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
Scale
- 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