Chocolate Raspberry Cake Recipe

🍫 Chocolate Raspberry Cake ❤️

Rich chocolate cake layered with creamy raspberry filling, raspberry preserves, and smooth chocolate frosting. This one is made for chocolate-and-berry lovers.

Ingredients

Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee

Raspberry Filling

1½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
¾ cup raspberry preserves
1 cup fresh raspberries

Chocolate Frosting

1 cup unsalted butter, softened
3½ cups powdered sugar
¾ cup cocoa powder
½ cup heavy cream
2 tsp vanilla extract
Pinch of salt

Directions

Bake the cake: Preheat oven to 350°F. Grease and line three 8-inch cake pans. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until combined, then slowly stir in hot coffee.
Divide batter between pans and bake for 24–28 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
Make the filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in ½ cup raspberry preserves.
Make the frosting: Beat butter until creamy. Add powdered sugar and cocoa gradually. Mix in cream, vanilla, and salt until smooth and fluffy.
Assemble: Place one cake layer on a plate. Spread with raspberry preserves, then raspberry cream and a few fresh raspberries. Repeat with the second layer. Add the final cake layer.
Frost the top and sides with chocolate frosting. Decorate with fresh raspberries, chocolate curls, and crushed freeze-dried raspberries.
Chill for about 30 minutes before slicing for cleaner layers.