Raspberry Covered Devil’s Food Cake

Rich devil’s food cake is hidden beneath a covering of fresh raspberries. The sweet-tart combination of chocolate and raspberry is classic and would be welcome at any happy occasion.

Raspberry-Covered Devil's Food Cake
Raspberry-Covered Devil's Food Cake

I’d like to introduce you to my favorite Devil’s Food Cake recipe – or perhaps you’ve already met. You may recognize it from my cookbook (in a different kind of heart shape) or from this recent post on Food52. It’s soft yet substantial and deeply chocolate with a velvety texture. The recipe yields exactly one 9-inch round cake, but I also bake it in an 8×8-inch square brownie pan. I used the latter to make this cake.

Raspberry-Covered Devil's Food Cake

This cake revealed itself to me while I was sketching on my tablet. More often than not, this is where my confections begin – on a drawing board. 

Believe it or not, after years of curating a specialty cake pan collection (an accidental one), I’ve never splurged on a heart-shaped cake pan. It’s just so darn easy to cut your own heart-shaped cake from a template! Just trace the bottom of the cake pan onto a piece of parchment paper, cut out the shape, fold the paper in half and then cut into a heart.

Raspberry-Covered Devil's Food Cake

Trimming the cake into a heart is easy-peasy, just lay the template on top of the cake and cut around it with a serrated knife. The rest comes together rather quickly – just spread on a layer of frosting and go crazy with the berries.

It’s important to make sure you have enough berries to cover the entire cake, so don’t leave the grocery store with less than 3 pints of fresh raspberries.

Raspberry-Covered Devil's Food Cake

Check out the inside of this cake. It’s seriously dark and rich and so delicious with tart raspberries.

Raspberry-Covered Devil's Food Cake

To be completely and utterly cheesy, I added a little chocolate love note badge top of the cake. I made it with a chocolate transfer sheet (similar here) and a handful of chocolate chips. If you’re otherwise inclined, a little square of Ghiradelli or Scharffen Barger would look nice, too.

I hope you’ll give the cake a try, because it is literally tops in my (cook)book!

Raspberry-Covered Devil’s Food Cake

Heather Baird
I use LorAnn raspberry flavoring oil in the frosting to boost the berry flavor. I recommend using it if you can find it, but the cake is just as lovely with vanilla flavored frosting. If you prefer vanilla frosting, omit the flavoring oil and add 1 teaspoon pure vanilla extract.
No ratings yet
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • 8×8 square cake pan

Ingredients
 
 

Devil’s Food cake

  • 1/2 pound unsalted butter softened
  • 1 1/2 cup light brown sugar packed
  • 2 eggs
  • 6 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cup all-purpose flour
  • 2/3 cups sour cream
  • 1/2 cup hot coffee

Buttercream and berries

  • 1 cup unsalted butter softened
  • 4 cups confectioners’ sugar
  • 1/2 dram bottle about 1/3 teaspoon raspberry flavoring oil
  • Liquid red food color
  • 3 pints raspberries rinsed and dried
  • Confectioners’ sugar for dusting
  • Decorative square of chocolate or chocolate transfer*

Instructions
 

  • Preheat the oven to 350° F. Grease and flour an 8 x 8­inch square cake pan.
  • Using an electric mixer beat the butter in a large bowl until smooth. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract, and salt; mix well. Beat in the flour in 3 additions, alternating with the sour cream (begin and end with the flour). Add the hot coffee and mix until a smooth batter forms.
  • Pour the batter into the prepared pan. Bake until a toothpick tester comes out clean, approximately
  • 40 to 50 minutes. Cool the cake in the pan for 10 minutes before inverting and cooling completely on a wire rack.
  • Level the top with a serrated knife, if needed. This cake usually doesn’t crown much (that means it doesn’t get the bump on top when it bakes) and I rarely have to level it.
  • Trace the bottom of the 8×8-inch square cake pan on a piece of parchment paper. Cut out the shape and fold in half diagonally. Conservatively trim away two corners with scissors to create a heart shape. Lay the paper heart on the cake and, holding a serrated knife vertically, cut the cake around the paper using gentle sawing motions. Save the extra cake pieces as ice cream crumbles, or have a few bites for a pick-me-up while you frost the cake.
  • For the frosting, combine the butter and confectioners’ sugar in a mixing bowl. Beat with an electric mixer until smooth and fluffy. Add the raspberry flavoring oil and a few drops of the liquid red food color. Beat until combined. Add red food color a little at a time until a red-raspberry color is achieved. Spread the frosting onto the cake with an off-set spatula. Make sure you get at least 1/4-inch thickness of icing on the sides of the cake, otherwise the berries will not stick!
  • Starting at the pointed end of the heart, line the raspberries around the bottom edge of the cake. Pack them together closely so as little of the frosting shows through as possible. Travel upward with your berry rows until the entire cake is covered in raspberries. If you see any icing lines showing through, dab a little frosting on a berry and place it over the exposed icing.
  • Use a little frosting to adhere the chocolate square in the upper left hand corner of the cake.
  • Store the cake in the refrigerator. Remove it about 1 hour before serving so that the cake loses its chill. Dust with powdered sugar and cut into slices. Store the leftovers in the refrigerator.
Keyword devil’s food cake, fresh raspberries, raspberry flavoring oil
Tried this recipe?Let us know how it was!
Follow:
Subscribe
Notify of
guest
31 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Keryn
Keryn
6 years ago

