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Chocolate Raspberry Cake

A rich, moist chocolate cake layered with a raspberry buttercream frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1 1/2 tsp Baking soda
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 3/4 cup White granulated sugar
  • 1 cup Buttermilk room temperature
  • 1 cup Oil
  • 4 Large eggs room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Hot water steaming
  • 1 cup Raspberries fresh or frozen
  • 1/4 cup Water
  • 2 cups Unsalted butter room temperature
  • 2 cups Powdered sugar sifted
  • 1/4 cup Grounded freeze dried raspberries ground 1 oz.
  • 1/4 cup Reduced raspberry puree
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • Fresh raspberries for decoration
  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream
Frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Mix dry ingredients in a bowl. In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then stir in hot water and raspberries.
  3. Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  4. For frosting, beat butter and powdered sugar until light. Add freeze-dried raspberries, raspberry puree, vanilla, and salt. Adjust consistency with water if needed.
  5. Assemble cake by spreading frosting between layers. Frost the outside and decorate with fresh raspberries.

Notes

For the best flavor, use fresh raspberries and allow the cake to sit at room temperature for 30 minutes before serving.