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Chocolate Raspberry Drip Cake Recipe

ByCaroline
Jump to Recipe· 4.5 from 69 reviews

If you’re looking for a show-stopping dessert that combines rich chocolate with fresh fruity brightness, you’re going to love this Chocolate Raspberry Drip Cake Recipe. It’s one of those cakes I adore making when I want to impress friends or just treat myself to something truly decadent. Layers of moist cocoa cake, creamy raspberry cream cheese filling, and that luscious chocolate ganache drip make it a favorite that’s as fun to make as it is to eat. Stick with me here—I’ll walk you through all the tips and tricks so your cake turns out flawless every time!

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Why This Recipe Works

  • Perfect Texture Balance: The cocoa powder and buttermilk create a moist, tender crumb without being too dense or crumbly.
  • Bright Meets Rich Flavor: The raspberry cream cheese filling cuts through the rich chocolate, adding a fresh tang that keeps each bite interesting.
  • Elegant Yet Simple Ganache Drip: The silky ganache drip is easy to make and creates a stunning finishing touch that impresses every time.
  • Layering Flexibility: Slicing the cake horizontally lets you create multiple layers with filling, giving you more decadent layers of flavor and texture.
Chocolate Raspberry Drip Cake, chocolate raspberry cake, raspberry cream cheese filling, chocolate ganache drip cake, layered berry chocolate cake - The image shows a close-up of a layered dessert slice on a white plate, placed on a white marbled surface. The bottom layer is dark brown and crumbly, looking like a chocolate cookie crust. Above this is a thick pink creamy layer with smooth texture. The next layer is deep red with embedded whole raspberries, having a jelly-like shine. On top, there is a glossy dark chocolate ganache drizzling down the sides, adding a rich, shiny finish. The dessert is decorated with fresh bright red raspberries and small pieces of dark chocolate scattered around the plate. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Choosing the right ingredients is half the fun—and success—when baking this Chocolate Raspberry Drip Cake Recipe. Each one plays a role in flavor, texture, or stability, and I’ll let you in on the best types to look for when shopping.

Chocolate Raspberry Drip Cake, chocolate raspberry cake, raspberry cream cheese filling, chocolate ganache drip cake, layered berry chocolate cake - Flat lay of a small mound of all-purpose flour, a small pile of unsweetened Dutch-process cocoa powder, two whole brown eggs with clean shells, a small white bowl of buttermilk, a small white bowl of vegetable oil, a few vanilla beans, a small pile of granulated sugar, a small block of cream cheese, a small white bowl of powdered sugar, a small white bowl with mashed fresh raspberries, a small white bowl of heavy cream, pieces of finely chopped dark chocolate, a handful of fresh whole raspberries, and a dark chocolate bar with some chocolate shavings arranged neatly beside it, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides the structure for a tender crumb—it’s best to measure it accurately by spooning into your cup and leveling off to avoid dense cakes.
  • Unsweetened Dutch-process cocoa powder: Gives deep chocolate flavor with a smooth, rich color, better than natural cocoa for ganache and batter.
  • Baking powder and baking soda: Work together to give your cake just the right lift and lightness.
  • Granulated sugar: Sweetens the cake, and its fine texture helps with even mixing.
  • Eggs: Use room temperature ones to ensure even mixing and a better rise.
  • Buttermilk: Adds moisture and a subtle tang, boosting the cake’s tenderness.
  • Vegetable oil: Keeps the cake moist and adds richness without weighing it down.
  • Vanilla extract: Rounds out the flavor with its warm, sweet notes.
  • Cream cheese: For the filling’s luscious creamy texture—room temp is key for beating it smooth.
  • Powdered sugar: Sweetens the filling smoothly without grittiness.
  • Fresh or thawed raspberries: Mash just enough for flavor and texture without too much liquid.
  • Heavy cream and dark chocolate: For the ganache drip, quality ingredients make all the difference in shine and taste.
  • Fresh raspberries and dark chocolate shavings: Classic garnishes that add freshness and visual flair.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Raspberry Drip Cake Recipe is how adaptable it is. I love to make it my own depending on the occasion or who I’m serving. Whether you want to dial up the raspberry flavor or switch up the chocolate type, this recipe is a great base for your creativity.

  • Variation: Sometimes I swap fresh raspberries for frozen ones when they’re out of season—just thaw and drain them well to avoid excess liquid in the filling.
  • Dietary Modification: If you’re looking to lighten things up, replacing some of the vegetable oil with Greek yogurt works surprisingly well to keep moistness while adding protein.
  • Seasonal Changes: In summer I sometimes add a splash of fresh lemon zest to the cream cheese filling for a refreshing twist.