this is such a simple, yet gorgeous cake. love love love it!!

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
6 years ago

I want all the cakes to be heart shaped!! This is lovely!!

June Burns
June Burns
6 years ago

Wow that is such a great idea! So much fresh fruit, mmm 🙂

Yolonda | Style Fragment
Yolonda | Style Fragment
6 years ago

This looks glorious!

Marisela | NomNom Kingdom
Marisela | NomNom Kingdom
6 years ago

GREAT IDEA!! It looks so elegant and is perfect for Valentines Day or anniversaries! LOVE!

Kristi @ MySFKitchen
Kristi @ MySFKitchen
6 years ago

WOW, this is beautiful!!!!

yummycrumble
yummycrumble
6 years ago

So incredibly gorgeous as always! Raspberries are my favorite berry ever and pairing it with chocolate just makes it sinful! We need to declare raspberries the berry of Valentine's 😉

Colette (Coco)
Colette (Coco)
6 years ago

Yum Yum Yummy Yum YUM!

Unknown
Unknown
6 years ago

Brilliant…

Beauty Follower
Beauty Follower
6 years ago
Unknown
Unknown
6 years ago

OMG this is beautifully genius!!!! I may have to try this!!! Gorgeous! Pinned!

Jen
Jen
6 years ago

That cake looks so beautiful!

Kiran @ KiranTarun.com
Kiran @ KiranTarun.com
6 years ago

The cutest V-Day cake ever!

Jen Lin
Jen Lin
6 years ago

What app are you using to sketch and record?

Heather Baird
Heather Baird
6 years ago

It's called "S Note".

Jen Lin
Jen Lin
6 years ago

Thanks!! Really neat, and the cake looks amazing!

Anonymous
Anonymous
6 years ago

Swoon!

Lisa
Lisa
6 years ago

Beautiful Cake! If I don't have coffee, can I substitute something else?

Maribel Cota {Bruni's boulangerie}
Maribel Cota {Bruni's boulangerie}
6 years ago

The most beautiful cake ever!
Pinned and share with facebook, of course.

Unknown
Unknown
6 years ago

Simplicity at its best !! This cake is pure elegance. Well done !!! Great job ?

Heather Baird
Heather Baird
6 years ago

Hi Lisa,
You can substitute hot water for the coffee.

-h

Thalia @ butter and brioche
Thalia @ butter and brioche
6 years ago

Now this is one beautiful and decadent cake that I definitely wouldn't mind receiving on Valentine's day!

Nancy
Nancy
6 years ago

I love it!

Cake Chocolate Cheese
Cake Chocolate Cheese
6 years ago

I love how beautiful this cake is! And a cake covered in berries would be such a huge hit at my house.

Medeja- CranberryJam
Medeja- CranberryJam
6 years ago

Wow! These raspberries take this cake to another level! 🙂

Laura - LaughterIsCatching.com
Laura - LaughterIsCatching.com
6 years ago

It looks incredible! I'd be so touched if someone made me this cake!

Charlotte (Bread & Brushstrokes)
Charlotte (Bread & Brushstrokes)
6 years ago

Your photographs are so beautiful! They remind me of the act of daydreaming, it's absolute bliss. Thank you for this post!

Jacqueline {Go Go Go Gourmet}
Jacqueline {Go Go Go Gourmet}
6 years ago

Was just as good as it looked, Heather!

Anonymous
Anonymous
6 years ago

I made this cake for the women I work with because three of them have March birthdays (I left it square shape so it would serve more people easily); it was a huge hit! Every piece was gone the very next day! Everything came out perfect, and the raspberries added a level of decadence. Thank you for a wonderful recipe! – Mrs. Baker

tigerlille
tigerlille
6 years ago

So beautiful, yet simple, and I have the real deal with natural raspberry extract, so ammaking it for my daughter's 16th. So happy to have found such a special, gorgeous cake recipe. Can't wait to see her face when this beautifu,l shimmering cake is placed before her.

Unknown
Unknown
6 years ago

This looks amazing. I HAVE TO make it soon!