Chocolate Raspberry Sheet Cake

Name: Chocolate Raspberry Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ⅔ cups sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 3-4 tablespoons heavy cream

Highlighted under: Cozy Favorites

When I first combined chocolate and raspberry in this sheet cake, I knew I was onto something special. The rich cocoa flavor pairs beautifully with the tartness of fresh raspberries, creating a delightful contrast that makes each bite feel like a celebration. I love how easy it is to whip this cake up for gatherings or a cozy night in. With just a few simple ingredients and some time, you can impress your loved ones with this indulgent treat that looks as fantastic as it tastes.

Created by

Elodie Fairfax

Last updated on 2026-01-11T20:11:36.512Z

As I stood in my kitchen, the aroma of melting chocolate filled the air and beckoned me closer. I decided to add fresh raspberries to my go-to chocolate cake recipe, and the outcome was nothing short of mesmerizing. I found that incorporating the raspberries into the batter, rather than just as a topping, really melded their tartness with the sweetness of the cake, enhancing every bite.

This recipe brought back delightful memories of my childhood, where I’d pick fresh raspberries during summer. I suggest using high-quality unsweetened cocoa for a deeper chocolate flavor, which truly balances the sweetness of the cake. Trust me; it’s worth it!

        Why You'll Love This Cake
        Indulgently moist and rich chocolate flavor with a hint of tangy raspberries
Easy to prepare, perfect for any occasion or casual gatherings
Visually stunning with a burst of fresh color and flavor

      

Understanding the Ingredients

The combination of all-purpose flour and cocoa powder creates a base that supports the cake’s structure while adding rich chocolate flavor. The use of baking powder and baking soda ensures that the cake rises beautifully, resulting in a moist texture. If you find yourself short on baking powder, you can substitute by using one teaspoon of baking soda and two teaspoons of lemon juice or vinegar for each teaspoon of baking powder needed.

Fresh raspberries give a delightful zing that contrasts perfectly with the richness of the chocolate. Be sure to gently fold them into the batter to avoid crushing them, as they can create pockets of moisture that might make the cake overly dense in some areas. When selecting raspberries, look for plump, bright berries that are free of blemishes for the best flavor.

Baking and Cooling Tips

When transferring the batter to the baking sheet, gently tap the pan on the counter a couple of times. This helps to eliminate any air bubbles that might cause the cake to bake unevenly. The baking time is crucial; you want the cake to spring back when lightly touched and a toothpick to come out clean. Oven variances can affect baking times, so check the cake a few minutes early to avoid overbaking.

After removing the cake from the oven, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the bottom from becoming soggy. Make sure the cake is entirely cool before frosting; otherwise, the frosting may melt, losing its integrity. You can refrigerate the cake for about 30 minutes to speed up the cooling process if you’re in a hurry.

Ingredients

Gather these ingredients to create a delicious Chocolate Raspberry Sheet Cake:

For the Cake

1 ¾ cups all-purpose flour
1 ⅔ cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 tablespoons heavy cream

Once you have everything ready, you’re all set to bake this delicious cake!

Instructions

Follow these steps to make your Chocolate Raspberry Sheet Cake:

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a baking sheet or line it with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, mixing until smooth. Gradually stir in the boiling water until fully combined. The batter will be thin.

Fold in Raspberries

Gently fold in the fresh raspberries into the batter.

Bake the Cake

Pour the batter into the prepared baking sheet and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cake to cool completely before preparing the frosting. For the frosting, beat the butter until creamy, then gradually add powdered sugar, cocoa powder, and vanilla. Add heavy cream as needed to achieve the desired consistency. Frost the cooled cake.

Once frosted, this cake is ready to serve. Enjoy!

Pro Tips

For an extra touch, garnish your cake with more fresh raspberries on top and a dusting of powdered sugar.

Frosting Variations

While the chocolate buttercream is a classic choice, you can add a twist by incorporating other flavors. Using a bit of almond extract instead of vanilla can provide a lovely nutty note. If you prefer a tangy complement to the chocolate, consider adding raspberry puree directly into the frosting—a wonderful way to enhance that fruity flavor throughout the dessert.

For a lighter twist, consider making a whipped cream frosting by beating heavy cream with powdered sugar and vanilla until fluffy. This alternative adds a delightful lightness that pairs beautifully with the dense chocolate cake and tart raspberries.

Storage and Make-Ahead Tips

This chocolate raspberry sheet cake stores beautifully. Once frosted, cover it tightly with plastic wrap or store it in an airtight container. It can last for up to four days at room temperature, or you can refrigerate it for about a week. If you wish to keep it longer, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap, then foil; it can stay fresh for up to three months. To serve, simply thaw overnight in the refrigerator before frosting.

If you’re planning on baking in advance, try preparing the cake layers ahead of time. They can be baked, cooled, and then stored in the fridge for a couple of days. This will make for an easier assembly when you’re ready to serve, allowing you to focus on whipping up the frosting or any additional toppings.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just frost it on the day you plan to serve it.

→ What can I substitute for the eggs?

You can use flax eggs or applesauce as a substitute for eggs if you're looking for a vegan option.