This decadent Fudgy Chocolate Cake with Raspberry Frosting combines rich, moist chocolate cake with a vibrant, fruity raspberry buttercream that creates an irresistible flavor contrast. The delicate balance between deep chocolate notes and the bright, tangy raspberry frosting makes this dessert perfect for special occasions or whenever you’re craving something truly indulgent. The addition of coffee in the cake batter enhances the chocolate flavor while keeping the texture incredibly moist and fudgy.
Why You’ll Love This Recipe
- Incredibly moist cake with a fudgy texture that melts in your mouth
- Beautiful flavor contrast between rich chocolate and tangy raspberry
- Perfect balance of sweetness without being overwhelming
- Simple ingredients that create an impressive, bakery-quality dessert
- Versatile recipe suitable for birthdays, holidays, or any special occasion
Ingredients
- All-purpose flour: Creates the perfect structure for this cake – not too dense but sturdy enough to support the rich texture.
- Cocoa powder: Dutch process is preferred for its deeper color and smoother flavor, but regular unsweetened cocoa powder works well too.
- Baking powder and baking soda: This dual-leavening approach ensures the perfect rise and tender crumb.
- Salt: Enhances all the flavors and balances the sweetness of the cake.
- Vegetable oil: Keeps the cake exceptionally moist for days and creates that fudgy texture we’re looking for.
- Granulated sugar: Provides sweetness and helps create the cake’s tender structure.
- Eggs: Add richness, structure, and help bind everything together.
- Vanilla extract: Enhances the chocolate flavor with its warm aromatic notes.
- Buttermilk: The acidity tenderizes the cake crumb while adding a subtle tang that complements the chocolate.
- Hot coffee: Intensifies the chocolate flavor without making the cake taste like coffee. Hot water can be substituted if preferred.
- Fresh raspberries: Creates a vibrant, fruity frosting with natural flavor and beautiful pink color.
- Unsalted butter: Forms the base of the frosting, providing richness and structure.
- Powdered sugar: Sweetens the frosting while creating a smooth, pipeable consistency.
- Whipping cream: Adds lightness and silkiness to the buttercream frosting.
Variations
White Chocolate Raspberry
Replace the chocolate frosting with a white chocolate raspberry variation by adding 8 ounces of melted and cooled white chocolate to the raspberry buttercream. This creates a beautiful color contrast and adds a creamy sweetness that pairs wonderfully with the tangy raspberries.
Triple Chocolate Layer Cake
Transform this into a showstopping triple chocolate layer cake by dividing the batter between three 8-inch round cake pans. Layer with raspberry buttercream and drizzle with chocolate ganache for an impressive dessert worthy of any celebration.
Berry Medley Version
Create a mixed berry frosting by replacing half the raspberries with strawberries or blackberries. This variation offers a more complex berry flavor profile while maintaining the beautiful pink color. Perfect for summer gatherings when berries are at their peak.
How to Make the Recipe
Step 1: Prepare the Chocolate Cake
Preheat your oven to 350°F and prepare your baking pan. Whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) in a large bowl. In a separate bowl, beat together the oil, sugar, eggs, and vanilla until well combined. Incorporate the buttermilk and dry ingredients alternately at low speed, being careful not to overmix. Finally, slowly add the hot coffee, which will create a thin batter – don’t worry, this is exactly what you want for a moist cake!
Step 2: Bake to Perfection
Pour the batter into your prepared pan and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely before frosting – patience is key here as frosting a warm cake will lead to a melted mess.
Step 3: Create the Raspberry Reduction
Process fresh raspberries in a blender or food processor and strain to remove the seeds. Reduce this puree in a saucepan over medium heat until it’s thick and concentrated – you’re looking to have about 1/4 to 1/3 cup of intense raspberry flavor. This concentration is crucial for a flavorful frosting that won’t separate. Allow this reduction to cool completely before using.
Step 4: Make the Buttercream Frosting
Beat softened butter until fluffy, then gradually incorporate powdered sugar. Add the cold raspberry reduction and beat until combined. Fine-tune the consistency with whipping cream and additional powdered sugar as needed. The result should be a smooth, pipeable frosting with a vibrant pink color and intense raspberry flavor.
Step 5: Frost and Serve
For professional results, chill your cake briefly before frosting to prevent crumbs. Apply the raspberry buttercream in an even layer using a flat-edge knife. Slice and serve this beautiful creation to impressed guests!
Tips for Making the Recipe
- Use room temperature ingredients (especially eggs and buttermilk) for the most uniform cake batter
- Don’t skip straining the raspberry seeds – they would create an unpleasant texture in the smooth buttercream
- The raspberry reduction MUST be completely cooled before adding to the butter mixture or your frosting will separate
- For the deepest chocolate flavor, use Dutch-process cocoa powder and dark roast coffee
- Line your baking pan with parchment paper for easy cake removal
- Don’t overmix the batter after adding the flour – mix just until combined to avoid a tough cake
How to Serve
This Fudgy Chocolate Cake with Raspberry Frosting makes an impressive centerpiece for any dessert table. Serve slices at room temperature for the best flavor and texture. For extra visual appeal, garnish with fresh raspberries, chocolate shavings, or a light dusting of cocoa powder. The cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on its own. For a truly decadent experience, serve with a glass of champagne for celebrations or a cup of coffee to balance the sweetness.
