Chocolate Raspberry Cake {With Cake Mix}

Easy chocolate raspberry cake recipe that starts off with cake mix, homemade with simple ingredients. Filled with fresh raspberry pie filling and covered in ganache frosting.

You just can’t go wrong with a beautifully tasty combination of raspberry and chocolate. This is a treat you don’t want to miss out on! If you are a true raspberry lover, you will definitely also want to try out my Raspberry Mousse Cake and Raspberry Lime Cupcakes.

Raspberry Cake With Chocolate Ganache Frosting And Raspberry Pie Filling on Yellow Cake Stand

How to make chocolate raspberry cake recipe with cake mix? 

  1. Mix– Eggs, milk, butter, and raspberry extract in a mixing bowl.
  2. Add chocolate pudding– And mix until smooth.
  3. Add cake mix– And mix until just combined.
  4. Pour batter– Into two round cake pans.
  5. Bake– Until an inserted toothpick comes out clean.
  6. Remove– From oven and let cool.
  7. Prepare– The raspberry pie filling and ganache frosting.
  8. Assemble– Spread frosting and then raspberry pie filling on top of one cake. Place the other cake on top, then frost the entire cake.
  9. Top– With more raspberry pie filling.

Raspberry cake filling

Homemade raspberry pie filling was used for this recipe, but you can also use store-bought version. Another option is to use raspberry jam or preserves or just use freshly mashed raspberries. You can also try raspberry frosting, or raspberry compote.

Summer Chocolate Raspberry Cake on Cake Stand With One Slice Cut Out

Variations for Summer raspberry cake

White chocolate raspberry cake– Pair with White Chocolate Buttercream Frosting and decorate with some white chocolate chips or shredded white chocolate.

Lemon raspberry cake– Use lemon cake mix instead of chocolate and pair with this yummy Lemon Frosting (Lemon Butter Cream).

Add coconut– Use 2 tbsp shredded coconut in the cake batter to add a lovely texture and aroma. You can also sprinkle shredded coconut all over the frosted cake. 

Add new flavors- Instead of raspberry extract you can switch it with strawberry, almond, lime, or your favorite flavor and then top with a complimentary pie fillings or toppings of choice.

Try nuts– If you are a nut lover, you can add chopped nuts, such as finely chipped walnuts, pecans, cashews or almonds to the cake batter.

Switch the cake topping– You can switch out the pie filling topping for a variety of other toppings, such as fresh fruits and berries, whipped cream, crushed nuts, shredded coconut, sprinkles, crushed cookies or even fondant decorations or fresh edible flowers.

Slice of Summer Cake on White Plate With Raspberries and Strawberries Scattered Around

Tips and Techniques

Don’t use pudding powder mix– Use prepared pudding, like the snack packs you can buy for kids.

Use full fat ingredients– For the most rich and delicious cake. For example, use full fat pudding, butter instead of oil, and whole milk, not skim.

Don’t omit raspberry extract– Because it really elevates the cake flavor!

Cool cake completely- The cake must be cool before assembling. Chocolate ganache and and pie filling must also cool completely, because they thicken as they cool and the consistency becomes better. Also, if you start assembling a warm cake, the filling and frosting will start melting and create a sticky mess.

Why is my cake dry and crumbly?– You may have overcooked the cake or not used enough wet ingredients.

Why did my cake collapse in the center?– Collapse can often occur when the cake is taken out of the oven too soon to cool. It can also collapse if the oven doors are opened frequently during baking, causing a major fluctuation in oven temperature.

Why is my cake soggy? It was probably under-cooked and removed from the oven too soon. Another reason could be that the measurements were off and too much liquid ingredients were added.

Homemade pie filling vs Store-bought filling– Either can be used.

Make sure to thicken pie filling– So that it doesn’t leak all over the cake and make a sticky mess.

Use room temperature ingredients– Because they will blend together better.

Adjust amount of pie filling to your liking- You don’t have to use the whole 2 cups of pie filling. I used a little less than that.

Don’t crush raspberries when making filling- The whole shapes made for a better presentation.

Collage Image With Step By Step Pictures on How to Make Chocolate and Raspberry Cake With Cake Mix


Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Freeze- Store unfrosted cakes, frosting and filling in sealed containers for up to 1 month. When you are ready to assemble, thaw everything in fridge overnight and then, assemble as per instructions below. Frozen cakes are often easier to decorate too.

More Raspberry Desserts

Easy Chocolate Raspberry Cake With Ganache Frosting on Yellow Cake Stand
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Chocolate Raspberry Cake (With Cake Mix)

Prep Time: 10 minutes
Cook Time: 40 minutes
Decorating time: 15 minutes
Total Time: 1 hour 5 minutes
Easy chocolate raspberry cake recipe that starts off with cake mix, homemade with simple ingredients. Filled with fresh raspberry pie filling and loaded with ganache frosting.
Yield: 9 Slices



  • 4 Eggs, Large, Room temperature
  • 1 cup Whole milk, Room temperature
  • 1/2 cup Butter, Melted, Unsalted
  • 2 tsp Raspberry extract
  • 1 container Chocolate snack pack pudding, 3.25 oz, Not the powder but the prepared pudding
  • 1 box Chocolate cake mix, Or Devil's food cake mix

Filling/ Topping


  • In a large mixing bowl, add eggs, milk, butter, raspberry extract and mix until combined.
  • Add chocolate pudding and mix until smooth.
  • Add cake mix and mix until just combined.
  • Pour batter in two greased and floured round cake pans (Dimensions: 8×2).
  • Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
  • Remove from oven and let the cakes cool completely.
  • While the cakes and baking and cooling, prepare the raspberry pie filling and ganache frosting and let them cool and thicken. Try not to crush the raspberries too much when making the pie filling.
  • To assemble, trim the domes of the cake (if necessary) to make them flat.
  • Place one cake on cake stand.
  • Use a spatula to spread a thin layer of frosting on top.
  • Then, spread a thin layer of raspberry pie filling.
  • Place the other cake on top of the filling.
  • Spread frosting all over the cake and create a rustic pattern, using the back of a spoon.
  • Top off the cake with more raspberry pie filling. You don't have to use the whole 2 cups. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 739kcal, Carbohydrates: 100g, Protein: 7g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 709mg, Potassium: 421mg, Fiber: 2g, Sugar: 78g, Vitamin A: 467IU, Calcium: 125mg, Iron: 4mg
Course: Dessert
Cuisine: American
Calories: 739
Author: Abeer Rizvi

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