Chocolate Raspberry Cake
This moist chocolate cake layered with tart raspberries and creamy buttercream is a delightful showstopper for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour substitute 1:1 gluten-free flour blend for GF
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder use Dutch-processed for a mellower flavor
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk dairy or unsweetened plant milk
- 1/2 cup vegetable oil can substitute with melted coconut oil
- 2 teaspoons alcohol-free vanilla extract
- 1 cup boiling water
- 1 cup raspberries fresh or frozen — do not thaw if using frozen
Frosting Ingredients
- 1 cup butter softened, unsalted
- 4 cups powdered sugar sifted for smoother frosting
- 2-3 tablespoons milk for frosting consistency
- 1 teaspoon alcohol-free vanilla extract for frosting
Instructions
Preparation and Baking
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper, if desired.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well mixed.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat until smooth and uniform.
- Carefully stir in the boiling water; the batter will be thin.
- Divide the batter evenly between the prepared pans, gently tap pans on the counter to release air bubbles.
- Bake for 30-35 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let cakes cool in pans for 10 minutes. Run a knife around the edges, then invert onto wire racks to cool completely.
Frosting Preparation
- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by milk and vanilla.
- Beat the mix until smooth and spreadable. Adjust consistency with more milk or sugar if needed.
Assembly
- Place one cake layer on a serving plate and spread a generous layer of frosting over it, then scatter raspberries on top.
- Top with the second cake layer and frost the top and sides. Garnish with extra raspberries as desired.
- Slice and serve.
Notes
If raspberries are very juicy, pat fresh berries dry before use. For a lighter frosting, replace half the butter with cream cheese.