Sugar And Sparrow Raspberry Chocolate Cake: Delicious 90-Minute Recipe For Special Occasions

If you’re searching for the ultimate Sugar and Sparrow raspberry chocolate cake, you’ve found the perfect recipe. This bakery-style dessert is the ideal marriage of moist dark chocolate cake layers and vibrant, tart raspberry buttercream. Whether you are planning a birthday or a romantic dinner, this chocolate raspberry layer cake is a show-stopping masterpiece that tastes even better than it looks.

What makes this the best chocolate cake with raspberry frosting? It’s all about the balance of flavors. We pair a decadent, ultra-tender cocoa sponge with a silky raspberry Swiss meringue buttercream (or American style!) bursting with real berry brightness. To top it off, a glossy chocolate ganache drip adds a professional touch that’s pure chocolate bliss.

Don’t let the “bakery-quality” look intimidate you. This step-by-step cake decorating guide will walk you through building the perfect stack, from leveling your layers to achieving that signature Sugar and Sparrow finish. Grab your mixing bowls and get ready to bake the most addictive chocolate and fruit cake in your repertoire!

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ

Why This Recipe Sugar and Sparrow raspberry chocolate cake

This cake dazzles for so many reasons! Using vegetable oil and hot water creates an incredibly moist crumb that never turns dry or dense, even days after baking. The all-natural cocoa powder ensures a deep, true chocolate flavor—no bitterness, just pure indulgence. You’ll whip butter until it’s dreamily light for the raspberry buttercream, then amplify the berry taste using concentrated freeze-dried raspberries, so the frosting is sweet-tart and never watery.

Each layer is engineered for max flavor and perfect texture, plus you’ll chill and frost in stages just like the pros to get a sharp finish and a drip that stays neat. Layering, crumb-coating, and using a star piping tip mean your cake not only tastes divine but looks irresistible too! These techniques, unique to the Sugar & Sparrow style, guarantee a professional result every time—even for home bakers.

Ingredients You’ll Need for Sugar and Sparrow raspberry chocolate cake

Here’s exactly what you’ll need for this sugar and sparrow raspberry chocolate cake, grouped for easy organization:

• For the Chocolate Cake:
  • 2 cups (265 grams) all-purpose flour
  • 1 2/3 cups (340 grams) granulated white sugar
  • 2/3 cup (60 grams) unsweetened natural cocoa powder (NOT Dutch-process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (180 ml) vegetable oil (suggest canola, grapeseed, or sunflower oil)
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot water (just-boiled, not simmering)
• For the Raspberry Buttercream:
  • 1 1/2 cups (339 grams) unsalted butter, room temperature
  • 1 cup (34 grams) freeze-dried raspberries, ground into fine powder
  • 4 1/2 tablespoons (68 ml) whole milk, room temperature (plus a splash if needed)
  • 1 1/2 teaspoons vanilla extract
  • 6 cups (720 grams) powdered sugar, sifted
  • 1/4 teaspoon salt
• For the Chocolate Ganache Drip:
  • 1/2 cup (85 grams) semi-sweet chocolate chips (use high-quality for best results!)
  • 1/2 cup (120 ml) heavy whipping cream
• For Decorating:
  • Fresh raspberries (12-15 for garnish)

Step-by-Step Cooking Instructions of Sugar and Sparrow raspberry chocolate cake

1. 1. Prep your pans and oven: Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment circles. Lightly spray sides for easy removal.
   2. Mix the dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until well blended.
   3. Combine wet ingredients: In another bowl, whisk oil, eggs, and vanilla until smooth. Add buttermilk and whisk just until combined. Slowly pour this mixture into the dry ingredients, mixing on low speed or by hand. Batter will look thick.
   4. Add hot water: Slowly pour in hot water, whisking gently and gradually so you don’t splash. Mix until the batter is smooth and runny. Don’t over-mix!
   5. Bake the cakes: Divide batter evenly between prepared pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cakes will feel springy and slightly pull away from the pan sides when done.
   6. Cool completely: Cool cakes in pans for 10 minutes, then remove and transfer to a wire rack. Let them cool completely before frosting—this prevents melting.
   7. Make raspberry powder: While cakes cool, process freeze-dried raspberries in a food processor to a fine powder. Sift to remove seeds/chunks.
   8. Prepare buttercream: In a stand mixer with the paddle attachment, beat butter on medium-high for 5-10 minutes until ultra-light and fluffy. Add raspberry powder, vanilla, and salt, then mix until even. Gradually add powdered sugar in 1-cup increments, mixing on low then increasing speed. Pour in milk as needed for creamy, spreadable consistency.
   9. Level and tort cakes: Use a serrated knife or cake leveler to trim domed tops and slice each cake into even layers (for a tall showstopper!). Dust away crumbs.
   10. Assemble and crumb coat: Place the first cake layer on a cardboard circle or serving plate. Add a generous scoop of raspberry buttercream and spread evenly with an offset spatula. Stack and repeat for all layers. Apply a thin, even crumb coat over the entire cake. Chill for 20-30 minutes to set.
   11. Final buttercream coat: Spread an even, smooth layer of buttercream over the set crumb coat. Chill another 15-20 minutes for a sharp finish.

