The recipe that I’ll be sharing today is probably the easiest and most straightforward recipe you’ll find for making a homemade chocolate raspberry cake with cream cheese frosting. The chocolate raspberry cake is incredible in its own right but when you add the cream cheese frosting into the mix, it becomes simply to die for!
How to Make a Chocolate Raspberry Cake
This is how easy it is to prepare this chocolate raspberry cake from scratch using only a handful of common baking ingredients:
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the baking pans. Lightly grease two 9 inch cake pans and then line them both with parchment paper. Set aside.
- Sift. Sift the all-purpose flour, cacao powder, baking soda, and baking powder into a bowl and mix to combine.
- Whisk. Using the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, pure vanilla extract, vegetable oil, buttermilk, and hot water.
- Add the flour mixture. Gradually add the flower mixture and beat until incorporated.
- Prepare for baking. Divide the batter between the 2 prepared cake pans.
- Bake. Bake the cake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Remove the cake from the oven and allow it to cool completely.
- Decorate. Place the bottom cake on a serving plate and spread with a layer of the homemade frosting (see below for details on how to make it). Top with fresh raspberries and then the second cake. Spread the remaining frosting all over the top and sides of the cake.
- (Optional) Add more berries. Garnish the cake with fresh raspberries, if desired.
- Refrigerate. Refrigerate the cake for a minimum of 4 hours before serving.
- Serve. Slice and serve.
How to Make Homemade Cream Cheese Frosting
I usually like to make the homemade cream cheese frosting while I’m waiting for my cake to cool off once it comes out of the oven.
- Combine the cream cheese and butter. Use the bowl of a stand mixer fitted with the paddle attachment to mix together the cream cheese and room temperature butter on medium low speed until the mixture is creamy.
- Add sugar. Add the sugar and pure vanilla extract and beat until well combined.
Can I Make Cupcakes with This Cake Recipe?
This chocolate cake recipe is super easy to modify if you would prefer to make cupcakes instead. The only thing that you’ll have to change is instead of using two 9 inch cake pans, you’ll want to use a cupcake tray to divide your batter amongst instead.
You can also use the homemade cream cheese frosting and raspberry sauce to decorate your cupcakes just as easily as the cake.
How to Store This Chocolate Raspberry Cake
The best way to store your chocolate raspberry cake is to keep it covered with either plastic wrap or aluminum foil and then keep it stored in the fridge.
Homemade chocolate cakes like this one will typically keep in the fridge for 5 to 7 days.
Crave-worthy Chocolate Raspberry Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour,5 minutes
- Yield: 12 1x
For the cake:
- 1 ¾ cup all-purpose flour
- ¾ cups cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 2 cups granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup hot water
For the filling:
- 8 oz cream cheese
- ½ cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 ½ cup fresh raspberries plus extra for decoration
- Preheat oven to 350ºF.
- Lightly grease two 9-inch cake pans. Line with parchment paper. Set aside.
- Sift the flour, cacao powder, baking soda and baking powder into a bowl and mix to combine.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs, sugar, vanilla extract, oil, buttermilk and hot water.
- Gradually add the flour mixture and beat until incorporated.
- Divide the batter between the prepared cake pans.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the filling, place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Add the sugar and beat until well combined.
- Place the bottom cake on a serving plate.
- Spread a layer of buttercream on the bottom cake.
- Top with fresh raspberries.
- Top with second cake and spread remaining frosting all over the top and sides.
- Garnish with fresh raspberries, if desired.
- Refrigerate the cake for at least 4 hours before slicing.