So, Chocolate Cake with Raspberries, Eh?

Alright, straight up, this chocolate cake with raspberries on top has seen more birthdays, game nights, and slightly chaotic holiday gatherings in my house than any other dessert I make. Once, my nephew tried to “decorate” his own slice by pressing all the raspberries into the cake—turned into more like raspberry studs than a topping (he says it was modern art). Anyway, I’ve tinkered with this recipe a lot, sometimes out of curiosity, sometimes because I opened the fridge to discover I was missing, well, important things.

Why You’ll Love This, Maybe Even More Than I Do

I make this when I want that one-bowl, no-fuss, crowd-pleasing cake that looks fancier than it actually is. My family gobbles it up, especially if I get a bit heavy handed with the chocolate chips. It’s also good for those times you want a party dessert but can’t be bothered with piping bags or complicated layers—honestly, who has time for three bowls and a dozen steps, unless you’re being paid? (My sister still thinks I use a boxed mix; let her have her theories.) One tip though: don’t skip the fresh berries. I tried frozen raspberries once and well, it turned into something resembling raspberry swamp on top. Edible, just… not party food.

Here’s What Goes In (Substitutes and All)

1 and 1/2 cups (about 190g) all-purpose flour – My gran swore by King Arthur, but store brand’s worked fine for me.
3/4 cup unsweetened cocoa powder – Dutch process is lovely, but I use regular when I’m lazy (or ran out, which is… often).
1 and 1/2 cups sugar – I’ve swapped half with brown sugar once. It made it fudgier, if that’s your thing.
1 tsp baking soda
1/2 tsp salt – Table salt, sea salt, whatever’s handy.
2 large eggs – Room temp is the pro move but honestly, I’ve used them straight from the fridge (no disaster yet).
3/4 cup plain Greek yogurt or sour cream – Or regular yogurt. Sometimes I’ve used vanilla yogurt, if you like extra sweetness.
1/2 cup vegetable oil – Melted butter also works, but oil keeps it moister. I tried olive oil but it tasted weird, so wouldn’t recommend unless you like odd flavors.
3/4 cup strong hot coffee – Don’t panic, you can use hot water or half coffee, half water. Kids probably won’t notice.
1 tsp vanilla extract
1 and 1/2 cups fresh raspberries – More if you’re feeling generous. Tried frozen once and—well, see above!
Optional: A handful of chocolate chips (always yes for me)

How To Make the Cake (and Not Lose Your Mind)

Preheat your oven to 350°F (180°C). Grease a 9-inch round (or springform, if you feel fancy). I just do it with a bit of oil and a paper towel.
Dump the flour, cocoa powder, sugar, baking soda, and salt in a big bowl. Stir it all together, whisk or fork, doesn’t matter. It might look a bit lumpy—ignore it for now.
Add the eggs, yogurt, oil, coffee, and vanilla. I dump them all in at once (why dirty more bowls?) and mix with a hand mixer for about two minutes, or with a big spoon if you want an arm workout.
Now, this is when I usually sneak a little taste. Should taste rich, maybe a smidge bittersweet. At this point, stir in those chocolate chips if you’re using them.
Pour the batter into your prepped tin. It’ll be runny, almost like thick hot chocolate. That’s right; it’s supposed to look this way.
Bake for 30–40 minutes. I check at 30 with a toothpick—should come out mostly clean, maybe a smudge of chocolate (not batter-sticky, though). Don’t fret if it cracks a bit, you’ll cover that up later.
Let it cool for 15 min in the pan before removing. Otherwise, I find it tends to break in half (so, patience, friend!).
Once cool, pile the raspberries on top. Sometimes I sprinkle a little icing sugar or even a dust of cocoa powder for the camera—er, I mean the table.

Notes from a Slightly Distracted Baker

Actually, I find it works better if you pop the cake in the fridge for 30 minutes before topping with raspberries—the topping just stays happier in the summer. And don’t stress if your raspberries all tumble off one side; it still looks homemade (because it is!).

