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 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 2 cups fresh raspberries; 2 tbsp granulated sugar; 1 tbsp lemon juice; Powdered sugar for dusting; Whipped cream (optional)

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Sheet Cake for any occasion. The combination of rich chocolate and tart raspberries creates a dessert that is not only delicious but visually stunning as well. It's perfect for gatherings or just a special treat at home. This cake is surprisingly simple to prepare, which means I can focus on enjoying the company of my friends and family without spending all day in the kitchen. Trust me, your taste buds will thank you for giving this recipe a try!

Created by

Emily

Last updated on 2026-01-13T05:34:19.382Z

When I first baked this Chocolate Raspberry Sheet Cake, I was pleasantly surprised by how the flavors complemented each other. The luscious chocolate base pairs so well with the vibrant tartness of the raspberries, providing a delightful contrast that keeps you coming back for more. Using fresh raspberries ensures that each bite bursts with juicy flavor, making this cake an unforgettable experience!

I recommend letting the cake cool completely before serving; this allows the flavors to meld beautifully. A dusting of powdered sugar or a dollop of whipped cream on top elevates this dessert even further. Trust me, the presentation is just as impressive as the taste!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Moist texture that stays fluffy even after a few days
Eye-catching presentation that impresses at any gathering

      

Choosing the Right Ingredients

The key to a successful Chocolate Raspberry Sheet Cake lies in selecting high-quality ingredients. Opt for unsweetened cocoa powder that is rich and dark, as it enhances the chocolate flavor without adding unnecessary sweetness. When it comes to raspberries, using fresh ones is crucial; frozen raspberries can introduce excess moisture, altering the cake's texture. Additionally, selecting whole milk will impart creaminess to the batter, helping to maintain moisture in the finished cake.

The granulated sugar not only sweetens the cake but also aids in creating a tender crumb. If you need a lighter alternative, consider using coconut sugar, keeping in mind that it may impart a slight caramel flavor. For those with dietary restrictions, swapping regular flour for a gluten-free blend can yield great results; just ensure it's a 1:1 substitute specifically designed for baking.

Perfecting Your Baking Technique

Mixing the batter efficiently is vital to achieving a smooth and fluffy cake. When combining the wet ingredients with the dry mix, use a hand mixer at medium speed for about two minutes until fully incorporated. This aeration helps the cake rise properly during baking. When adding the boiling water, don’t worry about a runny batter; this is intentional and necessary for a moist cake. Pour it into the pan immediately to prevent the baking powder from losing potency.

The baking time is essential; keep an eye on the cake after about 25 minutes. You want a toothpick inserted in the center to come out clean or with a few moist crumbs, but not wet batter. If you notice the edges pulling away from the pan or a golden color forming, it's time to check. Allow the cake to cool in the pan; it helps stabilize its structure before transferring it for the topping.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Raspberry Topping

2 cups fresh raspberries
2 tbsp granulated sugar
1 tbsp lemon juice

For Serving

Powdered sugar for dusting
Whipped cream (optional)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 13x18-inch sheet pan.

Mix dry ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Add wet ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until smooth.

Incorporate boiling water

Slowly stir in the boiling water until the batter is well combined. It will be thin.

Bake the cake

Pour the batter into the prepared sheet pan. Bake for 30 minutes or until a toothpick inserted comes out clean.

Prepare the raspberry topping

While the cake cools, combine raspberries, sugar, and lemon juice in a bowl. Gently toss to coat.

Serve

Once the cake has cooled, top with raspberry mixture. Dust with powdered sugar or top with whipped cream if desired.

Pro Tips

For an extra special touch, consider adding a layer of chocolate ganache over the top before placing the raspberries. This will add richness and enhance the chocolate flavor.

Storage and Make-Ahead Tips

If you're planning for a gathering, this Chocolate Raspberry Sheet Cake can be made ahead of time. Once it has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. To keep it fresh longer, consider refrigerating it, which can extend its life to about a week.

For a makeup or assembly session, prepare the raspberry topping a day in advance. Store it in the refrigerator and let it sit at room temperature for about 10 minutes before serving to bring back its natural juices. Just be cautious not to let it sit too long to avoid mushiness.

Creative Variations

If you're feeling adventurous, consider adding a layer of chocolate ganache on top of the cake instead of or in addition to the raspberry topping. Simply heat equal parts heavy cream and chocolate until melted and blend until glossy. This will create an indulgent finish. Alternatively, you could incorporate different fruits like strawberries or blueberries based on seasonal availability.

Another way to switch things up is by folding chocolate chips into the batter before baking. This will give you delightful pockets of melted chocolate throughout the cake, enhancing the dessert’s richness. For a touch of sophistication, infuse a bit of almond extract or coffee in the batter to deepen the flavors.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature until you're ready to serve.

→ Can I use frozen raspberries?

Yes, frozen raspberries work too! Just make sure to thaw and drain them before using to prevent excess moisture.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Just be aware that the raspberries may start to weep a bit over time.