Are you ready to indulge in the perfect combination of chocolate and raspberry? This Chocolate Raspberry Cake is simply irresistible! I recently made this delightful treat to share on My Baking Addiction, and let me tell you, it was a hit. Don’t worry, it’s easy to make too! Just start with your favorite chocolate cake recipe, and then layer it with delicious raspberry buttercream and fresh raspberries. This cake is not only perfect for Valentine’s Day, but also for any special occasion that calls for a touch of elegance.

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• Coconut Pound Cake
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• Lemon Bundt Cake
• Caramel Apple Cake

Let’s dive right into the recipe for this delectable Chocolate Raspberry Cake.

Ingredients

Chocolate Cake

• 2 cups sugar (400 grams)
• 1 3/4 cups all-purpose flour (210 grams)
• 3/4 cup unsweetened cocoa powder (64 grams)
• 2 tablespoons Dutch process cocoa (optional) (11 grams)
• 2 teaspoons baking soda (12 grams)
• 1 teaspoon baking powder (4 grams)
• 1 teaspoon kosher salt (6 grams)
• 2 eggs
• 1 cup buttermilk (240 mL)
• 1 cup strong black coffee (240 mL)
• 1/2 cup vegetable oil (120 mL)
• 2 teaspoons vanilla extract (4 grams)

Raspberry Buttercream

• 1/2 cup unsalted butter (1 stick)
• 4 oz cream cheese (1/2 package)
• 3 1/2 cups powdered sugar
• 3 tablespoons raspberry jam (preferably pure fruit, no additional sugar)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 tablespoon milk or cream
• pink food coloring (optional)

Instructions

Chocolate Cake

1. Start by preheating your oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set them aside.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, Dutch process cocoa (if using), baking soda, baking powder, and salt until they are well combined.
3. Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Mix everything together on medium speed for about 2 minutes until you have a thin batter.
4. Evenly pour the batter into the prepared pans.
5. Bake in the preheated oven for 30 to 35 minutes for round pans, or 35 to 40 minutes for a rectangular pan, until a wooden toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
7. Once the cakes are cooled, it’s time to frost!

Raspberry Buttercream

1. In the bowl of an electric mixer, beat the butter until smooth. Add the cream cheese and continue beating until fully combined and smooth.
2. Add 1 cup of powdered sugar and blend. Incorporate 1 tablespoon of raspberry jam and blend again.
3. Mix in the vanilla extract and salt (use salt only if you’ve used unsalted butter).
4. Keep blending and add another cup of powdered sugar and 1 tablespoon of jam. Repeat this step with the remaining 1 1/2 cups of powdered sugar and the last tablespoon of jam.
5. Beat the mixture until it is well blended, smooth, and fluffy. Slowly add 1 tablespoon of milk or cream and blend for another 20 seconds or so. If you desire a pink color, you can add a drop of concentrated pink food coloring (or red liquid food color).
6. Now, it’s time to spread this delicious buttercream onto the cake layers using an offset spatula, or you can pipe it onto the cake layers using a large piping bag fitted with a large round tip.

Notes

• If you’re not a fan of cream cheese, you can replace it with 1/2 cup (1 stick) of butter.
• This recipe makes enough frosting to generously frost the cake, as shown in the picture (between the layers only).

Nutrition

Let’s get baking and indulge in this heavenly Chocolate Raspberry Cake!