Description
This indulgent Chocolate Raspberry Cake is a perfect balance of rich, moist chocolate cake layers, creamy raspberry filling, and smooth chocolate buttercream frosting. Topped with fresh raspberries, it’s a delicious dessert that’s sure to impress!
Ingredients
Scale
For the Chocolate Cake:
- 1 3/4 cups Flour
- 1 3/4 cups Sugar
- 3/4 cup Cocoa (high quality)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Oil (such as Canola)
- 2 Eggs
- 1 cup Buttermilk
- 1 1/2 teaspoons Vanilla
- 1 cup Hot Water
For the Raspberry Cream Filling:
- 1 (8-ounce) pkg. Cream Cheese (softened)
- 1 1/2 cups Powdered Sugar
- 1 cup Heavy Cream
- 12 ounces Fresh Raspberries (reserve 6 to 8 ounces for the top of the cake)
- 1/4 cup Seedless Raspberry Jam (optional)
For the Chocolate Buttercream Frosting:
- 1 cup Butter (softened)
- 3/4 cup Cocoa
- 3 cups Powdered Sugar
- 3 Tablespoons Cream (Half & Half or Milk)
- 2 teaspoons Light Karo Syrup (optional, for shine)
Instructions
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the oil, eggs, buttermilk, and vanilla to the dry ingredients, and mix until well combined.
- Gradually add the hot water to the batter and mix until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Raspberry Cream Filling:
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Add the heavy cream and continue beating until the mixture is thickened and fluffy.
- Gently fold in the fresh raspberries and raspberry jam (if using).
- Make the Chocolate Buttercream Frosting:
- In a bowl, beat the softened butter and cocoa powder until smooth.
- Gradually add the powdered sugar, cream, and Karo syrup, and beat until creamy and fluffy.
- Adjust the consistency by adding more cream if needed.
- Assemble the Cake:
- Place one layer of the cooled chocolate cake on a serving plate.
- Spread a generous amount of raspberry cream filling over the first layer.
- Top with the second layer of cake.
- Frost the entire cake with the chocolate buttercream frosting.
- Decorate the top with the reserved fresh raspberries.
Notes
- For an extra raspberry flavor, add more raspberry jam to the cream filling or drizzle on top of the cake.
- If you don’t have buttermilk, you can substitute with regular milk by adding a tablespoon of vinegar or lemon juice to it.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American