Decadent Raspberry Chocolate Cake with Chocolate Buttercream
Indulge in this decadent Raspberry Chocolate Cake, made with rich cocoa and filled with a fresh raspberry filling. Topped with chocolate buttercream, this cake is the perfect blend of chocolatey and fruity goodness.
Servings 12
Ingredients
For the Cake
- 2 Cup All-purpose Flour
- 2 Cup Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 2 tsp Salt
- 2 Large Eggs
- 1 Cup Buttermilk
- 1 Cup Vegetable Oil
- 1 1/2 tsp Vanilla Extract
- 1 Cup Boiling Water
For the Raspberry Filling
- 1 1/2 Cups Raspberries
- 2 Tbsp Lemon Juice
- 1 Tbsp Cornstarch
- 1/4 Cup Sugar
For the Chocolate Buttercream
- 4 Cup Powdered Sugar
- 2/3 Cup Cocoa Powder
- 1 Cup Unsalted Butter Softened
- 2 Tbsp Milk
- 1 Tbsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
For the Cake
- Whisk together flour, sugar, cocoa, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla.
- Stir in boiling water until smooth.
- Bake for 30-35 minutes or until a toothpick comes out clean.
For the Raspberry Filling
- Cook raspberries, lemon juice, sugar, and cornstarch until thickened.
- Strain the seeds through a fine mesh strainer and cool.
For the Buttercream
- Beat butter in a mixing bowl with whisk attachment until butter is completely creamed and started to get lighter in color (about 2 minutes)
- Add cocoa and powdered sugar, alternating with milk.
- Add vanilla and whip on high until smooth and fluffy (about 7 minutes).
- Assemble the cake by layering it with raspberry filling and frosting it with chocolate buttercream. Enjoy!