Jump To :
show
Key Ingredients for Raspberry Chocolate Layer Cake
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice, let stand for 5 minutes)
- 1 cup freshly brewed hot coffee
- 1/2 cup vegetable oil (or any neutral oil)
- 2 teaspoons vanilla extract
For the Raspberry Filling:
- 3 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Chocolate shavings
- Powdered sugar for dusting
How to Make Raspberry Chocolate Layer Cake
Get ready to create a dessert that’s as delightful to make as it is to devour. This Raspberry Chocolate Layer Cake recipe excels in its comforting richness and the delightful tang of fresh raspberries, all brought together by a smooth, decadent chocolate frosting. Its beautiful appearance and satisfying flavors make it perfect for special occasions, yet it’s simple enough for a weekend baking project. Expect to spend about 45 minutes of active preparation time, plus cooling and chilling, to bring this masterpiece to life.
Step-by-Step Instructions
For the Chocolate Cake Layers:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Coffee): Add the eggs, buttermilk (or milk mixture), vegetable oil, and vanilla extract to the dry ingredients.
- Mix the Batter: Beat on medium speed with an electric mixer until just combined. The batter will be thick at this stage.
- Incorporate Hot Coffee: With the mixer on low, slowly pour in the hot brewed coffee. Continue mixing until the batter is smooth and pourable. Be careful as the hot liquid can cause splashing. The hot coffee not only adds depth of flavor but also helps create an incredibly moist cake crumb.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial for the cakes to be fully cooled before frosting.
For the Raspberry Filling:
- Combine Ingredients: In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice.
- Cook the Filling: Place the saucepan over medium heat. Stir constantly until the mixture comes to a boil and thickens, about 5-7 minutes. The cornstarch will activate, creating a lovely thick consistency.
- Cool the Filling: Remove from heat and let the raspberry filling cool completely. You can speed this up by transferring it to a bowl and covering it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
For the Chocolate Frosting:
- Cream the Butter: In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy.
- Add Cocoa and Sugar: Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk or cream. Start with a low speed to avoid a cloud of sugar and cocoa.
- Incorporate Vanilla and Salt: Add the vanilla extract and a pinch of salt.
- Beat Until Smooth: Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a little more milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar.
Assembling the Raspberry Chocolate Layer Cake:
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully slice off the domes with a serrated knife to create flat surfaces for easier stacking.
- First Layer: Place one cooled chocolate cake layer on your serving plate or cake stand.
- Add Raspberry Filling: Carefully spread the cooled raspberry filling evenly over the first cake layer, leaving a small border around the edge to prevent it from oozing out.
- Second Layer: Place the second chocolate cake layer on top of the raspberry filling.
- Crumb Coat: Apply a thin layer of chocolate frosting all over the cake to act as a “crumb coat.” This locks in any loose crumbs and creates a smooth base for the final frosting. Refrigerate the cake for about 20-30 minutes to allow the crumb coat to set.
- Final Frosting: Once the crumb coat is firm, generously apply the remaining chocolate frosting to the top and sides of the cake, creating smooth or swirled patterns as desired.
- Decorate: Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for an extra touch of elegance.
- Chill (Optional but Recommended): For best results and easier slicing, chill the cake for at least 30 minutes before serving to allow the frosting to firm up.
Why You’ll Love This Raspberry Chocolate Layer Cake
Prepare to be captivated by the sheer indulgence of this Raspberry Chocolate Layer Cake. Its star feature is the exquisite harmony between the intensely rich, moist chocolate cake and the bright, slightly tart raspberry filling, all enveloped in a velvety smooth chocolate frosting. Imagine the deep cocoa notes dancing with the fruity burst of raspberries – it’s a flavor combination that’s simply irresistible and a delightful twist on a classic chocolate cake, offering a more complex and visually stunning experience.
Not only is this cake a showstopper in taste and appearance, but making it at home is incredibly cost-effective compared to purchasing a similar professional-grade cake from a bakery. You control the quality of ingredients, ensuring peak freshness and flavor, all while enjoying the satisfaction of crafting something beautiful from scratch. The vibrant, fresh raspberries and decadent chocolate frosting are more than just toppings; they’re integral components that elevate this cake from ordinary to extraordinary. Don’t just dream about this delightful creation; bake it yourself and experience pure dessert perfection!