1. Make the ganache drip: In a small heatproof bowl, add chocolate chips. Heat cream until steaming, then pour over chocolate. Let sit 2 minutes, then stir gently until glossy and smooth. Cool 5-10 minutes until slightly thickened but still pourable.
2. Apply drip: With a spoon or squeeze bottle, drizzle ganache around cake edges to create elegant drips, then spread a thin layer on top if desired. Chill 5 minutes to set.
3. Pipe buttercream and decorate: Fill a piping bag fitted with Wilton Tip 4B with remaining raspberry buttercream. Pipe stars/swirls along the cake’s upper rim. Top each with a fresh raspberry for a pro finish!

Recipe Variations & Dietary Modifications

• Keto/Low-Carb Version: Swap all-purpose flour for finely ground almond flour (by weight), use a keto chocolate cake base, and sweeten both cake and buttercream with monk fruit or erythritol. Skip fresh raspberry garnish or use a few—note cake will be denser but deliciously nutty.
• Vegan/Vegetarian Version: Replace eggs with 2 flax “eggs” (2 tablespoons flaxseed meal + 6 tablespoons water, set to gel), use plant-based milk and vegan butter in both cake and buttercream. Choose dairy-free chocolate chips and coconut cream for ganache. Buttercream may need a touch more powdered sugar or coconut milk for texture.
• Gluten-Free Version: Substitute a one-to-one gluten-free baking flour for all-purpose flour—or check out this easy lemon blueberry dump cake for a foolproof gluten-free friendly option. Make sure to select gluten-free baking powder and chocolate chips.
• Spicy/Mild Version: Amp up flavor with a pinch of cayenne or chili powder in your chocolate cake for a Mexican-chocolate twist! For a milder raspberry flavor, use half the freeze-dried raspberry powder or blend with freeze-dried strawberries.

Allergy note: always double-check ingredients on specialty flours and non-dairy products for hidden allergens. Learn more about food allergies and substitutions here.

Serving Suggestions & Pairings

This cake deserves a true starring role on your dessert table! For a striking look, serve generous slices on a cake stand with plenty of fresh raspberries scattered around. A few sprigs of mint brighten up the color contrast.

Pair this raspberry chocolate cake with tart lemon sorbet or a scoop of vanilla bean ice cream for extra wow. For an elegant brunch, serve alongside homemade pistachio cake for a nutty flavor counterpoint, or go classic with rich espresso and a splash of Framboise liqueur as a toast to true decadence!

Craving more chocolatey ideas? Don’t miss the ultra-trendy blonde chocolate cake for something totally new, or try a playful burn away cake for a dramatic reveal at your next party.

Storage & Meal Prep Tips

Store your assembled sugar and sparrow raspberry chocolate cake covered in the refrigerator for up to 5 days. An airtight cake dome or well-wrapped plate works best to prevent fridge odors from invading that luscious buttercream. Bring slices to room temperature before serving for the dreamiest texture.

To freeze: tightly wrap individual cake slices (or even full layers) in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the fridge, then let stand at room temperature for 1 hour before serving—this keeps everything moist and the buttercream silky.

Want to get ahead? Both cake layers and buttercream can be made a day or two in advance and stored separately (cake at room temp, frosting in fridge; bring frosting to room temp before spreading). Assemble and decorate just before your event for best looks and flavor.

Nutritional Information

Want to learn more about how these numbers stack up? Get the full breakdown at NutritionData.

Conclusion

This cake is a labor of love, but every minute pays off when you slice into those luscious layers! The sugar and sparrow raspberry chocolate cake captures the magic of bold chocolate, intense berry flavor, and bakery-level finesse—all achievable right at home. Whether you’re celebrating a birthday, a milestone, or just making Sunday extra sweet, you’ll be proud (and delighted) to serve every bite.

Give it a try, tag your creations, and let us all drool over your chocolate raspberry masterpieces in the comments!

FAQ of raspberry chocolate cake

Can I make the cake layers ahead of time?

Absolutely! Bake cake layers up to 2 days in advance. Wrap tightly in plastic and keep at room temperature. Assemble with fresh buttercream for the best result.

Do I have to use freeze-dried raspberries for the buttercream?

For intense raspberry flavor without runny frosting, freeze-dried berries are essential. If substituting, use a thick raspberry jam, but expect a different texture and sweeter flavor.

My buttercream is curdling—help!

Curdled buttercream usually means cold ingredients. Warm the bowl gently or beat longer until smooth. Sifting the raspberry powder and using room temperature milk also prevent curdling.

How do I get perfect ganache drips?

Chill your frosted cake well; make sure ganache is slightly thickened but still flows. Squeeze a little drip on the cake edge and let it fall—adjust ganache temperature as needed for slower or faster drips.

Can I bake this in 8-inch pans instead?

Yes! Divide batter into two 8-inch pans, increase bake time slightly (about 35-38 minutes). Layers will be a bit thinner but just as tasty.

Are there other flavor pairings I could try?

Definitely! Swap raspberry for blackberry, passion fruit, or even orange zest for new twists. Try our matcha white chocolate cake for another bold bakery-inspired bake!