Layer Cake Chocolate Raspberry

Raspberry chocolate layer cake - Lilie Bakery

If you are looking for a cake recipe for a special occasion, this Raspberry chocolate layer cake you should like it! A base of cocoa cake, a raspberry icing (Swiss meringue buttercream) topped with a chocolate ganache. It's delicious, and it fills the eyes of the guests!

This raspberry chocolate layer cake, I had prepared it for my birthday. I wanted raspberry and chocolate! So I imagined this big cake made of 4 levels of soft cocoa cake and its all pink melting cream raspberry, and its thin layer of chocolate ganache. If we do it in advance, it is not complicated to achieve, I assure you.

How to prepare this chocolate raspberry layer cake?

We can achieve the cocoa cake base 1 or 2 days before assembly (keeping it well wrapped in cling film). To prepare it, we first make the fermented milk (by mixing milk and lemon). In a container, the dry ingredients are mixed first and then the wet ingredients are added. We divide the dough obtained into 4 equal parts, we cook in 15cm molds in diameter buttered and floured.

Here I advise you to fill 4 molds - or 2 mussels by cooking 2 times (and not cooking only once). They will be better cooked inside. It's easier to manage in cooking from my point of view.

Layer cake chocolate raspberry cake recipe - Lilie Bakery

For the raspberry icing, this is a butter cream with Swiss meringue. It can be intimidating at first, but it's pretty quick to achieve. We whip manually whites and sugar over a double boiler until the sugar crystals are dissolved to the touch. Then we pour into the bowl of the food processor, then whisk at maximum speed until the meringue takes shape and the bowl is almost cold.

Second step: add the diced butter very softened, little by little, lowering the speed. Here it is necessary that the two textures amalgamate well without slicing. Once the cream is smooth, simply add the raspberry coulis (and optional natural coloring). Here the icing is ready.

To do the ganache the cream and chocolate are melted in a saucepan. Off the heat, add a touch of icing sugar and a little hot water to get the right texture. Set aside for a slight cooling (it should still remain creamy).

My tips for assembling the layer cake

To facilitate the decoration of the layer cake, I usually place it on a turntable. Under the cake, I place a cardboard round which then allows me to change its place more easily (then place it on a serving dish for example). You can also decorate it directly on your cake pan.

Raspberry chocolate layer cake recipe - lilie bakery

To garnish the cake with raspberry icing, use either a pastry bag or a spatula. The idea is to put the same amount of icing between layers of cake. For the exterior frosting, I always use a spatula.

After placing the cake in the fridge, you can add the last layer: the chocolate ganache. Using a spatula, we cover the entire layer cake with a thin layer of chocolate ganache. All you have to do is decorate as you want: raspberries, chocolate chips, candles!

Other recipes to try

If you like this kind of big cakes, I can advise you to take a look at these other recipes from the blog: the Oreo layer cake version, Layer cake gingerbread cinnamon icing, Raspberry coconut layer cake, Carrot cake and icing, Layer cake lemon poppy, Easy chocolate vanilla layer cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!

Raspberry chocolate layer cake - Lilie Bakery
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5 on 1 vote

Layer Cake Chocolate Raspberry

A soft cocoa cake, garnished with a creamy raspberry icing and a chocolate ganache ...
Preparation1 h 30 min
Baking35 min
Total2 h 5 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 15 parts


Cocoa cake base

  • 80 g bitter cocoa powder
  • 200 ml of milk
  • 1,5 tbsp lemon juice
  • 260 g of flour
  • 290 g powdered sugar to adjust according to your taste
  • 2,5 cc of yeast
  • 2,5 tsp baking soda
  • 1 tsp of salt
  • 100 ml hot water
  • 70 ml oil
  • 3 eggs
  • 1,5 tsp natural vanilla extract

Raspberry icing

  • 240 g soft butter ointment
  • 6 egg whites
  • 140 g powdered sugar
  • 150 g raspberry coulis
  • Pink dye tip optional

Chocolate ganache

  • 230 g dark chocolate pastry
  • 4 tbsp of whole liquid cream
  • 2 tbsp of icing sugar
  • 120 ml hot water


Cake base

  • Preheat the oven to 180 ° traditional heat. Mix the milk and lemon and set aside 15 min.
  • Mix the dry ingredients of the cake (cocoa, flour, powdered sugar, baking powder, baking soda, salt) then gradually incorporate the liquid ingredients (milk, oil, beaten eggs, vanilla, hot water). Pour everything into two molds 15cm in diameter (make two batches to obtain 4 levels in total). Cook for about 30-35 minutes.

