Chocolate Raspberry Cake
A delightful cake that combines rich chocolate layers with a sweet and tangy raspberry frosting, perfect for any gathering or cozy evening.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
Frosting Ingredients
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 0.25 cup raspberry puree
For Decoration
- 1 cup fresh raspberries Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir until the batter is smooth.
- Gradually incorporate boiling water into the batter until fully combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar and raspberry puree until smooth.
- Place one cake layer on a serving plate, spreading frosting on top. Add the second layer and frost the entire cake.
- Decorate with fresh raspberries if desired.
Serving
- Serve with joy and savor each bite.
Notes
For added flavor, consider using frozen raspberries after thawing and draining them. Store unused cake at room temperature for a few days or refrigerate for a week.