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 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/3 cup unsweetened cocoa powder; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Oven Collection

I’ve always been a sucker for rich desserts, and this Chocolate Raspberry Sheet Cake has become a tried-and-true favorite in my kitchen. The combination of decadent chocolate with fresh raspberries creates a flavor explosion that’s hard to resist. I love serving it at gatherings, as it’s not only delicious but also beautifully presented. The texture is moist and luscious, thanks to the addition of sour cream. Plus, it’s simple to bake, making it perfect for both novice and experienced bakers who want to impress their guests.

Created by

Zinnia Fairweather

Last updated on 2026-01-11T18:45:34.742Z

When I first made this Chocolate Raspberry Sheet Cake, it was for a friend’s birthday party, and I was thrilled with how it turned out. The recipe is straightforward and yields a cake that’s both beautiful and scrumptious. The tangy raspberries contrast with the sweet chocolate, resulting in a perfect balance of flavors.

To ensure my cake is moist, I use sour cream in the batter, which is a tip I learned from a fellow baker. It really makes a difference. I also recommend using fresh raspberries for a burst of natural sweetness that elevates the cake. I can't wait for you to give it a try!

        Why You Will Love This Recipe
        Luscious chocolate flavor perfectly complemented by tangy raspberries
Moist texture that keeps you coming back for seconds
Effortlessly elegant for any celebration or casual gathering

      

Baking Essentials

Before starting the baking process, it’s essential to ensure all your ingredients are at room temperature. This helps in achieving a smooth batter that will rise evenly. Softened butter, for instance, incorporates better with sugar, lending a light texture to the cake. Additionally, measuring your flour correctly is vital; spoon it into the measuring cup instead of scooping to avoid compacting it, which can lead to a denser cake than intended.

When greasing the baking pan, ensure an even coat of butter or use a non-stick spray. Lining the bottom with parchment paper guarantees easy removal of the cake once baked, which is particularly helpful for showcasing its beautiful dessert layers. If you don’t have parchment paper, dusting the greased pan with a little flour can prevent sticking.

Flavor Enhancements

The duo of chocolate and raspberries is a classic combination, but you can enhance the flavors even further by adding a pinch of espresso powder to the dry ingredients. This brings out the chocolate flavor without imparting any coffee taste. Alternatively, consider mixing in some chocolate chips for an added layer of richness, which pairs wonderfully with the tartness of the raspberries. Aim for semi-sweet chips to keep the balance enjoyable.

For those who prefer a fruity twist, swapping out fresh raspberries for another berry like blueberries or strawberries is completely permissible. Just be mindful of moisture content; if using strawberries, consider slicing and lightly tossing them in flour to absorb excess juice before folding into the batter.

Ingredients

Gather these ingredients to make the most delicious Chocolate Raspberry Sheet Cake:

For the Cake

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup fresh raspberries

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract

Make sure you have everything prepared before you start baking!

Instructions

Now, let’s get started on creating this delightful cake:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.

Mix Dry Ingredients

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

Add Wet Ingredients

Add the softened butter, eggs, sour cream, and vanilla extract to the dry ingredients. Beat the mixture until it is smooth and well incorporated.

Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Make the Frosting

For the frosting, beat the softened butter in a bowl. Gradually add the powdered sugar and cocoa powder, alternating with milk, until smooth. Stir in the vanilla extract.

Frost the Cake

Once the cake has cooled, spread the frosting evenly on top. Optionally, top with additional raspberries for decoration.

Slice the cake and serve it to your guests. Enjoy every bite!

Pro Tips

For an extra touch, consider adding a sprinkle of sea salt on top of the frosting for a sweet and salty contrast.

Storage and Make-Ahead Tips

This Chocolate Raspberry Sheet Cake can be stored at room temperature for up to three days. Just ensure it is tightly covered with plastic wrap or stored in an airtight container to keep it moist. For longer storage, it can be refrigerated for up to a week or frozen for up to three months. If freezing, wrap individual pieces in plastic wrap and then place them in a freezer bag, which allows for quick snacking without defrosting the entire cake.

If you want to prepare this cake ahead of an event, consider making the cake itself a day in advance. Once cooled, wrap it well in plastic wrap and refrigerate. You can frost it the next day. This not only saves you time on the day of serving but allows the flavors to meld beautifully overnight.

Presenting Your Cake

Presentation is half the fun of serving dessert! For an elegant touch, place the cake on a decorative cake stand and dust the top with a light sprinkle of powdered sugar before serving. If you’ve added fresh raspberries on top, scattering mint leaves around them creates appealing color contrast and adds a fresh aroma.

Consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience. The creaminess of the ice cream complements the tang of the raspberries, making each bite a delightful mouthful of flavor and texture.

Questions About Recipes

→ Can I use frozen raspberries?

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

→ How do I store the leftover cake?

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 bake the cake a day in advance and frost it just before serving.

→ What other fruits can I add?

You can experiment with other fruits like strawberries or cherries. Just adjust the sweetness based on the fruit's flavor.