Raspberry Chocolate Chip Coffee Cake Recipe

Valentine’s day is coming up and I wanted to share a red and white desert recipe.

Like a true pioneer woman, I picked and froze some of the raspberries from our garden to use later, which is now! I just pruned off last years growth and we’re tying up this years canes. I have the lovely scratches to prove it. Why didn’t I wear gloves and a sweatshirt? Note to remember for next year.

This a wonderful recipe, like having dessert for breakfast. I got it from another wonderful gardener and author Valerie Comer. For her original version, go here.

Cake Ingredients:

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 & 1/2 cups sugar

2 cups milk

1/2 cup soft butter

2 teaspoons vanilla

2 eggs

Beat on low 30 seconds then medium for 2 minutes, scraping bowl when needed.


2/3 cup flour

1/2 cup sugar

1/2 cup butter

Mix together

Layering-Don’t mix together

2 cups semi-sweet chocolate chips

2 cups raspberries

Grease a 9×13 pan. (I wonder if this would work in a bunt pan, it is truly a pretty cake to look at) Layer in pan half of the cake batter, 1 cup chocolate chips, 1 cup raspberries, and half the streusel topping, then repeat. Bake at 350 for 50 minutes.

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