If you love decadent chocolate treats with a burst of tart fruit, you’re going to fall head over heels for this Mini Chocolate & Raspberry Cake. Each adorable mini cake is rich, moist, and beautifully balanced with fresh raspberries peeking through a tender cocoa crumb. Whether you’re baking for a special occasion or just indulging your sweet tooth, these little cakes are pure joy in every bite. The combination of chocolate and raspberry is timeless, and this recipe makes it delightfully easy to create a bakery-worthy dessert at home—no fancy equipment or hours of work required!

Mini Chocolate & Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind this Mini Chocolate & Raspberry Cake: each ingredient plays a vital role, from the deep cocoa notes to the bright, juicy raspberries. With mostly pantry basics and a quick stop at the produce aisle, you’ll have everything you need for a show-stopping dessert.

All-purpose flour: The backbone of your cake, providing structure and tenderness without heaviness.
Unsweetened cocoa powder: Delivers that deep, chocolatey flavor that makes every bite irresistible.
Baking soda: Gives your cakes their lovely rise and fluffiness.
Salt: A pinch is all it takes to make the chocolate flavor really pop.
Granulated sugar: Sweetens and helps the cakes stay tender.
Brown sugar: Adds a touch of moisture and a caramel-like depth.
Buttermilk: Lends tang and keeps the crumb extra moist—don’t skip it!
Vegetable oil: Ensures a soft, moist texture that stays fresh.
Egg: Holds everything together and adds richness.
Vanilla extract: Enhances all the other flavors with warmth and sweetness.
Hot water: Helps bloom the cocoa for maximum chocolate flavor.
Fresh raspberries: The stars of the show, bringing bright, juicy bursts to every bite.
Mini chocolate chips (optional): For extra gooey chocolate pockets throughout.
Powdered sugar or ganache for topping: The finishing touch that makes these cakes look and taste bakery-worthy.

How to Make Mini Chocolate & Raspberry Cake

Step 1: Prep the Pans and Oven

Start by preheating your oven to 350°F (175°C) and lightly greasing or lining four mini cake pans or ramekins. This little step sets you up for easy cake removal and perfect edges—no sticking, no stress!

Step 2: Sift and Mix Dry Ingredients

Grab a medium bowl and sift together the flour, cocoa powder, baking soda, and salt. Sifting not only combines everything evenly, but also aerates the mixture for a lighter, fluffier Mini Chocolate & Raspberry Cake.

Step 3: Whisk Wet Ingredients

In a separate larger bowl, whisk together the granulated sugar, brown sugar, buttermilk, oil, egg, and vanilla extract until smooth and well combined. This is where the magic starts—the sugars dissolve, the buttermilk adds tang, and the vanilla brings warmth.

Step 4: Combine Wet and Dry Ingredients

Gradually stir the dry ingredients into the wet mixture, mixing until just combined. You don’t want to overmix—just enough to blend everything smoothly for a tender crumb.

Step 5: Add Hot Water

Pour in the hot water and gently mix until the batter is smooth and glossy. The hot water helps intensify the chocolate flavor, making these mini cakes extra rich and irresistible.

Step 6: Fold in Raspberries and Chocolate Chips

Carefully fold in the fresh raspberries and, if you’re feeling extra decadent, the mini chocolate chips. This step ensures every Mini Chocolate & Raspberry Cake is dotted with juicy fruit and melty chocolate bits.

Step 7: Fill the Pans

Divide the batter evenly among your prepared mini pans or ramekins. No need to be perfect—just try to get them as even as possible for uniform baking.

Step 8: Bake to Perfection

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The cakes will puff up and fill your kitchen with the most incredible chocolate aroma.

Step 9: Cool and Finish

Let your mini cakes cool slightly before removing them from their pans. Once they’re just warm, dust with powdered sugar or drizzle with rich chocolate ganache for that final flourish.

How to Serve Mini Chocolate & Raspberry Cake

Garnishes

A light dusting of powdered sugar makes a lovely snow-like finish, or you can go all-in with a glossy chocolate ganache drizzle. Fresh raspberries on top really highlight the fruit inside and add a pop of color that makes each Mini Chocolate & Raspberry Cake look irresistible.

