This coffee cake brings together the deep, slightly bitter notes of dark chocolate with the sweet-tart brightness of raspberries for an irresistible flavor combination. It’s a crowd-pleaser that feels elegant yet comforting. The recipe is simple enough for casual baking but impressive enough to serve at showers, gatherings, or holidays. Plus, it tastes even better the next day, making it ideal for make-ahead occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Sour cream or Greek yogurt
Vanilla extract
Fresh or frozen raspberries
Dark chocolate chips or chopped dark chocolate
Optional for topping:
Turbinado sugar or coarse sugar
Additional raspberries and chocolate for garnish
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and sour cream (or yogurt), mixing until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Gently fold in the raspberries and dark chocolate, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar if desired.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 8 to 10 servings.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour.
Vegan Option: Use vegan butter, flax eggs, and plant-based yogurt.
Nutty Twist: Add chopped toasted almonds or walnuts to the batter or as a topping.
Berry Swap: Substitute raspberries with blackberries, blueberries, or a mixed berry blend.
Mini Cakes: Bake in muffin tins for individual portions—adjust bake time to about 20–25 minutes.
Storage/Reheating
Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature or gently warm in the microwave or oven before serving.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well—do not thaw them before adding to the batter to prevent extra moisture.
Can I make this cake in advance?
Absolutely. The flavor deepens after a day, making it perfect for make-ahead baking.
What type of dark chocolate is best?
Use quality dark chocolate chips or chopped bars with at least 60% cocoa for the best flavor balance.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if you prefer a less sweet cake. Keep in mind it may affect texture.
Why did my raspberries sink?
To prevent this, lightly toss the berries in a tablespoon of flour before folding them into the batter.
Is it necessary to use sour cream or can I substitute?
You can substitute with plain Greek yogurt, which provides a similar texture and tang.
Can I make this into muffins?
Yes, divide the batter into muffin tins and bake for 20–25 minutes or until a toothpick comes out clean.
Should I serve it warm or cold?
It’s delicious either way! Slightly warm brings out the melty chocolate, while chilled highlights the fruit.
Can I add a glaze or frosting?
It’s not necessary, but a simple vanilla glaze or dusting of powdered sugar can elevate the presentation.
Can I use white or milk chocolate instead?
Yes, but it will result in a sweeter flavor. Dark chocolate balances the tartness of the raspberries best.
Conclusion
This Dark Chocolate Raspberry Coffee Cake is a luscious, bakery-style treat that’s both sophisticated and comforting. Whether you’re sharing it at a brunch table or enjoying it with your morning coffee, it’s sure to leave a lasting impression. With its perfect balance of rich chocolate and fruity brightness, this cake is one you’ll want to bake again and again.
Dark Chocolate Raspberry Coffee Cake is a moist and buttery cake layered with juicy raspberries and rich dark chocolate, topped with a crunchy sugar finish. A perfect treat for brunch, dessert, or an indulgent coffee break.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream or Greek yogurt
1 cup fresh or frozen raspberries
3/4 cup dark chocolate chips or chopped dark chocolate
1–2 tbsp turbinado or coarse sugar (optional, for topping)
Additional raspberries and chocolate for garnish (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream (or yogurt) until combined.
Gradually add dry ingredients to the wet mixture, stirring just until incorporated.
Gently fold in raspberries and dark chocolate, being careful not to overmix.
Pour batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar if using.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Garnish with extra raspberries and chocolate if desired before serving.
Notes
Lightly coat raspberries in a tablespoon of flour to prevent them from sinking.Use high-quality dark chocolate (60% cocoa or higher) for best flavor.Frozen raspberries work well—do not thaw before using.Substitute Greek yogurt for sour cream if needed.Store at room temperature for 2 days or refrigerate for up to 5 days.To freeze, wrap slices individually and store in a freezer-safe container for up to 2 months.
