If you’re looking for a charming, decadent treat that’s perfect for sharing (or keeping all to yourself), this Mini Chocolate & Raspberry Cake is about to become your new go-to recipe! Rich chocolate cake meets bursts of fresh raspberries for a flavor pairing that never fails to delight, all in a cute, individually sized package. Whether for a special occasion, a cozy night in, or a fun baking project with friends, every bite brings together fudgy chocolate, juicy fruit, and that irresistible homemade touch.

Mini Chocolate & Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of straightforward ingredients stand between you and your very own Mini Chocolate & Raspberry Cake. Each one is carefully chosen to build flavor and texture—the chocolate is deep, the cake is tender, and the raspberries add pops of tangy freshness. Here’s why you need each component:

All-purpose flour: The backbone of your cake, creating a perfectly light but sturdy crumb to support the chocolate and raspberries.
Unsweetened cocoa powder: Brings robust chocolate flavor and a stunning dark color to every mini cake.
Baking powder: Adds lift, ensuring your cakes rise into beautifully rounded little domes.
Baking soda: Boosts the rise and helps create a tender texture.
Salt: Balances all the sweetness and accentuates the chocolate notes.
Granulated sugar: Sweetens the batter and helps keep the cakes moist.
Vegetable oil: Makes the crumb super soft and ensures every bite is melt-in-your-mouth tender.
Large egg: Binds everything together and adds richness.
Buttermilk: Adds a subtle tang and keeps the cake ultra-moist; it’s the secret to the perfect crumb!
Vanilla extract: Builds a deeper, more balanced flavor base in the cake.
Hot water: Intensifies the cocoa powder, bringing extra chocolatiness and a smooth batter.
Fresh raspberries: Little gems of tartness that bake into juicy bursts inside each mini cake.
Semi-sweet chocolate chips: Pockets of melted chocolate make every bite extra special.

How to Make Mini Chocolate & Raspberry Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Lightly grease or line a 6-cup muffin tin, or use mini cake pans if you have them. This step ensures your Mini Chocolate & Raspberry Cake will lift right out after baking, keeping all those lovely edges intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking well not only aerates the cocoa, making the cake fluffier, but also guarantees every bite will be evenly chocolatey all around.

Step 3: Combine Wet Ingredients

Grab another bowl and whisk together the sugar, vegetable oil, large egg, buttermilk, and vanilla extract. This creates a luscious, creamy base that helps your Mini Chocolate & Raspberry Cake stay moist and flavor-packed.

Step 4: Bring It All Together

Gently add the dry ingredients into the wet mixture, stirring just until combined. The batter will look a bit thick, but don’t worry—next comes the magic step: stirring in the hot water. This will transform your batter into something silky smooth and glossy.

Step 5: Fold in Chocolate Chips and Raspberries

With the base ready, gently fold in the chocolate chips and raspberries, being careful not to over-mix. This step ensures beautiful, even pockets of chocolate and fruit every time you take a bite of your Mini Chocolate & Raspberry Cake.

Step 6: Bake to Perfection

Divide the batter among the prepared tins, filling each cup about three-quarters full. Pop them in the oven and bake for 18 to 22 minutes. When a toothpick inserted in the center comes out clean, they’re ready. Let them cool in the pan for five minutes, then carefully transfer to a wire rack to finish cooling.

How to Serve Mini Chocolate & Raspberry Cake

Garnishes

Add the finishing touch to your Mini Chocolate & Raspberry Cake with a dusting of powdered sugar for an elegant look, or drizzle with melted chocolate for even more indulgence. Top with a fresh raspberry or two, and a sprig of mint if you’re feeling extra fancy!

Side Dishes

Pair your cakes with a scoop of vanilla or raspberry ice cream, a spoonful of lightly whipped cream, or even a dollop of tangy Greek yogurt. A mug of strong coffee or a glass of dessert wine makes the experience even more luxurious.

Creative Ways to Present

Dress up your Mini Chocolate & Raspberry Cake for any occasion by serving them in colorful cupcake wrappers, on a pretty cake stand, or stacked in a rustic basket lined with parchment. For a special event, try slicing off the very tops, layering with whipped cream and additional berries, and stacking into dreamy mini-cake towers!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Mini Chocolate & Raspberry Cake (it’s a big “if”!), keep them in an airtight container at room temperature. They’ll stay moist and fresh for up to two days, making them perfect for lunchbox treats or afternoon snacks.

Freezing

Freeze your cakes for longer storage by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep beautifully for up to a month, ready to brighten up your day whenever the craving strikes!

Reheating

To enjoy your Mini Chocolate & Raspberry Cake warm, simply microwave for about 10–15 seconds from room temperature (or 20–25 seconds if frozen). The chocolate chips will get deliciously gooey again, just like fresh from the oven.

FAQs

Can I use frozen raspberries instead of fresh ones?

Absolutely! Frozen raspberries work well for Mini Chocolate & Raspberry Cake. Just add them straight from the freezer and fold them in gently to avoid staining the batter too much.

How do I make a dairy-free version?

It’s easy to make this recipe dairy-free—just substitute the buttermilk with almond milk plus a splash of vinegar, and choose dairy-free chocolate chips. The flavor and texture will still be fantastic.

Can I double the recipe for a larger batch?

Yes, you can double all the ingredients to yield 12 mini cakes. Just make sure to use two muffin tins and rotate them halfway through the baking time for even results.

Can I use a different berry instead of raspberries?

Blueberries or chopped strawberries are wonderful alternatives, offering a slightly different but equally delicious fruitiness to your Mini Chocolate & Raspberry Cake.

Why do I need to use hot water in the batter?

The hot water helps “bloom” the cocoa powder, enhancing the chocolate’s depth and making the cake batter smooth and glossy. It’s the secret to an extra rich-tasting Mini Chocolate & Raspberry Cake!

Final Thoughts

There’s just something magical about indulging in a Mini Chocolate & Raspberry Cake—each one feels like a little celebration. Whether you’re baking them for loved ones or sneaking one for yourself, the rich chocolate and vibrant raspberries make them irresistible. Give this recipe a try and let its simple joy brighten your day!

Mini Chocolate & Raspberry Cake Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 mini cakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Mini Chocolate & Raspberry Cakes that are perfect for satisfying your sweet cravings. These individual treats are rich with chocolate flavor and bursting with juicy raspberries.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/3 cup buttermilk
1/4 teaspoon vanilla extract
1/4 cup hot water

Additional:

1/2 cup fresh raspberries
1/3 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare the muffin tin or mini cake pans.
Mix dry ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Blend wet ingredients: Whisk sugar, oil, egg, buttermilk, and vanilla until smooth.
Combine: Gradually add dry ingredients to wet, mix, then stir in hot water.
Add extras: Gently fold in chocolate chips and raspberries.
Bake: Divide batter, bake for 18-22 minutes until a toothpick comes out clean.
Cool and serve: Let cool, then enjoy as is or with powdered sugar or chocolate drizzle.

Notes

For a dairy-free version, use almond milk with a splash of vinegar and dairy-free chocolate chips.
Best enjoyed fresh but can be stored for up to 2 days in an airtight container.

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