Raspberry Chocolate Cake with Vanilla Buttercream Frosting Recipe

Introduction

This Raspberry Cocoa Cake combines rich chocolate flavor with the fresh tartness of raspberries, making it an irresistible dessert for any occasion. Moist, tender, and topped with a creamy cocoa frosting, it’s sure to become your new favorite.

Ingredients

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup unsalted butter, softened (for frosting)
• 3 ½ cups powdered sugar (for frosting)
• ½ cup unsweetened cocoa powder (for frosting)
• ½ teaspoon salt (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• 4 tablespoons heavy cream (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
4. Step 4: Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
5. Step 5: Gently fold in the fresh raspberries.
6. Step 6: Divide the batter evenly between the prepared cake pans.
7. Step 7: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
10. Step 10: Add the salt, vanilla extract, and heavy cream. Beat on high speed for about 3 minutes until fluffy.
11. Step 11: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top.
12. Step 12: Frost the top and sides of the cake with the remaining frosting. Garnish with extra fresh raspberries.

Tips & Variations

• Use frozen raspberries if fresh are not available, but fold them in gently to prevent color from bleeding too much into the batter.
• For a lighter frosting, substitute half the butter with cream cheese for a tangy twist.
• Try adding a handful of chopped nuts to the batter for added texture.
• Make sure the cakes are completely cool before frosting to avoid melting the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, you can bring it to room temperature for about 30 minutes. The cake can also be frozen wrapped tightly for up to 2 months; thaw in the refrigerator overnight before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh raspberries with other berries?

Yes, blueberries, blackberries, or even chopped strawberries can be used as a substitute. Just be sure to gently fold them in to prevent the batter from changing color or consistency.

What if I don’t have boiling water for the batter?

Boiling water helps to bloom the cocoa and create a moist cake. If you don’t have boiling water, very hot water will suffice, but boiling yields the best texture and chocolate flavor.

Raspberry Chocolate Cake with Vanilla Buttercream Frosting Recipe

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4.8 from 139 reviews

This luscious Raspberry Cake is a delightful twist on a classic chocolate cake, featuring fresh raspberries folded into a moist cocoa batter and topped with a rich, creamy chocolate frosting. Perfect for celebrations or any time you crave a chocolate-raspberry treat, this cake combines the tartness of raspberries with the deep flavor of cocoa in a soft, airy texture that’s sure to become your new favorite recipe.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup fresh raspberries (plus extra for garnish)

Frosting Ingredients

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons heavy cream

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add Wet Ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes until the batter is smooth and homogenous.
4. Incorporate Boiling Water: Carefully stir in the boiling water to the batter, which will become thin. This step helps the cake stay moist and tender by activating the cocoa.
5. Fold in Raspberries: Gently fold in the fresh raspberries to evenly distribute them without crushing, preserving their texture and flavor.
6. Divide Batter: Evenly divide the batter between the two prepared cake pans for uniform layers.
7. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which prevents frosting from melting.
9. Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well to combine into a smooth mixture.
10. Finish Frosting: Add the salt, vanilla extract, and heavy cream to the butter mixture. Beat on high speed for about 3 minutes until the frosting is fluffy and spreadable.
11. Assemble the Cake: Place one cooled cake layer on your serving plate and spread a generous layer of frosting on top. Place the second cake layer over the frosting.
12. Frost and Garnish: Cover the entire cake with the remaining frosting, smoothing the top and sides. Garnish with extra fresh raspberries for a vibrant, fruity finish.

Notes

• Ensure the boiling water is incorporated carefully to avoid splashing and to keep the batter smooth.
• Fold the raspberries gently to prevent them from breaking and turning the batter pink.
• Allow cakes to cool completely before frosting to prevent melting or sliding of the frosting.
• For easier cake removal, use parchment paper liners in the pans.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• Bring refrigerated cake to room temperature before serving for best flavor and texture.

Keywords: raspberry cake, chocolate cake, chocolate raspberry cake, berry cake, homemade cake recipe, moist chocolate cake, chocolate frosting, fresh raspberry dessert