Raspberry Chocolate Cake with Vanilla Buttercream Frosting Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fold in Raspberries: Gently fold in the fresh raspberries to evenly distribute them without crushing, preserving their texture and flavor.
- Divide Batter: Evenly divide the batter between the two prepared cake pans for uniform layers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
