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 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup whole milk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup fresh raspberries; 1 cup heavy cream; 8 oz semisweet chocolate, chopped; 2 tbsp powdered sugar; ½ tsp vanilla extract

Highlighted under: Baking & Desserts

When I first baked this Chocolate Raspberry Sheet Cake, I was thrilled by how easily the flavors came together. The combination of rich chocolate with the tartness of fresh raspberries creates an unforgettable dessert experience. It’s surprisingly simple to make and perfect for sharing at gatherings or enjoying on a cozy evening at home. Each slice reveals a moist, tender crumb that pairs beautifully with a velvety frosting. Trust me, this cake is bound to impress everyone, even those with the most discerning palates!

Created by

Sophia Lane

Last updated on 2026-01-12T02:19:22.245Z

While experimenting in my kitchen, I discovered that the addition of fresh raspberries to a traditional chocolate cake takes the flavor profile to a whole new level. I opted for a sheet cake design because it allows for easy serving, making it perfect for parties or potlucks. The raspberries not only add a burst of freshness but also create a stunning visual appeal against the dark chocolate.

The trick I've learned is to fold the raspberries gently into the batter right before pouring it into the pan. This way, they remain somewhat intact and create juicy pockets of flavor in every bite. The frosting, a simple yet luscious chocolate ganache, complements the cake beautifully without overpowering the fresh raspberry taste.

        Why You'll Love This Recipe
        Decadent chocolate cake that balances perfectly with tart raspberries
Easy to make, designed for gatherings or casual desserts
Beautiful presentation that makes it a showstopper

      

The Magic of Fresh Raspberries

Fresh raspberries play a crucial role in elevating the flavor profile of this sheet cake. Their natural tartness contrasts beautifully with the sweetness of the chocolate, creating a balanced and complex taste. When incorporating the raspberries, avoid over-mixing the batter—gently folding them in helps maintain their shape and ensures you get delightful bursts of flavor in every bite. If fresh raspberries aren't available, you can substitute with frozen ones, but be sure to thaw and drain them to prevent excess moisture in the batter.

Raspberries are not just a flavor enhancer; they also add visual interest to the cake. When baked, their bright color peeks through the chocolate, making the cake not only delicious but stunning when served. For a more dramatic presentation, consider adding a few extra raspberries on top of the frosting once it has set. This not only looks appealing but adds a fresh element to each slice.

Perfecting the Frosting

The chocolate ganache frosting is where the cake truly shines, bringing richness that complements the chocolate cake and tart raspberries. When you heat the heavy cream, it's important to watch it closely; you want it just simmering, not boiling. This temperature ensures the chocolate melts evenly, resulting in a glossy, smooth ganache. As a tip, using good-quality semisweet chocolate will elevate the flavor of your frosting significantly.

If you find the ganache too thick after mixing, you can add a splash more warm cream to adjust the consistency. If it's too thin, allow it to cool slightly and it will thicken as it sets on the cake. To make this recipe dairy-free, consider using coconut cream and dairy-free chocolate as alternatives—this will still create a luxuriously creamy topping that suits various dietary needs.

Serving and Storing Tips

This Chocolate Raspberry Sheet Cake is versatile for any occasion. For an elegant presentation, serve it with a dollop of whipped cream or a scoop of vanilla ice cream to highlight its rich flavors. You might also sprinkle some additional cocoa powder or shaved chocolate on top for that extra touch of decadence. Additionally, pairing it with a cup of coffee or a glass of dessert wine can enhance the overall experience.

If you want to make the cake ahead of time, it stores beautifully at room temperature for a couple of days when properly covered. For longer storage, wrap slices in plastic wrap and freeze them for up to three months. To thaw, place them in the refrigerator overnight. Reheating a slice in the microwave for about 10-15 seconds can bring back its moist texture if stored in the freezer.

Ingredients

Gather the following ingredients for your Chocolate Raspberry Sheet Cake:

Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup fresh raspberries

Frosting Ingredients

1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp powdered sugar
½ tsp vanilla extract

Make sure to have everything measured out before you start for the best results.

Instructions

Follow these steps to bake your Chocolate Raspberry Sheet Cake:

Preheat Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

Combine Mixtures

Pour the wet ingredients into the dry mixture and mix gently until just combined. Be careful not to overmix.

Fold in Raspberries

Gently fold the fresh raspberries into the batter, ensuring they are evenly distributed.

Bake

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

Prepare Frosting

While the cake is cooling, heat the heavy cream in a saucepan over medium heat until just simmering. Remove from heat and add chopped chocolate, stirring until smooth. Stir in powdered sugar and vanilla extract.

Frost the Cake

Once the cake is completely cool, pour the chocolate ganache over the top and spread evenly.

Serve

Slice into squares and enjoy your delicious Chocolate Raspberry Sheet Cake!

Let the cake set for a little while before serving, so the frosting can firm up slightly.

Pro Tips

For an extra touch, consider garnishing with additional raspberries or a dusting of powdered sugar just before serving.

Troubleshooting Common Issues

If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Ensure that you test for doneness by inserting a toothpick into the center—the toothpick should come out clean or with a few moist crumbs, but not wet batter. Additionally, be mindful of the baking time; ovens can vary, so start checking for doneness a few minutes early if you suspect yours runs hot.

Another common concern is dryness. To avoid a dry cake, make sure to measure your flour correctly—spoon it into the measuring cup and level it off rather than scooping directly from the bag. Incorporating the ingredients properly, especially not overmixing, also ensures that the cake remains tender and moist.

Batch Variations to Explore

While this recipe shines with raspberries, feel free to experiment with other berries or fruits. Blackberries or chopped strawberries can be a delightful substitute, each bringing its own unique twist. If using larger fruits, be sure to chop them into smaller pieces to ensure even distribution throughout the batter.

For added texture and flavor, consider incorporating nuts like finely chopped walnuts or pecans into the batter. This addition creates a pleasing crunch that contrasts with the smooth cake and frosting. Simply fold in a half cup of chopped nuts along with the raspberries for an exciting variation.

Scaling the Recipe

If you’re preparing for a larger crowd, this recipe easily scales up. To double the recipe, maintain the same ratios and use a larger baking pan, such as two 9x13 inch pans or a half-sheet pan. Keep an eye on the baking time, as larger cakes may require an additional 5-10 minutes—always test for doneness accordingly.

Alternatively, if you need to scale down, you can prepare the recipe in an 8x8 inch pan. Make sure to adjust the baking time to about 25-28 minutes, checking for doneness earlier to ensure the cake remains moist. This versatility allows you to enjoy the cake no matter the occasion.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can, but make sure to thaw them and drain excess moisture before folding them into the batter.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake and make the frosting a day in advance, then assemble on the day you plan to serve.

→ What can I substitute for dairy-free options?

Use almond or coconut milk and a dairy-free chocolate version for the frosting.