There is no flavor combination quite as sophisticated and timeless as dark chocolate and tart raspberry. This Chocolate Raspberry Cake is a celebration of that pairing. Featuring a deeply moist, almost fudgy cocoa sponge and a silky, naturally pink raspberry buttercream, this cake is as much a feast for the eyes as it is for the palate. Whether you’re baking for a Valentine’s Day celebration, an anniversary, or a special birthday, this cake offers a professional, bakery-style result that balances richness with fruity brightness.
Why This Recipe Works
- The “Blooming” Cocoa Secret: We use hot liquid (coffee or water) to “bloom” the cocoa powder, which releases the full intensity of the chocolate flavor and ensures a moist, tender crumb.
- Natural Pigment: The vibrant pink frosting doesn’t rely on artificial dyes. Instead, we use a concentrated raspberry reduction or freeze-dried raspberry powder for a punchy flavor and a stunning natural hue.
- The Berry Layer: A hidden layer of fresh raspberry preserves between the sponge and the frosting adds a surprise burst of acidity that cuts through the rich chocolate.
- Oil-Based Sponge: Using oil instead of butter in the cake batter ensures it stays moist even when refrigerated, making it the perfect make-ahead dessert.
Recipe Details
- Prep Time: 45 Minutes
- Cook Time: 30–35 Minutes
- Total Time: ~2 Hours (including cooling)
- Yield: 12–14 Servings
- Difficulty: Medium
Ingredients
- For the Chocolate Cake:
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder (Dutch-processed)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Buttermilk, room temperature
- ½ cup Vegetable Oil
- 2 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 1 cup Hot Coffee (or boiling water)
- For the Raspberry Buttercream:
- 1 ½ cups Unsalted Butter, softened
- 4–5 cups Powdered Sugar
- 1/3 cup Raspberry Purée (strained of seeds and reduced) or 3 Tbsp freeze-dried raspberry powder
- 1–2 Tbsp Heavy Cream (if needed)
- The Filling:
- ½ cup High-quality Raspberry Preserves
Instructions
- Bake: Preheat oven to 350°F (175°C). Whisk dry ingredients. Add buttermilk, oil, eggs, and vanilla. Slowly stir in the hot coffee. Pour into two 8-inch pans and bake for 30–35 minutes. Cool completely.
- The Raspberry Base: If using fresh berries, simmer and strain them, then reduce the liquid by half on the stove to concentrate the flavor. Let cool.
- The Frosting: Beat the butter until pale and fluffy. Gradually add powdered sugar and the raspberry reduction/powder. Whip until a vibrant pink, silky frosting forms.
- Assemble: Place the first cake layer down. Spread a thin layer of buttercream, followed by a layer of raspberry preserves.
- Crumb Coat: Place the second layer on top. Apply a very thin layer of frosting over the whole cake to “lock in” the chocolate crumbs. Chill for 20 minutes.
- Finish: Apply the remaining pink frosting in smooth swirls. Garnish with fresh raspberries and chocolate shavings.
Conclusion
This Chocolate Raspberry Cake is a true showstopper. The contrast between the dark, moist chocolate layers and the bright, berry-infused frosting creates a balanced dessert that feels incredibly luxurious. It’s a labor of love that proves how a few high-quality ingredients can come together to create something truly magical.
(FAQ)
Q: Can I skip the coffee in the cake?
A: You can use boiling water instead, but coffee is highly recommended! It doesn’t make the cake taste like coffee; it simply intensifies the chocolate notes.
Q: My frosting is too soft. How can I fix it?
A: If the raspberry reduction was still warm or the kitchen is hot, the butter might melt. Add more powdered sugar or chill the frosting for 15 minutes before whipping again.
Q: How do I get a “flat” cake top for stacking?
A: Use “cake strips” (damp fabric bands) around the outside of your pans while baking, or simply use a serrated knife to level the cakes once they are cool.
