Best Chocolate Raspberry Cake Recipe

March 02, 2023 Post a Comment

10 Best Raspberry White Cake Mix Recipes from www.yummly.com

Description

This Chocolate Raspberry Cake is a delicious and indulgent dessert. This velvety cake is made with layers of moist chocolate cake, raspberry jam, and cream cheese frosting. The combination of these flavors is just heavenly! Not only is this cake a feast for the eyes but it's also a treat for the taste buds. The moist chocolate cake is layered with tart raspberry jam and the cream cheese frosting adds a creamy sweetness that ties all the flavors together. This is definitely a cake that will have your guests coming back for seconds!

Ingredients

For the cake:

2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the filling:

1 cup raspberry jam

For the frosting:

2 8-ounce packages cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar

Instructions

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Beat until just combined. Divide the batter evenly among the prepared cake pans.

5. Bake for 25-30 minutes or until a cake tester inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire cooling rack to cool completely.

6. Once the cakes are cool, place one layer on a cake stand or plate. Spread the raspberry jam evenly over the top of the cake. Place the second layer of cake on top of the raspberry jam. Spread the remaining raspberry jam on top of the second layer of cake. Place the third layer of cake on top of the raspberry jam.

7. To make the frosting, in the bowl of a stand mixer, beat together the cream cheese, butter and vanilla extract until light and fluffy. Gradually add in the confectioners' sugar and beat until combined and smooth.

8. Spread the frosting over the cake. Decorate with fresh raspberries and shaved chocolate, if desired. Enjoy!

Notes

This cake can be stored in an airtight container in the refrigerator for up to 5 days.

If you prefer a sweeter frosting, add an additional cup of confectioners' sugar.