There’s something timeless about the pairing of chocolate and raspberries—especially when layered into a soft sponge cake with luscious vanilla cream.
This Chocolate Raspberry Layer Cake is a beautiful, flavor-packed dessert that feels both rustic and elegant.
Whether you’re baking for a birthday, brunch, or just to treat yourself, this cake promises to impress.
Why You’ll Love This Cake
Balanced layers: Moist sponge, tart raspberries, airy vanilla cream, and a glossy chocolate finish.
Naturally sweet: Made with cane sugar and fruit for gentle sweetness.
No complicated tools: No need for a springform pan or special equipment.
Texture heaven: Soft sponge, creamy filling, juicy berries, and a firm chocolate shell.
Light and satisfying: Thanks to cottage cheese and mascarpone, it feels indulgent without being heavy.
Ingredient Highlights
Spelt flour – Gives the sponge a wholesome taste and lighter texture.
Cottage cheese + mascarpone – Create a creamy, slightly tangy vanilla layer.
Frozen raspberries – Easy to use year-round and burst with natural tartness.
Chocolate + milk glaze – Simple ganache for that final luxe layer.
Pro Tips Before You Start
Let the sponge cool completely before layering.
Use room temperature dairy for a smoother cream.
Chill overnight for best slice stability.
Use a silicone spatula to layer without disturbing the raspberry cream.
For a cleaner chocolate top, pour the ganache slowly from the center out.
How to Make Chocolate Raspberry Layer Cake
Step 1: Make the Sponge Cake
Preheat oven to 356°F (180°C). Separate egg yolks and whites.
Whip the whites with cane sugar until stiff peaks form.
Fold in yolks, oil, flour, and cocoa powder until just combined.
Pour into a greased 18 cm cake pan and bake for 8–10 minutes. Let cool completely.
Step 2: Cook the Raspberry Layer
In a saucepan, simmer frozen raspberries and cane sugar until juicy and bubbling.
Dissolve the vanilla pudding mix in 50 ml water, then stir into the raspberries.
Cook until thickened, then let cool.
Step 3: Make the Vanilla Cream
Whip cream to stiff peaks. Fold in cottage cheese and mascarpone.
Sweeten to taste and refrigerate until ready to use.
Step 4: Layer the Cake
Place sponge cake on a serving plate. Spread half the vanilla cream over the base.
Gently add half the raspberry mixture.
Repeat with the remaining vanilla cream and top with the rest of the raspberry mixture.
Refrigerate overnight to set.
Step 5: Add Chocolate Topping
Melt chocolate and milk in a double boiler. Let cool until just pourable.
Pour over the top of the chilled cake, spreading evenly.
Let it set slightly before slicing and serving.
What to Serve It With
Black tea or espresso – Balances the rich chocolate layer.
Fresh raspberries or mint leaves – For extra freshness.
Lightly sweetened yogurt – A creamy contrast if served for brunch.
Rosé or dessert wine – Pairs beautifully with the fruity filling.
Variations & Substitutions
Swap raspberries – Use strawberries, cherries, or mixed berries.
Dairy-free? – Use coconut whipped cream and a vegan cream cheese alternative.
Want more chocolate? – Add chocolate chips into the vanilla cream layer.
Use gluten-free flour – Works well with a 1:1 baking blend.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap individual slices in cling film, then foil, and freeze up to 1 month.
To serve: Let frozen slices thaw overnight in the fridge or 30 minutes at room temp.
FAQs
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work well and may need less cooking time.
Can I make this ahead of time?
Absolutely. The cake tastes even better after chilling overnight.
Do I need to strain the raspberry seeds?
Optional. If you prefer a smoother layer, press the raspberry mix through a sieve before thickening.
What if I don’t have spelt flour?
All-purpose flour works perfectly as a substitute.
Can I make this in a larger pan?
Yes, just scale up the ingredients proportionally and adjust baking time.
How can I make the chocolate layer shinier?
Add ½ tsp of butter or coconut oil to the chocolate while melting for a glossy finish.
Can I make it sugar-free?
Use your favorite sugar substitute, though texture may vary slightly.
Final Thoughts
This Chocolate Raspberry Layer Cake is one of those desserts that feels homemade and gourmet at the same time.
The sponge is feather-light, the vanilla cream is dreamy, and the raspberry adds just the right zing.
The thin chocolate glaze ties it all together like a ribbon on a gift.
It’s a slice of joy—whether for birthdays, dinner parties, or just because.
Chocolate Raspberry Layer Cake
Ingredients
Sponge Cake (18 cm cake pan)
- 3 eggs
- 3 tbsp cane sugar
- 2 tbsp oil
- 3 tbsp fine spelt flour
- 1 tbsp cocoa powder
Raspberry Layer
- 300 g frozen raspberries
- 2 tbsp cane sugar
- 50 ml water
- 5 –6 tbsp vanilla pudding mix
Vanilla Cream
- 250 g soft cottage cheese
- 250 ml whipping cream
- 100 g mascarpone
- Sugar to taste
Chocolate Layer
- 200 g chocolate
- 50 ml milk
Instructions
- Whip egg whites with sugar until stiff. Fold in yolks, oil, flour, and cocoa.
- Pour into greased pan and bake at 356°F (180°C) for 8–10 mins. Let cool.
- Simmer raspberries and sugar.
- Stir in pudding mix dissolved in water. Let thicken and cool.
- Whip cream. Fold in cottage cheese and mascarpone. Sweeten to taste.
- Layer sponge → vanilla cream → raspberry → vanilla cream → raspberry. Chill overnight.
- See full steps with tips & photos → https://p4pd.org/chocolate-raspberry-layer-cake/
Notes
- Pan Swap: A 9-inch round or square pan works—bake 10–12 minutes for slightly thicker cake.
- Fruit Variation: Use blueberry preserves or mixed berries in place of raspberries.
- Sugar Adjustment: Taste both the filling and cream before assembly and adjust sugar to your preferred sweetness.
