Chocolate Raspberry Layer Cake Recipe

Name: Chocolate Raspberry Layer Cake Recipe
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (198 grams) sugar; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1 tablespoon water; 4 cups (about 500 grams) frozen raspberries, or fresh; 2 cups (255 grams) all-purpose flour; 2 cups (397 grams) sugar; 2/3 cup (65 grams) unsweetened natural cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk, well shaken; 1/2 cup canola or vegetable oil; 2 teaspoons vanilla extract; 1 cup very hot water, or hot freshly brewed coffee; 1 1/4 cups (12 tablespoons/283 grams) unsalted butter, at room temperature; 4 cups (454 grams) confectioners' sugar; 3/4 cup (75 grams) unsweetened natural cocoa powder; 4 to 6 tablespoons heavy cream, or half-and-half or milk, as needed; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 6 ounces fresh raspberries, optional, for garnish

A rich chocolate raspberry layer cake provides a decadent dessert for special occasions.

⭐ 3.4 (19 reviews) Prep: 90 minCook: 40 minTotal: 130 minYields: 12 servings

Category Tags:

Dessert Cake

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Raspberry Filling:

1 cup (198 grams) sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon water
4 cups (about 500 grams) frozen raspberries, or fresh

For the Cake:

2 cups (255 grams) all-purpose flour
2 cups (397 grams) sugar
2/3 cup (65 grams) unsweetened natural cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk, well shaken
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 cup very hot water, or hot freshly brewed coffee

For the Chocolate Buttercream:

1 1/4 cups (12 tablespoons/283 grams) unsalted butter, at room temperature
4 cups (454 grams) confectioners' sugar
3/4 cup (75 grams) unsweetened natural cocoa powder
4 to 6 tablespoons heavy cream, or half-and-half or milk, as needed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
6 ounces fresh raspberries, optional, for garnish

Instructions

Preheat oven to 350 F. Grease and line three 8-inch cake pans with parchment paper.
Combine sugar, cornstarch, lemon juice, water, and raspberries in a saucepan. Bring to a boil over medium heat, then simmer for 8-10 minutes until thickened, stirring frequently. Cool and refrigerate the filling.
Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
Add the wet ingredients to the dry, mixing until combined. Stir in hot water or coffee until the batter is just blended.
Divide batter evenly among the prepared pans. Bake for 24-27 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake layers in the pans for 20 minutes, then invert them onto cooling racks to cool completely.
Beat butter in a mixing bowl until creamy. In a separate bowl, sift confectioners' sugar and cocoa powder together.
Slowly add the sifted dry ingredients, 4 tablespoons cream, vanilla, and salt to the butter. Mix on low speed, then increase to high and beat for about 1 minute, adding more cream as needed for desired consistency. Refrigerate the buttercream if it becomes too soft.
Assemble the cake by spreading approximately one cup of raspberry filling between each cake layer.
Frost the entire cake with chocolate buttercream. Garnish with fresh raspberries or piped buttercream if desired, then refrigerate until serving.

Nutritional Info (per serving)

Calories: 799 kcal

Carbohydrate: 121 g

Cholesterol: 91 mg

Fiber: 8 g

Protein: 7 g

Saturated Fat: 15 g

Sodium: 498 mg

Sugar: 91 g

Fat: 34 g

Unsaturated Fat: 0 g