Chocolate Raspberry Cake
A rich, moist chocolate cake layered with tangy raspberry frosting, perfect for any gathering or cozy dinner party.
Ingredients
Cake Ingredients
- 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 This will make the batter thin.
Frosting Ingredients
- 1 cup raspberry puree
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
Decoration
- as needed Fresh raspberries For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water.
Baking
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Making Frosting
- For frosting, beat together softened butter and raspberry puree.
- Gradually add powdered sugar and vanilla until smooth.
Assembly
- Once cakes are cooled, spread raspberry frosting between the layers and over the top and sides of the cake.
- Decorate with fresh raspberries.
- Serve and enjoy!
Notes
Store leftover cake in an airtight container in the fridge for up to 5 days. Freeze the cake layers for up to 3 months, tightly wrapped.