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 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup fresh raspberries, pureed; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Sheet Cake! The combination of rich chocolate and tart raspberry creates a delightful dessert that never fails to impress. Whenever I have a gathering, this cake is my go-to choice as it’s easy to prepare in a sheet pan and everyone enjoys it. The moist chocolate sponge is perfectly complemented by the fresh raspberry frosting, making it an unforgettable treat. I promise it's a sweet indulgence that adds a touch of elegance to any occasion.

Created by

Poppy Walsh

Last updated on 2026-01-13T01:33:59.864Z

I remember the first time I baked this Chocolate Raspberry Sheet Cake for a friend's party; it was a huge hit! The moment I pulled it out of the oven, the rich aroma filled my kitchen, making it impossible to resist. To elevate the flavor, I always add a splash of vanilla to the batter, which pairs wonderfully with the raspberries.

Another tip I’ve discovered is to use fresh raspberries for the frosting instead of frozen ones. This small change allows the frosting to maintain a bright, fresh flavor that really shines through. It’s little tweaks like this that truly make recipes your own and can elevate them to something truly special!

        Why You'll Love This Recipe
        Decadent chocolate cake paired with tangy raspberries
Easy-to-make in a sheet pan for effortless serving
Perfectly balanced flavors that will delight your taste buds

      

The Importance of Quality Ingredients

Using high-quality cocoa powder is crucial for the rich flavor of this cake. I recommend a Dutch-processed cocoa for its smoothness and deep chocolate notes. Avoid low-quality or sweetened cocoa, as they can alter the cake's flavor profile. Also, ensure your eggs are fresh; they provide structure and moisture to the batter, resulting in a tender crumb.

Fresh raspberries play a vital role in the frosting's flavor. If you can’t find fresh ones, feel free to use frozen raspberries, but make sure they are thawed and well-drained. This prevents excess moisture from affecting the consistency of your frosting. The vibrant color and tangy taste of raspberries enhance the overall indulgence of the cake.

Baking Tips for Success

When mixing the batter, avoid overmixing. Ideally, you want to mix until just combined to prevent the cake from becoming tough. The addition of boiling water not only helps to blend the batter smoothly but also intensifies the chocolate flavor while keeping the cake moist. Don't worry if your batter seems thin; that’s how it should be!

Always check your cake a few minutes before the suggested baking time. Ovens vary, and you want to catch your cake at the perfect moment. The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean. Overbaking will lead to dry cake, so keep a close eye on it!

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup fresh raspberries, pureed
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Mix the Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet mixture to the dry ingredients while mixing until smooth.

Add Boiling Water

Carefully stir in the boiling water. The batter will be thin but this is normal.

Bake the Cake

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

Prepare the Frosting

While the cake is cooling, beat the butter until creamy. Gradually add the powdered sugar, raspberry puree, heavy cream, and vanilla extract until combined and fluffy.

Frost the Cake

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

Serve and Enjoy

Slice into squares and serve your delicious chocolate raspberry sheet cake to your guests!

Pro Tips

For an extra touch, garnish your cake with whole raspberries or chocolate shavings before serving.

Storage and Make-Ahead Options

This Chocolate Raspberry Sheet Cake can be made in advance. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. The flavors will continue to meld, enhancing the overall taste. Alternatively, you can freeze the unfrosted cake. Just ensure it's completely cooled, wrap it well, and it can last in the freezer for up to three months.

If you've already frosted the cake, you can refrigerate it for 4-5 days. However, if you're planning to freeze it, I suggest freezing the cake before frosting. Adding frosting after thawing will yield the best texture and freshness. Just allow the cake to come to room temperature before decorating.

Serving Suggestions

When serving this cake, consider garnishing with extra fresh raspberries or a dusting of cocoa powder for an elegant touch. A dollop of whipped cream can enhance the dessert further, providing a creamy contrast to the rich chocolate and tart raspberry flavors. If you're feeling adventurous, a drizzle of chocolate ganache can elevate the cake even more.

Pairing this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream can add an additional layer of indulgence. This decadent addition complements the raspberry’s tartness beautifully, creating a balanced dessert experience.

Questions About Recipes

→ Can I use frozen raspberries for the frosting?

Yes, but fresh raspberries will give a brighter flavor and better texture.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can this cake be made ahead of time?

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

→ What can I replace eggs with for a vegan version?

You can use flaxseed meal mixed with water as an egg substitute; 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg.