This chocolate cake with raspberry sauce is a lovely dessert. It is very tender and never dry, the perfect foil for any topping you love. I like to serve it plain with a little powdered sugar sprinkled over the top and some raspberry sauce on the side. It is the perfect dessert that always gets rave reviews.
I have said for many years that some of the best recipes ever created are the ones on the backs of ingredient packages. Think about it – the company paid someone to create that recipe so that it would showcase their product.
I often will use this type of recipe as a jumping off point to creating something different. But in this case, the original is still the best. The only thing major change is to convert it to gluten-free. It is the cake that The Artist’s father loves and asks me to make for every family get together. This is one recipe that has stood the test of time. I just wish I knew who the recipe developer was so I could thank them!
I have made this cake dozens of times since I discovered it and they have all been perfect. Today when I started assembling the ingredients, I realized that I was out of my gluten-free flour blend. So I stopped what I was doing and whipped together a bucket of the blend. In and of itself not a memorable action.
But subconsciously my focus was on the GF blend and I started assembling the dry ingredients with the flour blend, adding the remaining ingredients. When I mixed up the batter it seemed thicker than normal and a bit less of it, but it’s been a while since I’ve made the cake and this is gluten-free so things always look different. Luckily, I wiped the spatula with my finger to get the final bits of batter back in the bowl and tasted it … I had forgotten to add the sugar!!
So I went back to my recipe to double check the ingredient list and the sugar wasn’t there … again I had started reading the list at the flour and completely missed seeing the sugar a second time. So I took a deep breath, stepped away for a couple of seconds and then went back to the recipe and I finally saw the sugar. Man, that was close!
See, even someone who has been baking forever can make a mistake – we are all far from perfect! The point is that even if you’ve forgotten an ingredient, you can still add it and save your recipe. I added the sugar last and the cake is beautiful.
This is a wonderful cake and is perfect for any occasion. Because it is baked and cooled in a 9×13-inch pan, it is simple to take with you to someone else’s home, a potluck dinner, church supper, or summertime picnic. I love to serve it with a spoonful of raspberry sauce – often the one from Fran’s Chocolates. If I have time, I will put some frozen raspberries in a blender with a little sugar and maybe a touch of booze (if it’s been a rough week LOL). Blend until smooth and you’ve got a beautiful sauce!
But if time is short, Fran’s is my go-to sauce. It is sold in most major grocery chains and you’ll find it by the ice cream sauces and cones. It is a great back up to have in your pantry. Look for her chocolate fudge and caramel too, yum!
I hope you give this chocolate cake with raspberry sauce a try – who knows, you may be starting a new tradition in your family too!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Chocolate Cake with Raspberry Sauce:
- Milk, oil, eggs, vanilla, sugar, flour or gluten-free flour blend
- Cocoa powder, baking soda, baking powder, salt, mint
- Raspberry sauce, powdered sugar
PRO Tip:
One of my tricks to be sure I’ve added everything and don’t double something, is before I begin I place all my ingredients on the left side of my mixer and once they are added, move them to the right side of the counter. I can instantly see that everything has been added or if I’ve forgotten something. And because I move it to the other side, there is no chance that I will add it twice. This is especially helpful if you’ve got a lot of distractions happening while you’re baking.
How to make Chocolate Cake with Raspberry Sauce:
- Bring the water to a boil in the microwave and leave it in there while you mix up the rest of the batter; combine the milk, oil, eggs, and vanilla in another measuring cup and set aside
- Place all the dry ingredients in the bowl of your stand mixer or a large mixing bowl and stir on low until completely blended; pour in the milk/oil mixture and mix on low, once incorporated increase the speed to medium and beat 2 minutes, then scrape the bowl and beater(s)
- With the mixer running on the lowest setting, slowly add the boiling water, about 1 tablespoon at a time to avoid splashing, the batter will be very thin, scrape the bowl again; pour batter into a buttered and floured 9×13-inch baking pan and bake at 350°F for 35 to 45 minutes until a toothpick comes out mostly clean
- Set the cake, still in the pan, on a wire rack and let cool completely then cut into squares; pour some raspberry sauce on serving plates, set the cake alongside the sauce, dust the top with powdered sugar and tuck a sprig of mint beside the cake and serve
PRO Tip:
Read the recipe through thoroughly. When you see several ingredients that are added at the same time you can pre-assemble them to make it easier and faster to put your recipes together. In this case, all the dry ingredients are added together and then you put the liquids in (all but the boiling water, that goes in last) – so mix them up ahead and make it really easy on yourself!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 9×13-inch baking pan
- Microwave-safe measuring cup
- Stand mixer or hand mixer
- Wire cooling rack
- Fine wire sieve
Gluten-Free Tips:
Remember to use the same gluten-free flour to coat the buttered pan!
