Chocolate Raspberry Sheet Cake

Name: Chocolate Raspberry Sheet Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 teaspoon vanilla extract

Highlighted under: Soft Kitchen

I couldn’t resist the combination of chocolate and raspberry in this delightful sheet cake. The rich, velvety chocolate cake is complemented beautifully by the tartness of fresh raspberries, making it a perfect dessert for any occasion. The joy I feel when I take a bite is indescribable—the moist layers and creamy frosting create a blissful experience. Whether I’m baking for a party or just a cozy night in, this cake never fails to impress and satisfy my sweet tooth!

Created by

Leonie Fairchild

Last updated on 2026-01-11T16:45:34.981Z

When I first baked this cake, I was inspired by the contrast of chocolate's decadence with the vibrant tang of raspberries. After testing several recipes, I found that using fresh berries instead of frozen ones makes all the difference in flavor and texture. The raspberries burst in your mouth, adding a refreshing pop in every bite.

To elevate the cake even further, I decided to use a chocolate ganache frosting. By mixing cream with quality chocolate, I achieved a smooth, glossy finish that enhances the cake's elegant appearance. It’s the perfect treat to impress guests at any gathering!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh raspberry tartness
Moist cake layers that melt in your mouth
Easy to make and perfect for gatherings

Baking with Precision

For the best results, ensure you correctly measure the flour—scoop it directly into your measuring cup and level it off with a knife for accuracy. Too much flour can lead to a dense cake, while too little can cause collapse. Using room temperature ingredients helps emulsify the batter well, resulting in a tender cake. I recommend taking out the eggs and milk at least 30 minutes before baking to achieve that perfect blending consistency.

When incorporating the boiling water into the batter, expect a thin consistency. This is crucial—it helps the cocoa powder bloom and intensifies the chocolate flavor. If you're nervous about using boiling water, you can also microwave it, but make sure it reaches a rolling boil before adding it to the mixture.

Raspberry Tips and Variations

Fresh raspberries not only add flavor but also moisture. If you don't have fresh raspberries, you can substitute them with frozen ones, but thaw them and drain excess moisture first. Be mindful while folding them into the batter; you want them to remain intact to provide delightful bursts of flavor without turning your batter pink.

For a variation, consider adding a splash of almond extract to enhance the flavor profile, or experiment with a layer of cream cheese frosting beneath the ganache for an extra layer of richness. This cake also pairs wonderfully with a scoop of vanilla ice cream if you're looking for an elevated dessert experience.

Ingredients

Gather the following ingredients to create this scrumptious Chocolate Raspberry Sheet Cake:

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries

For the Frosting

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract

Make sure everything is measured accurately for the best result.

Instructions

Follow these steps to create your Chocolate Raspberry Sheet Cake:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Prepare Cake Batter

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes. Stir in the boiling water until the batter is thin.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool completely in the pan on a wire rack.

Make Ganache Frosting

In a saucepan, heat the heavy cream until it starts to simmer. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes. Stir until smooth, then add the vanilla.

Frost the Cake

Once the cake is completely cooled, pour the ganache over the top and spread it evenly.

Serve and Enjoy

Cut into squares and serve. Enjoy the delightful combination of chocolate and raspberry!

Make sure to let the cake set for a while after frosting to enjoy the ganache at its best texture.

Pro Tips

For an extra layer of flavor, consider adding a hint of orange zest to the frosting for a unique twist.

Storing and Freezing

This Chocolate Raspberry Sheet Cake can be stored in an airtight container at room temperature for up to three days, keeping the cake moist while allowing the flavors to meld. If you're not planning to consume it within that time, you can wrap slices tightly in plastic wrap and freeze them for up to three months. Just make sure to thaw them in the fridge overnight before serving.

When you wish to serve the cake again, reheat it slightly in the microwave (about 10-15 seconds per slice) to regain some of the moisture. If the frosting looks a little dull after thawing, a quick re-whisk will bring back the ganache's glossy finish.

Troubleshooting Common Issues

If your cake domes in the center, try reducing the oven temperature to 325°F (160°C) and baking it for a longer duration. This allows the cake to rise more evenly without compromising its texture. Conversely, if the cake sinks in the middle, it’s often a sign of under-baking; make sure a toothpick comes out clean from the center before removing it from the oven.

In cases where the ganache cools too quickly and becomes too thick to spread, simply return it to low heat on the stovetop, stirring continuously until it loosens. If you find the frosting too soft, refrigerate it for 10-15 minutes to help it set up slightly before pouring it over the cake.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries yield better flavor and texture.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it for up to 2 days before frosting it.

→ Can I substitute the chocolate?

You can use dark or milk chocolate instead of semi-sweet for different flavor profiles.