Chocolate Raspberry Cake

Course: Dessert

Cuisine: American

Keyword: chocolate raspberry cake

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Calories: 678kcal

This unbelievably gorgeous Chocolate Raspberry Cake features a rich and moist chocolate cake and a tangy, raspberry buttercream frosting! Decadent and delicious, this amazing cake is a total showstopper and is perfect for holiday celebrations, parties and special occasions. Top with fresh raspberries and a dusting of powdered sugar for a bakery-worthy finish!

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Ingredients

Chocolate Cake

2 cups granulated sugar 400 grams
1¾ cups all-purpose flour 210 grams
¾ 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 large eggs room temperature
1 cup buttermilk 240 mL
1 cup strong black coffee 240 mL
½ cup vegetable oil 120 mL
2 teaspoons vanilla extract 4 grams

Raspberry Buttercream

½ cup unsalted butter 1 stick
4 ounces cream cheese ½ package
3½ cups powdered sugar
3 to 4 tablespoons raspberry jam preferably pure fruit, no additional sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon milk or cream
pink food coloring optional

Decoration (optional)

fresh raspberries
powdered sugar
mint sprigs

Instructions

Chocolate Cake

Heat oven to 350°F. Grease and flour three 6-inch round baking pans (or one 13x9x2-inch baking pan or two 8 or 9 inch round pans). Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pan(s).
Bake in preheated oven for 20 to 25 minutes for 6 inch round pans, 35 to 40 minutes for 13x9, and 25 to 30 for 8 or 9 inch round pans. A toothpick inserted in the center should come out clean or with a few moist crumbs when the cake(s) is done.
Cool the cakes for 10 minutes in the pan and then remove from pans to wire racks. Cool completely.

Raspberry Buttercream

In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined and smooth.
Add one cup powdered sugar and blend. Add one tablespoon of raspberry jam and blend.
Add vanilla extract and salt (only add salt if you’ve used unsalted butter)
Continue blending and add another cup of powdered sugar, and 1 tablespoon of jam. Repeat with the last 1 1/2 cups powdered sugar and remaining tablespoon of jam.
Beat until well blended, smooth and fluffy. Slowly add 1 Tablespoon milk or cream and blend another 20 seconds or so. If desired, add a drop of concentrated pink food coloring (or red liquid food color).
Spread the frosting onto the cake layers using an offset spatula, or pipe the frosting onto the cake layers using a large piping bag fitted with a large round tip.

Garnish

Top frosted cake with fresh raspberries and a dusting of powdered sugar if desired. Serve and enjoy!

Notes

If you have a strong aversion to cream cheese, feel free to replace with an additional 1/2 cup (1 stick) butter
This is enough frosting to generously frost the cake as shown (between the layers only).
Feel free to make 6", 8" or 9" cakes, and divide the batter appropriately. For the 6" cakes I baked them for 25 minutes, the baking time will vary based on your pan size and how much batter is in each pan. The cakes are done when they have a slight dome and a toothpick inserted in the center comes out clean.
Once the cakes are baked, cool them, then carefully remove from the pans (you can leave the parchment paper on the bottom for now). Wrap the cakes in plastic wrap and put them in the freezer. Freeze cakes for a minimum of 30 minutes. The cake layers can be frozen overnight, or up to 2 weeks (if well wrapped). I like to freeze the cakes because it locks in the moisture and makes them much easier to handle and frost.
When desired, prepare Raspberry Buttercream (recipe above). Spread the frosting with an offset spatula or frost the layers using a large piping bag fitted with a large round tip. Add a generous layer of frosting. After adding frosting to the top layer, arrange fresh raspberries (washed and patted dry). Dust raspberries with powdered sugar if desired.
Serve immediately, or gently wrap the outside of the cake with plastic wrap and keep the cake chilled until almost ready to serve. Allow cake to come to room temperature before serving.

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