Raspberry icing

  • Quickly whisk the egg whites and the powdered sugar over a double boiler until the crystals have dissolved. Transfer to the food processor bowl and beat at maximum speed until the bowl cools.
  • Then add the diced butter little by little, the two must be at the same temperature to combine well. Once the cream is smooth, add the raspberry coulis and coloring if desired.

Chocolate ganache

  • Melt the chocolate in a double boiler with the cream. Off the heat, add the icing sugar and hot water, mix to smooth everything and set aside to cool slightly.

Assembly of the layer cake

  • Place a small 15 cm round cardboard on your serving dish (optional). Take the first cake and fix it on your support using a knob of raspberry icing. Cover this first level with a layer of icing. Place the second cake on top. Repeat the operation. Place a thin layer of frosting on top of the last cake and on the sides of the set. Chill for 30 minutes.
  • Cover the entire layer cake with icing, smoothing everything well with a spatula. Chill for 30 minutes. Finally, cover the entire layer cake with chocolate ganache (it has become a little thicker). Smooth it out with a spatula then decorate the top of the cake to your liking: raspberries, chocolate chips, candles ...
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Plat gâteau pied
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Colorants naturels
Spatule coudée
Plat gâteau pied
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Colorants naturels
Spatule coudée
Plat gâteau pied
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Colorants naturels
Spatule coudée



  1. Reply


    February 25 2016

    Chocolate and raspberry… All in a layer cake! I am an extra-mega-super fan, then the rendering is very nice! I love !

  2. Reply


    February 25 2016

    This cake is really beautiful. Even though I'm not a fan of layer cake, it melts me. I will damn myself for a part!

  3. Reply


    February 25 2016

    your layer cake is sublime

  4. Reply


    February 26 2016

    In the ingredients there is a case of lemon
    What do you mean ?
    Is that lemon juice?
    Thank you

    • Reply

      Lilie bakery

      February 26 2016

      Yes, lemon juice :)

  5. Reply


    February 26 2016

    This beautiful cake, bravo !!

  6. Reply


    February 28 2016

    A super gourmet dessert, chocolate and raspberry a perfect combination

  7. Reply


    February 28 2016

    it is really beautiful bravo everything I like I note this beautiful recipe

  8. Reply


    February 28 2016

    This layer cake is just beautiful! A very girly and delicious cake, everything I like. And what consistency, it is perfect, well done !!!

  9. Reply


    March 2, 2016

    Good evening! This cake is magnificent! I recently tested your recipes (red Velvet and raspberry chocolate cupcakes, which are wonderful)
    I would like to know if the consistency of the buttercream to which we add the coulis makes it possible to make a ruffle-style pastry bag decoration? Thank you

    • Reply

      Lilie bakery

      March 6, 2016

      Hello Tania, yes the buttercream has the particularity of being always consistent, so even flavored, it will work. @ soon

  10. Reply


    March 3, 2016

    Beautiful, well done !!!

  11. Reply


    March 8, 2016

    Bsr. Please I would like to know if does the chocolate ganache harden quickly on the cake? And can you put it in the fridge? Thank you so much.
    Your recipes are magnificent

  12. Reply


    March 17, 2016

    Superb your gift !!! But just a quick question: for the oil you use, you need sunflower oil or some other ??? Thank you in advance !

  13. Reply


    May 16th

    More artistic work! i'm a fan.
    Do you think I can make this cake in molds 20 cm in diameter instead of 15 cm? I'm afraid the layers are too thin ...

