Chocolate Raspberry Cake Recipe
Enjoy the delicious Chocolate Raspberry Cake – rich chocolate layers filled with sweet raspberry jam and fluffy frosting.
Hey my friend 👋! If you love chocolate and fruit (and I am SURE you DO), you’re in for a real treat. This chocolate raspberry cake is the perfect mix of sweet and tangy.
It is moist, fluffy, and so yummy 🤤.
The best part is that it is easy to make and perfect even if you’re new to baking. So, let’s get started!
Utensils You Need
Here’s what you’ll need to bake this delicious cake:
- Two round cake pans (about 9 inches each)
- Mixing bowls (large and medium size)
- Whisk or electric hand mixer
- Rubber spatula
- Wire cooling rack
The Recipe
Chocolate Raspberry Cake
Ingredients
For the cake layers:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the raspberry filling:
- 1 cup raspberry jam
- 2 tablespoons water
For the frosting:
- 1 cup 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
Make the cake:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and lightly flour your cake pans.
- In a big bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs until they look light and fluffy. Add the milk, oil, and vanilla extract and mix well.
- Slowly add the wet ingredients to the dry ingredients and mix until they are just combined.
- Stir in the hot coffee slowly until the batter looks smooth.
- Pour the batter into your prepared cake pans, dividing it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the cake.
- Let the cakes cool for a few minutes in the pans, then turn them out onto a wire rack to cool completely.
Make the filling and frosting:
- In a small bowl, combine the raspberry jam and water. Stir to make it easier to spread on the cake.
- In a big bowl, beat the softened butter with an electric mixer until it’s light and fluffy.
- Add the powdered sugar, cocoa powder, milk, and vanilla extract gradually. Beat until the frosting looks smooth and creamy.
Assemble the cake:
- Once the cakes cool, cut each layer in half. You’ll have 4 layers of cake.
- Place one cake layer on a plate and spread it with some raspberry filling. Repeat for the next two layers.
- Place the last cake layer on top and frost the entire cake with the chocolate frosting. Enjoy!
Notes
- To make this cake extra special, decorate it with fresh raspberries.
- Let the cake chill in the refrigerator for at least 30 minutes before serving. This will help the frosting set nicely.
Alternative Ingredients
Swap the ingredients above for these if you don’t have them.
| Ingredient | Alternative |
| All-purpose flour | Gluten-free flour blend (1:1 ratio) |
| Granulated sugar | Brown sugar or coconut sugar |
| Milk | Almond milk or oat milk |
What to Serve with Chocolate Raspberry Cake
- A scoop of vanilla ice cream
- A glass of milk
- Whipped cream
Frequently Asked Questions
Can I use other types of jam for this cake?
Yes! You could use strawberry jam, blueberry jam, or any other favorite flavor.
Should I store my chocolate raspberry cake in the refrigerator?
Yes, it’s best to refrigerate this cake since it has a fruit filling and frosting. It will stay fresh for 3-4 days.
How do I know when the cake is ready?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done!
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead of time. Wrap them in plastic wrap to keep them fresh. Frost and assemble the cake just before serving.
