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Gorgeous!! Chocolate Raspberry Cake - glorioustreats.com

Chocolate Raspberry Cake

Course: Dessert
Cuisine: American
Keyword: chocolate raspberry cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 678kcal
This cake is perfect for Valentine’s Day and would also be beautiful for most any occasion!
Print Recipe


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


Chocolate Cake

  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 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 pans.
  • Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Frost as desired.

Raspberry Buttercream

  • In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined and smooth.
  • Add 1 cup powdered sugar and blend. Add 1 Tablespoon of raspberry jam and blend.
  • Add vanilla 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.


  • 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).


Calories: 678kcal | Carbohydrates: 109g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 634mg | Potassium: 213mg | Fiber: 3g | Sugar: 86g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg