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Chocolate Cake with Raspberry Frosting Recipe

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4.7 from 122 reviews

A rich and moist chocolate cake paired with a vibrant homemade raspberry frosting. This dessert combines the deep flavors of Dutch-processed cocoa and hot coffee for an intense chocolate experience, complemented by a fresh, tangy raspberry buttercream that’s smooth, creamy, and perfect for any occasion.

Ingredients

Scale

For the Chocolate Cake

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder (Dutch process preferred)
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (room temperature)
  • 1 cup very hot coffee or boiling water

For the Raspberry Frosting

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, then set it aside to keep it ready for the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a separate large bowl, using a stand or hand-held mixer, beat the vegetable oil, granulated sugar, eggs, and vanilla extract on medium speed until well blended.
  4. Add Buttermilk and Dry Mix: Lower the mixer speed to low and carefully beat in the buttermilk followed by the dry flour mixture. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
  5. Incorporate Hot Coffee: With the mixer still on low, slowly beat in the very hot coffee or boiling water. This step enhances the chocolate flavor and helps create a moist texture.
  6. Bake the Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  7. Prepare Raspberry Puree: Place raspberries in a blender or food processor and blend until smooth. Strain the mixture using a fine sieve, pressing with a spoon to extract the juice; discard the seeds. Process in batches for ease.
  8. Reduce Raspberry Puree: Pour the strained puree into a small saucepan. Heat over medium heat, stirring frequently. Bring to a boil and let it reduce for about 10 minutes until thickened to about 1/4 to 1/3 cup. Remove from heat and cool completely.
  9. Make Raspberry Frosting: In a large bowl, beat the softened butter on medium speed until light and fluffy. Lower to low speed and gradually add 3 and 1/2 cups powdered sugar, mixing until combined. Fold in 1/4 cup of the cooled raspberry puree carefully to avoid separation. Beat in whipping cream one tablespoon at a time until desired consistency, adding up to an additional 1/2 cup powdered sugar if the frosting is too thin.
  10. Chill Cake and Frost: Place the cooled cake in the freezer for 20 minutes to firm up and reduce crumbs. Remove and spread the raspberry frosting evenly over the cake with a flat-edged knife. Slice and serve.

Notes

  • Use Dutch-processed cocoa for a richer chocolate flavor and deeper color in the cake.
  • Ensure the raspberry puree is completely cooled before adding to the frosting to prevent separation.
  • Chilling the cake before frosting helps minimize crumbs mixing into the frosting for a cleaner finish.
  • If you prefer, substitute boiling water for coffee to make the cake caffeine-free without sacrificing moisture.
  • Store the frosted cake in the refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: Chocolate cake, raspberry frosting, homemade frosting, chocolate dessert, moist chocolate cake, raspberry buttercream, easy chocolate cake recipe

Find it online: https://dailysimplerecipe.com/chocolate-cake-with-raspberry-frosting-recipe/