Description
This decadent Chocolate Raspberry Cake is the perfect dessert for any occasion! Layers of moist chocolate cake are paired with a tangy raspberry filling and creamy chocolate frosting. It’s a showstopper!
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
- 1 tablespoon lemon juice
- For the Chocolate 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 Chocolate 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 until combined.
- Gradually add boiling water, mixing until the batter is smooth.
- Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let 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 lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 10-15 minutes).
- Remove from heat and let cool completely.
- Make the Chocolate Frosting: In a large bowl, beat the butter with an electric mixer until light and fluffy.
- Gradually add powdered sugar and cocoa powder, alternating with milk. Beat until smooth and creamy.
- Stir in vanilla extract.
- Assemble the Cake: 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 frosting.
- Decorate as desired (fresh raspberries, chocolate shavings, etc.).
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- You can make the raspberry filling a day ahead.
- Store leftover cake in the refrigerator.
- Garnish with fresh raspberries and chocolate shavings for an elegant look.
- 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
- Carbohydrates: 55g
- Protein: 5g