Go Back
Delicious Chocolate Raspberry Cake layered with fresh raspberries and chocolate frosting.

Chocolate Raspberry Cake

A decadent dessert combining rich chocolate with the tartness of fresh raspberries, topped with a creamy raspberry-infused frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Make sure to use room temperature
  • 1 cup whole milk Use room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Frosting Ingredients
  • 1 cup raspberries For frosting, preferably fresh
  • 2 cups butter Softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract For frosting
  • 1 cup heavy cream For frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined.
  4. Stir in the boiling water. Pour the batter into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
Frosting
  1. Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and vanilla, blending until smooth.
  2. Pour in the heavy cream and mix until you reach your desired frosting consistency.
  3. Gently fold in the raspberries, then frost the cooled cakes generously.
  4. Layer the two cakes with frosting in between, and cover the top and sides.
  5. Garnish with additional raspberries if desired.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Unfrosted cake layers can be frozen for up to 3 months.