This Chocolate Raspberry Cake has two layers of moist chocolate cake and a creamy raspberry buttercream. The raspberries give a bright fresh taste that balances the deep chocolate. The cake is not hard to bake and it uses common ingredients.
Table of Contents
Why make this recipe
This cake mixes rich chocolate and fresh raspberry taste. It is simple to make and looks nice for any small party or family dessert. If you like fruit and chocolate together, you will enjoy this cake. For another cozy fruit cake idea try Apple Cider Cake.
How to make Chocolate Raspberry Cake
Follow the steps below in order. Read all steps before you start. If you want a small sweet to go with the cake, you can also make Apple Cider Cheesecake Cookies to serve on the side.
Ingredients :
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry puree
- 3 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Fresh raspberries (for decoration)
Directions :
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Gradually stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and raspberry puree, mixing until smooth.
- Once the cakes have completely cooled, spread frosting between the layers and on the top and sides of the cake.
- Decorate with fresh raspberries on top. Enjoy your layered chocolate raspberry cake!
Chocolate Raspberry Cake
A delightful cake combining rich chocolate and fresh raspberry flavors, perfect for any small gathering or family dessert.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry puree
- 3 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Fresh raspberries (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Gradually stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and raspberry puree, mixing until smooth.
- Once the cakes have completely cooled, spread frosting between the layers and on the top and sides of the cake.
- Decorate with fresh raspberries on top. Enjoy your layered chocolate raspberry cake!
Notes
Use room temperature eggs and butter for a smooth batter and frosting. Measure flour by spooning into the cup and leveling off.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
How to serve Chocolate Raspberry Cake
Slice the cake and serve on small plates. A fork and a napkin are all you need. Serve at room temperature so the frosting is soft. You can add a few extra fresh raspberries on the side for color.
How to store Chocolate Raspberry Cake
Cover the cake with a cake dome or place in an airtight container. Keep it in the refrigerator because of the fresh raspberry puree in the frosting. The cake stays good for 3-4 days in the fridge. For longer storage, freeze slices wrapped well for up to one month.
Tips to make Chocolate Raspberry Cake
- Use room temperature eggs and butter for a smooth batter and frosting.
- Measure flour by spooning into the cup and leveling off.
- Cool the cakes completely before frosting to keep the frosting from melting.
- If the frosting is too thin, add a little more powdered sugar. If it is too thick, add a teaspoon of milk at a time.
- For small servings, try a different dessert like Apple Crisp Mini Cheesecakes as a side or alternative.
Variations
- Make a single 9×13 pan instead of two round pans. Bake until a toothpick comes out clean.
- Swap raspberry puree for strawberry puree for a different berry flavor.
- Add a thin layer of raspberry jam between layers for extra fruit taste.
FAQs
Q: Can I use frozen raspberries for the puree?
A: Yes. Thaw and blend them, then strain if you want a smooth puree.
Q: Can I use margarine instead of butter in the frosting?
A: Butter gives the best taste. Margarine can change texture and taste, but it will work in a pinch.
Q: How do I make the raspberry puree smooth?
A: Blend the raspberries well and press through a fine sieve to remove seeds.
Q: Can I make the cake ahead of time?
A: Yes. Bake the layers a day ahead, wrap them, and store in the fridge. Frost the next day.
Conclusion
This Chocolate Raspberry Cake is a simple, tasty dessert that pairs rich chocolate with fresh raspberry taste. It works well for family dinners and small parties. Follow the steps and enjoy a fresh, pretty cake.
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