Chocolate Raspberry Sheet Cake

Name: Chocolate Raspberry Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ¾ 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 ½ cups fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 4-6 tablespoons heavy cream

Highlighted under: Baking & Desserts

I always find joy in creating indulgent desserts, and this Chocolate Raspberry Sheet Cake is a personal favorite. The rich, velvety chocolate pairs beautifully with the tartness of the raspberries, making it a perfect balance of flavors. Baking this delightful cake is straightforward, and I love how it feeds a crowd, making it ideal for gatherings. I often add a sprinkle of powdered sugar on top for a touch of elegance. Whether it's a birthday or a weekend treat, this cake never disappoints!

Created by

Evelyn Parker

Last updated on 2026-01-12T00:34:16.545Z

Creating this Chocolate Raspberry Sheet Cake was an exciting experiment in balancing flavors. I remembered a tip about adding fruit to chocolate desserts and thought raspberries would add a delightful tartness. The result was nothing short of magic. The raspberries sink slightly into the cake, creating little pockets of flavor that burst with each bite.

I particularly enjoy serving it fresh out of the oven, letting the chocolate flavor linger in the air. It’s amazing how the simple combination of chocolate and raspberry enchants everyone. It's not just a cake; it's a celebration on a plate!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Moist, tender cake texture that satisfies every sweet tooth
Easy to make and perfect for large gatherings

      

Understanding the Ingredients

The combination of unsweetened cocoa powder and granulated sugar in this recipe is essential for achieving that rich chocolate flavor. Cocoa powder provides depth and a slight bitterness that balances the sweetness from the sugar. It's important to use high-quality cocoa powder, as it greatly influences the final taste of the cake. If you're in a pinch, you could substitute Dutch-process cocoa, but it will alter the cake's pH and slightly change the texture.

Fresh raspberries are not just for decoration; they play a crucial role in flavor and moisture. When folded into the batter, they release juice during baking, contributing to the cake's overall tenderness. If fresh raspberries aren't available, you can use frozen ones, but be sure to thaw and drain them first, as excess moisture can make the batter gummy.

Tips for a Perfect Bake

Baking time can vary based on your oven's calibration and the pan you use, so it's crucial to start checking the cake a few minutes earlier than the recommended time. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. If you notice the cake is rising too quickly but not cooking through, you can lower the oven temperature by 25°F to ensure it bakes evenly without burning the edges.

Allowing the cake to cool completely before frosting is essential, as warm cake can cause frosting to melt and slide off. I recommend letting it cool in the pan for about 10-15 minutes before transferring it to a wire rack. If you’re preparing the cake ahead of time, you can wrap it tightly in plastic wrap once cooled and store it at room temperature for up to three days or refrigerate it for up to a week.

Ingredients

Gather these ingredients to make your delicious Chocolate Raspberry Sheet Cake.

Cake Ingredients

2 cups all-purpose flour
1 ¾ 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 ½ cups fresh raspberries

Frosting Ingredients

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
4-6 tablespoons heavy cream

Once you have gathered all the ingredients, you're ready to start baking!

Instructions

Follow these steps to create your Chocolate Raspberry Sheet Cake.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 12x17-inch sheet pan to ensure your cake comes out easily.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well until fully combined.

Add Wet Ingredients

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

Incorporate Boiling Water

Stir in the boiling water gradually, mixing until the batter is well combined. The batter will be thin.

Fold in Raspberries

Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared sheet pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake is cooling, prepare the frosting by beating the softened butter in a bowl. Gradually add powdered sugar, cocoa powder, and salt. Mix, adding heavy cream until desired consistency is reached.

Frost and Serve

Once the cake has completely cooled, spread the frosting evenly over the top. Slice, serve, and enjoy!

Now, sit back and enjoy your delicious Chocolate Raspberry Sheet Cake!

Pro Tips

For the best flavor, use high-quality cocoa powder. Adding a pinch of sea salt in the frosting enhances the sweetness beautifully.

Frosting Variations

The frosting can be customized in various ways to enhance the cake's flavor. For a subtle twist, try adding a teaspoon of raspberry puree into the frosting for an added fruity note. Alternatively, you can infuse the frosting with orange or mint extracts to complement the chocolate-raspberry combination. To lighten the texture, consider folding in some whipped cream after mixing the frosting for a fluffier finish.

If you prefer a dairy-free option, substitute the butter with a vegan margarine and use non-dairy milk in place of heavy cream. This will give you a similar texture but keep it suitable for a dairy-free diet.

Serving Suggestions

This sheet cake is perfect for gatherings, but consider serving it with a twist. Accompany slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. You could also serve it with a side of chocolate or raspberry sauce to enhance presentation and flavor.

For decoration, a sprinkle of fresh raspberries on top of the frosting adds a pop of color and a fresh touch. Dusting with powdered sugar not only adds elegance but also provides a lovely contrast to the rich chocolate frosting. If you want to impress, consider layering the cake with additional raspberry filling for an extra burst of flavor.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding to the batter.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance. Just frost it the day you plan to serve for the freshest taste.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as substitutes for eggs. For each egg, use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water or ¼ cup of applesauce.