Make Ahead
This cake is perfect for making ahead of time. The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 3 months. The raspberry reduction can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. The complete frosting can be made 1-2 days ahead and stored in the refrigerator – just bring to room temperature and beat briefly before using. The fully assembled cake stays fresh in the refrigerator for 3-4 days in an airtight container, though the texture is best within the first 2 days.
FAQs
Can I substitute the coffee in this recipe?
Absolutely! While coffee enhances the chocolate flavor without adding coffee taste, you can substitute the same amount of hot water if preferred. For a mocha flavor, use strong espresso instead of regular coffee.
Why did my raspberry frosting separate or look curdled?
This typically happens when the raspberry reduction isn’t completely cooled before adding to the butter mixture. Always ensure your raspberry puree is cold, and add it gradually while mixing. If separation occurs, try beating the frosting longer or adding more powdered sugar to stabilize.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Look for brands that contain xanthan gum for best results in maintaining the cake’s structure.
How can I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture. For longer storage, individual slices can be frozen for up to 2 months – just thaw in the refrigerator overnight.
Conclusion
This Fudgy Chocolate Cake with Raspberry Frosting combines deep chocolate decadence with bright, fruity notes to create a dessert that’s both sophisticated and comforting. The contrast between the moist, rich cake and the vibrant raspberry buttercream creates a memorable flavor experience that will have everyone asking for the recipe. Whether you’re celebrating a special occasion or simply treating yourself, this cake delivers bakery-quality results with straightforward techniques. Give it a try and discover your new favorite chocolate cake recipe!
Print
Fudgy Chocolate Cake with Raspberry Frosting
- Total Time: 1 hour 35 minutes (including cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent, moist chocolate cake topped with vibrant raspberry buttercream frosting. The deep chocolate flavor pairs perfectly with the sweet-tart raspberry topping, creating an irresistible dessert that’s perfect for special occasions or anytime you crave something indulgently delicious.
Ingredients
- For the Chocolate Cake
- 1 and 3/4 cups all-purpose flour
- 3/4 cup cocoa powder, dutch process preferred
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup very hot coffee, or boiling water
- For the Raspberry Buttercream
- 2 cups fresh raspberries
- 1 cup unsalted butter, softened to room temperature
- 3 and 1/2 to 4 cups powdered sugar
- 2–3 tablespoons whipping cream
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F degrees. Thoroughly grease and flour a 9×13 inch baking pan, ensuring all corners and sides are well-coated to prevent sticking. Set the prepared pan aside while you make the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents for a uniform rise and texture in your cake.
- Combine Wet Ingredients: In a separate large bowl using a stand or hand-held electric mixer, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract on medium speed until the mixture is smooth and well incorporated. The mixture should look slightly fluffy and lighter in color.
- Combine Wet and Dry Mixtures: Turn the mixer to low speed and gradually add the buttermilk, mixing until combined. Then slowly add the flour mixture, mixing just until no dry streaks remain. Stop the mixer and scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Add Hot Coffee: With the mixer on low speed, carefully pour in the hot coffee or boiling water. This will create a very thin batter, which is normal and will result in a wonderfully moist cake. The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting to prevent the buttercream from melting.
- Prepare Raspberry Puree: Place the fresh raspberries in a blender or food processor and blend until smooth. Strain the mixture through a fine mesh sieve, using the back of a spoon to push through the juice while discarding the seeds. For easier straining, work with about 1/4 of the raspberry mixture at a time.
- Reduce Raspberry Puree: Transfer the strained raspberry juice to a small saucepan and heat over medium heat, stirring frequently. Allow the mixture to come to a boil and continue cooking until it reduces in volume and thickens. This should take about 10 minutes, and you’ll end up with approximately 1/4 to 1/3 cup of thick raspberry puree. Set aside to cool completely—it must be cold before using in the frosting.
- Make the Buttercream: In a large bowl using a stand or hand-held electric mixer, beat the butter on medium speed until soft and fluffy, about 2-3 minutes. Turn the mixer to low speed and gradually add 3 and 1/2 cups of powdered sugar, mixing until fully incorporated. Add 1/4 cup of the cold raspberry puree and beat until combined. Then add the whipping cream, 1 tablespoon at a time, until the desired consistency is reached. If the frosting seems too thin, add up to an additional 1/2 cup of powdered sugar.
- Frost the Cake: For best results, place the cooled cake in the freezer for 20 minutes before frosting. This helps prevent cake crumbs from mixing into the frosting. Once chilled, spread the raspberry buttercream evenly over the cake using a flat-edged knife or offset spatula. Slice and serve your delicious creation.
Notes
- For the most intense chocolate flavor, use Dutch-processed cocoa powder and hot coffee instead of water. The coffee enhances the chocolate taste without adding a coffee flavor.
- Room temperature ingredients (especially the eggs and buttermilk) blend more evenly into the batter, resulting in a smoother texture.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- The raspberry reduction step is crucial for concentrated flavor and to prevent watery frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- This cake freezes well for up to 2 months. Wrap unfrosted cake tightly in plastic wrap and aluminum foil before freezing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 58g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg