Deliciously Easy Mocha Raspberry Snack Cake Recipe

Greetings coffee and dessert enthusiasts,

Welcome to my kitchen! I’m excited to share with you a recipe that I’m sure will become one of your favorites in no time. Straight from my oven, I present to you the Mocha Raspberry Snack Cake.

There’s nothing like a warm, delicious treat that you can whip up in no time, and this snack cake recipe is just that. It’s perfect for those times when you are craving something sweet but don’t have the time or the energy to make a full-fledged cake.

This recipe combines two classic flavors- mocha and raspberry- to create an irresistible taste sensation that will leave your taste buds tingling for more. The richness of the cocoa powder flavored cake, combined with the tartness of fresh raspberries, and a hint of brewed coffee make for a flavor explosion in every bite.

Try it as an after-school snack, a mid-day pick-me-up, or just because you deserve it. Trust me; this treat is bound to put a smile on your face.

So grab your aprons, preheat your oven and let’s get ready to bake.

Why You’ll Love This Recipe

Mocha Raspberry Snack Cake
Mocha Raspberry Snack Cake

Hey coffee lovers, this is the recipe you never knew you needed! Let me introduce you to the Mocha Raspberry Snack Cake Recipe. Are you ready for a taste of heaven? Because this recipe has everything you want; sweetness, bitterness, and a touch of something special. This snack cake will be loved by anyone who loves coffee and chocolate.

Firstly, let’s talk about the flavor combination. We all know that mocha and raspberry are a match made in heaven, and this snack cake just proves that point. The deep chocolate notes from the mocha are perfectly paired with the tartness of fresh raspberries to create an explosion of flavors in your mouth that will leave you wanting more.

Secondly, let’s talk about the texture. This cake is not like your typical fluffy cake. It’s a moist, rich cake that perfectly complements the flavors. Every bite is like sinking into a soft pillow thanks to the mayonnaise added in the batter. Yes, you heard it right! It adds a glorious creaminess that makes this snack cake extra moist and decadent.

Lastly, this recipe is super easy to make even for beginner bakers. You don’t have to some fancy culinary skills or equipment to make it perfect as it requires only one bowl! Additionally, everything can be done within an hour which makes it perfect for unexpected guests or last-minute dessert cravings.

So whether you want to impress your coffee-loving friends or indulge in something deliciously sweet for yourself; The Mocha Raspberry Snack Cake Recipe should be your go-to recipe for any occasion – birthdays, Sunday brunch, picnics or even potlucks! I promise that every bite will make worth going back for more!

Ingredient List

 Indulge in the rich flavors of this Mocha Raspberry Snack Cake!
Indulge in the rich flavors of this Mocha Raspberry Snack Cake!

Here is a complete list of ingredients needed to make this delicious Mocha Raspberry Snack Cake recipe:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Wet Ingredients:

  • 1 cup brewed coffee, cooled
  • 1/2 cup mayonnaise
  • 2 large eggs
  • 1 and 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract

Raspberry Filling:

  • 4 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup cold water

Mocha Chip Frosting:

  • 8 oz. milk chocolate, chopped
  • 1 and 1/2 cups unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 4 teaspoons instant coffee granules
  • 1/4 cup cold water

Don’t worry, all of these ingredients are easily accessible at your local grocery store.

The Recipe How-To

 A perfect combination of chocolate and fruit, this cake is a treat for the senses.
A perfect combination of chocolate and fruit, this cake is a treat for the senses.

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (180°C) and spray a 9-inch cake pan with cooking spray. Then, whisk together the dry ingredients in a medium bowl – you will need 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp salt.

Step 2: Mix the Wet Ingredients

In another mixing bowl, cream 1/2 cup unsalted butter and 3/4 cup mayonnaise until smooth. Then, add in 2 large eggs one at a time and mix well after each addition. Finally, mix in 1 1/2 cups brewed coffee, 1 tsp pure vanilla extract, and 1 cup of fresh raspberries.

Step 3: Combine the Dry and Wet Ingredients

Add in the dry ingredients to the wet mixture in batches, alternating with additions of coffee to make it moist. Combine them little by little but dont overmix it, blend together until fully combined.

Step 4: Bake

Once everything is fully mixed, pour the batter into the prepared pan and bake it for around 30 minutes or until a toothpick inserted into the center comes out clean. Make sure to let the cake cool down completely before frosting it.

