If you’ve ever dreamed of a dessert that perfectly balances rich chocolate with the bright, tangy sweetness of fresh berries, then this Chocolate Raspberry Drip Cake is exactly what you need in your life. This show-stopping cake layers moist, deeply chocolatey sponge with a luscious cream cheese and raspberry filling, all crowned with a glossy dark chocolate ganache that elegantly drips down the sides. The fresh raspberries and chocolate shavings on top don’t just add texture but make each slice a feast for the eyes as much as the palate. Whether you’re celebrating a special occasion or just elevating your everyday dessert game, this Chocolate Raspberry Drip Cake will quickly become your go-to indulgence.

Chocolate Raspberry Drip Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients, each bringing something special to the table. From the rich cocoa powder giving the cake its deep chocolate color and flavor, to the fresh raspberries that introduce just the right amount of tang and freshness, every element plays a crucial role in making this dessert a showstopper.

All-purpose flour (1¾ cups): Provides the cake’s sturdy yet tender structure.
Unsweetened Dutch-process cocoa powder (¾ cup): Ensures a rich, smooth chocolate flavor and deep color.
Baking powder (1½ tsp) & baking soda (1½ tsp): These leavening agents give your cake the perfect rise and light texture.
Salt (½ tsp): Balances and enhances the chocolate and sweetness.
Granulated sugar (2 cups): Sweetens the cake just enough without overpowering.
Eggs (2 large, room temp): Bind the batter and add moisture.
Buttermilk (1 cup, room temp): Adds tenderness and a slight tang that complements the cocoa.
Vegetable oil (½ cup): Keeps the cake moist and tender.
Vanilla extract (2 tsp total): Adds warmth and depth to both cake and frosting.
Cream cheese (8 oz, room temp): Creates the dreamy, tangy filling that contrasts beautifully with chocolate.
Powdered sugar (1 cup): Sweetens the cream cheese filling for an irresistibly smooth texture.
Fresh or thawed raspberries (1 cup, mashed): Infuses the filling with a vibrant berry flavor.
Heavy cream (¾ cup): The base for our luscious chocolate ganache.
Dark chocolate (6 oz, finely chopped): Melted into ganache for that silky, rich drip.
Fresh raspberries (1 cup): For garnish, adding a burst of color and natural sweetness.
Dark chocolate bar (shaved or chopped): The crowning decoration that brings texture and wow factor.

How to Make Chocolate Raspberry Drip Cake

Step 1: Preheat & Prepare Your Pans

Getting started is a breeze. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two 8-inch cake pans with parchment paper, then grease them well. This prevents sticking and ensures your cakes come out perfectly shaped and moist every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, salt, and granulated sugar. This ensures all your dry ingredients are evenly combined, setting the foundation for a luscious, evenly textured cake.

Step 3: Whisk the Wet Ingredients

In a separate bowl, beat the room temperature eggs, buttermilk, vegetable oil, and vanilla extract together until smooth. The buttermilk adds a gentle tang while the oil keeps the cake wonderfully moist, so this step is key to achieving the perfect crumb.

Step 4: Combine Wet and Dry

Slowly pour the dry ingredients into the wet mixture, gently folding them together until just combined. Avoid overmixing here to keep your cake light and fluffy without becoming dense or tough.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans and pop them in the oven to bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans before transferring to a wire rack to cool completely—this step prevents the filling from melting later.

Step 6: Prepare the Cream Cheese Raspberry Filling

Beat the cream cheese until fluffy, then add powdered sugar and vanilla. Once fully incorporated, gently fold in the mashed raspberries for a fresh, slightly tart burst of flavor that will be the perfect foil for the rich chocolate.

Step 7: Assemble the Cake Layers

Carefully slice each cooled cake horizontally to create four even layers. Spread a generous layer of the cream cheese and raspberry filling between each. For an extra burst of raspberry goodness, you can also add a thin spread of raspberry preserves between layers—though this is totally optional.

Step 8: Make the Dark Chocolate Ganache

Heat the heavy cream just until it starts to simmer, then pour it over the finely chopped dark chocolate. Let it sit for a minute before stirring until the mixture is glossy and completely smooth. This ganache is going to give your cake that decadent, silky drip effect that looks as incredible as it tastes.

Step 9: Drip the Ganache and Decorate

Slowly pour the ganache over the top of your assembled cake, allowing it to cascade down the sides naturally. Finish by artfully arranging fresh raspberries and dark chocolate shavings on top to make an elegant presentation that’s Instagram-worthy and scrumptious.

