Description
This decadent Chocolate Raspberry Cake combines rich cocoa flavors with a tangy raspberry filling and smooth cream cheese frosting. Moist layers of chocolate cake are balanced by a luscious raspberry center and velvety frosting, making it an ideal dessert for celebrations or any special occasion.
Ingredients
Cake:
- 2 cups flour
- 1 ½ cups white sugar
- 1 cup cocoa powder
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup buttermilk
- ½ cup oil
- 2 teaspoons vanilla extract
- 2 eggs
- ¼ cup boiling water
Filling and Frosting:
- 1 quantity raspberry cake filling
- 6 oz cream cheese, at room temperature
- 6 tbsp butter, at room temperature
- ½ tbsp vanilla extract
- ¾ cup cocoa powder
- 2 ¼ cups powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease three 6-inch round cake pans with cooking spray and line with baking parchment to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, white sugar, cocoa powder, brown sugar, baking powder, and baking soda until evenly combined. Set aside.
- Mix Wet Ingredients: In another bowl or large jug, whisk together the buttermilk, oil, vanilla extract, and eggs until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Then carefully whisk in the boiling water to lighten the batter, creating a smooth and slightly thin consistency.
- Fill Pans and Bake: Divide the batter evenly among the prepared cake pans and smooth the tops. Drop the pans gently on the counter a few times to remove large air bubbles. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans until cool enough to handle. Then, carefully turn them out onto wire racks and let them cool completely.
- Prepare Frosting: In a stand mixer fitted with a whisk attachment or using a hand-held electric whisk, beat the softened cream cheese and butter together until light and smooth. Beat in the vanilla extract.
- Add Cocoa Powder and Sugar: Sift in the cocoa powder and fold it gently with a spatula to avoid dust clouds. Then gradually add the powdered sugar in ½ cup increments, beating well after each addition until the frosting is light, smooth, and creamy.
- Level Cake Layers: Use a serrated knife or cake leveller to trim the tops of each cake layer so they are even in thickness for stacking.
- Assemble Cake: Place one cake layer on your serving plate. Pipe a thick 1-inch border of frosting around the edge using about ¼ of the frosting to create a well for the raspberry filling. Fill the center with raspberry cake filling, then add the second cake layer and repeat the process. Top with the third cake layer upside down to create a flat surface for frosting.
- Apply Crumb Coat: Use the remaining frosting to spread a thin, even crumb coat over the entire cake. This seals in crumbs and creates a smooth base layer. Chill the cake in the refrigerator for 30 minutes to firm up the frosting.
- Final Frosting and Decoration: Spread the remaining frosting smoothly over the chilled cake. Chill for an additional 15 minutes before slicing. Optionally, decorate with fresh raspberries if available.
Notes
- Ensure cream cheese and butter are at room temperature for smooth frosting.
- Boiling water lightens the cake batter, resulting in a moist texture.
- Use a serrated knife to level the cakes evenly for a professional look.
- Chilling after crumb coating helps achieve smoother final frosting.
- Fresh raspberries add a nice decorative and fresh touch, but can be omitted if unavailable.
- Store cake refrigerated and consume within 3-4 days for best freshness.
