Chocolate Raspberry Cake
This chocolate raspberry cake has soft chocolate cake layers, is filled with a homemade raspberry filling, and then covered in raspberry buttercream! The filling can be made with fresh or frozen raspberries, so you can make this chocolate and raspberry cake all year long.
Equipment
- Mixing Bowls
- medium/large pan
Ingredients
Raspberry Cake Filling
- 2 cups fresh raspberries (may sub frozen)
- ¼ cup granulated sugar
- ½ Tablespoon lemon juice
- 1 Tablespoon water
- 1 Tablespoon cornstarch
Chocolate Cake
- 1½ cup all-purpose flour
- 1¼ cup granulated sugar
- ½ teaspoon salt
- 1½ teaspoon baking soda
- ½ teaspoons baking powder
- ¾ cup dutch processed cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup water, hot
- ½ cup sunflower, grapeseed, or canola oil
- ½ cup milk of choice (regular or dairy free)
Raspberry Buttercream
- 1¾ cup butter, softened (regular or dairy free) SEE NOTES
- 4 cups powdered sugar (icing sugar)
- 2½ Tablespoons freeze dried raspberry powder (or freeze dried whole raspberries ground into a powder using a food processor/blender)
Instructions
Raspberry Cake Filling
- In a small bowl, whisk cornstarch and water together until combined and set aside.
- Add raspberries, sugar, and lemon juice to a medium or large pan on medium low heat.
- Stir to combine and continue stirring every few minutes until the mixture reaches a simmer. Reduce the heat to low and cook until the mixture has reduced. This should take around 8-10 minutes.
- Add the cornstarch slurry into the pan and stir to combine. The mixture will continue to thicken for a few more minutes. Remove from heat when the mixture sticks to the back of a spoon.
- Set aside and allow the mixture to cool completely (it will continue to thicken as it cools).
- Once cooled, transfer the filling to an airtight container or a bowl tightly covered with plastic wrap and refrigerate for at least one hour before using.
Chocolate Cake
- Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
- Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
- Add in the eggs, vanilla, oil, and milk. Pour in the hot water and mix until smooth.
- Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
- While the cakes cool, make the buttercream.
Raspberry Buttercream
- Add the butter to a large bowl. Add in the freeze dried raspberry powder and then slowly add in powdered sugar, using a standing mixer or handheld mixer to mix until combined.
- If needed, slowly add in more powdered sugar until it reaches your desired consistency. Add in 1-2 Tablespoons of milk if the buttercream is too thick.
- Cover and refrigerate until the cakes have cooled completely.
Assembling the Cake
- Once the cake layers and filling have cooled completely, assemble the cake. Place one cake layer onto your cake plate and pipe a thick layer of frosting on top of the cake along the edges, like a border (photos in the post above for reference).
- Scoop the raspberry filling onto the cake, so that there is a circle of buttercream around it. Place the second cake layer on top.
- Frost the cake and decorate as desired. Leftover buttercream can be frozen.
Notes
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Parchment Paper Lining: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Buttercream: This recipe provides enough buttercream to allow for piping and decorating. If you don'd need that much buttercream, you can make ⅔ of the buttercream recipe, or freeze the leftovers.
Nutrition
Calories: 496kcal | Carbohydrates: 66g | Protein: 3g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 393mg | Potassium: 120mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1044IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg