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; ½ teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I've always had a soft spot for sheet cakes, and this Chocolate Raspberry Sheet Cake has become a favorite in my kitchen. The combination of rich chocolate and vibrant raspberries creates a dessert that's not only delicious but also visually stunning. It’s perfect for gatherings or simply as a special treat after dinner. Plus, the ease of preparation means I can whip it up any day of the week without feeling overwhelmed. Trust me, once you try this cake, it will quickly become a go-to recipe for all occasions.

Created by

Paige Sullivan

Last updated on 2026-01-13T03:31:09.831Z

When I first decided to bake a Chocolate Raspberry Sheet Cake, I wasn't quite sure how the flavors would meld together. However, after my first bite, I knew I had stumbled upon something special. The freshness of the raspberries cuts through the richness of the chocolate, creating a perfect balance that leaves everyone wanting more.

One essential tip I've learned is to incorporate the raspberries gently into the batter. This ensures they distribute evenly without becoming mushy. For an added touch, a light dusting of powdered sugar before serving elevates its appearance and adds a beautiful finish to an already stunning cake.

        Why You'll Love This Recipe
        Decadent chocolate flavor complemented by tart raspberries
Easy to make and perfect for any occasion
Moist and tender texture that's incredibly satisfying

      

Baking the Perfect Chocolate Cake

To create a moist and tender Chocolate Raspberry Sheet Cake, it's crucial to measure your ingredients accurately. Use a kitchen scale for more precision, especially when measuring flour, as too much can lead to a dense cake. Always spoon the flour into the measuring cup instead of scooping directly from the bag, which can compact the flour and add extra weight.

The addition of boiling water to your batter might seem unusual, but it plays an essential role in enhancing the chocolate flavor and ensuring a moist crumb. This step activates the cocoa powder, making the chocolate flavor more pronounced, and helps dissolve the sugar thoroughly, resulting in a smoother batter.

Frosting Tips for Success

When preparing the chocolate frosting, ensure your butter is at room temperature to achieve that creamy texture. If it's too cold, the frosting may turn out lumpy. An excellent way to test the butter is by pressing it with your finger; it should yield slightly but not melt.

Incorporating heavy cream into the frosting not only adds richness but also enhances the frosting's spreadability. If you prefer a sturdier frosting, use less cream or chill it briefly before frosting the cake. A perfect visual cue for doneness is when the frosting appears light, fluffy, and easily holds its shape when lifted with a spatula.

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
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
1 teaspoon vanilla extract

Instructions

Steps

Preheat the Oven

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

Combine Dry Ingredients

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

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes. Stir in the boiling water until smooth.

Add Raspberries

Gently fold in the fresh raspberries, ensuring even distribution without crushing them.

Bake

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

Prepare the Frosting

While the cake cools, prepare the frosting by beating the softened butter until creamy. Gradually mix in the powdered sugar and cocoa powder, then add the heavy cream and vanilla extract until fluffy.

Frost the Cake

Once the cake is completely cooled, spread the chocolate frosting evenly on top. Optional: Garnish with extra raspberries.

Enjoy Your Cake!

Pro Tips

For the best flavor, use fresh raspberries and high-quality cocoa powder. You can also add a hint of espresso powder to the cake batter to deepen the chocolate flavor decisively.

Ingredient Substitutions

If you're looking for a dairy-free option, substitute whole milk with unsweetened almond milk or oat milk in the cake. For the frosting, consider using a vegan butter alternative to keep it plant-based without sacrificing flavor or texture.

To reduce the sugar content, you can use coconut sugar or a sugar substitute like erythritol. However, ensure the ratios are adjusted according to the product specifications, as these alternatives can vary in sweetness.

Storage and Make-Ahead Options

This Chocolate Raspberry Sheet Cake can be made ahead of time. After baking and cooling, wrap the cake tightly in plastic wrap and refrigerate for up to three days. For longer storage, freeze the unfrosted cake for up to three months. Just be sure to thaw it overnight in the refrigerator before frosting and serving.

The frosting can also be made in advance and stored in an airtight container in the fridge. Bring it back to room temperature and re-whip briefly to restore its fluffy consistency before spreading it on the cake.

Serving Suggestions

For an elegant presentation, serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cacao nibs over the top can add an extra layer of chocolatey crunch that complements the soft cake beautifully.

Another delightful way to elevate this dessert is to pair it with a raspberry coulis. Simply blend fresh raspberries with a bit of sugar and strain to remove the seeds, creating a vibrant sauce that adds both flavor and visual appeal to each slice.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

→ Can I make this cake ahead of time?

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

→ What should I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.