Chocolate Raspberry Cake Recipe

This Chocolate Raspberry Cake is the perfect dessert for special occasions or indulgent evenings. With layers of moist chocolate cake, sweet-tart raspberry filling, and rich chocolate frosting, it’s a decadent treat that combines bold flavors and textures. Whether for a birthday, anniversary, or dinner party, this cake is sure to impress.

What Is Chocolate Raspberry Cake?

Chocolate Raspberry Cake features the classic pairing of rich, moist chocolate cake with a tangy raspberry filling. This combination creates a balance of sweetness and fruity tartness, elevated further by a smooth, creamy chocolate frosting. The fresh raspberries add a burst of flavor and a stunning visual touch.

Why You’ll Love This Recipe

• Rich and Moist: The chocolate cake stays tender and moist with the addition of buttermilk and boiling water.
• Flavorful Layers: The raspberry filling adds a fruity, tangy contrast to the deep chocolate flavors.
• Perfect for Celebrations: It’s a show-stopper with its elegant presentation and irresistible taste.
• Customizable: You can tweak the flavors or make it gluten-free or dairy-free with substitutions.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (75g) cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Raspberry Filling:

• 1 cup (240g) raspberry preserves
• 1 cup (125g) fresh raspberries

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar
• ½ cup (50g) cocoa powder
• 1 tsp vanilla extract
• 4-5 tbsp (60-75ml) heavy cream

Step-by-Step Instructions

Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth and well combined.
4. Stir in the boiling water slowly. The batter will be thin, but this helps create a moist cake.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Frosting

1. In a large bowl, beat the softened butter until fluffy.
2. Gradually add the powdered sugar and cocoa powder, beating until combined.
3. Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.

Assembling the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread a layer of raspberry preserves over the top and scatter fresh raspberries evenly.
3. Place the second cake layer on top, pressing gently to secure.
4. Frost the top and sides of the cake with the chocolate frosting, smoothing it out evenly.
5. Garnish with fresh raspberries or chocolate shavings for a decorative finish.

Serving Suggestions

• Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with coffee, tea, or a glass of sparkling wine for a complete dessert experience.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 5 days, allowing it to come to room temperature before serving.

Freezing Instructions

• To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil.
• Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
• Dairy-Free: Use almond milk with a splash of vinegar in place of buttermilk, and substitute vegan butter and coconut cream for the frosting.
• Extra Fruity: Add a layer of fresh raspberries inside the frosting for even more texture.

FAQs

Can I use frozen raspberries?
Yes, thaw and drain the frozen raspberries before using to prevent excess moisture.

What if I don’t have buttermilk?
Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake in advance?
Absolutely! Prepare the cake layers and frosting a day ahead, then assemble and frost on the day of serving.

This Chocolate Raspberry Cake is the ultimate dessert for chocolate and fruit lovers. Its moist layers, fruity filling, and creamy frosting make every bite a delight. Perfect for birthdays, holidays, or just because, it’s a recipe you’ll want to make again and again. Try it today and share your thoughts with family and friends!

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