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Luscious Chocolate Cake with Raspberry Sauce (Gluten Free)
This luscious chocolate cake with raspberry sauce is one of my favorite cakes of all times. Incredibly easy to make and it transports simply, there is nothing
better for potlucks or progressive dinners. I serve it with raspberry sauce, but if you want, use your favorite frosting.
Ingredients
Cake
- 1 cup (227g) boiling water or prepared coffee
- 1 cup (227g) milk or buttermilk
- 1/2 cup (99g) mild flavored vegetable oil or melted butter
- 2 large (100g) eggs
- 2 tsp vanilla
- 2 cups (396g) granulated sugar
- 1-3/4 cups (210g) all-purpose flour or gluten-free flour blend*, plus more for the pan
- 3/4 cup (63g) unsweetened cocoa powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 1 tsp salt
To Serve
- Raspberry sauce, such as Fran’s brand
- Powdered sugar
- Fresh mint sprigs
Instructions
- Set a rack in the center of the oven and preheat to 350°F (177°C). Butter and lightly flour (use gluten-free flour if needed) a 9x13-inch nonstick baking pan. Set aside.
- Place the water in a microwave-safe measuring cup (preferably Pyrex glass) and heat to boiling. Leave it in the microwave oven while you assemble and mix the other ingredients.
- In a 2-cup (472ml) measuring cup with a spout add the milk, oil, the eggs, and vanilla. Set the cup next to your standing mixer.
- Make the Cake: In the bowl of your standing mixer or using a hand mixer, combine all the dry ingredients. Mix on low until blended and it is an evenly colored mixture with no pockets of cocoa or flour. Turn off the motor and pour in the milk/oil mixture. Start on Low then increase to Medium speed and beat for about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl and the beater(s).
- Turn the mixer back on the lowest speed and very slowly add the boiling water, about 1 tbsp at a time to avoid splashing, until all the water has been added. The batter will be very thin. Scrape the bowl one more time to be sure all the dry ingredients are incorporated. Pour the batter into the prepared baking pan.
- Firmly tap the baking pan on the counter a couple of times to release any hidden air bubbles. Place the cake into the oven. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Remove from the oven and set the cake, still in the pan, on a wire cooling rack. If you are using gluten-free flour, let the cake cool completely before cutting. Don’t be surprised when the cake sinks slightly in the center as it cools.
- To Serve: Cut the cake into squares. Spread 1 to 2 tbsp of the raspberry on the plate and set the piece of cake onto the sauce. Pour a little powdered sugar into a fine wire sieve and dust the top of the cake. Tuck a sprig of mint alongside and serve.
Recipe found at www.theheritagecook.com
Notes
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a Hershey’s recipe.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 802mgCarbohydrates: 83gFiber: 3gSugar: 21gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in May 2015. The article was updated in 2023.
Noelle (@singerinkitchen)
I love making Roasted Cauliflower and placing them in pita wraps with hummus. Amazing!
Jane Bonacci
That does sound amazing Noelle – healthy and totally delicious! I think I’m going to roast some cauliflower tomorrow! 🙂
Camilla @ Culinary Adventures
Tough to say! Usually a pasta that’s heavy on the veggies is a favorite…that’s what we’re having to night for dinner.
Jane Bonacci
I know that it would be absolutely fabulous Camilla! Good luck!
itzia
i like making this mexican quinoa in a slow cooker.
Jane Bonacci
Wow Itzia, that sounds fabulous! I’m on my way over for dinner, LOL
Lynnie
Hi Janey,
I think i entered correctly for your contest, lol hope i did!!! It said i got 5 entries in. Good luck to all!
Lynnie
Jane Bonacci
I’m sure you did it perfectly Lynnie! Good luck to you too! 🙂
Katrina
Yum to the cake! I love chocolate and raspberry. Favorite vegetarian dish, hmmm? I like a lot. I could be one if I didn’t have to feed a family full of boys. 😉 I love dishes with quinoa and lots of veggies. Lately I keep thinking about a salad with greens, tomatoes, watermelon, mint and lime, it’s so good!
Jane Bonacci
You mean your boys don’t want a plate full of vegetables for every meal? ROFL And now I am dreaming of that salad too! 🙂
Kim Reid
I like to make a mexi-lasagna with black beans, soft tortillas, onions, tomatoes, corn, salsa and chopped red peppers!
