Introduction

This rich chocolate cake paired with tangy raspberry frosting makes for a delightful dessert that balances deep cocoa flavor with fresh fruit brightness. Perfect for special occasions or whenever you crave a luscious treat, this cake is sure to impress.

A square piece of chocolate cake with one smooth, thick layer of bright pink frosting on top sits on a white plate. The cake layer is dark brown, moist, and textured, while the pink frosting is creamy with soft swirl marks. Next to the cake on the plate is a fresh, red raspberry. In the background, there is a white bowl filled with raspberries and a glass of milk, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup cocoa powder (Dutch process preferred)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk (room temperature)
1 cup very hot coffee or boiling water
2 cups fresh raspberries
1 cup unsalted butter (softened to room temperature)
3 and 1/2 to 4 cups powdered sugar
2-3 tablespoons whipping cream

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour a 9×13 inch baking pan and set aside.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, beat the vegetable oil, sugar, eggs, and vanilla extract on medium speed until combined using a stand or hand-held mixer.
Step 4: Lower the mixer speed to low and alternate beating in the buttermilk and flour mixture. Scrape down the bowl as needed. Then carefully beat in the hot coffee or boiling water.
Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 6: For the frosting, puree the raspberries in a blender or food processor. Strain the puree through a fine mesh sieve to remove seeds, pushing with a spoon.
Step 7: Pour the seedless raspberry juice into a small saucepan and simmer over medium heat, stirring frequently, until reduced to about 1/4 to 1/3 cup of thick puree, about 10 minutes. Allow to cool completely.
Step 8: Beat the softened butter in a large bowl on medium speed until fluffy. Reduce speed to low and gradually add 3 and 1/2 cups powdered sugar. Once combined, add 1/4 cup of the cold raspberry puree slowly to avoid separation.
Step 9: Beat in the remaining raspberry puree and then add whipping cream one tablespoon at a time until desired consistency is reached. Add up to 1/2 cup more powdered sugar if frosting is too thin.
Step 10: Chill the cake in the freezer for 20 minutes before frosting to minimize crumbs. Frost the cake evenly with a flat knife, then cut and serve.

Tips & Variations

Using Dutch process cocoa powder intensifies the chocolate flavor and creates a smoother cake texture.
For a more intense raspberry taste, add a teaspoon of raspberry extract to the frosting.
If fresh raspberries are unavailable, frozen raspberries can be used; thaw and drain before pureeing.
Chilling the cake before frosting helps prevent crumbs from mixing into the icing for a cleaner finish.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

The image shows a close-up of a square chocolate cake piece with one thick layer of smooth, bright pink frosting covering the top. The cake itself is dark brown and looks soft and moist with a slightly crumbly texture on the sides. The cake sits on a white plate with a delicate pink flower pattern along the edge. Fresh red raspberries are placed beside the cake on the plate, adding a pop of color. A silver fork is placed on the left side of the plate. In the background, blurred, there is a white cup filled with raspberries and a clear glass of milk. The surface beneath everything has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free. The texture may vary slightly but the cake will still be delicious.

Can I use a different fruit for the frosting?

Absolutely! This frosting works well with other berries like strawberries or blueberries; simply puree and reduce the fruit juice as directed for raspberries.