Oh, let me tell you about this chocolate raspberry cake! It’s an absolute dream come true for chocolate lovers and fruit fans alike. The moment you slice into it, you’ll see that rich, moist texture, with those beautiful bursts of tart raspberries peeking through. Trust me, the combination of the deep, luscious chocolate and the bright, tangy raspberries is nothing short of magical. This cake is perfect for special occasions like birthdays or anniversaries, but honestly, it’s just as delightful for a cozy afternoon treat with a cup of coffee. You won’t be able to resist a second slice! So, let’s dive into this delicious chocolate raspberry cake recipe and get baking!
Ingredients List
Here’s what you’ll need to whip up this gorgeous chocolate raspberry cake! I promise, these ingredients are pretty straightforward and easy to find. Make sure you have everything measured out before you start for a smooth baking experience!
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
Trust me, using fresh raspberries makes all the difference in flavor, so don’t skip that! Now that you have your ingredients ready, we can move on to the fun part—baking!
How to Prepare Chocolate Raspberry Cake 2
Alright, let’s get baking! The first thing you want to do is preheat your oven to 350°F (175°C). This step is crucial because it ensures our cake bakes evenly and rises beautifully. While that’s warming up, grab your two 9-inch round cake pans and grease them with butter or cooking spray, then dust them with a bit of flour to prevent sticking—this little trick will save you a headache later!
Now, in a large mixing bowl, combine your dry ingredients: the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to blend everything together! Next, add in the eggs, whole milk, vegetable oil, and vanilla extract. Mix until everything is just combined; it’s okay if a few lumps remain! The next step is super exciting—stir in the boiling water. It’ll make the batter thin, but that’s exactly what we want for a moist cake!
Finally, gently fold in the fresh raspberries, taking care not to mash them up too much. You want those juicy bursts of raspberry throughout the cake! Once your batter is ready, pour it evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. And just like that, you’re almost there!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract, mixing until just combined.
- Stir in the boiling water until well blended; the batter will be thin.
- Gently fold in the fresh raspberries, ensuring they’re evenly distributed.
- Pour the batter into the prepared cake pans.
- Bake for 30-35 minutes, checking with a toothpick for doneness.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Why You’ll Love This Recipe
- Rich, decadent chocolate flavor paired with tart, juicy raspberries
- Simple preparation that even beginner bakers can master
- Perfectly moist texture that melts in your mouth
- Ideal for celebrations, but also a delightful everyday treat
- Sure to impress family and friends—everyone will be asking for seconds!
Tips for Success
To make sure your chocolate raspberry cake turns out perfectly every time, here are a few of my favorite tips! First, be sure to use high-quality cocoa powder—trust me, it makes a world of difference in flavor. Also, when measuring your flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down. This helps keep your cake light and fluffy!
Keep an eye on your baking time; every oven is a bit different, so start checking for doneness a few minutes early. If you notice the top getting too dark, you can cover it with aluminum foil to prevent burning. And once it’s out of the oven, let it cool completely before frosting or serving. This cake shines with a dollop of whipped cream or a drizzle of chocolate ganache over the top. Enjoy every slice!
Nutritional Information
Here’s a little breakdown of the nutritional information for each slice of this delicious chocolate raspberry cake. Keep in mind that these values are estimates, so they might vary a bit based on your specific ingredients. Each slice contains about 350 calories, 15g of fat, 4g of protein, and 50g of carbohydrates, with 25g of sugar. It’s a treat, but oh-so-worth it for a special occasion or just because you deserve it!
FAQ Section
Let’s tackle some of the most common questions I get about this chocolate raspberry cake! First off, how should I store it? You’ll want to keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, just pop it in the fridge, where it’ll last for about a week.
Can I make this cake ahead of time? Absolutely! You can bake the layers a day or two in advance and store them tightly wrapped in plastic wrap in the fridge. Just let them come to room temperature before frosting or serving.
Another question I get is, what if I don’t have fresh raspberries? No worries! You can substitute with frozen raspberries; just make sure to thaw and drain them well to avoid excess moisture in the batter. And if you’re feeling adventurous, why not try adding other fruits like strawberries or cherries?
Lastly, what’s the best way to serve this cake? I love serving it with a dollop of whipped cream on top or a drizzle of chocolate ganache for extra indulgence. It’s a showstopper that’s sure to impress!
Serving Suggestions
When it comes to serving this chocolate raspberry cake, the options are endless! I love to top each slice with a generous dollop of freshly whipped cream—it adds a light, airy touch that complements the richness of the cake beautifully. For an extra indulgent treat, a drizzle of chocolate ganache or a scoop of vanilla ice cream pairs wonderfully too. You can even add a sprinkle of fresh raspberries on top for a pop of color and freshness. Trust me, your guests will be raving about it!
high-quality cocoa powder is essential for the best flavor. For more tips on baking, check out our breakfast recipes or dessert ideas for more delightful treats!
Chocolate Raspberry Cake 2: A Rich Delight to Savor
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate raspberry cake that combines the flavors of chocolate and tart raspberries.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until combined.
- Stir in boiling water until well blended.
- Fold in raspberries gently.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Notes
- Store the cake in an airtight container.
- Use fresh raspberries for better flavor.
- Can be served with whipped cream or chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate raspberry cake, dessert, cake recipe