Step 10: Chill Before Serving

Pop your chocolate raspberry drip cake in the refrigerator for at least 30 minutes to let the ganache set firmly and the flavors meld together beautifully. This chilling step also makes cutting clean slices much easier.

How to Serve Chocolate Raspberry Drip Cake

Garnishes

When serving your Chocolate Raspberry Drip Cake, fresh raspberries and chocolate shavings are a must for that classic, luxurious look. You can also sprinkle a light dusting of powdered sugar for a snowy effect or add edible flowers for a touch of whimsy and elegance that will impress guests and family alike.

Side Dishes

Pair this decadent cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to add creaminess that complements the chocolate and raspberry flavors. A glass of cold milk or a rich cup of coffee also helps balance out the sweetness and richness with a refreshing or bold contrast.

Creative Ways to Present

For a special occasion, serve the Chocolate Raspberry Drip Cake on a beautiful cake stand to highlight its stunning layers and dripping ganache. Alternatively, slice it into petite individual servings or layer it in clear glasses as a fancy trifle-inspired dessert. No matter how you present it, this cake is sure to be the star.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Raspberry Drip Cake covered tightly in the refrigerator for up to four days. Use an airtight container or cake dome to protect the moist cake layers and delicate ganache from drying out or absorbing other fridge odors.

Freezing

This cake freezes well if you need to prepare ahead. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving, so the ganache and filling regain their perfect texture and flavor.

Reheating

Since this is a cold dessert with cream cheese filling and ganache, reheating is not recommended. Instead, serve the cake chilled or bring it to room temperature for about 15 minutes before enjoying the best flavor and texture.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Just make sure to thaw and drain them well before mashing to avoid excess moisture, which could affect the filling’s consistency.

What type of chocolate is best for the ganache?

High-quality dark chocolate with around 60-70% cocoa content works beautifully to create a rich and smooth ganache that’s not too sweet but perfectly balanced.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend and ensuring your baking powder is gluten-free, you can enjoy this cake without gluten while maintaining great texture.

Is the cream cheese filling very sweet?

The powdered sugar added balances the cream cheese’s natural tang without making the filling overly sweet, perfectly complementing the rich chocolate layers.

How do I get smooth ganache drips?

Pour the ganache slowly in the center of the cake and let it gently flow to the edges. Using a spoon or piping bag for controlled drips can help create precise, elegant drips.

Final Thoughts

Whether you’re serving it to impress guests or rewarding yourself with a well-deserved treat, the Chocolate Raspberry Drip Cake is a perfect blend of flavors and textures that’s as fun to make as it is to eat. Trust me, once you try this divine combination, it will become a beloved classic in your dessert repertoire. So grab your ingredients and get ready to bake a cake that not only looks stunning but tastes absolutely heavenly.

Chocolate Raspberry Drip Cake Recipe

★★★★★

5.1 from 13 reviews

Author: Zoe
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Raspberry Drip Cake combines rich, moist chocolate layers with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip, fresh raspberries, and chocolate shavings. Perfect for special occasions or chocolate lovers who enjoy a burst of fruity freshness.

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk to combine evenly.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth and no streaks of flour remain; avoid overmixing to keep the cake tender.
Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
Make Filling: Beat the cream cheese until fluffy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until well incorporated. Fold in the mashed fresh or thawed raspberries gently. Chill the filling in the refrigerator for at least 15 minutes to firm up slightly.
Layer the Cake: Once cooled, slice each cake horizontally to create four even layers total. Spread the cream cheese raspberry filling evenly between each layer, stacking carefully. For extra raspberry flavor and moisture, add a thin layer of raspberry preserves between the filling layers if desired.
Make Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 1 minute. Stir gently until the chocolate is fully melted and the ganache is smooth and glossy. Allow it to cool slightly before use.
Drip & Decorate: Pour the ganache over the top of the assembled cake, using a spatula to encourage it to drip down the sides evenly. Decorate the top with fresh raspberries and generously sprinkle with shaved or chopped dark chocolate for an elegant finish.
Chill: Refrigerate the completed cake for at least 30 minutes to allow the ganache to set firmly before slicing and serving.

Notes

Ensure eggs and buttermilk are at room temperature for better batter incorporation.
Use high-quality Dutch-process cocoa for the best chocolate flavor.
Mashed raspberries can be strained for seeds if a smoother filling is preferred.
For a more intense raspberry flavor, incorporate a thin layer of raspberry preserves between layers.
Store the cake refrigerated and consume within 3-4 days for optimal freshness.
Allow the cake to come to room temperature slightly before serving for best texture and flavor.

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: chocolate raspberry cake, drip cake, cream cheese filling, chocolate ganache, raspberry dessert, layered cake