Name: Delicious Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2 cups (240g) all-purpose flour; 1 ¾ cups (350g) granulated sugar; ½ cup (100g) packed light brown sugar; ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended); 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 1 cup (240ml) buttermilk, at room temperature; ½ cup (120ml) vegetable oil; 6 tablespoons (85g) unsalted butter, melted and cooled; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup (125g) fresh or frozen raspberries (tossed in 1 tbsp flour if frozen); For Raspberry Filling:; 1 ½ cups (190g) fresh or frozen raspberries; 2 tablespoons granulated sugar; 1-2 teaspoons lemon juice; For Chocolate Buttercream:; 1 cup (226g) unsalted butter, softened; 4 cups (480g) powdered sugar, sifted; ½ cup (90g) good quality semi-sweet or bittersweet chocolate, melted and cooled; 2 teaspoons vanilla extract; ¼ teaspoon salt; 2-4 tablespoons milk or cream, as needed; Fresh raspberries for garnish (optional)

Description

Indulge in the best flavor with this step-by-step guide to baking a delicious Chocolate Raspberry Cake. This easy to bake recipe is perfect for any occasion.

Ingredients

2 cups (240g) all-purpose flour
1 ¾ cups (350g) granulated sugar
½ cup (100g) packed light brown sugar
¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable oil
6 tablespoons (85g) unsalted butter, melted and cooled
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (125g) fresh or frozen raspberries (tossed in 1 tbsp flour if frozen)
For Raspberry Filling:
1 ½ cups (190g) fresh or frozen raspberries
2 tablespoons granulated sugar
1–2 teaspoons lemon juice
For Chocolate Buttercream:
1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
½ cup (90g) good quality semi-sweet or bittersweet chocolate, melted and cooled
2 teaspoons vanilla extract
¼ teaspoon salt
2–4 tablespoons milk or cream, as needed
Fresh raspberries for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line bottoms with parchment paper.
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together buttermilk, vegetable oil, melted butter, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down sides of bowl.
Gently fold in the fresh or lightly floured frozen raspberries. Divide batter evenly between prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs.
Cool cakes in pans on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
Prepare Raspberry Filling: In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring, until raspberries break down and mixture thickens slightly (5-7 mins). Cool completely.
Make Chocolate Buttercream: In a large bowl, beat softened butter until light and fluffy. Gradually beat in powdered sugar until smooth. Mix in melted chocolate, vanilla, and salt. Add milk/cream as needed for desired consistency.
Assemble Cake: Level cooled cake layers if necessary. Place one layer on a serving plate. Spread raspberry filling, leaving a small border. Top with a layer of chocolate buttercream. Place second cake layer on top. Frost entire cake with remaining buttercream. Garnish with fresh raspberries.

Prep Time: 30 mins
Cook Time: 35 mins