4-Ingredient Chocolate Raspberry Cake

4-ingredient chocolate raspberry cake Dessert
4-Ingredient Chocolate Raspberry Cake
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8

This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious! MORE+ LESS-

Brooke Lark
Updated March 18, 2015
Betty Crocker Frosting
Make with
Betty Crocker Frosting


(13 oz) package dark chocolate chips
cup Betty Crocker™ Rich & Creamy chocolate frosting
eggs, room temperature
cup raspberries
cup powdered sugar for garnish (optional)


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  • 1
    Preheat oven to 325°F.
  • 2
    In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
  • 3
    Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
  • 4
    Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.

Expert Tips

  • This recipe can also be made in a parchment-lined 9-inch cake pan. It will need to bake for just 25-30 minutes in a larger pan.

Nutrition Information

No nutrition information available for this recipe

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