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Chocolate Raspberry Cake

This rich and moist chocolate cake with tangy raspberry frosting is a delightful dessert that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
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 The batter will be thin.
For the frosting
  • 1 cup raspberry puree
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
For decoration
  • 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 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 (the batter will be thin!).
Baking
  1. Pour batter evenly into prepared pans.
  2. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  3. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Frosting
  1. For frosting, beat together softened butter and raspberry puree.
  2. Gradually add powdered sugar and vanilla until smooth.
Assembly
  1. Once cakes are cooled, spread raspberry frosting between the layers and over the top and sides of the cake.
  2. Decorate with fresh raspberries.

Notes

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. The cake keeps well in the fridge for about 3-5 days or can be frozen for up to 3 months.