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 whole milk; 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; ¼ cup heavy cream; 1 teaspoon vanilla extract; Fresh raspberries for garnish

Highlighted under: Baked Food

I absolutely adore this Chocolate Raspberry Sheet Cake! Combining rich chocolate with the tartness of raspberries, it creates a delightful balance that tantalizes the taste buds. The moist cake bakes perfectly in a sheet pan, making it an ideal choice for gatherings or celebrations. Each bite of this cake is a heavenly experience, leaving a memorable impression on everyone who tries it. Whether it’s a birthday, a potluck, or just a simple treat for myself, this recipe never disappoints!

Created by

Philippa Grantley

Last updated on 2026-01-11T15:21:35.429Z

When I first tried this Chocolate Raspberry Sheet Cake, I was blown away by how well the flavors complemented each other. The rich, chocolatey texture combined with the burst of fresh raspberries in every bite brought a vibrant zing that I didn’t expect. I learned that the key to a moist cake is not overmixing the batter, which helps retain the fluffiness that everyone loves.

Another tip I discovered while perfecting this recipe is the importance of using fresh raspberries. Frozen raspberries can be a bit watery, which affects the overall texture. Fresh berries add that perfect tartness and a beautiful visual appeal, making this cake not only delicious but also a showstopper at any event!

Why You Will Love This Recipe
The harmonious blend of rich chocolate and tart raspberry flavors.
Moist, fluffy texture that stays fresh for days.
A visually stunning cake that's perfect for any occasion.

Baking Techniques for Success

When preparing the batter, it's crucial to mix the dry and wet ingredients separately before combining them. This ensures that the baking powder and baking soda are evenly distributed, leading to a uniform rise. I recommend using a whisk for the dry ingredients to break up any clumps, particularly in the cocoa powder. Once mixed with the wet ingredients, continue mixing on medium speed for about two minutes, allowing the ingredients to fully incorporate and activate the leavening agents.

When adding boiling water to the batter, do so with caution. The hot water helps to bloom the cocoa, enhancing the chocolate flavor and ensuring a silky texture. However, the batter will be thinner than traditional cake batters. This is intentional, as it creates a moist cake structure that will hold the freshness of the raspberries. Be prepared for the need for a longer bake time if you choose to double the recipe or use a different pan size.

Frosting Tips for Perfect Presentation

The frosting is a key element in achieving visual appeal and flavor balance. Start by ensuring your butter is at room temperature but not melted; it should be soft enough to whip easily. Combine it with powdered sugar and cocoa powder on low speed to avoid a cloud of sugar before gradually increasing the speed. Once smooth, you can add heavy cream to reach your desired consistency. For a light and airy frosting, be careful not to overmix it, as it can lose volume.

Garnishing the cake with fresh raspberries serves more than just aesthetics; it also adds a burst of flavor and a slight tartness that complements the rich chocolate. Make sure to rinse the raspberries gently and pat them dry before placement. Arrange them in clusters or scattered, depending on the look you want to achieve. This step can elevate the presentation from simple to stunning, perfect for impressing guests or celebrating a special occasion.

Ingredients

Gather these fresh ingredients to make your Chocolate Raspberry Sheet Cake truly stand out.

Cake 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 whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 ½ cups fresh raspberries

Frosting Ingredients

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

These ingredients will create a delicious cake with a decadent frosting perfect for any dessert lover.

Instructions

Follow these steps carefully to ensure your cake turns out perfect!

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch sheet pan.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract into the dry mixture. Mix on medium speed for about 2 minutes.

Add Boiling Water

Stir in the boiling water carefully; the batter will be thin. Mix until just combined.

Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to mash them.

Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled completely, prepare the frosting and spread it over the cake.

Garnish and Serve

Top with fresh raspberries for garnish. Slice into squares and enjoy!

Once you've followed all the steps, you'll have a beautiful and delicious Chocolate Raspberry Sheet Cake ready to delight your friends and family!

Pro Tips

For an extra touch, sprinkle some sea salt on top of the frosting just before serving
it enhances the flavors beautifully.

Storage and Make-Ahead Tips

This Chocolate Raspberry Sheet Cake can be made in advance, making it a convenient choice for gatherings. Once baked and completely cooled, cover the cake with plastic wrap or foil to keep it moist. It can be stored at room temperature for up to three days, or in the refrigerator for up to a week. If you'd like to prepare it even earlier, consider freezing the un-frosted cake. Wrap it tightly in plastic, and it will hold up well for up to three months.

When you're ready to serve a frozen cake, allow it to thaw in the refrigerator overnight before frosting. This helps to maintain its moisture. Frosting can also be made ahead of time and stored in the fridge for up to a week. Just be sure to re-whip it to restore its light texture before spreading it on the cake.

Variations and Creative Twists

While this recipe celebrates the delicious pairing of chocolate and raspberries, you can easily customize it. For a different flavor profile, consider substituting the raspberries with strawberries or cherries, adjusting the sweetness accordingly. You can also add chocolate chips into the batter for bursts of melted chocolate throughout, enhancing the decadent experience.

If you're looking to enhance the flavor even further, try adding a teaspoon of espresso powder to the dry ingredients. It deepens the chocolate taste without imparting any coffee flavor. Additionally, for a vegan version, replace the eggs with flaxseed meal mixed with water and use plant-based milk and oil in the cake, while ensuring the frosting uses vegan butter.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries yield better texture and flavor.

→ How should I store the cake?

Keep it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can this cake be made ahead of time?

Absolutely! You can bake it a day in advance and frost it just before serving.

→ What if I don’t have a sheet pan?

You can use two round cake pans instead; just adjust the baking time accordingly.