Chocolate Raspberry Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 1

Cook Time: 35

Chill Time: 30

Total Time: 2 5

Servings: slices

Calories: 1307kcal

This chocolate cake is so moist and decadent, filled with layers of raspberry jam and topped with chocolate buttercream.

Preheat oven to 350°F. Spray three 8-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of a stand mixer.
3 cups all-purpose flour, 3 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon baking soda, 1 teaspoon kosher salt, 1 teaspoon baking powder
Add the eggs, milk, oil, and vanilla to the mixing bowl. Using the paddle attachment, beat the mixture on medium-high speed for 2 minutes, then stir in the boiling water.
3 large eggs, 1½ cups milk, 1 cup vegetable oil, 2 teaspoons pure vanilla extract, 1½ cups water
Divide the batter equally between the 3 cake pans (about 703 grams per pan).
Bake for 35-45 minutes, until the cake springs back when touched gently.
Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, shortening, and cocoa powder together.
1½ cups unsalted butter, 1 cup vegetable shortening, 1 cup unsweetened cocoa powder
Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
8 cups powdered sugar
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.
¼ cup milk, 2 teaspoon pure vanilla extract

Trim off the domed top of your cakes so they are level.
Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
1¼ cups raspberry preserves
Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Sprinkle some raspberries on top.
Fresh raspberries

For a lighter, fluffier cake, swap the all-purpose flour for cake flour.
You can use any cocoa powder you like, including dark cocoa powder.
You can use any milk in this recipe, including non-dairy milk.
You can use a different neutral oil, such as canola or coconut oil, but I do not recommend using butter.
Feel free to swap the raspberry preserves for your favorite flavor, such as cherry or orange!
Use room temperature ingredients for the best results.
Measure the flour using the spoon-and-level method to avoid a dry cake.
For high-altitude baking, add an extra 2 tablespoons of flour to the cake.
Don't skip the boiling water in the cake; it helps develop the chocolate flavor.
Take care not to overmix the cake batter; otherwise, you will end up with a dry, dense cake.
Let the cakes cool completely before cutting and frosting.
If your preserves are too firm, microwave them for a few seconds to soften.
To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.

Storage: Store chocolate raspberry cake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.