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 powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 ½ cups fresh raspberries; ½ cup unsalted butter, softened; ⅔ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup milk; 1 tsp vanilla extract

Highlighted under: Baked Meals

I absolutely love baking, and this Chocolate Raspberry Sheet Cake is one of my favorite creations. The rich chocolate flavor combined with the vibrant tartness of raspberries makes every bite a delightful experience. I remember the first time I made this cake; it was for a family gathering, and everyone couldn’t stop raving about it! The light, fluffy texture and beautiful presentation truly make it a standout dessert. I guarantee this cake will be a hit at any occasion, and it’s surprisingly easy to whip up!

Created by

Odette Fairbanks

Last updated on 2026-01-11T18:49:35.423Z

When I first combined chocolate and raspberries, I was taken aback by the harmony of flavors. The key to this cake is using fresh raspberries; they burst with juiciness that complements the deep, rich chocolate. During my first attempt, I undercooked it slightly, and I quickly learned that the texture makes all the difference. Allowing the cake to cool completely before frosting is essential to achieving that perfect creamy layer.

After numerous trials, I perfected my technique by incorporating the raspberries directly into the batter. This not only ensures even distribution but also infuses the cake with their tangy sweetness. To elevate the experience, I recommend serving it with a dollop of whipped cream or additional fresh berries. Trust me, your guests will be begging for the recipe!

Why You'll Love This Cake
Rich chocolate flavor paired with fresh raspberries
Light and fluffy texture that melts in your mouth
Perfect for birthdays, celebrations, or just a sweet indulgence

Baking Techniques for Success

The key to achieving that light, fluffy texture in your Chocolate Raspberry Sheet Cake lies in how you mix the batter. After combining the dry and wet ingredients, make sure to beat them on medium speed for a full two minutes. This step incorporates air into the batter, which helps the cake rise beautifully and ensures a tender crumb. If you find your batter a bit lumpy, it’s worth noting that some lumps are okay, as excessive mixing can lead to a denser cake.

When adding the boiling water, be cautious to stir it in gently. This technique helps to activate the cocoa powder and creates that rich chocolate flavor while keeping the batter thin. The thinner consistency is intentional and will result in a moist cake once baked. If you prefer a richer flavor, consider using brewed coffee instead of boiling water, which enhances the chocolate notes beautifully.

Ingredient Spotlight: Raspberries

Raspberries are not just an aesthetic choice; they play a crucial role in balancing the cake's richness with their natural tartness. Make sure to use fresh raspberries for the best flavor and texture. If fresh berries are hard to come by, you can substitute with frozen raspberries. Just toss them in with a bit of flour before adding to the batter to prevent them from sinking to the bottom during baking.

Moreover, if you experience any bitterness from the cocoa, the tartness of the raspberries will help mitigate that. Always check the ripeness of your raspberries; slightly under-ripe berries can provide a more pronounced tartness, which perfectly complements the sweetness of the cake and frosting.

Serving and Storing Tips

Once your cake is frosted and ready to serve, consider garnishing with additional fresh raspberries or a dusting of cocoa powder for a beautiful presentation. Serving the cake with a dollop of whipped cream enhances the indulgence and adds a creamy contrast that pairs wonderfully with the cake’s texture. I find that the cake is especially delightful when served slightly chilled, as this brings out the flavors even more.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, it can be wrapped tightly in plastic wrap and frozen for up to a month. To enjoy it again, simply thaw in the refrigerator overnight, and then re-frost if desired for that fresh-baked experience.

Ingredients

Gather the following ingredients to get started on this amazing cake:

For the Cake

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

For the Frosting

½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 tsp vanilla extract

Make sure to read all instructions thoroughly for perfect results!

Instructions

Follow these steps to create your Chocolate Raspberry Sheet Cake:

Preheat the Oven

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

Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to eliminate any lumps.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Incorporate Boiling Water

Slowly stir in the boiling water. The batter will be thin, but that’s okay! Gently fold in the fresh raspberries.

Bake

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

Prepare the Frosting

While the cake cools, beat together the softened butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth and fluffy.

Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top using a spatula.

Serve and Enjoy

Slice into squares and serve with fresh raspberries or whipped cream for an extra special touch!

Enjoy your homemade Chocolate Raspberry Sheet Cake!

Pro Tips

For an even richer flavor, consider adding a splash of raspberry liqueur to the frosting!

Common Troubleshooting Tips

One common issue when baking cakes is uneven rising, often caused by an incorrect oven temperature. Always use an oven thermometer to ensure your oven is at the correct temperature, as many ovens can be off by as much as 25°F. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.

If you notice your cake is overly dry after baking, this might be a result of too much flour or overbaking. To avoid this, spoon flour into your measuring cup instead of scooping it, which can compact the flour. And remember, the cake will continue to cook a bit once removed from the oven, so it's best to take it out as soon as a toothpick comes out clean.

Flavor Variations

While chocolate and raspberry make an exquisite pairing, think of trying different berry combinations! Strawberries or blackberries can be substituted for raspberries if you’re looking for a new flavor profile. Just keep in mind that strawberries will add more sweetness compared to the tartness of raspberries, so you might want to adjust the sugar accordingly.

You can also experiment with the frosting by adding a hint of espresso powder to enhance the chocolate flavor or a splash of almond extract for a nutty undertone. For a vegan version, substitute the eggs and dairy in the cake and frosting with appropriate alternatives like flax eggs and coconut cream, ensuring a delicious result without compromising on the taste.

Scaling the Recipe

If you're baking for a crowd and want to make a larger batch, simply double the ingredients and use two sheet pans. Just be sure to extend the baking time slightly, checking for doneness after 35 minutes, as a thicker batter can take longer to cook through. Alternatively, you can halve the recipe if you're in need of fewer servings—just be mindful of the reduced baking time, starting your checks around 25 minutes.

For a layered cake, you can also bake the batter in two round cake pans instead of one sheet pan. This presents beautifully at gatherings. To create even layers, use a kitchen scale to measure the batter evenly between the pans, ensuring consistent baking and aesthetic appeal when stacking and frosting.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I make this as cupcakes?

Absolutely! This recipe works great as cupcakes; just bake them for 18-20 minutes.

→ What can I substitute for eggs?

You can substitute eggs with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).