Side Dishes

Pair your cakes with a scoop of vanilla ice cream for a classic combo, or try a dollop of whipped cream for something lighter. A handful of extra fresh berries or a spoonful of raspberry coulis on the side makes every bite even more special.

Creative Ways to Present

For a show-stopping dessert board, arrange the mini cakes with berries, chocolate curls, and edible flowers. Or, slice each cake in half horizontally and sandwich with raspberry jam or whipped cream for a layered effect—this turns your Mini Chocolate & Raspberry Cake into a stunning centerpiece at any gathering.

Make Ahead and Storage

Storing Leftovers

If you have any cakes left (which is rare!), store them in an airtight container at room temperature for up to 24 hours. For longer storage, keep them in the fridge, though they’re best enjoyed fresh for the ultimate texture.

Freezing

These mini cakes freeze beautifully. Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready to indulge again.

Reheating

To bring back that just-baked warmth, pop a cake in the microwave for 10–15 seconds or heat briefly in a low oven. Add your toppings after reheating for the best results.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If you use frozen raspberries, just add them straight from the freezer into the batter—no need to thaw. This keeps them from bleeding too much color and makes the Mini Chocolate & Raspberry Cake just as delicious.

Can I bake this as one large cake instead of minis?

Yes, you can bake the batter in a small (6-inch) cake pan, but you’ll need to adjust the baking time. Start checking for doneness around the 25-minute mark, and keep an eye on the center with a toothpick test.

How do I make a layered mini cake?

Once the cakes are cool, simply slice each in half horizontally and spread raspberry jam or whipped cream between the layers. Stack them gently and dust with powdered sugar for a gorgeous layered Mini Chocolate & Raspberry Cake.

What’s the best way to make a chocolate ganache topping?

For a simple ganache, heat 1/4 cup heavy cream until just simmering, then pour over 1/3 cup chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Drizzle over the cakes while slightly warm.

Can I make this recipe dairy-free?

Definitely! Swap the buttermilk for a dairy-free milk mixed with a teaspoon of vinegar or lemon juice, and use your favorite plant-based chocolate chips to keep your Mini Chocolate & Raspberry Cake completely dairy-free.

Final Thoughts

There’s something truly special about baking a treat that feels both fancy and comforting, and this Mini Chocolate & Raspberry Cake checks every box. Whether you’re sharing them with friends or savoring one all to yourself, these mini cakes are bound to become a new favorite. Give them a try—you might just fall in love with the magic of chocolate and raspberries all over again!

Mini Chocolate & Raspberry Cake Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 mini cakes 1x
Diet: Vegetarian

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Description

Delight in these Mini Chocolate & Raspberry Cakes — individual-sized treats bursting with rich cocoa flavor, fresh raspberries, and optional mini chocolate chips, topped with a dusting of powdered sugar or ganache. Perfect for a quick dessert that’s both indulgent and charmingly portioned.

Ingredients

Scale

Dry Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/3 cup buttermilk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/4 cup hot water

Sugars

1/3 cup granulated sugar
1/4 cup brown sugar

Add-ins and Toppings

1/2 cup fresh raspberries
1/3 cup mini chocolate chips (optional)
Powdered sugar or chocolate ganache for topping

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease or line four mini cake pans or ramekins to ensure easy removal of the cakes after baking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to aerate the mixture and remove lumps for a smooth batter.
Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients while stirring gently to avoid lumps. Take care not to overmix, as this can lead to denser cakes.
Add Hot Water: Pour in the hot water and gently mix until fully combined, resulting in a smooth, slightly thin batter which will bake into moist cakes.
Fold in Berries and Chocolate Chips: Carefully fold the fresh raspberries and mini chocolate chips into the batter, distributing them evenly without crushing the berries.
Portion Batter and Bake: Divide the batter evenly among the prepared mini pans. Bake for 18 to 22 minutes or until a toothpick inserted into the center of a cake comes out clean.
Cool and Decorate: Allow the cakes to cool slightly in the pans before gently removing them. Dust with powdered sugar or drizzle with chocolate ganache before serving for an elegant finish.

Notes

Best enjoyed the same day for optimal freshness and berry flavor.
Frozen raspberries can be used, but do not thaw them before folding into the batter to prevent excess moisture.
For a layered mini cake, carefully slice each cake in half horizontally and spread with raspberry jam or whipped cream between the layers.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American