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: 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 ½ cups fresh raspberries; Powdered sugar for dusting

Highlighted under: Oven Meals

I love making this Chocolate Raspberry Sheet Cake when I want to impress my guests or celebrate a special occasion. The combination of rich, moist chocolate cake and fresh, tart raspberries creates a delightful contrast that never fails to impress. Each bite is a burst of flavor, and the vibrant color of the raspberries makes it a visually stunning dessert. I find that using high-quality cocoa powder truly elevates the chocolate flavor, making this cake a memorable indulgence every time.

Created by

Yvette Harrington

Last updated on 2026-01-11T19:34:37.001Z

When I first tried this Chocolate Raspberry Sheet Cake, I was pleasantly surprised by how easy it was to make. I began experimenting with raspberry complements to the rich chocolate flavor, and I knew I had struck gold. The key is mixing the raspberries gently into the batter to prevent them from breaking down too much.

What really sets this cake apart is the use of fresh raspberries instead of a heavy frosting. After baking, I love to top it with a simple dusting of powdered sugar to let the cake’s natural beauty shine through. It’s a less-fussy but entirely satisfying dessert for any occasion!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh raspberry tartness
Moist and fluffy cake that melts in your mouth
Easy to prepare, making it ideal for both casual and celebratory gatherings

The Importance of Quality Ingredients

When it comes to a cake like this Chocolate Raspberry Sheet Cake, the quality of your ingredients can significantly affect the final product. Using high-quality cocoa powder not only amplifies the rich chocolate flavor but also contributes to the cake's overall moisture and texture. Always opt for Dutch-processed cocoa for a deeper taste and a more intense color. Fresh raspberries are essential as well; they should be plump and vibrant to ensure maximum flavor contrast and visual appeal.

It's also worth mentioning that the eggs in this recipe act as a binding agent and provide structure to the cake. Room temperature eggs incorporate more easily into the batter, leading to a lighter texture. If you’re in a pinch, you can substitute with flax eggs for a vegan option—mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and allow it to sit until it thickens.

Technique Tips for Success

One of the key steps to achieving a perfectly baked chocolate cake is to pay attention to the mixing process. After combining the wet and dry ingredients, be cautious not to overmix; doing so can develop gluten and make the cake dense. Instead, mix just until the ingredients are combined—small lumps are perfectly fine at this stage. The addition of boiling water is a unique technique that helps the cocoa powder bloom and enhances the cake's richness, creating a luxurious mouthfeel.

Baking times can vary based on your oven’s calibration, so it’s wise to start checking for doneness at the 25-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs—not wet batter. If you find that the cake appears to be baking too quickly, consider placing a piece of foil over the top during the last few minutes to prevent over-browning.

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
1 ½ cups fresh raspberries

For the Topping

Powdered sugar for dusting

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Dry Ingredients

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

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Boiling Water

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

Fold in Raspberries

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

Bake the Cake

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar before slicing.

Pro Tips

For an extra touch, you can serve this cake with whipped cream or a scoop of vanilla ice cream to complement the raspberry flavors.

Storing and Freezing

This Chocolate Raspberry Sheet Cake can be stored at room temperature, covered loosely with plastic wrap, for up to three days. If you're looking to keep it longer, consider freezing. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months; just remember to thaw it in the refrigerator overnight before serving.

If you want to prepare the cake ahead of time, you can bake it a day in advance and simply dust with powdered sugar before serving. This keeps the cake moist and allows the flavors to meld together overnight, enhancing the raspberry and chocolate combination.

Serving Suggestions and Variations

For a sophisticated touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the rich chocolate and tart raspberries beautifully. You can also garnish with additional fresh raspberries for a pop of color and flavor. A drizzle of chocolate ganache over the top can elevate your presentation, adding a glossy finish and making it even more indulgent.

Consider experimenting with variations by adding a layer of raspberry jam between the cake layers or even infusing the batter with orange zest to enhance the flavor profile. For those who prefer a different berry, fresh blueberries or chopped strawberries can also work wonderfully in this recipe.

Questions About Recipes

→ Can I use frozen raspberries?

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

→ How can I store the cake?

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day ahead. Just cover it tightly and frost it when you're ready to serve.

→ What variations can I try with this recipe?

Feel free to experiment with other berries, like blueberries or strawberries, or add chocolate chips for extra decadence.