Chocolate Raspberry Cake
This Chocolate Raspberry Cake combines rich, moist chocolate layers with a bright, juicy raspberry filling and silky chocolate buttercream. It’s elegant, flavorful, and perfect for birthdays, celebrations, or anytime you want a show-stopping dessert that’s surprisingly easy to make.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Raspberry Filling
- 1 cup raspberry jam
- 1 cup fresh raspberries
- 1 tbsp lemon juice Optional
For the Frosting (Chocolate Buttercream)
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2 tbsp heavy cream
- 1 ½ tsp vanilla extract
- Pinch of salt
Optional Toppings
- Fresh raspberries
- Chocolate shavings
- Raspberry dust
Instructions
Make the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, oil, buttermilk, and vanilla.
- Pour wet ingredients into dry ingredients and mix gently.
- Add the hot coffee last and stir until the batter becomes smooth and pourable.
- Divide batter evenly between pans and bake for 26–30 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
Prepare the Raspberry Filling
- Stir the raspberry jam and fresh raspberries together.
- Mash lightly for a textured filling.
Make the Chocolate Buttercream
- Beat butter until creamy and pale.
- Add powdered sugar and cocoa gradually.
- Mix in cream, vanilla, and salt until smooth and fluffy.
- Adjust consistency by adding more cream if needed.
Assemble the Cake
- Level cooled cake layers if needed.
- Place one layer on a board, spread a generous amount of raspberry filling over it.
- Add the second cake layer.
- Apply a crumb coat of frosting and chill for 15 minutes.
- Frost the cake fully and smooth the edges.
- Top with raspberries and chocolate shavings.
Notes
- Hot coffee boosts the chocolate flavor without adding a coffee taste.
- Use Dutch-process cocoa for richer color and flavor.
- Add a thin layer of frosting under the raspberry filling to prevent slipping.
Nutrition
Calories: 445kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 11gFiber: 5gSugar: 42g
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