This Raspberry Chocolate Cake Recipe Takes Dessert To A Whole New Level Of Amazing

I'm pretty much always down for dessert, but this raspberry chocolate cake recipe is one of my all-time favorites — and that's a big statement, coming from me. I've been told numerous times before that I'm indecisive. Ironically, if it is a big decision, like something that relates to business or family, I can make the decision immediately. However, if it has anything at all to do with food or ordering at a restaurant, I'm hopeless.

I can't tell you the amount of times people ask me what my favorite thing to bake is, or what my favorite food is. The answer is simple: I. Don't. Know. It completely depends on what I'm in the mood for, which is usually most of the menu, and everything in my fridge. Yet if I had to choose just one dessert, it would most likely be chocolate cake with ice cream. OK, yes — technically that's two desserts, but it is served in one bowl, so I'm going to let it slide. Especially if it's this chocolate cake with raspberries, and some cookie dough ice cream.

One of the best parts about this dessert is that it stays great for about one week after you've made it. Realistically, we both know it won't last past a day or two, but for those of you out there with some sort of self control, congrats! You can have cake all week. Microwave a slice for 30 seconds, and it's as good as when you first pulled it out of the oven. Top it with some extra raspberries and obviously a few scoops of ice cream, and you'll be in dessert heaven.


For cake:

  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 tsp. baking powder
  • 1 stick unsalted butter, melted
  • 1/2 cup + 2 tbsp. buttermilk
  • 2 tsp. vanilla extract
  • 3 small eggs (or 1/3 cup egg whites)

For topping:

  • Fresh raspberries
  • Mini chocolate chips


  • Mixing bowl
  • Mixing spoon
  • Measuring cup
  • Spatula
  • Knife
  • Cake pan
  • Baking spray


1. Preheat the oven to 360 degrees. Line a cake pan with baking spray. In a mixing bowl, combine all dry ingredients.

2. Add in the butter, milk, vanilla, and eggs. Stir until everything is completely incorporated.

3. Pour batter into the cake pan, and spread evenly with a spatula. Place whole raspberries on top of the cake (don't push them down — they will sink as the cake bakes), and place it in the oven for 24 minutes.

4. Remove, and immediately top with mini chocolate chips. Let the cake sit for five minutes, slice, and enjoy!

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Images and recipe: Public Lives, Secret Recipes