Chocolate Raspberry Ribbon Cake
A decadent chocolate raspberry ribbon cake featuring moist chocolate layers filled with raspberry preserves and topped with whipped cream and chocolate shavings, perfect for special occasions.
Ingredients
Instructions
- Bake the chocolate cake according to the package directions in a 350°F oven in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
- Allow the cake to cool completely, then cut crosswise into thirds.
- Spread 1/2 cup of raspberry preserves on the bottom layer, leaving a 1/2-inch border.
- Spread the remaining preserves on the second layer.
- Beat the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
- Frost the top and sides of the assembled cake with the whipped cream.
- Decorate the cake with chocolate chips or shaved Hershey bars.
- Refrigerate the remaining cake until serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the whipped cream. If you prefer a tart contrast, try using fresh raspberries instead of preserves on the layers. You can also substitute the heavy cream with coconut cream for a dairy-free option. Make sure your bowl and beaters are cold for the best whipped cream consistency.
Serving Suggestions
This Chocolate Raspberry Ribbon Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Serve it alongside a fresh fruit salad for a light contrast, or enjoy it with a cup of coffee or tea. It’s perfect for celebrations or as a delightful dessert after dinner.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain the cake's moisture, cover it with plastic wrap before placing it in the container. If you need to freeze it, wrap individual slices in plastic wrap and then aluminum foil, and freeze for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Raspberry Ribbon Cake contains roughly 108 calories, with 1g protein, 11g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can substitute the milk chocolate cake mix with a dark chocolate or even a vanilla cake mix for a different flavor profile. Just keep in mind that it will change the overall taste of the cake, so choose a flavor that complements the raspberry preserves.
How can I make this cake gluten-free?
To make the cake gluten-free, use a gluten-free chocolate cake mix instead of the regular mix. Ensure that all other ingredients, such as the powdered sugar and raspberry preserves, are also gluten-free. This way, you can enjoy the same delicious flavor without gluten.
What can I do if I don't have raspberry preserves?
If raspberry preserves are unavailable, you can substitute them with other fruit preserves like strawberry, blackberry, or apricot. Each will impart a different flavor, but they will still provide a lovely fruitiness that complements the chocolate cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).