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Chocolate Raspberry Cake

A decadent chocolate cake paired with fresh raspberries for a deliciously moist and visually stunning dessert that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Ensure it is measured correctly for best results.
  • 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
Wet Ingredients
  • 2 large eggs Ensure they are at room temperature.
  • 1 cup whole milk Ensure it is at room temperature.
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Add gradually.
Add-ins
  • 1 cup fresh raspberries Gently fold into the batter.
For Topping
  • to taste amount Chocolate frosting Use your favorite chocolate frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly flour them.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Slowly stir in the boiling water to achieve a thin batter.
  5. Gently fold in the fresh raspberries, taking care not to break them too much.
Baking
  1. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. Once cooled, generously frost the cakes with chocolate frosting and top with additional raspberries if desired.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave a slice for 10-15 seconds.