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Chocolate Raspberry Cake


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  • Author: Rachel Lawson
  • Total Time: 50 minutes
  • Yield: Serves approximately 12 1x

Description

Satisfy your sweet cravings with this exquisite chocolate raspberry cake, a perfect harmony of rich chocolate and tart raspberries. Each slice is a moist delight, ideal for any occasion—from birthdays to casual weeknight treats. With simple preparation steps, this cake is accessible for bakers of all levels and guaranteed to impress friends and family alike.


Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs (room temperature)
  • 1 cup whole milk (or buttermilk)
  • ½ cup vegetable oil (or melted butter)
  • 2 tsp vanilla extract
  • 1 cup fresh raspberries (or thawed frozen raspberries, drained)
  • Dusting sugar (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round baking pans and line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
  3. In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add to dry ingredients and mix until just combined.
  4. Gently fold in fresh raspberries with a spatula.
  5. Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Cool in pans for about 10 minutes before transferring to wire racks to cool completely. Frost with your favorite chocolate frosting.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg