Chocolate Raspberry Banana Cake

Name: Chocolate Raspberry Banana Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup granulated sugar; ½ cup brown sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup ripe bananas, mashed; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup fresh raspberries; 1 cup unsalted butter, softened; 3 cups powdered sugar; ½ cup unsweetened cocoa powder; 1 tsp vanilla extract; 2-4 tbsp heavy cream

Highlighted under: Deluxe Baking Inspirations

Indulge in the rich flavors of this delightful Chocolate Raspberry Banana Cake, perfect for any occasion.

Created by

Andrea

Last updated on 2026-01-03T09:26:31.077Z

This Chocolate Raspberry Banana Cake combines the rich taste of chocolate with the tartness of raspberries and the sweetness of ripe bananas, creating a dessert that is both decadent and refreshing.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberry notes
Moist banana cake texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

The Perfect Combination of Flavors

Chocolate and raspberry are a classic pairing, providing a delightful balance of rich and tart flavors. This Chocolate Raspberry Banana Cake elevates that combination by introducing the natural sweetness of ripe bananas, creating a dessert that is both indulgent and refreshing. The cocoa powder contributes a deep chocolate richness, while the fresh raspberries add a burst of fruity brightness, making each bite an experience to savor.

Moreover, this cake utilizes fresh ingredients, ensuring that every slice is packed with flavor and moisture. The integration of bananas not only enhances the taste but also ensures a velvety texture that contrasts beautifully with the tartness of the raspberries. This cake is a celebration of flavors that harmonize wonderfully, making it an ideal dessert for any gathering.

Baking Tips for Success

To achieve the best results with your Chocolate Raspberry Banana Cake, it’s crucial to use ripe bananas. They should be soft and speckled, as this indicates optimal sweetness and moisture. Additionally, ensure that your butter is softened to room temperature for easy creaming with the sugars. This step is vital for incorporating air into the batter, which helps the cake rise and creates a light texture.

When mixing the dry and wet ingredients, do so gently. Overmixing can lead to a dense cake, so stop mixing as soon as the ingredients are combined. Finally, keep an eye on your cakes while they bake. Every oven is different, so check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center. If it comes out clean, your cakes are ready!

Serving and Storing Your Cake

Once your Chocolate Raspberry Banana Cake is frosted and beautifully presented, it’s time to think about serving. This cake is perfect for birthdays, anniversaries, or just a delightful family dessert. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors further. The contrast of temperatures and textures will make each bite even more enjoyable.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To preserve its moisture, consider wrapping individual slices in plastic wrap. This way, you can enjoy a slice of this delicious cake whenever you crave a sweet indulgence!

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
2 large eggs
1 cup ripe bananas, mashed
1 tsp vanilla extract
1 cup buttermilk
1 cup fresh raspberries

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract
2-4 tbsp heavy cream

Make sure to use ripe bananas for the best flavor and texture.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugars

In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Bananas

Add the eggs one at a time, then mix in the mashed bananas and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until well combined.

Fold in Raspberries

Gently fold in the fresh raspberries.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Once cooled, frost with your favorite chocolate frosting.

Frequently Asked Questions

Can I substitute the bananas in this recipe? While bananas add moisture and sweetness, you can substitute them with applesauce for a similar texture. However, the flavor will change slightly, so keep that in mind if you’re looking for the classic taste.

What type of cocoa powder should I use? Unsweetened cocoa powder is recommended for this recipe, as it balances the sweetness of the sugars and the tartness of the raspberries. Using Dutch-processed cocoa can also work, but it may result in a slightly different flavor profile.

Variations to Try

Feel free to experiment with different fruits in this cake. Blueberries or strawberries can be excellent substitutes for raspberries, each lending their unique flavors to the cake. You can also add chocolate chips for an extra chocolatey twist, enhancing the indulgence of every slice.

If you want to make this cake a bit more festive, consider adding a layer of raspberry jam between the cake layers before frosting. This will provide a delightful surprise and an additional burst of raspberry flavor that pairs perfectly with the chocolate.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just ensure they are thawed and drained before adding to the batter.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend for a gluten-free version.

→ What can I substitute for buttermilk?

You can use regular milk with a tablespoon of vinegar or lemon juice added to mimic buttermilk.