Chocolate Raspberry Sheet Cake

Name: Chocolate Raspberry Sheet Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs; 1 cup buttermilk; 1 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 ½ cups fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup milk; 1 tsp vanilla extract; ½ cup fresh raspberries, for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Sheet Cake for gatherings and special occasions. Combining rich chocolate with the tartness of fresh raspberries creates an irresistible balance of flavors. The cake is moist and decadent, and the vibrant frosting adds a beautiful finish that’s sure to impress. Whether it’s a birthday, anniversary, or just a sweet craving, this cake always draws compliments and smiles. It's one of those recipes that I never hesitate to share because it truly showcases the joy of baking.

Created by

Lydia Spencer

Last updated on 2026-01-13T05:16:16.227Z

When I first tried making this cake, I was amazed at how the acidity of the raspberries complements the chocolate. To elevate the flavors, I adjusted the sugar levels and added a touch of vanilla extract—this truly enhances the overall taste. The cake turned out wonderfully moist and fluffy!

One of my insider tips is to slightly chill the raspberries before mixing them into the batter. This not only prevents them from sinking but also helps maintain their shape, resulting in beautiful pockets of fruit throughout the cake. Trust me, it’s worth it!

        Why You Will Love This Recipe
        Decadent chocolate flavor balanced with fresh raspberry tang
Moist and fluffy texture that stays fresh for days
Visually stunning, perfect for celebrations or casual gatherings

      

Mastering the Cake Texture

Achieving a moist and fluffy cake is all about the right balance of wet and dry ingredients. The combination of buttermilk and vegetable oil not only adds richness but also ensures the cake retains moisture throughout. Whisk the batter just until combined; overmixing can lead to a dense texture. It's essential to fold in the fresh raspberries gently to avoid crushing them, which helps maintain their shape and flavor profile in the finished cake.

When adding the boiling water, be cautious. This step activates the cocoa powder, resulting in a richer flavor and ensuring a smoother batter. The heat of the water also helps to dissolve the dry ingredients quickly, leading to a light cake. If your batter appears too thin, it’s normal; the texture will firm up as it bakes. Keep a close eye on your cake while it bakes and perform the toothpick test a few minutes before the recommended time.

Frosting Fundamentals

The frosting is a crucial element that complements the rich chocolate cake. Using softened unsalted butter is vital for achieving a creamy consistency. If your butter is too cold, the frosting will be lumpy and harder to spread. Beat the butter until it’s light and fluffy before adding the powdered sugar and cocoa powder. This aeration helps create a light and spreadable frosting. If it’s too thick, you can add a splash more milk, one teaspoon at a time, until you achieve the desired consistency.

For an extra touch, consider adding a dash of raspberry puree to the frosting. This not only enhances the raspberry flavor but also adds a beautiful pink hue. When garnishing with fresh raspberries, choose firm berries for a visually appealing presentation. If you're making this cake ahead of time, frost it just before serving to maintain the freshness of the berries and the firmness of the frosting.

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 tsp vanilla extract
½ cup fresh raspberries, for garnish

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Combine Dry Ingredients

In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix Wet Ingredients

In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Once combined, add to the dry ingredients.

Add Boiling Water

Pour in the boiling water and mix until smooth. Fold in the fresh raspberries gently.

Bake

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake cools, beat the softened butter in a bowl. Gradually add powdered sugar and cocoa powder, followed by milk and vanilla. Mix until creamy and smooth.

Frost the Cake

Once the cake is cool, spread the frosting evenly on top. Garnish with fresh raspberries.

Serve and Enjoy

Slice the cake into squares and serve. Enjoy your delicious chocolate raspberry creation!

Pro Tips

For the best flavor, use high-quality cocoa powder and fresh raspberries. You can also add a splash of raspberry liqueur to the frosting for an extra kick.

Customizing Your Cake

This Chocolate Raspberry Sheet Cake is incredibly versatile. Feel free to experiment with different berries, like blueberries or strawberries, for a seasonal twist. You can also try swapping half the all-purpose flour with almond flour for a nuttier flavor and slightly denser texture. Just make sure to adjust the baking time slightly if you're using a different flour.

For a more decadent flavor, consider incorporating espresso powder into the batter. It deepens the chocolate flavor without making your cake taste like coffee. The addition of a tablespoon of espresso powder can elevate the richness significantly.

Storing and Serving Suggestions

To store the cake, cover it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, which can extend its freshness up to a week. Just be sure to bring the cake back to room temperature before serving for the best flavor and texture.

For serving, cutting the cake into squares can make it easier to share at gatherings. Pairing it with homemade whipped cream or vanilla ice cream adds a delightful contrast to the rich flavors of the cake and frosting. Additionally, consider drizzling a raspberry sauce over the slices for an artistic presentation and an extra burst of flavor.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but ensure they are thawed and drained to prevent excess moisture in the batter.

→ How should I store the cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ What can I substitute for buttermilk?

You can make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice.