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Slice of chocolate raspberry cake showing distinct layers of chocolate sponge and raspberry filling

Chocolate Raspberry Cake

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5 from 5 reviews

Description

This elegant dessert features layers of moist, dark chocolate cake paired with a vibrant, homemade raspberry reduction and silky fruit-infused buttercream. By blooming the cocoa with hot coffee and balancing fats for a tender crumb, this recipe creates a professional-quality cake that is as structurally sound as it is delicious.

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1/4 cup light brown sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup neutral cooking oil (such as grapeseed or canola)
  • 1/2 cup melted unsalted butter
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 cup very hot coffee or water
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup natural cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and line the bottoms of three 8-inch round cake pans with parchment paper; grease and dust the sides with cocoa.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, dark cocoa powder, baking soda, and salt until well combined and aerated.
  3. Add the neutral cooking oil and melted butter to the dry mixture and stir, then incorporate the eggs and vanilla extract until the batter is uniform.
  4. Gradually stir in the buttermilk followed by the very hot coffee or water, mixing until the batter is thin and the cocoa is fully bloomed.
  5. Divide the batter evenly among the three pans and bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10–15 minutes before inverting them onto cooling racks to cool completely.
  7. To make the raspberry filling, combine sugar and cornstarch in a saucepan, then add raspberries, water, and lemon juice; cook over medium heat until thickened and bubbly.
  8. Prepare the frosting by beating softened butter until creamy, then gradually adding powdered sugar, natural cocoa powder, and salt.
  9. Incorporate 1/3 cup of the cooled raspberry filling into the frosting one tablespoon at a time, adjusting consistency with heavy cream as needed.
  10. Assemble by leveling the cakes, piping a frosting dam on each layer to secure the raspberry filling inside, and finishing with a smooth exterior coat of frosting.

Notes

For the best structural integrity, chill your raspberry filling thoroughly before assembly to prevent it from softening the buttercream dam. Using natural cocoa in the frosting provides a bright acidity that highlights the fresh fruit, while the dark cocoa in the cake offers a rich, deep visual and flavor contrast.

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/chocolate-raspberry-cake/