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Chocolate Cake with Raspberry Frosting

Chocolate cake with raspberry frosting served for elegant entertaining

Moist and rich chocolate cake topped with a luscious homemade raspberry buttercream, perfect for special occasions or a delightful dessert treat.

Ingredients

Scale
  • 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 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

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, beat together the oil, sugar, eggs, and vanilla using an electric mixer on medium speed until combined.
  4. Reduce mixer speed to low and add in the buttermilk, followed by the dry ingredients. Scrape down the sides as needed.
  5. With the mixer on low, carefully beat in the hot coffee or boiling water until well incorporated.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
  7. Puree the raspberries in a blender or food processor. Strain to remove seeds using a spoon to press through juice.
  8. Transfer the seedless puree to a small saucepan and bring to a boil over medium heat, stirring frequently until reduced to about 1/4 to 1/3 cup of thick puree (about 10 minutes). Let cool completely.
  9. In a large bowl, beat the butter until soft and fluffy. Gradually add in 3 and 1/2 cups powdered sugar on low speed.
  10. Add the cooled raspberry puree and beat to combine. Mix in the whipping cream, 1 tablespoon at a time. Add more powdered sugar if needed for thickness.
  11. Optional: Freeze the cake for 20 minutes before frosting to reduce crumbs. Frost the cake using a flat knife. Cut and serve.

Notes

  • Make sure the raspberry puree is completely cool before adding it to the frosting to prevent separation.
  • Freezing the cake before frosting helps to reduce crumbs in the final finish.
  • Store leftovers in the fridge for up to 4 days.
  • Use Dutch-processed cocoa for a richer flavor.

Nutrition

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