    • Reply

      Lilie bakery

      May 23th

      Hello Stéphanie, if you enlarge the mold, you have to increase your quantities if you want the same result as me :)

      • Reply

        Sophie JOUBERT

        November 22, 2016

        Hello, I also want to make your cake in a larger mold, but apart from the quantity to be increased, should we also change the baking time? for example for a mold of 30 cm (double yours) should we multiply the cooking time by two? Thank you in advance for your response

        • Reply

          Lilie bakery

          November 23, 2016

          Hello, yes it is necessary to increase, it is up to you to control with the tip of a knife every additional 10 minutes, you will have your precise cooking time.

  14. Reply

    R. Noemia

    17th October

    If I only want 2 floors, can I divide everything by 2 please?
    And if I want to make a meringue butter cream but with vanilla or peanut butter instead of raspberry could you give me the adequate vanilla and peanut butter doses please for a double layer?
    Thank you :)

  15. Reply


    March 23, 2017

    How do you cook With the mold you are referencing please?
    Only one cooking then you cut the sponge cake or then several cooking ??
    Thank you !!! And your recipes are wonderful!

    • Reply

      Lilie bakery

      April 12th

      Hello, as explained in the recipe, I fill 2 molds (because I have 2 at my disposal only) and I start again once to have a total of 4 levels of cake.

  16. Reply


    March 30, 2017

    This cake is beautiful !! I tried the recipe and encountered a little problem with the buttercream which was too runny, and after some thought and research, the buttercream is not made with the egg yolks?
    Thank you, your site is really well designed :)

    • Reply

      Lilie bakery

      April 12th

      Hello Gaelle, thank you for your comment, Swiss meringue buttercream is a mixture of meringue (white only without the yolks) and butter. Too liquid perhaps means that the egg whites weren't sufficiently taken when adding the butter?

  17. Reply


    November 2, 2017

    Hello, I came across your blog because I was looking for new cake recipes for the cake design. As much to say to you that I am not disappointed. Your blog is wonderful, a real gold mine for me. Well done and thank you for sharing all of this with us. My question is about the amount of sugar in the base cake. Do you think that we can reduce them without significant change in the structure of the cake? thanks in advance

  18. Reply


    December 16, 2017

    I tried the recipe and great baking cakes, but little problem with the buttercream. It does not stand and is a bit porous ... Yet the meringue was firm and it seems to me that I followed the steps to the letter.
    I am a little disappointed and unfortunately I did not have time to make a cream again, so my guests ate a dessert from the pastry chef in my neighborhood.
    If you have any advice for the next time, I gladly take.

    • Reply

      Lilie bakery

      December 20, 2017

      Hello Aude, Swiss meringue buttercream can be difficult to master at first. The golden rule is to insert the very soft, almost creamy butter, and the really cooled meringue so that both are at the same temperature and there is no shock between the two. If it was too runny, it would have had to be put in the cold and beaten again because the butter would have solidified and would have helped recovery. Hope this helps you for your next try;)

  19. Reply


    January 10 2018


    I wanted to know if this cake + buttercream maker does not make something too filling / disgusting? I would like to do it for a birthday and as most are not already fond of sweet (unfortunately it does exist) I will not want to end on a too heavy note.

    Thanks in advance !!! And thank you for these great recipes

  20. Reply


    December 3, 2018

    Hello, I would like to know if the cake you are using is related to a chiffon cake?
    You didn't mention that you have to butter and flour the mold but I guess it's absolutely necessary? thank you for your reply !

  21. Reply


    April 20th

    Hello, for the oil is it grapeseed oil?

    • Reply

      Lilie bakery

      April 23th

      Hello, rapeseed or grape seed oil as you prefer :)

  22. Reply


    June 17, 2019

    Good evening, for a birthday, I was asked for a cake combining chocolate and raspberry.
    I really hesitate to make this buttercream for fear it will be rich. Could I just replace it with a whipped ganache or a chocolate mousse?
    Wonderful cake anyway :)

  23. Reply


    February 24 2022

    Hello. I'm in the middle of preparing your cake. My son's birthday is tomorrow. Can I prepare the raspberry mousse today and keep it cool until tomorrow?

    • Reply

      Lilie bakery

      February 26 2022

      Hello Aurélie, yes it can be done 1 day before, you may have to bring it back to room temperature a little and whip it again so that it regains its initial consistency. Goodbye :)


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