A rich and indulgent dessert, this Chocolate Raspberry Layer Cake pairs moist chocolate sponge with tart raspberry preserves and a silky chocolate ganache. Finished with fresh raspberries and a glossy glaze, it’s a striking and decadent centerpiece—perfect for holidays, celebrations, or any occasion deserving a show-stopping dessert.

Why You’ll Love This Recipe

This cake offers a beautiful contrast of flavors: deep, dark chocolate and bright, tangy raspberry. The batter is dairy-free and egg-free, making it a fantastic option for those following a plant-based diet—without sacrificing richness or moisture. With straightforward steps and elegant presentation, this cake is as delightful to make as it is to serve.

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 mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together almond milk, vegetable oil, apple cider vinegar, vanilla extract, and brewed coffee or hot water.
Pour the wet mixture into the dry ingredients and whisk until smooth.
Divide the batter evenly between the two prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the ganache, heat the coconut cream in a saucepan until just simmering. Pour over chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then stir until glossy and smooth. Let cool slightly before spreading.
To assemble the cake, place one cake layer on a serving plate. Spread evenly with raspberry preserves. Top with the second cake layer.
Cover the top and sides with the chocolate ganache, smoothing with a spatula.
Garnish with fresh raspberries and an optional drizzle of additional ganache or glaze for a glossy finish.

Servings and timing

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

Variations

Gluten-Free: Use a gluten-free 1:1 flour blend to make this cake gluten-free.
Different Preserves: Try strawberry, cherry, or blackberry preserves in place of raspberry.
Nutty Add-In: Add finely chopped toasted hazelnuts between the layers for crunch.
Extra Layers: Split each cake layer in half for a four-layer presentation.
Zesty Finish: Add a hint of orange zest to the ganache or batter for a citrus note.

storage/reheating

Store the finished cake covered in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best texture and flavor. To freeze, wrap individual slices in plastic wrap and place in an airtight container for up to 2 months. Thaw overnight in the fridge or at room temperature before enjoying.

FAQs

Can I use dairy-based milk and cream instead of plant-based?

Yes, regular milk and heavy cream can be used if you’re not following a vegan or dairy-free diet.

Why use coffee in the cake?

Coffee enhances the chocolate flavor without making the cake taste like coffee. You can use hot water instead if preferred.

Can I make this cake ahead of time?

Yes, the cake layers and ganache can be made one day in advance. Assemble the cake the day you plan to serve it.

What kind of chocolate chips should I use?

Use good-quality dark chocolate chips or a chopped dark chocolate bar (60–70% cocoa) for best results.

Is coconut cream the same as coconut milk?

No, coconut cream is thicker and richer. Use the solid cream portion from canned full-fat coconut milk if needed.

Can I make this in one pan and slice it in half?

Yes, bake in a tall 8-inch pan and slice horizontally once completely cooled.

How do I prevent the ganache from being too runny?

Let the ganache cool slightly to thicken before applying it to the cake. If too thin, refrigerate for 10–15 minutes.

How do I make the cake extra moist?

Be careful not to overbake and ensure you use enough liquid. The vinegar also helps tenderize the crumb.

Can I use fresh raspberries inside the cake?

Yes, just combine them with the raspberry preserves between the layers for added texture and tartness.

Can I pipe decorations with this ganache?

Once cooled, the ganache will thicken enough to pipe borders or swirls using a pastry bag and tip.

Conclusion

Chocolate Raspberry Layer Cake is a decadent, plant-based dessert that combines rich chocolate layers, bright raspberry filling, and a glossy ganache finish. Elegant enough for celebrations yet simple enough to prepare at home, this cake strikes the perfect balance between indulgence and freshness. Whether you’re baking for a special occasion or treating yourself, this cake delivers both flavor and flair.