Chocolate Raspberry Cake

Crave-worthy Chocolate Raspberry Cake with Cream Cheese Frosting

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For the cake: 


For the filling: 


  1. Preheat oven to 350ºF. 
  2. Lightly grease two 9-inch cake pans. Line with parchment paper. Set aside. 
  3. Sift the flour, cacao powder, baking soda and baking powder into a bowl and mix to combine. 
  4. In the bowl of a stand mixer fitted with the whisk attachment beat the eggs, sugar, vanilla extract,  oil, buttermilk and hot water. 
  5. Gradually add the flour mixture and beat until incorporated.
  6. Divide the batter between the prepared cake pans. 
  7. Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean. 
  8. Remove from the oven and allow to cool completely. 
  9. To make the filling, place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. 
  10. Mix on medium-low speed until the mixture is creamy. 
  11. Add the sugar and beat until well combined.
  12. Place the bottom cake on a serving plate. 
  13. Spread a layer of buttercream on the bottom cake. 
  14. Top with fresh raspberries. 
  15. Top with second cake and spread remaining frosting all over the top and sides. 
  16. Garnish with fresh raspberries, if desired.
  17. Refrigerate the cake for at least 4 hours before slicing.

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