Okay, this cake is a total showstopper. It’s tall, swirly, and packed with rich chocolate and sweet raspberries. I made it once—and wow, everyone asked for the recipe.

The layers roll up instead of stack. Kinda fun, right? And it’s actually way easier than it looks.

I thought it would be tricky, but it came together fast. If you want something fancy and fun, this cake’s the one. Trust me, it’s worth it.

Why You’ll Love This Recipe

Visually Stunning: The vertical spiral design makes this cake unique and eye-catching.
Rich & Decadent: Deep chocolate cake combined with tart raspberry frosting is a flavor dream.
Perfect for Special Occasions: A beautiful centerpiece for birthdays, anniversaries, or holiday gatherings.
Moist & Tender: Buttermilk and butter keep the cake soft and melt-in-your-mouth delicious.
Make-Ahead Friendly: Bake and chill the cake in advance for easy assembly.

Required Kitchen Tools

To make this stunning cake, you’ll need:

Mixing bowls – For combining wet and dry ingredients.
Electric mixer – To cream butter and sugar and whip the frosting.
Whisk & spatula – For mixing and folding ingredients.
Baking sheet (10×15-inch) – To bake a thin cake layer.
Parchment paper – Prevents the cake from sticking.
Serrated knife – For trimming the cake edges.
Offset spatula – Helps with smooth frosting application.
Cake turntable (optional) – For even frosting and easy decoration.

Ingredients

Here’s what you’ll need (exact measurements in the recipe card below):

All-purpose flour – Provides structure and stability.
Unsweetened cocoa powder – Gives the cake its deep chocolate flavor.
Baking powder & baking soda – Ensures a perfect rise and soft crumb.
Salt – Enhances all the flavors.
Unsalted butter – Adds richness and moisture.
Granulated sugar – Balances the cocoa’s bitterness with sweetness.
Eggs – Provide structure and a tender texture.
Pure vanilla extract – Enhances the overall taste.
Buttermilk – Keeps the cake moist and adds a slight tang.
Hot water or coffee – Intensifies the chocolate flavor.

Ingredients for Raspberry Frosting

Heavy cream – Whipped to create a light and fluffy texture.
Cream cheese – Adds richness and tang.
Powdered sugar – Sweetens without graininess.
Raspberry jam – Infuses fruity flavor and color.
Fresh raspberries – For garnish and decoration.

Variations for Chocolate Raspberry Cake

Use Dark Chocolate: Swap cocoa powder for Dutch-processed cocoa for an intense chocolate taste.
Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Add a Boozy Kick: Mix a splash of raspberry liqueur into the frosting for an adult-friendly twist.
Extra Fruity: Add whole raspberries between layers for bursts of fresh berry flavor.
White Chocolate Frosting: Swap raspberry frosting for a silky white chocolate buttercream.

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat oven to 350°F (177°C) and line a 10×15-inch baking sheet with parchment paper.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together.
In another bowl, cream butter and sugar using an electric mixer until light and fluffy.
Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Alternate adding dry ingredients and buttermilk, mixing just until combined.
Stir in hot water or coffee to create a smooth, pourable batter.
Pour the batter into the pan and spread evenly.
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

2. Roll and Chill the Cake

While warm, turn the cake onto a clean towel dusted with cocoa powder.
Peel off parchment paper and roll the cake (with the towel) into a log.
Let it cool completely to prevent cracks.

3. Make the Raspberry Frosting

Whip heavy cream to soft peaks and set aside.
In another bowl, beat cream cheese and powdered sugar until smooth.
Mix in raspberry jam until combined.
Fold in whipped cream gently to keep it fluffy.

4. Assemble the Vertical Cake

Unroll the cake carefully.
Cut it into 3 long strips (about 3.5 inches each).
Spread frosting over each strip evenly.
Roll the first strip into a spiral and place it upright on a cake stand.
Wrap the next strip around it, pressing gently.
Repeat until a full vertical spiral forms.

5. Frost and Decorate

Cover the cake with raspberry frosting using an offset spatula.
Chill for 30 minutes before smoothing the final layer.
Garnish with fresh raspberries and chocolate shavings.

Serving and Decoration

This cake is perfect for elegant presentations. Try these ideas:

Chocolate Drizzle: Melt dark chocolate and drizzle over the cake.
Gold Leaf Accents: Add edible gold flakes for a luxurious touch.
Berry Garnish: Use mixed berries for a colorful contrast.
Whipped Cream Swirls: Pipe whipped cream along the edges.

Storing Vertical Chocolate Raspberry Cake

Refrigerator: Store in an airtight container for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months.
Make Ahead: The cake can be baked and stored a day ahead before assembling.

Nutrition (Per Slice)

Nutrient	Amount
Calories	350
Fat	18g
Carbs	45g
Sugar	30g
Protein	4g