Skip to Content

Chocolate Raspberry Cake (6 Inch Small Batch Cake)

Chocolate Raspberry Cake with a moist chocolate sponge, fresh raspberries and the best homemade raspberry jam, top it with a luscious Baileys chocolate buttercream for a real decadent treat. This cake is a 6 inch small batch cake that is perfect when you have just a small party (or if you want it all for yourself, I’m not judging). 

 

Raspberry chocolate cake on a white cake stand.

 

Chocolate cake is something that most people like, so it is always a safe bet if you have friends over too. I love the freshness from the raspberries, but it’s no problem to use other fillings, like this orange chocolate buttercream or brown butter chai buttercream or even another jam like blueberry or apricot. In fact, I think all of them sound fabulous, just different!

 

6 Inch Cake Series

 

This is (currently) the last 6 inch small batch cake recipe I’m publishing this spring. Earlier I have shared a lemon blueberry cake with lemon curd and Swiss meringue, and a salted caramel chai cake with coffee chocolate buttercream. 

 

All of these cakes were made with the same basic cake batter recipe. In fact, it is a muffin recipe transformed into cakes, so there you go. They are all compiled in this 6 Inch Cakes and other small batch desserts round-up!

 

Flat-lay with multiple cakes and hands reaching for the cake stand in the middle.

 

These cakes were all made because our social circles have tended to shrink rather drastically. I would make a huge tiramisu cake just because I wanted it, but I understand not everyone feel they can splurge like that.

 

Smaller circles or not, I love my cakes and I hope this series will encourage you to make a cake even if you’re just a small family or even just two people. 

 

Because this cake has two layers, it’s not that small, really. But it keeps pretty well for a few days so you should be fine. It’s so good it won’t last long anyway! But I definitely recommend two layers so that you can fill it with raspberries and raspberry jam!

 

Cut open raspberry chocolate cake, roses in the background.

 

Difference between raspberries

 

In Norway we distinguish between wild raspberries and cultivated raspberries (known as garden raspberries). The wild raspberries are smaller, sweeter and more flavorful. Think of them like the raspberriest raspberries ever. I mean, once you try them, you will never go back. 

 

However, through my limited skills in research, it seems to me that both the wild and the cultivated raspberries are in fact Rubus idaeus. This kind of raspberry is commonly known as European raspberry. It is quite similar to the American red raspberry, Rubus strigosus.  

 

I use regular store bought raspberries for decorations on this cake, as they are prettier. However, I definitely go for wild raspberries in my raspberry jam.

 

Chocolate cake with raspberry filling on a white cake stand.

 

The Best Homemade Raspberry Jam

 

You can of course use a store bought raspberry jam for this chocolate cake. If there is a raspberry jam you love, you will of course love it on this cake as well!

 

However, if you want to make it extra special and also usually a little fresher, opt for homemade raspberry jam. And as I mentioned above, wild raspberries will make your jam taste more raspberrier. Yes, now that’s a word.

 

I use the same raspberry jam in these raspberry white chocolates and you can also use it in these macarons (omit peppermint extract and mocha filling). 

 

Hand taking a slice from the cake.

 

I always make fresh raspberry jam, meaning uncooked jam, because I think that jam tastes much fresher and less sugary. What you do is you mix fresh raspberries with sugar and no-cook freezer jam powder (if you make more than you need today).

 

My perfect ratio is 4.4 lb (2kg) rinsed raspberries, 2 1/4 cup (500g) sugar and 45g (one packet) with no-cook freezer jam powder. The powder helps it to thicken. 

 

I like to mix 2/3 of the berries well with the sugar and the freezer powder, and then fold in the last 1/3 to get nice chunks of raspberries in the jam.

 

Slice of raspberry chocolate cake.

 

How Long Will This Chocolate Raspberry Cake Last

 

No cooking jam also means shorter shelf-life! I think it is worth it though. You can freeze what you don’t use today, but the cake itself will last just a couple of days in a cold room. However, it is the fresh raspberries that are worst culprit, so you can take them off the cake and the cake will last a few more days. 

 

Chocolate raspberry cake on a cake stand, roses in the background.

 

Baileys Chocolate Buttercream

 

Who doesn’t love chocolate and Baileys and raspberries together in perfect harmony? This Baileys chocolate buttercream is simple to make, yet an absolute flavor burst. Mix melted butter with unsweetened cocoa powder, then mix in sifted powdered sugar, vanilla extract and Baileys until desired consistency.

 

I like it pretty thick to get nice swirls, but any ratio you prefer is good.

 

Chocolate cake with raspberry filling, backlighting.