Step 5: Frost It Up

While you’re waiting for your snack cake to cool down, whip up some frosting! Mix together some confectioners’ sugar, milk chocolate chips or almond bark, unsalted butter softened (room temperature), salted milk (if available), raspberry filling (preserves) and vanilla extract in a mixing bowl before spreading evenly on top of the cooled cake. And garnish with fresh raspberries.

Step 6: Ready to Serve

Now your Mocha Raspberry Snack Cake is ready for you, family and friends to enjoy. Perfect for a snack or a sweet treat on the go.

Substitutions and Variations

 Impress your guests with this easy and delicious recipe.
Impress your guests with this easy and delicious recipe.

Making substitutions and variations is an excellent way to tailor this recipe to your preferences or allergy restrictions. Consider the following suggestions when experimenting with this recipe.

– Raspberry Almond Snack Cake: Replace the fresh raspberries with slivered almonds, almond extract, and 1/2 cup of raspberry preserves. You can add 1/4 cup of sliced almonds on top of the frosting for added crunch.

– Mocha Chip Snack Cake: Use 1/2 cup of milk chocolate chips in place of fresh raspberries in the cake batter. To add a bit of texture, sprinkle a few chocolate chips on top with powdered sugar instead of frosting.

– Funfetti Snack Cake: To make funfetti snack cake, use white cake mix instead of all-purpose flour, mix in rainbow sprinkles, and replace the coffee with water in the same quantity.

– Lemon Raspberry Snack Cake: Substitute lemon zest for cocoa powder and lemon juice for brewed coffee for a bright and citrusy variation. Add lemon curd as a filling between the layers, or use it as a fruit glaze.

Remember that substitutions can result in drastic changes in flavor, texture, and the overall outcome of your snack cake. Take your time experimenting with small batches before trying to bake it again.

There you have it! With these variations and substitutions at your fingertips, you have everything you need to experiment with this raspberry mocha chip snack cake recipe to make it exactly as you want it!

Serving and Pairing

 Coffee and chocolate lovers rejoice! This cake is for you.
Coffee and chocolate lovers rejoice! This cake is for you.

This Mocha Raspberry Snack Cake is a perfect little treat that can be served anytime of the day. It’s sweet, moist, and packed with rich chocolate and tangy raspberry flavors.

The cake pairs perfectly with a hot cup of brewed coffee or tea, which can help to bring out the smooth mocha taste in the dessert. For a summer twist, try serving the cake cold with a dollop of fresh whipped cream and some extra raspberries on top for added brightness and fruity flavor.

If you are hosting a brunch or breakfast gathering, this raspberry snack cake can be sliced into pieces and served alongside other baked treats like banana bread, muffins or scones. You could also add some fresh fruit on a platter to create a colorful plate that not only looks great, but tastes delicious as well.

For those who prefer more savory dishes, try pairing this cake with a salty cheese such as feta or goat cheese to balance out the sweetness in the dessert. The salt will cut through the richness of the chocolate and enhance the flavors of the raspberries.

Lastly, if you’re feeling adventurous, try serving this cake as a dessert with a glass of red wine to bring out bold flavor notes in both the wine and cake. Ideally, pair this raspberry snack cake with a merlot wine that has notes of cherry and chocolate.

No matter how you serve this fabulous Mocha Raspberry Snack Cake recipe, it will always be sure to please both your taste buds and those around you!

Make-Ahead, Storing and Reheating

 The perfect afternoon pick-me-up - slice of this cake and a cup of coffee.
The perfect afternoon pick-me-up – slice of this cake and a cup of coffee.

One of the great things about this Mocha Raspberry Snack Cake recipe is that it can be made ahead of time and stored for later. To begin with, you can make the cake a day in advance; just bake the cake, allow it to cool, wrap it in plastic wrap and foil, and store it at room temperature until you’re ready to serve it.

If you’d like to prep the cake even further ahead of time, you can freeze it for up to 2 months (this is assuming you don’t plan on adding any frosting or fillings). To do so, allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Remember to label and date your cake before placing it in the freezer.

When it’s time to thaw your Mocha Raspberry Snack Cake, simply transfer it from the freezer to the refrigerator overnight. You can also thaw it on the counter, but this might affect its texture and moisture level. After thawing it in the fridge, let the cake come to room temperature before serving.

As for leftovers, store them covered at room temperature for up to 3 days, or keep them covered in the refrigerator for up to 1 week. You can also freeze any remaining portions of the cake if you don’t plan on eating them within that timeframe. Just make sure you follow proper freezing and thawing instructions.

