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4 from 3 votes

Chocolate Raspberry Sheet Cake

This Chocolate Raspberry Sheet Cake is made up of a rich cake, filled with raspberry preserves and topped with a fudge frosting.
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Keyword: chocolate, chocolate cake, raspberry, sheet cake
Servings: 15 slices
Author: Emily - My Messy Kitchen

Ingredients

For the cake:

  • ½ cup salted butter melted
  • 2 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • ¾ cup dark chocolate cocoa powder you can use regular cocoa powder as well!
  • 1 ¾ cup all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 cup strong brewed coffee you can also substitute for 1 cup of hot water
  • 1 cup whole milk
  • 1 ½ cups raspberry preserves seedless
  • 2 cups fresh raspberries for garnish

For the frosting:

  • 1 cup salted butter room temperature
  • 5 cups powdered sugar
  • ¾ cup dark chocolate cocoa powder you can use regular cocoa powder as well!
  • ½ - ⅔ cup whole milk room temperature
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

Instructions

For the cake:

  • Preheat the oven to 350° Grease and line 2 9x13 metal baking pans with parchment paper and set aside (you can also bake this in one pan, just extend the baking time to 30-35 minutes) In the bowl of a stand mixer combine the melted butter, granulated sugar, vanilla extract and eggs. Mix on medium until combined.
  • In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
  • Evenly divide and pour into the prepared baking pans and bake for 20-24 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.

For the frosting:

  • In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.

For assembly:

  • Once the cakes have completely cooled, flip the cakes out of the pan. If baked in 1 pan, use a serrated knife to slice the cake in half length wise, making the cut as even as possible.
  • Add a thin layer of chocolate frosting to the first layer and pipe a ring of frosting around the edge to keep the jam from spilling out. Spread on the jam and top with the second cake. Refrigerate for 1 hour. Frost the top and sides of the cake and top with fresh berries. Store in the refrigerator.