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 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh raspberries; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I can’t resist the combination of rich chocolate and tart raspberries, and this Chocolate Raspberry Sheet Cake hits that sweet spot perfectly. It’s a cake that’s not only a feast for the eyes but also unbelievably moist and full of flavor. I love serving this for birthdays or festive gatherings because it’s easy to make, and everyone raves about it. Plus, the vibrant raspberries really elevate the chocolate experience, making it feel like a special treat without all the fuss.

Created by

Felicity Grant

Last updated on 2026-01-13T05:28:18.148Z

When I first baked this Chocolate Raspberry Sheet Cake, I was pleasantly surprised by how well the flavors melded together. I realized that using fresh raspberries not only adds a pop of color but also a burst of freshness that elevates the overall taste. One tip I found invaluable is to sprinkle a few raspberries on top before baking to ensure their flavor stays vibrant and isn’t lost.

After sharing it with friends, I learned that the texture is what really stands out. The cake is moist yet sturdy, making it easy to cut into neat squares for serving. I've found that a light dusting of powdered sugar on top accentuates its allure, making it perfect for any occasion!

        Why You'll Love This Recipe
        Decadent chocolate flavor paired with tart raspberries
Moist and fluffy texture that everyone will adore
Simple to make and perfect for any celebration

      

Understanding Chocolate and Raspberry Pairing

The rich, deep flavor of the chocolate cake serves as a wonderful base for the tangy raspberries. Using high-quality unsweetened cocoa powder will enhance the chocolate taste without adding unnecessary sweetness. It's crucial to balance the tartness of the raspberries with the sweetness of the frosting, ensuring that neither flavor overwhelms the other. When selecting raspberries, look for plump, firm berries that are deep red in color; this will provide the best flavor and texture contrast in every bite.

The type of cocoa powder you choose can make a significant difference in your cake’s outcome. Dutch-processed cocoa can yield a darker, richer cake and works especially well with the tangy raspberries, while natural cocoa powder provides a lighter taste. Keep in mind that unsweetened cocoa powder is essential to control the sweetness of the cake, pairing perfectly with the naturally sweetened frosting created with powdered sugar.

Perfecting Your Cake Technique

When preparing the batter, be mindful of the mixing process. Overmixing can lead to a denser cake, while undermixing may result in flour lumps. Aim for a smooth batter with just a few small streaks of flour remaining before folding in the raspberries. Additionally, it's essential to gently fold the raspberries into the batter to avoid breaking them apart, which could lead to streaks of red throughout the cake instead of delightful pockets of tartness.

Baking times can vary slightly depending on your oven’s calibration, so start checking the cake at the 25-minute mark. Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready. Don't forget to allow it to cool in the pan for about 10 minutes before transferring it to a wire rack—this prevents the cake from becoming soggy on the bottom.

Ingredients

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

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh raspberries

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract

Make sure you have all of these ingredients ready and measured before you start baking!

Instructions

Follow these simple steps to bake your Chocolate Raspberry Sheet Cake:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk until fully incorporated.

Fold in Raspberries

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

Bake the Cake

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

Prepare the Frosting

While the cake cools, prepare the frosting by beating the softened butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and creamy.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top.

Enjoy your Chocolate Raspberry Sheet Cake with a cup of coffee or tea!

Pro Tips

For an extra touch, consider adding a few chocolate shavings on top of the frosting.

Frosting Options

While the provided frosting recipe is delicious, you can also experiment with different flavors. For instance, adding a teaspoon of espresso powder to the frosting will enhance the chocolate flavor without imparting a coffee taste. Alternatively, a hint of orange zest can brighten the frosting, pairing nicely with the raspberries. Just ensure to adjust the sugar as needed to maintain the desired frosting consistency.

If you prefer a lighter option, consider a whipped cream frosting. Use heavy cream and whip it until stiff peaks form, gradually adding powdered sugar for sweetness and vanilla for flavor—just be mindful that whipped cream may not hold its shape as well as buttercream for long periods.

Storage and Serving Suggestions

This Chocolate Raspberry Sheet Cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to three days. For extended storage, wrap it tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, thaw it overnight in the refrigerator, and if it you prefer, frost it just before serving to maintain the cake’s fresh appearance.

I love serving this cake at room temperature, as it enhances the flavors and textures. For an extra special touch, consider garnishing each slice with fresh raspberries or a dusting of cocoa powder just before serving. A scoop of vanilla ice cream also complements the chocolate and raspberry combo beautifully.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture.

→ How should I store leftover cake?

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

→ Can I make this cake ahead of time?

Definitely! You can bake the cake a day ahead and frost it just before serving.

→ Is this cake suitable for gluten-free diets?

You can substitute the all-purpose flour with a gluten-free blend for a similar texture.