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Chocolate Raspberry Cake

Chocolate Raspberry Cake is a rich, moist chocolate layer cake.
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Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

Chocolate Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting:

  • 1/2 cup butter melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Raspberry Filling:

  • 2 cups raspberries fresh or frozen
  • 1/4 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Fresh raspberries for topping optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line two round cake pans.
  • In a large bowl, mix sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, oil, buttermilk, and vanilla. Beat for 2 minutes until smooth.
  • Stir in boiling water to create a thin batter.
  • Divide batter between pans and bake for 30–35 minutes. Cool completely.
  • Raspberry Filling:
  • In a saucepan, combine sugar, water, lemon juice, and cornstarch.
  • Add raspberries and cook until thickened. Let cool fully.
  • Chocolate Frosting:
  • Mix melted butter with cocoa powder.
  • Add powdered sugar, milk, and vanilla. Beat until creamy.
  • Assemble the Chocolate Raspberry Cake:
  • Place one cake layer on a plate. Spread raspberry filling evenly.
  • Add the second layer and frost the entire cake with chocolate frosting.
  • Top with fresh raspberries if desired.

Notes

  • You can strain the raspberry filling for a seedless texture.
  • Add chocolate shavings or ganache for extra richness.
  • Serve with whipped cream or vanilla ice cream.