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Chocolate Raspberry Cake

Indulge in the decadence of rich, velvety chocolate cake paired with the vibrant tartness of fresh raspberries. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups 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
  • 1 cup whole milk
  • 1/2 cup vegetable oil alternative: use apple sauce for a lighter option
  • 2 teaspoons vanilla extract
  • 1 cup boiling water adds moisture to the batter
Toppings
  • 2 cups fresh raspberries can substitute with frozen raspberries
  • 1 cup chocolate frosting feel free to personalize with raspberry puree

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  5. Carefully stir in the boiling water until the batter is smooth.
  6. Gently fold in the fresh raspberries, being careful not to crush them.
Baking
  1. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Serving
  1. Once the cakes are cool, generously spread chocolate frosting over the top of one layer, add the second layer, and frost the top and sides.
  2. Slice up this delightful cake and share it with family or friends. Enjoy your creation!

Notes

For perfect results, avoid overmixing and allow the cake to cool before frosting. Store leftovers in an airtight container for up to 5 days or freeze for longer storage.