Print

Chocolate Raspberry Cake

Print Recipe

A delightful chocolate cake layered with raspberry jam and fresh raspberries, perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups 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
  • 1 cup fresh raspberries
  • 1 cup raspberry jam
  • Whipped cream for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix well.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Stir in boiling water carefully (batter will be thin).
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
  8. Spread one cake layer with raspberry jam and sprinkle with fresh raspberries.
  9. Place the second layer on top and frost or serve with whipped cream if desired.

Notes

Use fresh ripe raspberries for the best flavor. Store the cake covered at room temperature for up to two days.

Nutrition

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