Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from our chocolate cake mix topped with a delicious chocolate frosting made from our chocolate frosting mix and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!

The recipe is top 14 allergen free, gluten free and vegan. And while it requires a little more work to make the filling it’s definitely worth it!

The first step is to gather all your tools and ingredients. Below is for making one small sized layered cake (eg 4″ or 6″ round cake pans). If you want to make a larger cake (8″ or 9″ round) then you’ll want to double the batch.  

Chocolate Raspberry Cake

Tools Needed:

• Mixing Bowls
• Hand Mixer / Stand Mixer
• Spatulas
• Mixing Spoons
• Measuring Cups / Spoons
• Sauce Pot and Stove 
• Frosting Bag
• Frosting Tip

Cake Ingredients Needed: 

• 1 x Kate’s Safe & Sweet Chocolate Cake Mix
• 5 tbsp canola oil 
• 1 cup milk of choice
• 1 tsp apple cider vinegar 

Fresh raspberries for topping on the cake, optional

Raspberry Filling Ingredients Needed: 

• 2 cups raspberries (fresh or frozen)
• 1/4 cup sugar
• 1 tablespoon + 1 teaspoon cornstarch OR arrowroot starch OR tapioca starch
• 1 tablespoon water
• 1 tablespoon lemon juice

Frosting Ingredients Needed: 

• 1 x Kate’s Safe & Sweet Chocolate Frosting Mix
• 1/2 cup butter of choice
• 1/4 cup vegetable shortening

How to Make Chocolate Raspberry Cake 

Begin by making the chocolate cake as directed on the back of the mix. For a larger cake you’ll want to use two mixes and make two batches.

Combine milk of your choice with apple cider vinegar. Add the milk mixture to oil and the cake mix. Stir it all together and divide equally into your choice of cake pans. Bake for 22-25 minutes depending on your cake pan size or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool completely.

Raspberry Filling 

Using medium sized saucepan add the sugar, water, lemon juice and cornstarch and cook over medium heat. Stir well to combine. Add the raspberries to the pot and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.

Remove from the heat and let cool completely before filling cake. Mixture will thicken upon cooling.

Chocolate Frosting 

Next you’ll make the chocolate frosting as directed on the back of the mix. For a larger cake you’ll want to use two mixes and make two batches.

In a stand mixer or a large bowl with a hand mixer, place 3/4 cup butter of your choice (or a butter and shortening mix if you prefer). Mix on high for about 3-5 minutes or until light and fluffy. Now add the chocolate frosting mix and 1 teaspoon of milk at a time. Start slow, mix for 1 minute, then mix on high for another 4 minutes until the frosting is light and fluffy. 

For decorating the inside of the cake I used a piping bag and cut off the tip in order to fill with frosting. For the outside of the cake I frosted using an offset spatula.

How to Assemble Chocolate Raspberry Cake 

Take one cooled chocolate cake layer and place on your cake turner or tray. Using the piping bag, pipe a circle of chocolate frosting close to the edge.  This circle is helping to contain the raspberry filling. 

After you pipe the chocolate frosting on the first layer you will spoon or pour the raspberry filling inside the middle, making sure to go a little slow so you don’t add too much. 

 I did a three layer cake which means I repeated this process twice. 

After filling I then used an offset spatula to decorate the top and sides. On the one corner I also added some raspberries on top and sprinkled with powdered sugar.

Here’s a look at the delicious inside of this cake!

Be sure to check out our other recipes here.  Enjoy!