Jane Bonacci
Oh boy does that sound wonderful Kim! I may have to make that soon 🙂
Samantha
I’ve rushed so many times a recipe and forgot something here or there….usually because I’ll try to remember what’s in the recipe on my computer screen but then run to the kitchen to make it instead of just printing it out and having it in font of me. Sometimes it has messed the whole recipe up, sometimes it’s turned out fine…I’ve since learned to as you say “double check” the ingredients before starting…..I’ll even go so far to cross off now as I use the ingredients. By the way this looks so simple and delicious.
My favorite vegetarian recipe is a type of salsa I make with just chopped up Avocado, tomato, cucumber and cilantro and a little salt and pepper….when I was pregnant it was my goto meal with tortilla chips.
Jane Bonacci
I’ve done the same Samantha – now I bring the laptop into the kitchen & set it out of the way but close enough to be able to refer to the recipe. When I am doing a major dinner, like Thanksgiving, all the recipes are taped to the kitchen cabinets and I cross everything off as it is added and pull down the recipe when it is done. Organization saves me every time 🙂 Your salsa sounds great!
Jennifer Essad
my family enjoy veggie patch pizza and lasagna
Jane Bonacci
Veggie patch pizza is a great name! So creative and fun!!
CindyMcCord
Thanks for being “so real” , Jane, and sharing your sugar mishap! It is validating for those of us who struggle with these kinds of cooking errors all the time! This cake looks so yummy and moist! I had given up cake baking due to altitude issues & being gluten free, but I just might give this one a try! As always, your recipes are wonderful! Fondly, Cindy
Jane Bonacci
You just never know what might happen if I get distracted Cindy, LOL. I am so used to baking alone that if The Artist comes in and asks a question, all bets are off as to whether I’ve got all the ingredients in or not. That’s why I started assembling all the ingredients next to the mixer or stove (depending no what I’m making), then as I add them, I put the container behind me on a different area of the kitchen. If there are any containers left next to the mixer, I still need to add it! This time it was a taste test, but it isn’t as easy with leaveners and other ingredients. 🙂
Alison H.
My favorite vegetarian dish to make is Pumpkin Kale Lasagna Rollups…sooooo good!
Jane Bonacci
Wow Alison, those are really creative and I’ve never seen that combination together in one dish before. I’ll bet they are wonderful – I love roll-ups – and healthy to boot. Good choice!
Emily @ Life on Food
Breakfast is my favorite meal and is so easy to make vegetarian. Egg sandwich please topped with avocado!
Jane Bonacci
Oh man Emily, now you have me hungry and drooling! Sounds wonderful!!
SallyBR
Here I am trying again, so that we can find out if it was my iPad or something else
I absolutely fell in love with this cake when I saw the entry on FB, and it seems almost Sally-proof… 😉
as to being entered in the giveaway, how could I say no to such great cookbooks? (let’s just not show this to my beloved who thinks soon we might need to move to a larger house with bigger shelves)
Jane Bonacci
I promise not to breathe a word Sally if you win – we want a harmonious household! 🙂 The Artist is thrilled that these books are going to good homes and we get a little space back, LOL. I’m glad the comment worked this time – funny, it must have been a glitch. … This cake is truly nearly foolproof (not that you are a fool) – if I can add the sugar last and still have it turn out (and with GF flour), it’s a great recipe. I hope you love it as much as we have over the years!! 🙂
Jordan Hamons
I hate when I forget an ingredient! But it’s even worse when I am not sure if I have added one or not… I get a sinking feeling in my stomach when I look through the ingredient list and can’t remember if I’ve added the sugar or baking soda. I never know if I should risk it or just start over. Usually I take the safe route and start over but it pains me every time.
As for vegetarian cooking, I love to make hearty grain salads with quinoa, wheatberries, or some other sort of ancient grains. If I throw enough vegetables in and add a good dressing or sauce, it’s a filling and interesting meal and I don’t find myself missing meat.
Jane Bonacci
I know, right Jordan. I hate it too, but thankfully caught it in time to save the cake, LOL! I love grain salads too and am grateful there are a few really good GF grains that I can eat. I really miss farro and bulgar! Good luck in the drawings!
April
I’m not entering today’s giveaway, my husband says I have way to many cookbooks, and is ready to do an intervention on me. lol But I wanted to comment and let you know how yummy your cake looks. I’ll take two pieces! 🙂
Jane Bonacci
I understand, my husband is the same way. But keep an eye out – there are wonderful products coming up in the other contests this month! And I just happen to have a couple of pieces of the cake left and they are all yours! 🙂