Chocolate Raspberry Cake

by Glory Albin on February 7, 2014

Post image for Chocolate Raspberry Cake

Hi MBA readers! Glory of Glorious Treats stopping by today to hold down the fort while Jamie is caring for her sweet new baby girl.

With Valentine’s Day on the horizon I thought a pretty cake would be very fitting. This Chocolate Raspberry Cake is beautiful, delicious… and amazingly easy to put together!

This cake starts with a classic chocolate cake. Feel free to use your favorite boxed mix, or Jamie’s recipe for Chocolate Cake. Delicious raspberry frosting and fresh raspberries add to the beauty of this simple, yet impressive cake.


Prepare the cake batter as directed (on the box, or the recipe)

Prepare your cake pans by spreading butter or oil in the pan and coating with a bit of flour. Line the bottom of the pans with parchment paper (or brown paper bag with no printing)

1 baked 3, 6″ cakes because I wanted a nice tall cake. I poured 1 cup of batter into each pan and had some batter left over for a few cupcakes.

Feel free to make 6″, 8″ or 9″ cakes, and divide the batter appropriately. For the 6″ cakes I baked them for 25 minutes, the baking time will vary based on your pan size and how much batter is in each pan. The cakes are done when they have a slight dome and a toothpick inserted in the center comes out clean.

Once the cakes are baked, cool them, then carefully remove from the pans (you can leave the parchment paper on the bottom for now). Wrap the cakes in plastic wrap and put them in the freezer. Freeze cakes for a minimum of 30 minutes. The cake layers can be frozen overnight, or up to 2 weeks (if well wrapped). I like to freeze the cakes because it locks in the moisture and makes them much easier to handle and frost.

When desired, prepare Raspberry Buttercream (recipe below). Spread the frosting with an offset spatula or frost the layers using a large piping bag fitted with a large round tip. Add a generous layer of frosting. After adding frosting to the top layer, arrange fresh raspberries (washed and patted dry). Dust raspberries with powdered sugar if desired.

Serve immediately, or gently wrap the outside of the cake with plastic wrap and keep the cake chilled until almost ready to serve. Allow cake to come to room temperature before serving.



Raspberry Buttercream

February 7th, 2014


1/2 cup (1 stick) unsalted butter
4 oz (1/2 package) cream cheese
3 1/2 cups powdered sugar
3 Tablespoons raspberry jam (preferably pure fruit, no additional sugar)
1 teaspoon vanilla
1/4 teaspoon salt
1 Tablespoon milk or cream
pink food coloring (optional)


1. In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined and smooth.

2. Add 1 cup powdered sugar and blend. Add 1 Tablespoon of raspberry jam and blend.

3. Add vanilla and salt (only add salt if you've used unsalted butter)

4. Continue blending and add another cup of powdered sugar, and 1 Tablespoon of jam. Repeat with the last 1 1/2 cups powdered sugar and remaining tablespoon of jam.

5. Beat until well blended, smooth and fluffy. Slowly add 1 Tablespoon milk or cream and blend another 20 seconds or so. If desired, add a drop of concentrated pink food coloring (or red liquid food color).

6. Spread the frosting onto the cake layers using an offset spatula, or pipe the frosting onto the cake layers using a large piping bag fitted with a large round tip.


If you have a strong aversion to cream cheese, feel free to replace with an additional 1/2 cup (1 stick) butter

This is enough frosting to generously frost the cake as shown (between the layers only).

Recipe Source: Glorious Treats

About Glory Albin

Glory Albin is a wife, mommy, baker, and blogger at She lives with her family in beautiful Northern California.

{ 20 comments… read them below or add one }

Bethany February 7, 2014 at 11:30 am

Pretty Pretty! I keep on trying naked cakes, but my OCD self can’t seem to handle it for some reason.


cupcake girl February 7, 2014 at 2:19 pm

wow that is one awesome looking cake! the colours look so pretty together! YUM


Mari @ Oh, Sweet & Savory February 7, 2014 at 3:15 pm

Wonderful that you dropped by and what perfect timing (pre-weekend) for a lovely cake recipe! Chocolate-raspberry never ceases to be a favorite dessert combination for me. Can’t wait to try this!


Lily (A Rhubarb Rhapsody) February 7, 2014 at 11:10 pm

The layered effect is charming. A delicate but delicious looking cake!


Cheryl H February 8, 2014 at 9:29 am

Always love guest bloggers, many times I add them to my bookmarks and check-in for their recipes. Thanks for the beautiful, yet easy cake. Six inch pans–I will have to get some.


Jaleh February 8, 2014 at 10:44 am

This looks fantastic! This is essentially combining my two favorite things for a dessert: chocolate and raspberry.


cheri February 8, 2014 at 1:57 pm

What a beautiful cake, almost too pretty to eat. Almost!


Glory/ Glorious Treats February 8, 2014 at 7:13 pm

Feel free to close your eyes while you take a bite =)


Deborah February 8, 2014 at 3:59 pm

Is that right, that 1/2 C. (4 T.) additional butter replaces 4 oz. of cream cheese if you want to use all butter in the frosting?? Isn’t 4 T. butter also 4 oz., and equal to 4 oz. cream cheese?


Glory/ Glorious Treats February 8, 2014 at 7:28 pm

Hi Deborah, Yes, the recipe is correct (or at least as I intended it). 4oz of butter is 1/2 cup = 8T = 1 stick. To be fair, if you are using all butter, either 1 cup (2 sticks), or 3/4 cup would work perfectly fine. American buttercream (this style of frosting) is quite forgiving).


Ezzy February 8, 2014 at 5:32 pm

Can i make this cake witb strawberry jam??? Will it work??? We just dont get fresh raspberries down here in panama


Glory/ Glorious Treats February 8, 2014 at 7:13 pm

Yes, I would suggest fresh or frozen (and slightly thawed) strawberries. If you use just jam I think it may be a bit overly sweet.


Derek February 9, 2014 at 8:12 pm

Does both the butter and cream cheese need to be room temperature?


Natalie (Paper & Birch) February 9, 2014 at 8:38 pm

Good lord that looks incredible Gloria! I love guest bloggers – showcases another great blog to follow!
Jamie, congrats to you and your husband on Estelle, she’s beautiful!


Tyler March 27, 2014 at 11:35 pm

Is there a way to make this before hand and store it in the fridge for a night? Or would you recommend making it the day/time that you want to icing the cake? Thanks!


Philip April 7, 2014 at 3:44 pm

A lovely looking cake. Great flavours – very nice indeed


Matea July 12, 2014 at 10:46 am

What an impressive-looking cake! It looks delicious!


Cleo November 24, 2014 at 8:54 pm

Hi. I was just wondering for the raspberry jam, if we want to use fresh raspberries, can I just crush or blend the raspberries? Or must I make fresh jam? Thanks so much and this recipe looks awesome! Can’t wait to try it! :)


Jamie November 25, 2014 at 8:24 am

The fresh raspberries are going to be a thinner consistency, so I think in this case jam would work better. I hope this helps.



Gabriella January 24, 2015 at 12:03 pm

Hi Glory! I just made your cake and it turned out fantastic ! I made a post about it on my blog Keep up your wonderful blog :)


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