Description
This Chocolate Raspberry Cake combines rich chocolate layers, tangy raspberry filling, and a silky chocolate frosting for the ultimate dessert.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated 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
For the Raspberry Filling:
- 1 cup raspberry jam
- 1 cup fresh raspberries
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Combine dry ingredients in a large bowl. Mix in eggs, milk, oil, and vanilla until smooth. Add boiling water; the batter will be thin.
- Divide batter among pans and bake for 30–35 minutes. Cool completely.
- Beat frosting ingredients until smooth and fluffy.
- Assemble the cake with raspberry jam between layers. Frost and garnish with fresh raspberries.
Notes
- Substitute fresh raspberries with freeze-dried ones for a crunchy twist.
- Chill the cake layers before frosting for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American