A rich and indulgent dessert, this Chocolate Raspberry Layer Cake is a perfect harmony of deep chocolate flavor and tart berry brightness. With moist chocolate cake layers, a generous spread of raspberry preserves, and a silky dark chocolate ganache, it’s a showstopping centerpiece for any celebration or special occasion.

Why You’ll Love This Recipe

This cake delivers everything you could want in a dessert—moist texture, balanced sweetness, and a stunning presentation. It’s fully plant-based, making it suitable for a wide range of diets without sacrificing flavor or elegance. The combination of tart raspberry and bittersweet chocolate makes each slice both refreshing and decadent. Plus, it’s surprisingly simple to make, even for beginner bakers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk (or any plant milk)
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup brewed coffee or hot water

For the filling & ganache:
1/2 cup raspberry preserves (seedless preferred)
1 cup dark chocolate chips
1/2 cup canned coconut cream

For the topping:
Fresh raspberries
Optional: extra melted chocolate or glaze for shine

directions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together almond milk, vegetable oil, vinegar, vanilla extract, and hot coffee or water.
Pour the wet ingredients into the dry and mix until the batter is smooth and well combined.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the ganache, heat the coconut cream in a saucepan until just simmering. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
To assemble, place one cake layer on a serving plate. Spread the raspberry preserves evenly over the top.
Place the second cake layer on top and cover the entire cake with chocolate ganache, smoothing with a spatula.
Garnish with fresh raspberries and drizzle additional ganache or melted chocolate if desired. Chill slightly before slicing.

Servings and timing

Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Servings: 10 slices
Calories: 340 kcal per slice

Variations

Nutty Addition: Add chopped toasted hazelnuts between the layers for crunch.
Berry Blend: Use a mix of raspberry and blackberry preserves for a more complex flavor.
Coconut-Free: Substitute the coconut cream with plant-based heavy cream alternatives.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Mini Cakes: Bake in four 6-inch pans for a taller, more dramatic layer cake.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You may freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Reheating is not recommended as it may melt the ganache.

FAQs

Can I use another type of plant milk?

Yes, soy milk, oat milk, or rice milk all work well in this recipe.

Is the coffee flavor strong?

No, the coffee enhances the chocolate flavor but doesn’t taste like coffee. You can use hot water instead if preferred.

What’s the best way to ensure the cake layers are even?

Weigh the batter with a kitchen scale to divide it evenly between pans.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day ahead and wrapped tightly. Assemble the cake the day you plan to serve it.

How do I make the ganache extra glossy?

Ensure the coconut cream is hot and stir thoroughly until completely smooth. You can also strain it if needed.

Are there alternatives to raspberry preserves?

Yes, cherry, strawberry, or apricot preserves can be used for a different flavor profile.

Can I make this cake without the ganache?

You could use a vegan buttercream or whipped coconut cream instead, though ganache adds a rich finish.

How do I keep the ganache from running off the cake?

Let the ganache cool slightly before applying so it thickens just enough to spread evenly.

Is this cake freezer-friendly?

Yes, the assembled cake or individual slices can be frozen. Thaw overnight in the fridge.

Can I use fresh raspberries between the layers?

Yes, but combine them with preserves to help hold them in place and keep the cake moist.

Conclusion

Chocolate Raspberry Layer Cake is a celebration of rich cocoa and bright berry flavors, ideal for special occasions or simply indulging in something decadent. Easy to make yet stunning to serve, this cake proves that plant-based baking can be just as impressive as any traditional dessert. Whether you’re treating yourself or someone special, this elegant cake delivers flavor, beauty, and satisfaction in every slice.