Description

A decadent, moist chocolate raspberry cake that perfectly balances rich, fudgy cocoa layers with a vibrant, tart raspberry filling. An easy yet impressive dessert for any special occasion.

Ingredients

Scale

Chocolate Cake

2 cups granulated sugar
1 3/4 cups + 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting

1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Raspberry Filling

2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice

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Instructions

Preheat oven to 350°F and grease two 9-inch pans.
Whisk dry cake ingredients; add eggs, buttermilk, oil, and vanilla; beat well.
Stir in boiling water until smooth and divide into pans.
Bake 30–35 minutes; cool completely.
Cook raspberries, sugar, cornstarch, water, and lemon juice in a saucepan until thickened; cool completely.
Whisk melted butter, cocoa, sugar, milk, and vanilla for frosting.
Layer cake with raspberry filling and frost the exterior.

Notes

Ensure raspberry filling is completely chilled before assembly to prevent frosting slippage. Use room-temperature eggs and buttermilk for the best texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Method: Baking
Cuisine: American

Nutrition

Calories: 420
Sugar: 52g
Sodium: 280mg
Fat: 14g
Protein: 5g