Raspberry Chocolate Cake

Raspberry Chocolate Cake


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This sinfully delicious raspberry chocolate cake will satisfy your sweet tooth. With the chocolate frosting and the raspberry topping this cake is perfect for all those chocolate lovers.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

3-5 servings


  • Cake:
  • 1 (18.25 oz.) package dark chocolate cake mix
  • 2 Tbs. butter
  • 1 C. sugar
  • Filling & Topping:
  • 2 C. fresh raspberries
  • 1/3 C. granulated sugar
  • 1/3 tsp. lemon juice
  • 4 oz. cream cheese
  • 1 C. whipped topping
  • 2-3 drops of red food coloring

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Preheat oven according to cake mix directions. Pour cake batter evenly in thin layers of three 8-inch pans. For filling, place raspberries, 1 Tbs. granulated sugar and lemon juice in blender. Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar. Gently whisk in whipped topping. Spread mixture on two of the cake tops. Layer. Spread another layer of the whipped topping on top of the cake. Garnsih with fresh raspberries. Enjoy. 

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