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 ¼ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; 1 cup heavy cream; 8 oz dark chocolate, finely chopped; 2 tablespoons butter; 1 teaspoon almond extract

Highlighted under: Golden Kitchen

I absolutely love baking this Chocolate Raspberry Sheet Cake for any occasion! The combination of rich chocolate and tart raspberries creates a delightful flavor explosion that’s hard to resist. I enjoy how simple the preparation is, making it perfect for gatherings or when you just want a special treat at home. The frosting is a rich chocolate ganache that complements the cake beautifully, adding an extra touch of indulgence. Every bite brings joy, and I can’t wait for you to experience it too!

Created by

Bethan Rowcroft

Last updated on 2026-01-11T20:57:35.066Z

Baking this Chocolate Raspberry Sheet Cake has been a fun way for me to combine my love for chocolate with the tartness of fresh raspberries. I’ve found that using high-quality cocoa powder makes a significant difference in the flavor, creating a more decadent cake. I always ensure my butter and eggs are at room temperature to achieve a smooth batter, making the cake light and fluffy!

When I top the cake with a rich chocolate ganache and sprinkle fresh raspberries on top, my friends can't resist asking for seconds. It's a true crowd-pleaser! Plus, the addition of a bit of almond extract in the frosting surprisingly elevates the overall taste. Trust me, this cake will become a favorite in your baking repertoire!

Why You Will Love This Recipe
Rich chocolate flavor balanced with tart raspberry sweetness
Simple to prepare with a stunning presentation
Versatile for any celebration or cozy dessert

Baking Tips for Success

To achieve the perfect rise in your Chocolate Raspberry Sheet Cake, it's essential to measure your ingredients accurately. For dry ingredients like flour and cocoa powder, spoon them into the measuring cup and level them off with a knife, avoiding packing. This ensures your cake has the right texture and isn't too dense. Also, using room temperature eggs leads to better emulsification, contributing to a light and fluffy cake.

When mixing the batter, it's important not to overmix once you combine the wet and dry ingredients. Overmixing can develop gluten, resulting in a tougher cake. Aim for a batter that is just combined, with a few lumps remaining. The last step of carefully stirring in boiling water helps keep the cake moist, so don't skip this crucial step.

Understanding the Ingredients

The unsweetened cocoa powder in this recipe is key to achieving a deep, rich chocolate flavor without added sugar. It creates a contrasting taste with the tartness of the raspberries, harmonizing beautifully. If you're looking for a lighter alternative, you can experiment with Dutch-processed cocoa powder; however, it may alter the cake's flavor slightly.

Using buttermilk in the batter is another secret to the cake's moistness and tenderness. The acidity in buttermilk reacts with baking soda, adding to the cake's leavening power, while also lending a subtle tang. If you find yourself out of buttermilk, a quick substitute can be made by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for 5 minutes before using.

Serving and Storing Your Cake

Once assembled, the Chocolate Raspberry Sheet Cake is best served fresh, but you can keep it at room temperature for up to two days, covered to maintain moisture. If you want to make it ahead, bake the cake and store it unfrosted in an airtight container for up to three days. Frost it on the day you plan to serve for the freshest taste and presentation.

If you have leftovers, the cake can be refrigerated for up to a week. For freezing, slice the cake into portions, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. This way, you can enjoy a piece whenever you want—a delightful treat perfect for a quick dessert or afternoon snack!

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¼ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries

For the Frosting

1 cup heavy cream
8 oz dark chocolate, finely chopped
2 tablespoons butter
1 teaspoon almond extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 13x18-inch sheet pan generously with butter or line it with parchment paper.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Combine Everything

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cake

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

Prepare the Frosting

In a saucepan, heat the heavy cream until just boiling. Remove from heat, add the chopped dark chocolate and butter, and let it sit for a few minutes. Stir until smooth, then add almond extract.

Assemble the Cake

Once the cake is completely cooled, pour the chocolate ganache over the top, spreading it evenly. Decorate with additional fresh raspberries if desired.

Pro Tips

For the best flavor, use high-quality dark chocolate and fresh raspberries. You can also substitute half of the raspberries with strawberries for a delicious twist!

Tips for Frosting

When preparing the chocolate ganache frosting, ensure your heavy cream is just boiling to properly melt the chocolate. After mixing, let it cool slightly before pouring over the cake; this will help it thicken and adhere better. If your ganache turns out too soft, refrigerate it for about 10-15 minutes until it reaches a spreadable consistency.

I also recommend using high-quality dark chocolate for the ganache, as it directly impacts the overall flavor of your cake. Look for chocolate with at least 60% cocoa content for a rich taste that won’t overshadow the raspberries. If you prefer a sweeter ganache, use semi-sweet chocolate instead, ensuring a balance with the tart raspberries.

Flavor Variations

While the combination of chocolate and raspberries is heavenly, feel free to switch things up! For a different yet delightful flavor profile, consider swapping the raspberries for strawberries or cherries, adjusting the cake's sweetness accordingly if you choose a sweeter fruit. If you love nuts, adding chopped walnuts or pecans to the batter will introduce a lovely crunch.

Another excellent variation could include infusing the ganache with espresso powder or using a splash of flavored extracts like mint or orange. These subtle changes can elevate the cake experience, allowing you to customize it for different occasions or personal tastes.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and frost it just before serving for the freshest flavor.

→ Can I freeze the Chocolate Raspberry Sheet Cake?

Absolutely! Wrap individual slices in plastic wrap and freeze for up to 3 months.

→ What can I substitute for buttermilk?

You can use milk mixed with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.