Storing and Reheating Tips
- Refrigeration: Store frosted Raspberry Chocolate Layer Cake in an airtight container or covered loosely with plastic wrap and foil in the refrigerator for up to 3-4 days. This will keep the cake moist and the frosting from drying out.
- Freezing (Frosted Cake): You can freeze the entire frosted cake. Let it chill in the refrigerator until the frosting is firm, then wrap it tightly in several layers of plastic wrap and then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.
- Freezing (Unfrosted Layers): Unfrosted cake layers can be wrapped tightly in plastic wrap and then in foil and frozen for up to 2-3 months. Thaw at room temperature before frosting.
- Reheating: This cake is best served at room temperature. If refrigerated, allow individual slices to sit out for about 30-60 minutes before serving. Do not reheat in the microwave as this can dry out the cake.
Final Thoughts
This Raspberry Chocolate Layer Cake is a guaranteed crowd-pleaser, offering a beautiful balance of rich chocolate and bright raspberry. It’s the perfect project to impress your loved ones or simply treat yourself to a truly special dessert. So gather your ingredients and get ready to bake some magic!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Raspberry Chocolate Layer Cake
Indulge in the ultimate decadent treat with this stunning Raspberry Chocolate Layer Cake, a showstopper recipe perfect for any celebration or just because. This rich, moist chocolate cake, layered with vibrant raspberry filling and topped with a luscious chocolate frosting, is surprisingly achievable and guaranteed to impress.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, buttermilk (or milk mixture), vegetable oil, and vanilla extract to the dry ingredients.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 1/2 cup vegetable oil (or any neutral oil), 2 teaspoons vanilla extract
- Beat on medium speed with an electric mixer until just combined. The batter will be thick at this stage.
- With the mixer on low, slowly pour in the hot brewed coffee. Continue mixing until the batter is smooth and pourable. Be careful as the hot liquid can cause splashing. The hot coffee not only adds depth of flavor but also helps create an incredibly moist cake crumb.1 cup freshly brewed hot coffee
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial for the cakes to be fully cooled before frosting.
- In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice.3 cups fresh or frozen raspberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice
- Place the saucepan over medium heat. Stir constantly until the mixture comes to a boil and thickens, about 5-7 minutes. The cornstarch will activate, creating a lovely thick consistency.
- Remove from heat and let the raspberry filling cool completely. You can speed this up by transferring it to a bowl and covering it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy.1 cup (2 sticks) unsalted butter, softened
- Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk or cream. Start with a low speed to avoid a cloud of sugar and cocoa.3 1/2 cups powdered sugar, sifted, 1/2 cup unsweetened cocoa powder, sifted, 1/2 cup milk or heavy cream
- Add the vanilla extract and a pinch of salt.1 teaspoon vanilla extract, Pinch of salt
- Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a little more milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- If your cake layers have domed tops, you can carefully slice off the domes with a serrated knife to create flat surfaces for easier stacking.
- Place one cooled chocolate cake layer on your serving plate or cake stand.
- Carefully spread the cooled raspberry filling evenly over the first cake layer, leaving a small border around the edge to prevent it from oozing out.
- Place the second chocolate cake layer on top of the raspberry filling.
- Apply a thin layer of chocolate frosting all over the cake to act as a “crumb coat.” This locks in any loose crumbs and creates a smooth base for the final frosting. Refrigerate the cake for about 20-30 minutes to allow the crumb coat to set.
- Once the crumb coat is firm, generously apply the remaining chocolate frosting to the top and sides of the cake, creating smooth or swirled patterns as desired.
- Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for an extra touch of elegance.Fresh raspberries, Chocolate shavings, Powdered sugar for dusting
- For best results and easier slicing, chill the cake for at least 30 minutes before serving to allow the frosting to firm up.
Notes
Store frosted cake in an airtight container in the refrigerator for up to 3-4 days. Unfrosted layers can be frozen for up to 2-3 months.