why make this recipe
Chocolate Raspberry Cake is a delightful treat that brilliantly combines the rich flavor of chocolate with the tartness of fresh raspberries. It’s perfect for special occasions, birthday parties, or just as a sweet indulgence any day of the week. The contrast between the moist chocolate cake and the creamy raspberry frosting makes each bite unforgettable. If you’re looking to impress friends and family or simply want to enjoy a slice of heaven, this cake is a must-try.
how to make Chocolate Raspberry Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry puree (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3-4 cups powdered sugar (for frosting)
- Fresh raspberries (for garnish, optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar and raspberry puree until you reach the desired consistency.
- Once the cakes are cool, spread frosting between the layers and on top.
- Garnish with fresh raspberries if desired.
how to serve Chocolate Raspberry Cake
Serve the Chocolate Raspberry Cake at room temperature. Cut it into slices and you can add a dollop of whipped cream or more fresh raspberries on top for extra flavor. It’s a delicious dessert that pairs well with coffee or tea.
how to store Chocolate Raspberry Cake
Store any leftover Chocolate Raspberry Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, you can refrigerate it for about a week. For longer storage, freeze the cake. Wrap it tightly in plastic wrap and then place it in an airtight container. It can be frozen for up to three months.
tips to make Chocolate Raspberry Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- To enhance the chocolate flavor, you can add a teaspoon of instant coffee to the batter.
- If you prefer a sweeter frosting, adjust the amount of powdered sugar to your liking.
- For a more intense raspberry flavor, use fresh raspberries in the frosting.
variation
You can make this cake with different fruit purees like strawberry or cherry if you want to switch up the flavors. You can also add chocolate chips to the batter for extra decadence!
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store the layers wrapped in plastic wrap at room temperature.
2. Can I use frozen raspberries?
Yes, frozen raspberries can be used to make raspberry puree, just thaw them first and drain any excess liquid.
3. Is this cake suitable for children?
Absolutely! The Chocolate Raspberry Cake is a delightful dessert for kids and adults alike. Just be aware of any allergies related to the ingredients.
Chocolate Raspberry Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- 1 cup raspberry puree
- 1/2 cup unsalted butter softened
- 3-4 cups powdered sugar adjust based on desired sweetness
- Fresh raspberries optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (batter will be thin).
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
Frosting
- For the frosting, beat butter until creamy, then gradually add powdered sugar and raspberry puree until you reach the desired consistency.
- Once the cakes are cool, spread frosting between the layers and on top.
- Garnish with fresh raspberries if desired.