown Butter Toffee Chocolate Chip Cookies.
Ingredients Overview: What You’ll Need
- Cake flour: Makes your chocolate raspberry fudge cake light and airy (you can use all-purpose in a pinch).
- Cocoa powder: Dutch-processed or natural, both work for deep flavor.
- Baking powder & baking soda: The secret to that fluffy crumb.
- Salt: Just a pinch, but it matters.
- Granulated sugar: For sweetness.
- Butter: Softened for creaming, adds richness.
- Eggs: Structure and extra fudgy texture.
- Whole milk: Tenderizes every bite (almond or oat milk are fine too).
- Vanilla extract: Rounds out the flavors.
- Fresh raspberries: The star! Frozen raspberries work great too.
- Chocolate chips: Swirled into the batter and melted for the ganache.
- Heavy cream: Makes the ganache smooth and rich.
- Powdered sugar: For a glossy, pourable frosting.
Quick swaps: Try Greek yogurt for half the butter, or a 1:1 gluten-free flour blend. Vegan butter and flax eggs also work if you’re baking for friends with dietary needs. And if you’re all about creative combos, my Mango Crepe Cake is another great fruit-and-cream treat!
Step-by-Step Instructions for the Dreamiest Cake
- Prep pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans for your chocolate raspberry fudge cake.
- Dry ingredients: Whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix & add milk: Add dry ingredients and milk to the bowl, alternating, and mix until smooth.
- Raspberries & chips: Fold in raspberries and half of the chocolate chips for that perfect chocolate raspberry fudge cake texture.
- Bake: Divide batter, bake for 28–32 minutes, and let cool.
- Ganache time: Heat cream, pour over the rest of the chocolate chips, let sit, then whisk until smooth. Stir in powdered sugar.
- Assemble & frost: Layer, frost, and top with more raspberries and chocolate curls if you like.
Looking for other easy, crowd-pleasing bakes? Try my Blueberry Muffin Cookies next.
How to Serve This Chocolate Raspberry Fudge Cake
There’s honestly no wrong way to eat chocolate raspberry fudge cake, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra decadent. Fresh raspberries and a mint sprig on each slice? So pretty! For an afternoon pick-me-up, pair with a mug of coffee or cold milk. And if you’re planning a party, serve alongside Classic Pound Cake for a dessert buffet.
Tips for the Best Chocolate Raspberry Fudge Cake
- Cool cakes completely before you frost, or the ganache will melt.
- Toss raspberries in flour so they don’t all sink to the bottom.
- Use a combo of dark and milk chocolate chips for deeper flavor.
- Add a layer of raspberry jam between cakes for extra berry pop.
- Store leftovers in an airtight container for up to three days.
Q&A Section
Can I make chocolate raspberry fudge cake ahead?
Yes! Bake the layers the day before, then frost before serving. Cake stays moist for three days.
How do I store leftovers?
Cover and keep at room temp for a day, or refrigerate up to four days. Let slices come to room temp for best texture.
Can I use frozen raspberries?
Absolutely. Don’t thaw, just toss in flour and fold in gently.
Can this be gluten or dairy free?
Of course! Use gluten-free 1:1 flour, vegan butter, and plant milk. For more tips, check out Best Plant-Based Swaps for Dessert.
Why You’ll Love This Cake
If chocolate and raspberry is your dream pairing, this is the cake you’ll make on repeat. It’s rich, super moist, never dry, and the pop of fruit keeps it fresh and not-too-sweet. Plus, you don’t need any fancy skills, just a little time and a lot of love. There’s a reason this chocolate raspberry fudge cake has become my signature for family celebrations and “just because” days.
More Recipe Ideas
- Blueberry Muffin Cookies: Chewy, fruity, and so snackable.
- Salted Caramel Pecan Chocolate Chip Cookies: Buttery, nutty, and gooey.
- Chai Tres Leches No Bake: A spiced, creamy treat with no oven needed.
- Classic Pound Cake: The most buttery, tender loaf cake.
- Lemon Blueberry Shortbread Bars: Bright and easy, with a melt-in-your-mouth crumb.
Chocolate Raspberry Fudge Cake
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients
- 2 1/4 cups cake flour (or all-purpose)
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk (or plant-based milk)
- 2 tsp vanilla extract
- 1 1/4 cups fresh raspberries (plus extra for topping)
- 1 1/4 cups chocolate chips, divided (semi-sweet or dark)
- 1 cup heavy cream
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
- Whisk together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream softened butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Add the dry ingredients to the wet bowl in three parts, alternating with milk, mixing until just combined. Don’t overmix.
- Gently fold in raspberries and half the chocolate chips. Divide batter evenly between pans and smooth tops.
- Bake 28–32 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
- Make ganache: Heat cream in a small saucepan until steaming. Pour over remaining chocolate chips in a heatproof bowl. Let stand 2 minutes, then whisk until smooth. Beat in powdered sugar for a thick, glossy frosting.
- Place one cake layer on a plate, spread with ganache, and top with extra raspberries. Add second layer and cover the whole cake in ganache. Decorate with more raspberries if desired. Slice and serve!
Notes
Nutrition
Behind The Scenes: My Cake Wins (and Flops)
Testing chocolate raspberry fudge cake recipes means making mistakes, but that’s part of the fun. The first time, I dumped the raspberries in too soon, hello, berry puddle at the bottom! Now I fold them in last, after tossing with flour. Greek yogurt was my happy accident for making the crumb even softer. And when my ganache split, I learned to whisk it gently and let it cool before frosting. If you want more baking stories, you can always find me over on Pinterest sharing my latest dessert wins and occasional kitchen chaos!
