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Raspberry Chocolate Cake Recipe

Author Larisha Campbell


  • 1 1/2 sticks unsalted butter softened (not melted!) + more
  • 1 cup sugar
  • 3/4 cup cacao powder unsweetened we use this kind
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup plain Greek yogurt

For the raspberry sauce

  • 2 cups frozen raspberries
  • 1/8 cup sugar
  • 1 tbsp freshly squeezed lemon juice


  1. Preheat oven to 350 degrees.
  2. Butter well a heart mold cake pan
  3. In a small bowl, combine flour, cacao, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream together butter and sugar until well combined.
  5. Add in eggs and combine.
  6. Add in vanilla and combine.
  7. Alternate adding in flour mixture and yogurt, starting and ending with the flour mixture.
  8. Pour batter into heart pan and fill 3/4 of the way full on each heart. Tap the pan to release any air bubbles.
  9. Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle.
  10. Remove and top with raspberry sauce (recipe below), fudge sauce, whipped cream, chocolate shaving, or any other desired toppings.

For raspberry sauce

  1. Combine all ingredients into a pan over medium low heat. Cook, stirring often, for approximately 7-10 minutes or until raspberries are broken down.
  2. Strain through a mesh sieve to remove seeds.