Description
This Ultimate Chocolate Raspberry Layer Cake is a stunning display of rich chocolate layers, vibrant raspberry filling, and creamy frosting. It’s a showstopper that will steal the spotlight at any gathering!
Ingredients
Scale
- 1 ¾ cups all-purpose flour, sifted
- 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, room temperature
- 1 cup whole milk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries (or frozen, if not in season)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water. The batter will be thin, but that’s okay! This is what makes the cake super moist.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
- In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla. Beat until smooth and fluffy.
- Place one layer of the chocolate cake on a serving plate. Spread half of the raspberry filling over the top, then add a layer of frosting. Place the second cake layer on top and repeat with the remaining raspberry filling and frosting.
- Use the offset spatula to frost the top and sides of the cake with the remaining frosting. Decorate with fresh raspberries if desired!
Notes
Use high-quality cocoa powder for the best flavor and texture. Fresh raspberries are recommended, but frozen can be used if out of season.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 300
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
Keywords: chocolate cake, raspberry cake, layer cake, dessert recipe, birthday cake