Chocolate Raspberry Cake From Scratch

5 from 1 vote

Chocolate Raspberry Cake From Scratch

This chocolate raspberry cake recipe uses fresh strawberries between layers, is made from scratch and has the most creamy homemade cream cheese frosting!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cake

Servings:

Author: Emma Kelly

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.

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