Why You’ll Adore This Homemade Delight
Homemade Chocolate Raspberry Cake & Frosting is the perfect treat for any occasion. The rich chocolate flavor paired with fresh raspberries creates a delicious combination that will make your taste buds dance. This cake is not only a feast for the eyes but also a delight to your palate. Plus, it’s a great way to impress your family and friends with a dessert that looks and tastes gourmet but is simple to make at home.
Getting Started with Your Chocolate Raspberry Cake
Ingredients:
- 1 3/4 cups flour
- 1 3/4 cups sugar
- 3/4 cup high-quality cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 cup hot water
- 1 package (226 g) cream cheese
- 1 1/2 cups powdered sugar
- 1 cup heavy cream
- 340 g fresh raspberries
- 1/4 cup seedless raspberry jam (optional)
- 1 cup butter (softened)
- 3/4 cup cocoa powder
- 3 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 2 teaspoons light corn syrup (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, whisk together oil, eggs, buttermilk, and vanilla. Add the liquid mixture to the dry ingredients and mix until smooth. Gradually add hot water, mixing until combined. Pour the batter evenly into the prepared pans and bake for 30–35 minutes. Once done, let the cakes cool completely.
- For the raspberry cream, beat the cream cheese until it’s smooth. Gradually add the powdered sugar, mix until combined, then add heavy cream and beat until fluffy. Gently fold in the fresh raspberries and optional jam with a spatula.
- To prepare the chocolate buttercream, beat the softened butter for about 3 minutes. Add cocoa powder and powdered sugar, mixing on low speed. Then, add cream and corn syrup (if using). Beat on high for 3–5 minutes until light and fluffy.
- To assemble your cake, place the first layer on a serving plate. Spread a generous layer of raspberry cream on top. Add the second layer of cake and cover the entire cake with the chocolate buttercream. Adorn the top with reserved raspberries for a beautiful finish.
- Chill the cake in the refrigerator before slicing, and feel free to sprinkle some grated chocolate or cocoa on top for an extra touch.
Enjoying Your Cake
This Homemade Chocolate Raspberry Cake is a showstopper that can be enjoyed at birthday parties, family gatherings, or just as a weekend treat. Serve slices alongside a scoop of vanilla ice cream or a dollop of whipped cream for an additional indulgent touch.
Storing Your Delicious Creation
If you have leftover cake, store it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. For longer storage, you can freeze individual slices in plastic wrap and then place them in a freezer bag for up to 2 months.
Helpful Tips for Perfecting Your Cake
- Measure ingredients accurately for the best results.
- Use room temperature ingredients for better mixing.
- Don’t skip the chilling step; it helps the flavors meld together beautifully.
- Feel free to experiment with adding chocolate shavings or other berries on top for decoration.
Variations to Try
If you’d like a twist, you could add a layer of lemon curd for a bright contrast to the rich chocolate. You can also swap out the raspberries for your favorite berries like strawberries or blueberries.
Nutritional Information
(Nutritional information can vary based on portion size and specific ingredients used.)
Sweet Serving Suggestions
This cake pairs beautifully with coffee or a glass of cold milk. You could also serve it with fresh fruits or a light salad for a balanced spread.
Perfect Pairings
Enjoy your cake with a scoop of vanilla ice cream, or try it alongside a refreshing fruit salad. A rich coffee or espresso also complements the chocolate perfectly.
Frequently Asked Questions
-
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the cream. -
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. -
How can I make my cake moist?
Ensure to not over-bake the cake, and keep it covered while it sets after cooling. Using buttermilk and oil in the recipe also helps maintain moisture.
Chocolate Raspberry Cake & Frosting
Ingredients
Cake Ingredients
- 1 3/4 cups flour
- 1 3/4 cups sugar
- 3/4 cup high-quality cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs At room temperature
- 1 cup buttermilk At room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup hot water
Raspberry Cream Ingredients
- 1 package cream cheese (226 g)
- 1 1/2 cups powdered sugar
- 1 cup heavy cream
- 340 g fresh raspberries
- 1/4 cup seedless raspberry jam (optional)
Chocolate Buttercream Ingredients
- 1 cup butter (softened)
- 3/4 cup cocoa powder
- 3 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 2 teaspoons light corn syrup (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together oil, eggs, buttermilk, and vanilla. Add the liquid mixture to the dry ingredients and mix until smooth.
- Gradually add hot water, mixing until combined. Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes. Once done, let the cakes cool completely.
Raspberry Cream Preparation
- Beat the cream cheese until it’s smooth.
- Gradually add the powdered sugar, mix until combined, then add heavy cream and beat until fluffy.
- Gently fold in the fresh raspberries and optional jam with a spatula.
Chocolate Buttercream Preparation
- Beat the softened butter for about 3 minutes.
- Add cocoa powder and powdered sugar, mixing on low speed.
- Then, add cream and corn syrup (if using). Beat on high for 3–5 minutes until light and fluffy.
Assembly
- Place the first layer on a serving plate. Spread a generous layer of raspberry cream on top.
- Add the second layer of cake and cover the entire cake with the chocolate buttercream.
- Adorn the top with reserved raspberries for a beautiful finish.
- Chill the cake in the refrigerator before slicing, and feel free to sprinkle some grated chocolate or cocoa on top for an extra touch.
