Name: Chocolate Cake with Raspberry Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
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

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There is something truly magical about a Chocolate Cake with Raspberry Frosting Recipe that combines rich, moist chocolate layers with vibrant, tangy raspberry frosting. This cake is the perfect balance of decadent and fresh, making it a crowd-pleaser for celebrations or just because you deserve a sweet treat. Whether you’re baking for friends, family, or yourself, this recipe’s simple ingredients come together to create an unforgettable dessert experience that’s as beautiful as it is delicious.

Ingredients You’ll Need

A clear glass bowl filled with smooth, thick, pink frosting that has soft swirls on the surface. A black-handled spatula lies on top, holding a generous layer of the same pink frosting, showing a creamy texture. Behind the bowl, there is a white bowl full of fresh red raspberries, with a few loose raspberries placed on a white marbled surface. The scene is bright and clean with a soft focus on the background, emphasizing the rich pink frosting in the foreground photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Chocolate Cake with Raspberry Frosting Recipe are straightforward but essential. Each one plays a vital role in building a cake that’s moist with a tender crumb, boasting layers of silky frosting bursting with raspberry flavor.

All-purpose flour (1 and 3/4 cups): Provides the cake’s structure, allowing it to rise and hold its shape perfectly.
Dutch process cocoa powder (3/4 cup): Offers a deep, rich chocolate flavor with a velvety texture.
Baking powder (1 and 1/2 teaspoons) and baking soda (1 teaspoon): These leavening agents work together to ensure a light and fluffy cake.
Salt (1/2 teaspoon): Balances flavors and enhances the chocolate’s richness.
Vegetable oil (1/2 cup): Keeps the cake moist and tender over time.
Granulated sugar (2 cups): Sweetens the cake perfectly without overpowering the chocolate.
Large eggs (2): Bind the ingredients and add body to the batter.
Vanilla extract (2 teaspoons): Adds a lovely warmth and complements the chocolate.
Buttermilk (1 cup, room temperature): Gives the cake a subtle tang and contributes to a soft crumb.
Very hot coffee or boiling water (1 cup): Intensifies the chocolate notes and keeps the batter smooth.
Fresh raspberries (2 cups): The star of the frosting, offering a burst of juicy fruit flavor and natural color.
Unsalted butter (1 cup, softened): The creamy base for the frosting, ensuring it’s luscious and spreadable.
Powdered sugar (3 and 1/2 to 4 cups): Sweetens and thickens the frosting to the perfect consistency.
Whipping cream (2-3 tablespoons): Adds silkiness and lightens the frosting just enough.

How to Make Chocolate Cake with Raspberry Frosting Recipe

Step 1: Preparing the Chocolate Cake Batter

Start by preheating your oven to 350°F and greasing and flouring a 9×13 inch baking pan. In one large bowl, whisk together your flour, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, use an electric mixer to beat together the vegetable oil, sugar, eggs, and vanilla on medium speed until smooth and fully blended. Then, with the mixer on low, alternate adding the buttermilk and flour mixture, making sure to scrape the sides of the bowl for even mixing. Finally, slowly incorporate the hot coffee or boiling water—this step intensifies the chocolate flavor and makes the batter wonderfully smooth and fluid.

Step 2: Baking and Cooling the Cake

Pour your luscious batter into the prepared pan and slide it into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Patience is key here—let the cake cool completely before frosting to achieve a flawless finish and prevent the frosting from melting.

Step 3: Making the Raspberry Puree

While the cake cools, it’s time to transform fresh raspberries into a vibrant puree. Blend the raspberries in small batches, then strain them through a fine mesh to remove seeds. This process ensures an ultra-smooth frosting without any pesky seeds. Pour the seedless puree into a saucepan and simmer over medium heat until it reduces to a thick, concentrated syrup – about 10 minutes until you have roughly 1/4 to 1/3 cup of luscious raspberry reduction. Let this cool completely to avoid the frosting from failing later on.

