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 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup fresh raspberries; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tbsp milk; 1 tsp vanilla extract

Highlighted under: Oven Ideas

When I set out to make this Chocolate Raspberry Sheet Cake, I was determined to create a dessert that was not only rich in chocolate flavor but also bursting with the freshness of raspberries. As I mixed the ingredients, the luscious smell of cocoa filled my kitchen, which drew everyone’s attention. This cake isn’t just visually stunning; it’s a harmonious blend of flavors that makes it perfect for any occasion, whether it’s a casual gathering or a festive celebration.

Created by

Frederica Houghton

Last updated on 2026-01-11T21:51:34.790Z

One of my fondest memories is making this Chocolate Raspberry Sheet Cake for friends. The combination of sweet and tart raspberries perfectly complements the rich chocolate base. I remember the first time I saw their faces light up when they tasted it; it was pure joy! The raspberries provide not only a burst of flavor but also a natural juiciness that keeps the cake moist.

What I love most about this recipe is how the ingredients come together seamlessly. Using fresh raspberries rather than frozen ones elevates the dish and keeps the flavors vibrant. Another tip is to sprinkle a bit of powdered sugar over the top before serving—it adds a lovely contrast to the chocolate and enhances the presentation!

        Why You'll Love This Recipe
        Decadent chocolate flavor complemented by tart raspberries
A moist and fluffy texture that melts in your mouth
Ideal for serving a crowd with minimal effort

      

Understanding Ingredients

The choice of cocoa powder can greatly influence the flavor and texture of your Chocolate Raspberry Sheet Cake. I recommend using high-quality unsweetened cocoa powder for a richer chocolate taste. Dutch-processed cocoa offers a smoother, less acidic flavor, while natural cocoa delivers a more pronounced chocolate essence. It's important to note that switching between these types may alter the cake's final taste and color, so consider your preference when choosing.

The role of fresh raspberries is crucial in this recipe. Not only do they add a burst of tartness that complements the chocolate, but they also contribute moisture to the cake, enhancing its tender crumb. If fresh raspberries are scarce, you can substitute with frozen ones; just be sure to handle them gently to minimize juice leakage, which can alter the batter's consistency.

Baking and Frosting Tips

When baking the cake, be mindful of overmixing after adding the wet ingredients. Mix until just combined to maintain a light and airy texture. A well-preheated oven—at 350°F (175°C)—is essential for even baking and to help the cake rise beautifully. Watch for a domed top and, ideally, a toothpick inserted into the center should come out clean after 30 minutes to ensure it’s perfectly baked.

For the frosting, I find that using room-temperature butter allows for easier blending with sugar, which results in a smoother finish. If your frosting is too thick, you can adjust consistency by adding an extra splash of milk; this should create a pourable yet spreadable texture. Ensure the frosting is evenly spread with a spatula for a professional-looking finish.

Ingredients

Gather all your ingredients before starting to ensure a smooth baking process.

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup fresh raspberries

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tbsp milk
1 tsp vanilla extract

Ensure all ingredients are fresh for the best flavor.

Instructions

Preheat your oven and prepare your baking pan before starting with the batter.

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

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh raspberries.

Bake

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cake cools, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and creamy.

Frost the Cake

Once the cake has cooled completely, spread the chocolate frosting evenly over the top.

Serve

Cut into squares and serve. Optionally, dust with additional powdered sugar before serving.

Enjoy your Chocolate Raspberry Sheet Cake with family and friends!

Pro Tips

For an extra touch, consider adding a layer of raspberry preserves between the cake and frosting.

Serving Suggestions

This Chocolate Raspberry Sheet Cake is perfect for serving warm or at room temperature. For an elegant touch, consider pairing slices with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy elements balance the richness of the chocolate while enhancing the raspberry flavor, making each bite even more delightful.

For a festive presentation, you can dust the top with powdered sugar just before serving. This not only adds a touch of sweetness, but it also makes the cake visually appealing. Fresh mint leaves or additional raspberries as garnish can elevate your dessert, making it suitable for special occasions like birthdays or brunch gatherings.

Storage Tips

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. This will help maintain its moisture and flavor. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. Thaw it in the refrigerator overnight before serving to retain the rich texture and moistness.

It's also possible to prepare the cake layers in advance. Bake and cool the cake, then wrap slices and freeze individually. This allows for quick serving whenever you have unexpected guests or special gatherings. Just remember to frost the cake after it has defrosted to ensure the frosting adheres smoothly.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries yield a better texture and flavor. If using frozen, let them thaw and drain excess liquid.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it the next day.

→ What can I substitute for the eggs?

You can use flax eggs or applesauce as a substitute for the eggs in this recipe.