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 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 ½ cups fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; ¼ cup heavy cream; Extra raspberries for garnish

Highlighted under: Baked Favorites

I absolutely adore making this Chocolate Raspberry Sheet Cake whenever I need a show-stopping dessert that’s incredibly easy to prepare. The light, fluffy texture combined with the rich chocolate flavor and bursts of tart raspberries creates a cake that’s irresistible. In just a short time, you can whip this up for family gatherings or a casual treat at home. Trust me, once you experience the delightful combination of chocolate and raspberry, you'll find yourself making this cake again and again.

Created by

Ione Rutherford

Last updated on 2026-01-11T19:00:36.906Z

When I first made this Chocolate Raspberry Sheet Cake, I was blown away by the combination of flavors. The tart raspberries contrasted beautifully with the deep, rich chocolate, creating a dessert that not only looks stunning but also tastes incredible. I recommend using fresh raspberries for the best flavor, but frozen can work too if you’re in a pinch.

One trick I learned is to sprinkle some extra raspberries on top before serving. It not only enhances the cake's visual appeal but also adds an extra burst of freshness with every bite. Serve it with a scoop of vanilla ice cream, and you'll be in dessert heaven!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh raspberry tartness
Moist and fluffy texture that’s easy to slice and share
Perfect for any occasion, whether a party or a family dinner

The Importance of Quality Ingredients

Using high-quality cocoa powder is essential to achieving a deep chocolate flavor in your Chocolate Raspberry Sheet Cake. I recommend choosing a Dutch-processed cocoa for a smoother, more balanced taste. Additionally, fresh raspberries are crucial; the bursts of tartness they provide contrast beautifully with the sweetness of the cake and frosting. If fresh raspberries are hard to find, you can use frozen ones, but be sure to add them right from the freezer to limit excess moisture in the batter.

For the buttermilk, you can create a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Allow it to sit for about five minutes until it thickens slightly. This acidic component is vital as it helps tenderize the flour, resulting in a moist and airy cake. Consistency is key, so be precise when measuring your wet and dry ingredients for the best results.

Mastering The Baking Process

Baking times can vary based on your oven's calibration. I recommend checking your cake a few minutes early; start at the 25-minute mark. Insert a toothpick in the center, and if it comes out with a few moist crumbs (not wet batter), the cake is done. Overbaking can lead to a dry texture, so err on the side of caution. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

When preparing your frosting, beating the butter until it's light and fluffy is crucial because it incorporates air that gives the frosting a lighter consistency. Gradually adding the powdered sugar helps prevent a cloud of sugar dust from forming. If your frosting seems too thick, add a little more heavy cream by the tablespoon until you achieve your desired spreading consistency. This will ensure your frosting pipes well and spreads easily onto the cake.

Ingredients

Gather these ingredients to create your delicious cake:

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ cup heavy cream
Extra raspberries for garnish

Make sure to gather all your ingredients in advance for a smoother baking experience!

Instructions

Follow these steps to create your Chocolate Raspberry Sheet Cake:

Prepare the Oven and Pan

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

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, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, then carefully stir in the boiling water until fully incorporated.

Fold in Raspberries

Gently fold in the fresh raspberries, being cautious not to break them apart too much.

Bake the Cake

Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until well combined. Add the vanilla extract and heavy cream, beating until light and fluffy.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly on top. Garnish with extra raspberries if desired.

Slice your cake into pieces and serve it to enjoy a piece of chocolate heaven!

Pro Tips

For an extra touch, serve with a dollop of whipped cream and a sprinkle of dark chocolate shavings on top.

Serving Suggestions

This Chocolate Raspberry Sheet Cake is delightful on its own, but you can elevate your presentation by serving it with a scoop of vanilla ice cream or whipped cream. The creamy textures contrast nicely with the cake's moistness and the tartness of the raspberries. For a sophisticated touch, drizzle a berry sauce or chocolate ganache over each slice before serving to create an appealing visual layer.

Cut the cake into squares for easy serving, especially when taking it to gatherings. You can also sprinkle fresh mint leaves on top for a pop of color and a refreshing flavor that complements the chocolate and raspberry combination. This not only enhances the taste but also makes your cake visually striking.

Make-Ahead and Storage Tips

You can prepare the cake a day ahead; just make sure it’s stored in an airtight container to keep it moist. If you want to make the frosting in advance, store it in the refrigerator. Just bring it to room temperature and give it a quick whip before spreading it on the cake. This not only saves time on serving day but also intensifies the flavors as they meld overnight.

For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and frost it right before serving for the best quality and texture. This cake freezes particularly well, ensuring you have a delicious treat ready for unexpected guests or cravings.

Questions About Recipes

→ Can I use frozen raspberries?

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

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving for the best freshness.

→ What can I substitute for buttermilk?

If you don’t have buttermilk, you can substitute with a mixture of milk and vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.