Step 4: Whipping Up the Raspberry Frosting

Using softened butter, beat it until light and fluffy. Gradually mix in the powdered sugar on low speed until just combined, then add a cold splash of your concentrated raspberry puree. It’s crucial that the puree is cold to keep your frosting from separating. Incorporate the puree fully, then add the whipping cream tablespoon by tablespoon until you reach a perfect creamy spreadable texture. If your frosting feels too thin, a little extra powdered sugar will thicken it up beautifully.

Step 5: Frosting the Cake

For a smooth frosting application, chill the cooled cake in the freezer for about 20 minutes to firm up the surface and minimize crumbs. Then, generously spread the raspberry frosting over the cooled cake with a flat spatula. Slice, serve, and prepare for compliments—you’ve just made an extraordinary Chocolate Cake with Raspberry Frosting Recipe!

How to Serve Chocolate Cake with Raspberry Frosting Recipe

The image shows a square piece of chocolate cake with one layer. The bottom layer is dark brown with a moist, crumbly texture. The top layer is smooth pink frosting, evenly spread and slightly thick. The cake sits on a white plate with a small silver fork next to it and a fresh red raspberry placed close to the cake. Behind the plate, there is a white bowl filled with more red raspberries and a glass of milk, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your cake even more irresistible, add fresh raspberries on top or lightly dust it with cocoa powder or powdered sugar. A sprig of fresh mint leaves can add a pop of color and a refreshing aroma, creating a beautiful contrast to the rich chocolate and fruity frosting.

Side Dishes

This cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you want to elevate the experience, serve it alongside a cup of rich coffee or raspberry-infused tea for an indulgent afternoon treat or dessert.

Creative Ways to Present

Try cutting the cake into petite squares and arranging them on a decorative platter for a stunning dessert spread. You could also layer slices with extra fresh raspberries between them for an elegant presentation that highlights the vibrant frosting. Serving individual portions in glass jars layered with cake crumbs and frosting is another charming way to delight your guests.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The raspberry frosting maintains its fresh flavor and texture, so you can enjoy any leftovers as they are or gently bring them to room temperature before serving for the best taste.

Freezing

You can freeze the cake unfrosted wrapped tightly in plastic wrap and then foil for up to 2 months. When you’re ready to enjoy, thaw completely before frosting. If you prefer to freeze the whole frosted cake, ensure it’s well covered and eat within a month for optimal texture and flavor.

Reheating

Reheating is best done by letting slices come to room temperature or warming gently in the microwave for 10-15 seconds. This keeps the cake moist without melting the frosting too much. Avoid heating for long durations, as the delicate frosting can lose its creamy texture.

FAQs

Can I use frozen raspberries for the frosting?

Absolutely! Just thaw them completely and drain any excess liquid before pureeing and reducing the sauce. Fresh raspberries are ideal, but frozen ones work well in a pinch.

Why does the frosting separate sometimes?

If your raspberry puree isn’t cold before mixing it into the butter and sugar, the frosting can break or separate. Always cool the puree fully to keep the frosting silky and stable.

Is it possible to make this cake gluten-free?

Yes, by substituting the all-purpose flour with an appropriate gluten-free baking mix and ensuring your cocoa powder and other ingredients are gluten-free, you can enjoy a similar version of this recipe.

How do I prevent crumbs in my frosting?

Cooling the cake completely and then chilling it briefly in the freezer before frosting helps create a firmer surface, reducing crumbs. Also, avoid scraping the knife against the cake’s surface too aggressively when spreading the frosting.

Can I make this cake in layers instead of a 9×13 pan?

Definitely! Divide the batter evenly between two or three round pans. Bake for less time, about 25-30 minutes, and cool fully before frosting between layers and on top for an impressive layered Chocolate Cake with Raspberry Frosting Recipe.

Final Thoughts

This Chocolate Cake with Raspberry Frosting Recipe is one of those special desserts that feels both elegant and approachable. It’s perfect for sharing, celebrating, or simply indulging yourself on any day you want to treat your taste buds. Don’t hesitate to dive in and make this soulful, luscious cake your new favorite—it’s sure to become a cherished classic in your baking repertoire!

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