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This Chocolate Raspberry Cake is a delicious Dutch Oven recipe from our brother Devin. Devin is the Dutch oven KING. All of his cobblers turn out amazing and this one is no exception!
Featured with this recipe
This Chocolate raspberry cake is a delicious dessert that is made in a dutch oven. You can cook it in the oven, in a smoker, or with charcoal briquettes. It’s an easy dessert to make when camping or in your backyard during the summertime. It serves 12-15 people and is great with vanilla ice cream or whipped cream.
The raspberry filling inside helps complement the rich chocolate cake so beautifully. Plus clean up is much easier when lining the dutch oven with foil. Get ready to impress your family and friends with this easy-to-make chocolate raspberry cake.
Chocolate Raspberry Cake Ingredients
This dump-and-go chocolate raspberry cake is only four ingredients and doesn’t take long to get set up and ready to enjoy! It is simple to layer the ingredients and let the dutch oven do all the work. Grab your dutch oven and let’s get started!
- Butter – Melt your butter ahead of time or let it melt in the dutch oven prior to adding the rest of the ingredients. This will be similar to using cooking spray to help avoid the cake to stick to the walls of the dutch oven.
- Raspberry pie filling – This is a thick sauce that has raspberries stored inside the can. If you are not a fan of full raspberries you can use raspberry preserves or raspberry jam instead which are mainly smashed or mushed raspberries instead of whole raspberries.
- Raspberries – Fresh or frozen raspberries work great for the next layer.
- Devil’s food cake mix – Take the dry ingredients from the cake mix package and dump them overtop the other ingredients. This will give the cake its chocolate flavor.
How to Make Chocolate Raspberry Cake
This dutch oven dessert is filled with cake layers that melt together creating a delicious and warm dessert. Chocolate and raspberry bring out the perfect combination! This is going to be at the top of your cake recipes.
- Prepare – Line a Dutch oven with foil or parchment paper. Pour melted butter into the bottom of the Dutch oven.
- Layer – Add the 2 cans of raspberry pie filling on top of the butter. Sprinkle about 1 cup of raspberries on top of the pie filling. Spread cake batter evenly over the raspberries and pie filling mixture.
- Cover – Place the lid on the dutch oven.
- Serve – Once the cake is finished, remove the lid and let it cool for just a few minutes. Serve the cake warm with vanilla ice cream.
Top your Cake!
Once the cake has cooled to room temperature you can create a basic dessert to an over-the-top delicious dessert with all your favorite toppings. You can’t remove the cake from the dutch oven nicely but adding it over top of the cake works best!
- Classic – A scoop of vanilla ice cream is all you need for the perfect combination!
- Birthday – Whipped cream, sprinkles, and a candle or two to celebrate the big day.
- Sauce – Enjoy a chocolate fudge sauce or a caramel sauce drizzled over the top of the chocolate and raspberry cake.
- Chocolatey – Add extra chocolate with a thin layer of frosting like this chocolate frosting, a layer of chocolate buttercream, or chocolate ganache poured over the top of the cooled cake layer.
- Vanilla frosting – Cream cheese frosting, vanilla frosting, or buttercream frosting can be spread with an offset spatula.
Other Cooking Methods
We cooked the chocolate raspberry cake in a dutch oven but there are other methods you can use that will still achieve the same great flavor. You still don’t need a mixer, whisk, or large bowl to mix everything in. Just a dutch oven that will fit in either the smoker or the oven.
- Smoker – Using the grill feature on your smoker, bake this at 350 degrees for around an hour and 20 minutes.
- Oven – Try a conventional oven to bake the cake. Change the baking time to 40-45 minutes.
- Dutch oven – If you do use the Dutch oven method, using charcoal briquettes you can plan on baking for about 45 minutes, checking every 15 minutes or so.
“This turned out so good! Super moist and filled with flavor. Loved it!”
-Eden
Frequently Asked Questions
Yes! This is a popular option as well as a combination of strawberries and chocolate. The sweet and tangy raspberries with a rich, creamy flavor from the chocolate will have your tastebuds thanking you.
Strawberries are usually the popular opinion but most sweet and tangy fruits pair well with chocolate. Oranges, strawberries, and even mint are a good balance with chocolate.
Yes! This works well with this cake. You can use either fresh or frozen raspberries. It does need to be a good balance to avoid the cake from being too soft from the juices and falling apart or dry and crumbly.
Storing Leftover Chocolate and Raspberry Cake
If there are any leftovers from your dessert night, place the cake in an airtight container in the refrigerator for three to four days. When ready to enjoy, either eat it cold, at room temperature or warm it up in the microwave for 30 seconds.
More Delicious Dutch Oven Recipes
Dutch oven recipes are a great way to cook while still socializing. There’s something about a campfire that brings people together and good food. Try some of these favorite recipes that can all be cooked in the dutch oven!
Dutch Oven Chocolate Raspberry Cake
Video
Ingredients
- 1/2 cup butter melted
- 2 cans raspberry pie filling
- 1 cup raspberries fresh or frozen
- 1 box Devil’s Food Cake mix batter prepared according to directions on box
Instructions
- Line a Dutch oven with foil.
- Pour melted butter on the bottom of the Dutch oven.
- Add the 2 cans of raspberry pie filling on top of the butter.
- Sprinkle about 1 cup of frozen or fresh raspberries on top of pie filling.
- Spread cake batter evenly over the raspberries and pie filling.
- Place lid on dutch oven. (See baking methods below)
- Once the cake is finished, remove lid and let it cool for just a few minutes. Serve the cake warm with vanilla ice cream.
Options for Baking
- In a Smoker: Using grill feature at 350 degrees, bake for approximately 1 hour and 20 minutes. Use the toothpick test to test for doneness.
- Conventional Oven: Bake at 350 degrees for 40-45 minutes.
- Using Charcoal Briquettes: Place the dutch oven on 8-10 heated briquettes. Add 16-18 briquettes on top of the dutch oven. Cook for about 45 minutes to an hour checking every 15 minutes or so.
This turned out so good! Super moist and filled with flavor. Loved it!
I never thought of using a dutch oven! Thanks for the inspiration.
I could eat this all day! So good! Moist, delicious, easy! LOVE this!
I love chocolate and raspberry together! This is the perfect cake!
I followed the recipe to the T and it turned out amazing, so moist! It was a very delicious and easy to make dessert.
LOVE dump and go cakes like this! So simple and so easy!
This is so incredible! Perfectly moist and such great, rich flavor! YUMMMMM!!!
A lovely recipe. Thanks so much and have a Great Weekend!