Step-by-Step: How I Make Chocolate Raspberry Drip Cake Recipe

Step 1: Get Your Oven and Pans Ready

Start by preheating your oven to 350°F (175°C). This cake requires even, consistent heat to rise nicely and bake through without drying out. While the oven warms up, grease two 8-inch round cake pans and line their bottoms with parchment paper. This step helps your layers come out cleanly and look professional—trust me, doing this saved me SO many headaches in the past!

Step 2: Mix Dry Ingredients Carefully

In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and sugar. Whisking upfront helps break up any lumps and distribute leavening agents evenly. This really impacts the texture of the cake, making it rise uniformly.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and homogenous. Using room temperature eggs and buttermilk helps the batter blend without curdling—this is one of those small details that makes a big difference in the final texture.

Step 4: Combine Wet and Dry with Care

Slowly add the dry ingredients into the wet mixture, stirring gently just until smooth. Overmixing can develop gluten and make the cake tough, so mix until you see no streaks of flour—it’s okay if the batter looks a bit thick here! Dividing the batter evenly between the pans ensures your layers match and bake evenly.

Step 5: Bake and Cool Completely

Bake the cakes for about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. After baking, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. Patience is key—rushing this step risks the filling melting or the ganache sliding off.

Step 6: Make the Raspberry Cream Cheese Filling

Use a hand mixer or stand mixer to beat the room temperature cream cheese until smooth and fluffy. Then add the powdered sugar and vanilla extract and beat again until fully incorporated. Fold in the mashed raspberries gently—overmixing can break down raspberries too much and make the filling runny. Chill the filling for a few minutes if it feels too soft before assembling.

Step 7: Layer the Cake with Love

Carefully slice each cake horizontally to make four thin layers. I like to use a serrated knife and take my time to keep the layers even. Spread the raspberry cream cheese filling evenly between each layer. For extra raspberry punch, you can add a thin smear of raspberry preserves on the cake layers before the filling. This little trick amps up the fruit flavor beautifully.

Step 8: Whip Up the Ganache Drip

Heat the heavy cream until it just starts to simmer—don’t let it boil, or it can scorch. Pour the hot cream over the finely chopped dark chocolate and let it sit for one minute—this steam melts the chocolate slowly for a glossy finish. Stir gently until smooth and shiny. Allow the ganache to cool slightly; it should be pourable but not runny.

Step 9: Drip & Decorate

Place your layered cake on a turntable or plate with a rim. Carefully pour the ganache on top, starting in the center and letting it flow towards the edges. Use a spoon or spatula to encourage drips down the sides. Finish decorating by placing fresh raspberries on top and scattering dark chocolate shavings or curls. This step feels like cake artistry—make it fun and personal!

Step 10: Chill Before Serving

Chill the entire cake in the fridge for at least 30 minutes. This helps the ganache set nicely and makes slicing tidy and clean. When you’re ready, use a sharp knife warmed under hot water and wiped dry to cut perfect slices without dragging the ganache.

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Tips from My Kitchen

  • Room Temperature Ingredients: Always use room temp eggs and cream cheese to ensure smoother mixing and avoid lumps.
  • Even Cake Layers: I find chilling the cake layers for 30 minutes before slicing makes them firmer and easier to cut evenly.
  • Ganache Consistency: Let your ganache cool just enough to thicken but still pour easily—too hot, and it will run off; too cool, and it won’t drip well.
  • Prevent Soggy Cake: Avoid adding too much raspberry puree to the filling to keep layers from getting wet and falling apart.

How to Serve Chocolate Raspberry Drip Cake Recipe

Chocolate Raspberry Drip Cake, chocolate raspberry cake, raspberry cream cheese filling, chocolate ganache drip cake, layered berry chocolate cake - A close-up of a multi-layered cake slice on a white plate showing five layers: the bottom layer is dark brown with a crumbly texture, above it is a thick bright red jelly-like layer, followed by a creamy white layer, then another thinner red jelly layer, and a final shiny dark chocolate glaze dripping slightly over the edges. The top is decorated with fresh, bright red raspberries and small dark chocolate chunks scattered around. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

On top of fresh raspberries and chocolate shavings, I sometimes add a few mint leaves or edible flowers for a pop of color and freshness—perfect if you’re presenting this for a special occasion. A light dusting of powdered sugar over the raspberries adds a delicate elegance that’s sure to earn compliments.

Side Dishes

This cake is rich, so I like to keep sides simple: a cup of fresh brewed coffee or a light raspberry sorbet balances the sweetness beautifully. If you want a fruity pairing, a glass of chilled sparkling rosé is my go-to—it compliments the chocolate and raspberry notes perfectly.

