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Chocolate Raspberry Cake

Indulge in a rich and decadent Chocolate Raspberry Cake that combines the deep flavors of chocolate with the tartness of fresh raspberries. Perfect for any celebration or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 whisk or electric mixer
  • 1 rubber spatula
  • 1 sifter (optional)
  • 1 cooling rack
  • 1 parchment paper

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup fresh raspberries Plus extra for garnish.
  • 1 cup chocolate frosting Store-bought or homemade.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans, or line them with parchment paper for easy removal.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well using a whisk or electric mixer.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  • Carefully stir in the boiling water; the batter will be thin. Mix until smooth.
  • Gently fold in the fresh raspberries, being careful not to crush them too much.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Once the cakes are completely cool, spread a layer of chocolate frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
  • Garnish with additional fresh raspberries on top of the frosted cake.

Notes

You can use frozen raspberries if fresh ones are not available; just thaw and drain excess liquid before using.
For an extra chocolate punch, consider adding chocolate chips to the batter.
This cake can be made a day in advance; just cover tightly and store at room temperature.