New This Month

Chocolate-Raspberry Cake


This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Con Poulos

Source: Martha Stewart Living, February 2016



  • Vegetable-oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 1 cup buttermilk, room temperature
  • 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled



  1. Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.

  2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.

  3. Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.

  4. Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

Reviews Add a comment

  • CakenGifts12
    24 MAY, 2017
    Wow! Great recipe.I made it for kids party.cake was very attractive ,yummy and delicious.Kids loved it very much.Thanks for sharing very great cake recipe.
  • MS10751156
    11 MAY, 2017
    Extra Frosting can be kept in the refrigerator in a sealed container.
  • julie_and_mike
    10 MAY, 2017
    I've made this twice now. I liked it very much, and it does look impressive. Just wondering if others have been left with copious amounts of frosting.
  • kotenka8
    1 MAR, 2017
    This was an absolutely gorgeous cake. We would try to strain the middle raspberry puree perhaps to decrease the number of raspberry seeds. Another suggestion is to add the frosting to the middle of the cake as well. Overall though - wonderful! Here is our full review with pictures:
    18 FEB, 2017
    Made this cake a few months back. Not only was it beautiful, but the taste was spot on. It remained moist for days. I'm making it again today for dessert for our cruise planning dinner at a friend's house. This is my go to dessert recipe when I want to impress friends.
  • rosaquiltyhot
    18 SEP, 2016
    what are is the scale weight of a stick of butter in grams please
  • rosaquiltyhot
    18 SEP, 2016
    what are is the scale weight of a stick of butter in grams please