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Homemade Chocolate Raspberry Cake photo

Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a delightful blend of rich chocolate and tart raspberries, perfect for any celebration!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup butter (melted)
For the Frosting:
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract (for frosting)
For the Raspberry Filling:
  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar (for raspberry filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Fresh raspberries (for topping on the cake, optional)

Equipment

  • Two 9-inch round cake pans
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Method:
  1. Step 1: Prepare the Cake Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure your cakes release easily once baked.
  2. Step 2: Mix Dry Ingredients. In a large mixing bowl, sift together the granulated sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  3. Step 3: Combine Wet Ingredients. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Step 4: Combine Wet and Dry Ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Step 5: Add Boiling Water. Slowly add the boiling water to the batter and stir until smooth. This will help create a rich, moist cake.
  6. Step 6: Bake the Cakes. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.
  7. Step 7: Prepare the Raspberry Filling. In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, water, and lemon juice. Cook, stirring gently, until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
  8. Step 8: Make the Chocolate Frosting. In a large bowl, beat together the melted butter and cocoa powder until smooth. Gradually mix in the powdered sugar and milk until you reach your desired consistency. Add the vanilla extract and mix well.
  9. Step 9: Assemble the Cake. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of raspberry filling on top, then place the second cake layer on top. Frost the top and sides of the cake with the chocolate frosting.
  10. Step 10: Decorate. Top the cake with fresh raspberries for an elegant finishing touch. Slice and serve!

Notes

  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
  • To make gluten-free, substitute all-purpose flour with a gluten-free blend.