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Chocolate Raspberry Cake

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A moist chocolate cake layered with smooth raspberry buttercream, perfect for gatherings and special occasions.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 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
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup raspberry purée
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (batter will be thin).
  5. Divide batter evenly between the prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
  8. For the frosting, beat butter until creamy. Gradually add powdered sugar and mix until combined, then add vanilla and cream, and beat until fluffy.
  9. Mix in raspberry purée.
  10. Layer the cooled cakes with raspberry frosting in between and cover the top and sides.

Notes

For best flavor, serve slices at room temperature. Use a sharp knife for clean slices.

Nutrition

Find it online: https://voxrecipes.com/chocolate-raspberry-cake-2/