Chocolate Raspberry Drip Cake

Why You’ll Love This Recipe

I love how this cake balances intense chocolate with the refreshing zing of raspberries. The sponge is moist and rich, the filling adds a pop of tartness, and the buttercream is ultra-smooth and deeply chocolaty. The ganache drip makes it look as good as it tastes—and it’s easier to make than it looks. Every slice feels like a celebration.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water

For the raspberry filling:
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the chocolate buttercream:
1 cup unsalted butter, softened
3/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the ganache drip:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips

Optional garnish:
Fresh raspberries
Chocolate curls

directions

1. I preheat the oven to 350°F (175°C), then grease and line three 8-inch round cake pans with parchment paper.

2. In a large mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. I add the buttermilk, oil, eggs, and vanilla extract and mix until just combined. Then I slowly add the hot water and stir until the batter is smooth and thin.

4. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before assembling.

5. For the raspberry filling, I combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat. I cook it down until thick and jammy, then let it cool completely.

6. For the buttercream, I beat the softened butter until light and fluffy. I add the cocoa powder and beat until smooth. Then I gradually add the powdered sugar, cream, vanilla, and a pinch of salt, mixing until the frosting is creamy and spreadable.

7. To assemble, I layer the cakes with raspberry filling and chocolate buttercream between each layer. I spread the remaining buttercream around the sides and top, smoothing it with an offset spatula.

8. For the ganache, I heat the cream until just steaming, pour it over the chocolate chips, and let it sit for 2 minutes. Then I stir until silky and let it cool slightly. I drip it over the edges of the chilled cake using a spoon or squeeze bottle.

9. I finish by topping the cake with fresh raspberries and chocolate curls for that final elegant touch.

Servings and timing

Servings: 12 slices
Prep time: 40 minutes
Cooking time: 30 minutes
Total time: 1 hour 10 minutes (plus cooling)
Calories: 620 kcal per slice

Variations

• I sometimes use raspberry jam instead of homemade filling for convenience.

• For a darker flavor, I use dark chocolate in the ganache or bittersweet chips in the cake.

• When I want extra texture, I fold chopped dark chocolate or mini chips into the batter.

• I’ve also used freeze-dried raspberries in the buttercream for extra raspberry flavor.

• If I need to make it ahead, I bake and freeze the cake layers, then assemble the day of serving.

storage/reheating

I store the assembled cake in the fridge, covered, for up to 4 days. Before serving, I let it sit out for 30 minutes so the buttercream softens. Leftover slices can be frozen—wrapped tightly in plastic and foil—for up to 1 month. I thaw them in the fridge overnight before enjoying. This cake doesn’t need reheating—just a fork and a quiet moment.

FAQs

Can I use store-bought raspberry jam?

Yes, I’ve used it when I’m short on time. I prefer seedless if I want a smoother texture, but any kind works.

How do I get a clean ganache drip?

I chill the frosted cake well before adding the ganache. I let the ganache cool slightly so it’s not too runny, then drip it slowly with a spoon or squeeze bottle.

Can I make the cake layers ahead of time?

Absolutely. I often bake the layers a day or two in advance and store them tightly wrapped in the fridge or freezer.

What’s the best cocoa powder to use?

I prefer unsweetened Dutch-processed cocoa for its deep, smooth chocolate flavor, but regular unsweetened cocoa works too.

Can I make this gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it turns out great. I just make sure all other ingredients are certified gluten-free.

Conclusion

This Chocolate Raspberry Drip Cake is rich, elegant, and packed with flavor. The combination of moist chocolate layers, bright raspberry filling, smooth buttercream, and dramatic ganache makes every slice a celebration. Whether I’m baking for a birthday, a holiday, or just because, this cake is always a standout centerpiece that everyone remembers.