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 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups fresh raspberries; 1 cup heavy cream; 8 oz bittersweet chocolate, chopped

Highlighted under: Homemade Baking Ideas

I absolutely love baking this Chocolate Raspberry Sheet Cake for gatherings. The combination of rich chocolate with the tartness of raspberries creates a heavenly dessert that's sure to impress. I often make this cake when I want something satisfying yet easy to whip up. It's great for birthday parties or casual get-togethers, allowing for generous slices to be served. Trust me, the fresh raspberries not only add a delightful flavor but also a beautiful pop of color, making it a feast for the eyes and the palate.

Created by

Isolde Bennett

Last updated on 2026-01-11T18:18:37.421Z

Baking is one of my favorite ways to unwind, and this Chocolate Raspberry Sheet Cake is the perfect escape. I remember the first time I made it for a friend's birthday; everyone loved it! The balance of flavors is simply incredible, and my secret is using high-quality cocoa powder to enhance the chocolate goodness.

Additionally, I've found that using fresh raspberries instead of frozen ones elevates the taste and texture, giving each bite a burst of juicy raspberry flavor. Don't skip the ganache top—it ties everything together beautifully.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Moist and tender crumb that satisfies every chocolate lover
Easy to cut and serve, perfect for gatherings

      

The Role of Raspberries

Fresh raspberries are more than just a beautiful garnish; they play a crucial role in balancing the rich chocolate flavor of the sheet cake. Their natural tartness provides a refreshing contrast that elevates each bite. For the best results, choose plump, firm raspberries that are deep red and have a bright sheen. If you can't find fresh raspberries, feel free to substitute with frozen ones, but be aware that they may release more moisture. Thaw them fully and drain excess liquid before folding them into the batter to avoid a soggy cake.

Add the raspberries gently to avoid breaking them up too much; this will help maintain their shape and integrity throughout the cake. The visual appeal of whole raspberries peeking through the cake adds to the overall aesthetic. Keep in mind that if you're using larger raspberries, you might want to halve them to ensure more even distribution within the batter.

Perfecting Your Ganache

Making ganache can seem daunting, but it's surprisingly simple and elevates the Chocolate Raspberry Sheet Cake significantly. As you heat the heavy cream, watch closely for tiny bubbles forming around the edges; this indicates it's ready. Pouring the hot cream over the chopped chocolate ensures a smooth, glossy finish when properly mixed. If your ganache appears grainy, it's likely that the chocolate wasn't fully melted, so don’t hesitate to briefly return it to low heat while stirring until smooth.

This ganache can also be made ahead of time and stored in the refrigerator for several days. Just remember to reheat it gently before pouring over the cake to restore its fluid consistency. If you’d like to add extra richness, consider incorporating a tablespoon of unsalted butter into the ganache after the chocolate has melted; this gives it a luxurious sheen and creaminess.

Ingredients

Gather the following ingredients before you start baking:

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups fresh raspberries

For the Ganache

1 cup heavy cream
8 oz bittersweet chocolate, chopped

Make sure to check that you have everything ready before moving on to the baking steps!

Instructions

Follow these steps to create a delicious Chocolate Raspberry Sheet Cake:

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.

Mix Dry Ingredients

In a large bowl, sift 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 combined.

Add Boiling Water

Carefully stir in the boiling water; the batter will be thin.

Fold in Raspberries

Gently fold in the fresh raspberries and pour the batter into the prepared pan.

Bake

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Make Ganache

Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.

Top the Cake

Once the cake is cool, pour the ganache over the top and gently spread it out.

Serve

Allow the ganache to set before slicing the cake. Enjoy your delicious creation!

Enjoy the flavors of this delightful cake with friends and family!

Pro Tips

For an extra touch, consider adding a dusting of powdered sugar on top before serving.

Storage Tips

Storing the Chocolate Raspberry Sheet Cake correctly ensures it remains moist and delicious for days. Once the ganache is set, cover the cake with plastic wrap or store it in an airtight container. This will prevent it from drying out and help maintain its flavor. The cake can be refrigerated for up to a week; just make sure to bring it to room temperature before serving for the best texture and taste.

If you need to keep it longer, consider freezing individual pieces instead. Slice the cake and wrap each piece securely in plastic wrap, then place it in an airtight container or a freezer bag. It can be frozen for up to three months. When you're ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.

Serving Suggestions

This Chocolate Raspberry Sheet Cake is perfect for various occasions, and serving it can be just as delightful as making it. For an elegant presentation, consider dusting the top with powdered sugar just before serving, which adds a beautiful contrast against the dark ganache. You can also serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the dessert experience and complement the chocolate and raspberry flavors.

For a fun twist, consider layering this cake with a raspberry compote or additional fresh raspberries between layers if you decide to double the recipe or create a layered version. This adds an extra element of freshness and makes for stunning slices. Finally, pairing the cake with a rich coffee or a fruit-forward dessert wine can elevate the dessert experience even further.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but fresh raspberries yield a better texture and flavor in this cake.

→ How should I store the cake?

Store any leftovers in an airtight container at room temperature for up to three days.

→ Can I make the ganache ahead of time?

Absolutely! Just reheat gently to return to a pourable consistency.

→ Is this cake suitable for freezing?

Yes, you can freeze the un-frosted cake for up to 3 months. Thaw before serving.