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Chocolate Raspberry Cake

This rich and moist Chocolate Raspberry Cake features layers of chocolate cake with a tangy raspberry frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Helps keep the cake moist.
For the Frosting
  • 1 cup raspberry puree
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • to taste Fresh raspberries (for decoration)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (this helps keep the cake moist).
  5. Pour batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  2. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
  1. For the frosting, beat together softened butter and raspberry puree.
  2. Gradually add powdered sugar and vanilla until smooth.
Assembly
  1. Once cakes are cooled, spread the raspberry frosting between the layers and over the top and sides of the cake.
  2. Decorate with fresh raspberries. Serve and enjoy!

Notes

Always let your cakes cool completely before frosting to avoid a melty mess. You can also double the raspberry frosting for a richer flavor.