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 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 tsp vanilla extract; 2-4 tbsp heavy cream

Highlighted under: Classic Baking Ideas

I absolutely love making this Chocolate Raspberry Sheet Cake! It’s become a go-to dessert for gatherings and special celebrations. The rich chocolate flavor perfectly harmonizes with the tartness of fresh raspberries, making every bite an indulgent treat. It's surprisingly easy to prepare, and the vibrant colors make it an eye-catching centerpiece. Whether for a birthday, potluck, or just a sweet craving, this cake never disappoints and is sure to impress everyone who tries it.

Created by

Tabitha Collins

Last updated on 2026-01-11T19:39:34.967Z

When I first paired chocolate with raspberries, I was amazed at how the tartness of the berries complemented the deep chocolate flavor. I decided to experiment with a sheet cake to share with friends, and the result was extraordinary. The bright pink raspberry sauce swirling through the chocolate batter adds an aesthetic touch and enhances the flavor in every bite.

I also learned that using fresh raspberries instead of frozen ones makes a significant difference in texture and taste. The moisture and natural sweetness of fresh berries create a cake that's not only delicious but also vibrant.

        Why You'll Love This Cake
        Luxurious chocolate flavor balanced with tart raspberries
Simple to make - perfect for baking beginners and pros alike
Ideal for parties, gatherings, or a simple family dessert

      

Perfecting the Batter

When mixing the batter, it's essential to fully incorporate the dry ingredients before adding the wet ingredients. This ensures a uniform texture and helps prevent any clumps of flour or cocoa powder. After adding the wet ingredients, beat the mixture on medium speed for two minutes to aerate it, which contributes to the cake's light and fluffy texture. The boiling water may seem unusual, but it activates the cocoa powder, enhancing the chocolate flavor and creating a moist crumb.

Adding raspberries to the batter introduces a juicy burst of flavor. Gently folding them in ensures they retain their shape, providing delightful pockets of tartness that contrast beautifully with the rich chocolate. If you’re worried about the raspberries sinking during baking, try coating them lightly in flour before folding them in. This creates a barrier and helps them stay suspended in the batter.

Frosting Tips and Variations

The frosting adds a silky finish to your cake. Ensure your butter is softened to room temperature for easy blending; this will also yield a fluffier texture. When incorporating the powdered sugar and cocoa, do it gradually to avoid a cloud of dust. A whisk attachment can help achieve a smooth, creamy consistency. If your frosting seems too thick, add heavy cream a tablespoon at a time until you reach your desired spreadability.

For a fun twist on the frosting, consider adding flavorings such as espresso powder or almond extract. This can elevate the taste profile of the chocolate and raspberry combination. Additionally, consider swirling in some raspberry puree for a beautiful marbled effect that enhances both flavor and presentation.

Ingredients

Cake

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

Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract
2-4 tbsp heavy cream

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water until combined.

Add the Raspberries

Gently fold in the fresh raspberries into the batter. Be careful not to break them too much, so they remain visible in the cake.

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. Once done, let it cool completely in the pan.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder. Mix in the vanilla extract and enough heavy cream to achieve a spreadable consistency.

Frost and Serve

Once the cake is completely cooled, spread the frosting evenly on top and garnish with extra raspberries if desired. Cut into squares and serve.

Pro Tips

For an extra touch, try adding a raspberry sauce drizzle over the frosting before serving. It not only looks beautiful but also enhances the raspberry flavor.

Storage and Make-Ahead Tips

This Chocolate Raspberry Sheet Cake can be made ahead of time, making it an excellent choice for busy occasions. Once cooled completely, wrap the cake in plastic wrap and store it at room temperature for up to three days. Alternatively, you can freeze it for longer storage—just be sure to place it in an airtight container. When ready to serve, allow it to thaw in the refrigerator overnight before frosting, ensuring that it retains moisture.

Frosted cake can also be stored in the fridge, but be sure to let it sit at room temperature for about 30 minutes before serving; this will bring back its moist texture. If you're freezing the frosted cake, it's best to freeze individual slices on a baking sheet, then transfer them to a ziploc bag to avoid frosting sticking to another surface.

Serving Suggestions

To elevate the presentation of your Chocolate Raspberry Sheet Cake, consider serving it with dollops of whipped cream or a scoop of vanilla ice cream on the side. A light dusting of cocoa powder or powdered sugar adds an elegant touch. Fresh mint leaves can also provide a pop of color and freshness that complements the rich chocolate and tangy raspberries.

For gatherings, consider cutting the cake into smaller squares and providing toothpicks for easy serving. This way, guests can enjoy a bite-sized treat that’s perfect for mingling. If you're looking to add a festive touch, drizzle with melted chocolate or a raspberry coulis for a striking visual and flavor contrast.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but ensure they are thawed and drained to prevent excess moisture in the batter.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make this cake in advance?

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

→ What can I use instead of cocoa powder?

You can use carob powder as a cocoa powder substitute, but it will change the flavor profile of the cake.