Reheating your Mocha Raspberry Snack Cake is simple too. Preheat your oven to 350°F (175°C), slice your desired amount of cake from a frozen or refrigerated state and place them onto an oven-safe dish. Once preheated, warm pieces for 5-10 minutes until they’re slightly warmed through. If you prefer a softer texture, microwave individual slices for 15-20 seconds or until warm.

With these storing and reheating tips in mind, you can get creative with this delicious Mocha Raspberry Snack Cake and keep enjoying it for days to come. Enjoy your sweet creation with a good book, a hot cup of coffee, or even as an afternoon snack.

Tips for Perfect Results

 A slice of heaven in every bite.
A slice of heaven in every bite.

Baking a cake can be tricky, especially if you’re aiming for perfection. Fear not, dear coffee lover! As a barista and experienced baker, I have some tips to share that will ensure your Mocha Raspberry Snack Cake turns out perfectly every time.

Tip #1: Use High-Quality Ingredients

The quality of your ingredients plays a significant role in the flavor and texture of your Mocha Raspberry Snack Cake. Using high-quality cocoa powder, unsalted butter, pure vanilla extract, and fresh raspberries will make all the difference. You deserve the best, so don’t skimp on quality!

Tip #2: Weigh Your Ingredients

Measuring ingredients by weight instead of volume produces consistent results every time you bake. Invest in a kitchen scale and consider weighing your flour and sugar for optimal accuracy.

Tip #3: Sift Your Dry Ingredients

Sifting your dry ingredients before mixing them into wet ingredients will make them lighter and easier to blend. This will result in a softer and fluffier cake.

Tip #4: Don’t Overmix Your Batter

Overmixing the batter can lead to a dense cake. Mix the ingredients until they are only just combined. This step is crucial to achieving a tender crumb and an excellent texture.

Tip #5: Keep an Eye on Your Cake While Baking

Every oven is different, so keep an eye on your cake while it’s baking. Check its progress at the 20-minute mark to ensure it is cooking evenly. To check if it’s ready, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s done!

With these tips in mind, you’ll be able to make the perfect Mocha Raspberry Snack Cake every time. Don’t forget to experiment with flavors and make this recipe your own!

Bottom Line

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In conclusion, this Mocha Raspberry Snack Cake recipe is an absolute winner. It’s a delectable combination of moist chocolate cake and tangy raspberry filling that melts in your mouth with every bite. This recipe is perfect for any occasion, from a quiet night at home to a grand celebration.

The ingredients are easy to find, and the recipe is super-easy to make. With just a few simple steps, you’ll have a delicious Mocha Raspberry Snack Cake that everyone will love.

And don’t forget the frosting! The creamy chocolate and raspberry buttercream frosting takes this snack cake to the next level, leaving your taste buds dance with joy.

So whether you’re serving up slices for afternoon tea or as dessert after dinner, everyone will love this Mocha Raspberry Snack Cake. Try it out and be sure to let me know how it turned out!

Mocha Raspberry Snack Cake

Mocha Raspberry Snack Cake Recipe

Recipe Source: Unknown Posted here for safe-keeping.
No ratings yet
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 367.7 kcal


  • 1 tablespoon unsalted butter
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup mayonnaise
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup hot brewed coffee
  • 1/4 cup cold water
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2/3 cup mini chocolate chip
  • 1/2 pint fresh raspberry
  • confectioners' sugar, for dusting


  • Preheat oven to 350 degrees.
  • Butter a 9- by 13-inch baking pan, then line it with wax paper or parchment paper.
  • Whisk together eggs, sugar, mayonnaise and vanilla in a large bowl.
  • Place cocoa and cinnamon in small heat-proof bowl; whisk in the coffee and cold water until blended.
  • Add coffee mixture to the egg mixture in 3 parts, whisking to blend after each addition.
  • Add flour and baking soda and whisk until smooth.
  • Stir in chocolate chips until mixed, then gently fold in raspberries.
  • Pour batter into prepared pan.
  • Bake cake until a toothpick inserted in the center comes out clean, about 1 hour.
  • Let the cake cool for 10 minutes, then invert onto a rack and let cool for about 1 hour.
  • Dust cake with cinnamon, then confectioner's sugar, and cut into triangles.

Add Your Own Notes


Serving: 108gCalories: 367.7kcalCarbohydrates: 63gProtein: 5gFat: 12.2gSaturated Fat: 3.9gCholesterol: 60.5mgSodium: 316.6mgFiber: 2.8gSugar: 40.6g
Keyword < 4 Hours, Dessert
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