 

How to Make a Small 6 Inch Chocolate Cake

 

Start by pre-heating the oven to 350F (180C) and grease two 6-inch cake pans. I also like to cover the bottom with parchment paper (if you’ve got spring forms). If you only have one cake pan, you can keep half of the batter in a cold place until the first cake is baked and cooled. 

 

In a small bowl, whisk together the dry ingredients; flour, unsweetened cocoa powder, baking powder and salt. In a large bowl, mix softened butter until creamy (about 1 minute) and then add in the sugar and cream it until pale and fluffy (another 3 minutes). 

 

Steps to make the batter.

 

Add the eggs one at a time, whipping in between, then add in the buttermilk and vanilla extract. I also like to add chopped chocolate just for extra texture in the cake, just fold in at the end. You can also melt the chocolate if you don’t want the chocolate chunks once the cake is cold. 

 

Divide between the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out reasonably clean.

 

Steps to assemble the cake.

 

Assemble the cake

 

Once both cakes are cold, place one on a cake stand, add raspberries along the edge and then pour raspberry jam in the middle. About 1/2 cup. Top with the other cake and Baileys buttercream, then a few more raspberries if desired. 

 

This cake will keep for two days in a cold room, but if you omit or take off the fresh raspberries, it can last a couple of days longer. Enjoy!

 

Chocolate cake with two slices, flatlay.

 

Did you like this small chocolate cake? Here’s more recipes I think you will like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

Raspberry chocolate cake on a white cake stand.

Chocolate Raspberry Cake (6 Inch Small Batch Cake)

Yield: 10 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Chocolate Raspberry Cake has a moist chocolate sponge, fresh raspberry jam, and topped with a Baileys chocolate buttercream for a decadent treat.

Ingredients

Chocolate Cake

  • 1 cup all purpose flour (130g)
  • 3 tbsp unsweetened cocoa powder (20g)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp softened butter (150g)
  • 3/4 cup sugar (150g)
  • 2 large eggs
  • 3 tbsp buttermilk
  • 1/2 tsp vanilla extract
  • 2 oz chopped dark chocolate (60g)
  • 1/2 cup raspberry jam*
  • Fresh raspberries

Baileys Chocolate Buttercream

  • 4 tbsp melted butter (60g)
  • 6 tbsp unsweetened cocoa powder (40g)
  • 1 cup + 3 tbsp powdered sugar (150g)
  • 1/2 tsp vanilla extract
  • 7 tbsp Baileys (100ml)

Instructions

  1. Start by pre-heating the oven to 350F (180C) and grease two 6-inch cake pans. I also like to cover the bottom in parchment paper (if you’ve got spring forms)**.
  2. In a small bowl, whisk together the dry ingredients; flour, unsweetened cocoa powder, baking powder and salt. In a large bowl, mix softened butter until creamy (about 1 minute) and then add in the sugar and cream it until pale and fluffy (another 3 minutes).
  3. Add the eggs one at a time, whipping in between, then add in the buttermilk and vanilla extract.
  4. I also like to add chopped chocolate just for extra texture in the cake, just fold in at the end. You can also melt the chocolate if you don’t want the chocolate chunks once the cake is cold.
  5. Divide between the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out reasonably clean. Cool on a cooling rack.
  6. Meanwhile, make the Baileys buttercream. Mix melted chocolate with cocoa powder, then with sifted powdered sugar and the rest of the ingredients. Add more Baileys if you want it thinner.
  7. Once both cakes are cool, place one on a cake stand, add raspberries along the edge and then pour raspberry jam in the middle. About 1/2 cup. Top with the other cake and Baileys buttercream, then a few more raspberries if desired.

Notes

* Use your favorite raspberry jam. I prefer fresh raspberry jams with wild raspberries. Here's my recipe: 4.4 lb (2kg) rinsed raspberries, 2 1/4 cup (500g) sugar and 45g (one packet) with no-cook freezer jam powder. The powder helps it to thicken. I like to mix 2/3 of the berries well with the sugar and the freezer powder, and then fold in the last 1/3 to get nice chunks of raspberries in the jam. Freeze what you don't need today.

** If you only have one cake pan, you can keep half of the batter in a cold place until the first cake is baked and cooled.

This cake will keep for two days in a cold room, but if you omit or take off the fresh raspberries, it can last a couple of days longer.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 21.9gSaturated Fat: 13.6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 180mgCarbohydrates: 59.9gFiber: 2.5gSugar: 42.3gProtein: 4.8g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

Close-up of the carrots with toppings like feta cheese and pomegranate arils.
Moroccan Oven Roasted Carrots with Tahini Sauce
← Read Last Post
Flat-lay with multiple cakes and hands reaching for the cake stand in the middle.
6 Inch Cakes and Other Small Batch Desserts
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe