This dark chocolate raspberry coffee cake is soft and moist with a buttery almond streusel on top. Dotted with juicy raspberries and filled with chocolate chips, this breakfast cake is a treat! We love it on Christmas morning, but it’s welcome year-round. There’s plenty of different size baking pans you can use, so review my recipe notes before beginning.
I’m so excited to bring my dark chocolate raspberry coffee cake back into the spotlight! Originally published a few years ago and one of my favorite recipes, this breakfast cake has been a Christmas morning tradition for over a decade.
Whoever is hosting, we have a large Christmas brunch after spending the morning opening gifts. We sip coffee and snack on this fabulous cake to tide us over. Gift opening takes longer these days with a toddler, so we’re especially hungry as we unwrap. 🙂
Though enjoyed throughout the year (who can resist this all the time), it tastes most special on December 25th. Have you had the chance to try it yet?
This Dark Chocolate Raspberry Coffee Cake Is:
- Soft, buttery, + moist
- Simple to make
- Studded with juicy raspberries
- Filled with chocolate chips
- Topped with sweet almond streusel
- Perfect for making ahead or freezing
Before I forget. (Because I get this question a lot!) The term “coffee cake” refers to a breakfast cake here in the US. There can be coffee IN the cake, but it’s really just our way of saying cake to enjoy with coffee. There’s no coffee in this recipe…or in my classic coffee cake either!
My original instructions were from 2013 and a little confusing to read. Though I haven’t changed the recipe, I simplified the method. We’re using the traditional creaming method as the base of this cake, so you’re automatically guaranteed a fluffy foundation.
How to Make Dark Chocolate Raspberry Coffee Cake
It’s incredible served warm, but you can let it cool to room temperature before serving if needed. It’s also excellent as a breakfast cake, snack cake, dessert cake, or midnight snack cake. (–> yes!) Don’t limit yourself to only enjoying this in the morning; I love it as a quick & easy dessert. This is definitely a low maintenance treat, especially if you skip the streusel and just add the sliced almonds right on top of the batter.
(I make it that way when I don’t feel like making the streusel!)
Which Size Baking Pan?
The options are endless. This cake is NOT picky!
You can bake it in a standard 9-inch square baking pan or 9-inch pie dish. An 11×7-inch baking pan works as well and if you have an oval baker that’s about 9-10 inches long, that works too. I’ve made this cake as a quick bread in a loaf pan and as muffins, too. These days, I use my 11×7-inch casserole dish.
For a larger 9×13-inch cake, double the recipe.
Anything that holds 8-10 cups of batter works, which is extra convenient if you’re using specific pans for other recipes at the time. The bake time obviously changes, so it’s best to have a toothpick handy to check for doneness.
With the almonds, dark chocolate, and raspberries, there is no shortage of flavor or texture! It reminds me of my raspberry almond crumb cake, but today’s recipe swaps cinnamon and brown sugar for chocolate.
Everyone NEEDS to try this. But let me warn you—you will keep slicing off slivers of this cake. Cutting into pieces to serve? Slice off a sliver for yourself. Walking by? Slice off a sliver for yourself. In bed? Go into the kitchen and slice off a sliver for yourself.
If you can’t get enough of those sweet raspberries, try my raspberry sweet rolls next!
Dark Chocolate Raspberry Coffee Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.
- Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or silicone spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
- Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.
- Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
- Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.
- Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.
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