Creative Ways to Present

For birthdays or celebrations, I’ve layered this cake on a decorative cake stand and surrounded it with fresh raspberry clusters and rose petals. Another time, I piped extra cream cheese filling around each slice and topped it with a drizzle of raspberry coulis—looks stunning plated individually for guests!

Make Ahead and Storage

Storing Leftovers

After enjoying your slices, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. This cake keeps well for up to 3 days and actually seems to mellow and deepen in flavor after a day or two—a nice little reward! Always bring slices to room temperature before eating to enjoy the ganache’s rich texture.

Freezing

I’ve frozen the unfrosted cake layers before with great success. Just wrap them tightly in plastic wrap and aluminum foil. When you’re ready, thaw overnight in the fridge, then assemble and decorate as usual. Ganache and filling don’t freeze as well, so I recommend preparing those fresh for best texture and flavor.

Reheating

Since this is a cold dessert due to the cream cheese filling, reheating isn’t necessary. However, you can let slices sit at room temperature for 30 minutes before serving, which softens the ganache and lets the flavors shine. Avoid microwaving or warming to preserve the cake’s texture.

FAQs

  1. Can I make this Chocolate Raspberry Drip Cake Recipe dairy-free?

    Yes! You can substitute dairy-free cream cheese and use coconut cream instead of heavy cream for the ganache. Make sure to select dairy-free chocolate as well. The texture will be slightly different but still delicious.

  2. How do I prevent the ganache drip from running too much?

    Let the ganache cool and thicken slightly before pouring it over the cake. It should be pourable but not too liquid. Also, chilling the cake before dripping helps the ganache set quickly and prevents it from running straight down to the bottom.

  3. Can I use frozen raspberries in the filling?

    Absolutely! Just be sure to thaw and drain them well to avoid extra moisture in the filling that could make the cake soggy. Mash gently to keep some texture.

  4. What type of chocolate is best for the ganache?

    High-quality dark chocolate with at least 60% cocoa gives the best flavor and shiny finish. Avoid chocolates with additives or low cocoa content, as the ganache may not set properly.

  5. How far in advance can I assemble the cake?

    You can bake the cakes and make the filling a day ahead, then assemble and add ganache on the day you plan to serve. This keeps everything fresh and the ganache looking glossy and smooth.

Final Thoughts

This Chocolate Raspberry Drip Cake Recipe holds a special place in my heart—it’s the kind of dessert that turns ordinary moments into celebrations. Whether you’re a seasoned baker or trying your hand at layer cakes for the first time, the step-by-step approach here will help you nail it with confidence. I can’t wait for you to try it, share it with loved ones, and savor every rich, tangy bite. Trust me, once you make this, it’ll become your go-to cake for special occasions and “just because” days alike!

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Chocolate Raspberry Drip Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 69 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A rich and decadent Chocolate Raspberry Drip Cake featuring moist cocoa layers, smooth raspberry cream cheese filling, and a glossy dark chocolate ganache drip, topped with fresh raspberries and chocolate shavings for an elegant finish.

Ingredients

For the Cake:

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened Dutch-process cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract

For the Raspberry Cream Cheese Filling:

  • 8 oz cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh or thawed raspberries (mashed)

For the Ganache Drip:

  • ¾ cup heavy cream
  • 6 oz dark chocolate, finely chopped

For the Topping:

  • 1 cup fresh raspberries
  • 1 dark chocolate bar (shaved or chopped)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease them to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniformly blended.
  4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no dry pockets remain, being careful not to overmix.
  5. Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35 minutes until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
  6. Make Filling: Beat the cream cheese until light and fluffy. Add powdered sugar and vanilla extract, mixing until smooth. Gently fold in the mashed raspberries. Chill the filling slightly to firm up.
  7. Layer the Cake: Once cooled, slice each cake layer horizontally to create four layers in total. Spread the raspberry cream cheese filling evenly between each layer. Optionally, add a thin layer of raspberry preserves for extra flavor.
  8. Make Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly until thick but pourable.
  9. Drip & Decorate: Pour the ganache over the top of the assembled cake, letting it drip down the sides naturally. Decorate the top with fresh raspberries and shaved or chopped dark chocolate pieces.
  10. Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set and flavors to meld before slicing and serving.

Notes

  • Room temperature ingredients, especially eggs and buttermilk, help create a smoother batter and even baking.
  • To ensure even layers, use a serrated knife to slice the cake carefully once cooled.
  • If fresh raspberries are not available, frozen raspberries can be thawed and used for the filling.
  • For easier ganache pouring, allow the mixture to cool until it thickens slightly but remains pourable.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
  • Optionally add a thin layer of raspberry preserves between layers for more intense raspberry flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 240 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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