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
Scale
Ingredients
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
Instructions
- 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.
Find it online: https://nurturedhomes.com/chocolate-raspberry-cake