Description
This decadent Chocolate Raspberry Cake is a showstopper! Layers of moist chocolate cake are paired with a tangy raspberry filling and rich chocolate buttercream frosting. Perfect for special occasions or a sweet treat.
Ingredients
Scale
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Raspberry Filling:
- 12 ounces fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add boiling water, mixing until combined. The batter will be thin.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and water. Bring to a simmer over medium heat.
- In a small bowl, whisk cornstarch with 2 tablespoons cold water. Add this slurry to the raspberry mixture and cook, stirring constantly, until thickened.
- Remove from heat and let cool completely.
- Make the Chocolate Buttercream: In a large bowl, beat butter with an electric mixer until light and fluffy.
- Gradually add powdered sugar and cocoa powder, alternating with milk. Beat until smooth.
- Stir in vanilla extract.
- Assemble the Cake: Level the cakes with a serrated knife if needed.
- Place one cake layer on a serving plate. Spread with half of the raspberry filling.
- Top with the second cake layer. Spread the remaining raspberry filling over the top.
- Frost the entire cake with the chocolate buttercream.
- Decorate as desired.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- You can add fresh raspberries on top of the cake for decoration.
- Store leftover cake in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g