Description
A rich and moist fudgy chocolate cake paired with a vibrant, naturally sweet raspberry buttercream. The perfect dessert for special occasions or indulgent celebrations.
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder (Dutch process preferred)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ 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)
- 3 ½ to 4 cups powdered sugar
- 2–3 tablespoons whipping cream
Instructions
- Bake the Chocolate Cake:
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat oil, sugar, eggs, and vanilla until smooth.
- Mix in buttermilk, then gradually add dry ingredients.
- Slowly pour in hot coffee, mixing until combined.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely before frosting.
- Make the Raspberry Frosting:
- Blend raspberries and strain to remove seeds.
- Simmer the puree over medium heat until thickened, then let cool completely.
- Beat butter until fluffy, then gradually mix in powdered sugar.
- Add the cooled raspberry puree and whipping cream, beating until smooth and creamy.
- Assemble the Cake:
- Chill the cake in the freezer for 20 minutes before frosting to prevent crumbs.
- Evenly spread raspberry buttercream over the cooled cake.
- Slice and serve.
Notes
- Use Dutch-process cocoa for a deeper chocolate flavor.
- If you don’t have buttermilk, substitute 1 cup milk + 1 tablespoon vinegar or lemon juice.
- Hot coffee enhances the chocolate, but hot water can be used as a substitute.
- For a smoother frosting, strain raspberry puree thoroughly to remove seeds.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American