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; 1 ½ cups fresh raspberries; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup heavy cream; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

When I first decided to make a Chocolate Raspberry Sheet Cake, I couldn't resist the idea of combining rich chocolate and tart raspberries into one decadent dessert. The moment I took the first bite, the harmonious blend of flavors won me over completely. The moist chocolate cake paired with bursts of fresh raspberries was not only delightful but also visually stunning. I'm excited to share this recipe, which is perfect for gatherings or as a sweet treat on any day. Trust me, once you try this cake, you'll want to make it again and again!

Created by

Tabitha Green

Last updated on 2026-01-12T02:01:14.509Z

As I developed this Chocolate Raspberry Sheet Cake recipe, I experimented with different cocoa powders to find just the right depth of flavor. I discovered that using high-quality cocoa really makes a difference in the taste, lending a rich, intense chocolatey flavor that balances perfectly with the raspberries. I also love how simple this cake is to make; it comes together quickly and is perfect for last-minute gatherings.

Another tip I found helpful was to gently fold the raspberries into the batter to maintain their shape. This technique ensures that you get those lovely bursts of color and flavor in every bite. The frosting is equally easy to whip up, adding a layer of creaminess that ties everything together beautifully!

        Why You'll Love This Recipe
        The rich chocolate flavor is perfectly complemented by tart raspberries.
It’s a show-stopping dessert that’s surprisingly easy to make.
Ideal for any occasion, from casual get-togethers to formal celebrations.

      

Perfecting the Cake Texture

Achieving the perfect texture in a Chocolate Raspberry Sheet Cake requires careful attention to mixing methods. When combining the wet and dry ingredients, ensure not to overmix after adding the boiling water and raspberries, as this can lead to a denser cake. The objective is to keep the batter light and fluffy, which enhances the cake's overall moisture and flavor. Additionally, use a rubber spatula to gently fold in the raspberries, preventing them from breaking apart and creating a beautifully distributed fruity burst in every bite.

Another key element is using high-quality cocoa powder, which significantly influences the chocolate richness in the cake. Ensure the cocoa is unsweetened and preferably Dutch-processed for a deeper flavor. If you're in a pinch, you can substitute it with carob powder, but the taste will alter, giving you a unique twist.

Understanding the Frosting

The frosting for this cake not only adds sweetness but also balances the tartness of the raspberries. For the smoothest frosting, beat the butter until it's soft and creamy before adding the powdered sugar. If your frosting appears too thick, gradually mix in more heavy cream a tablespoon at a time until you reach your desired consistency. Don't hesitate to adjust cocoa levels if you prefer a richer chocolate flavor.

A great tip is to chill the frosting for about 15 minutes after making it. This makes it easier to spread but ensures it remains pliable enough to adhere to the cake without sliding off. If you want a lighter version of the frosting, consider using cream cheese in place of half the butter, which gives a delightful tang to the overall flavor profile.

Serving and Storing

Once the Chocolate Raspberry Sheet Cake is frosted, it can be beautifully garnished with fresh raspberries on top. For an added touch, consider a dusting of powdered sugar just before serving to elevate its presentation. This cake is perfect for slicing into squares, allowing for easy serving at gatherings or casual get-togethers. My personal favorite is to pair it with a scoop of vanilla ice cream or a dollop of whipped cream for that indulgent experience.

If you find yourself with any leftovers, store the cake in an airtight container in the refrigerator for up to five days. The cake can also be frozen for longer storage; simply wrap individual slices in plastic wrap and place them in a freezer-safe container. To serve, thaw in the fridge overnight and enjoy the delightful combination of flavors once again!

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
1 ½ cups fresh raspberries

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
1 tsp vanilla extract

Directions

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease a 13x18 inch baking sheet. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes. Stir in the boiling water until well combined. Gently fold in the raspberries.

Bake the Cake

Pour the batter into the prepared baking sheet. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.

Make the Frosting

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder. Pour in the heavy cream and vanilla, mixing until smooth and fluffy.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top. You can decorate with extra raspberries if desired before serving.

Enjoy!

Pro Tips

For an extra touch, try adding a sprinkle of sea salt on the frosted cake to enhance the flavors. You can also switch out raspberries for other berries if desired!

Ingredient Role and Substitutions

All-purpose flour provides the structure in the cake, but if you're looking for a gluten-free option, consider using a gluten-free all-purpose blend that includes xanthan gum. Additionally, the sugar can be substituted with coconut sugar for a lower glycemic index, though it will impart a different flavor. Lastly, if fresh raspberries are out of season, using frozen raspberries works perfectly—just ensure they are thawed and drained to prevent excess moisture in the batter.

Whole milk contributes to the cake's moistness, but for a dairy-free alternative, almond milk or oat milk can work well. Just keep in mind that alternate milk may slightly alter the cake’s flavor and texture, so use unsweetened varieties for best results.

Make-Ahead and Variations

For those looking to make their baking ahead of time, the cake can be prepared a day in advance and stored in an airtight container without frosting. This allows for maximum freshness. You can also whip up the frosting a few days ahead and keep it stored in the refrigerator, just re-whip briefly before spreading to achieve the right consistency.

You can easily customize the flavor of this sheet cake by substituting different fruits. Consider using blueberries or strawberries if you're aiming for a berry medley. For a twist on flavors, adding a teaspoon of espresso powder to the batter enhances the chocolate depth and complements the tart fruit beautifully. Feel free to experiment—it’s a versatile base recipe that invites creativity!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries can be used. Just ensure they are defrosted and drained before adding to the batter.

→ How do I store leftover cake?

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

→ Can I make the cake ahead of time?

Absolutely! You can make the cake a day in advance and frost it on the day of serving.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, ensuring it has xanthan gum if your blend requires it.