Things I’ve Tried (Some Good, Some… Odd)

Swapping out yogurt for buttermilk worked fine, but made the cake slightly tangier. Not bad if you like that vibe.
Tried to swirl in peanut butter once—looked a bit like mud pies, so haven’t repeated.
Adding a tablespoon of strong brewed espresso makes the chocolate flavor pop. But only do this if your crowd likes a little coffee kick.
I made it in a rectangular dish once; cake still tasted great, just looked more like an everyday traybake.

Equipment (Nothing Too Fancy Required, Honest!)

One big mixing bowl (if you only have a medium, just take it slow)
Electric hand mixer or a wooden spoon with serious attitude
9-inch round cake tin (springform is easier for unmolding, for me anyway)
Sieve for the cocoa (I just shake it over with a fork if the sieve’s in the dishwasher)
Spatula (or just the same spoon—it’s fine!)

chocolate cake with raspberries on top for party food

Can You Store This? (Anecdotal Evidence!)

You can keep leftovers in an airtight container in the fridge for 2–3 days, but honestly, in my house it doesn’t last more than a day—especially if my brother-in-law is visiting. Actually, I think it tastes even better the next day (the chocolate settles or something?). If you do stash it away, let it come up to room temp before eating for the nicest texture.

Serving Ideas the Family Loves

I like to slice big wedges and serve with a scoop of vanilla ice cream, but my cousin insists whipped cream is king (go figure). During Christmas, we’ve even dotted the top with mint leaves along with the raspberries—turns out it does look pretty festive, even if it’s not strictly necessary.

Pro Tips (Learned These the Hard Way, Trust Me)

I once forgot to line the bottom of the tin… big mistake. The cake stuck like a barnacle. So, now I use parchment if I’m feeling fancy, or just grease really well. Don’t rush the cooling time, or it’ll fall apart like mine did that one rushed Sunday. (Had to serve it in bowls… s’pose it was more like a pudding that day.)
Don’t over-mix the batter once the flour is in—keeps things fluffier, and less likely to turn out dense (unless you’re after a brownie vibe).
If you’re making it ahead, wait to add the raspberries ’til just before serving. Otherwise, they can get kinda sad looking.

FAQ (Questions I’ve Actually Been Asked)

Can I make this without eggs? Sure! I’ve had reasonable luck with flax eggs (1 tbsp ground flaxseed + 3 tbsp water, per egg), but it comes out a bit more crumbly than usual.
What’s the best way to keep the raspberries on top? Press them in gently, don’t just sprinkle. If they roll off, maybe just pile them in the center for a rustic look (plus, less chasing runaway berries).
Can I use a different berry? Absolutely—blackberries work well, strawberries tend to get watery though. Blueberries go everywhere, but taste great.
Is there a gluten free version? Actually, yes! I’ve used a 1:1 gluten free flour blend, like this one from King Arthur. Texture is a bit different but still tasty.
What’s a good cocoa powder to use? Honestly, I just use whatever’s in reach. But if you want to get fancy, my friend swears by Valrhona—worth trying if you’re feeling flush.
Do I need an electric mixer? Nah, but it saves your arms. Wooden spoon works, or even a whisk if you’re feeling energetic–just takes a little longer. One time I tried a potato masher—wouldn’t suggest that.

Totally unrelated, but has anyone else ever lost a raspberry between the counter and the oven, only to find it three days later under the stove? Anyway, if you give this a go, let me know how it turns out. Or if you have wild experiments to share, especially the ones that didn’t quite work—those stories make the best party anecdotes, promise!

If you’re after more chocolatey stuff, Sally’s chocolate cake recipe is one I’ve tried for inspiration—plus, the comments section is a goldmine of real-life mishaps and fixes.

Chocolate Cake with Raspberries on Top for Party Food