How to Make Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
❤️ Ingredients ❤️
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Raspberry Filling:
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake , optional
❤️ Instructions ❤️
Chocolate Cake:
Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.
Chocolate Frosting:
Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Assemble your cake:
Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
⭐️ Notes
Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling.
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[@shugiebug1]

II baked this today and it was delicious. Thank you!

[@tastesbetterfromscratch]

Perfect weekend dessert!

[@roseg.4354]

Could you please write down the ingredients.. thank you.

[@ronvolle20]

looks so good! I'm trying it tonight :)

[@tastesbetterfromscratch]

Hope you like it!

[@aarushigrover5350]

Can this be made eggless? If yes, what would be the substitute?

[@tastesbetterfromscratch]

You be can definitely substitute the egg. These are the most common egg substitutes for baking: mashed banana, applesauce, silken tofu, ground flaxseed mixed with water, yogurt, buttermilk, sweetened condensed milk.
For each whole egg used you can substitute it with one of the following:
½ a medium Banana, mashed
¼ cup (4 tablespoons) Apple sauce
¼ cup (4 tablespoons) Silken Tofu
¼ cup (4 tablespoons) Buttermilk

[@aidamdroos]

😋

[@tastesbetterfromscratch]

Thanks!

[@sofiaa.b1725]

Why the boiling water?

[@tastesbetterfromscratch]

Boiling water can bring out the chocolate flavor and also help the batter have a smooth consistency.