Description

This indulgent cake combines rich chocolate cake layers with a creamy raspberry filling and luscious chocolate buttercream frosting. Topped with fresh raspberries, it’s the perfect dessert for special occasions or a sweet treat anytime.

Ingredients

Scale

For the Chocolate Cake:

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup high-quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil (such as canola)
2 large eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup hot water

For the Raspberry Cream Filling:

1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 cup heavy cream
12 ounces fresh raspberries (reserve 6 to 8 ounces for topping)
1/4 cup seedless raspberry jam (optional)

For the Chocolate Buttercream Frosting:

1 cup butter, softened
3/4 cup cocoa powder
3 cups powdered sugar
3 tablespoons cream, half-and-half, or milk
2 teaspoons light Karo syrup (optional, for shine)

Instructions

Make the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add oil, eggs, buttermilk, and vanilla extract. Mix until smooth.
- Gradually add the hot water to the batter, mixing well until the batter is smooth and thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Make the Raspberry Cream Filling:
- In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the fresh raspberries (reserving 6 to 8 ounces for topping) and raspberry jam, if using. Mix gently until combined. Set aside.
Make the Chocolate Buttercream Frosting:
- In a large bowl, beat softened butter with cocoa powder until smooth.
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add cream (or half-and-half) and beat until smooth and fluffy.
- If using, add light Karo syrup to achieve a glossy finish.
Assemble the Cake:
- Place one layer of the cooled chocolate cake on a serving platter. Spread a layer of raspberry cream filling over the cake.
- Place the second layer of cake on top, pressing gently.
- Frost the top and sides of the cake with chocolate buttercream frosting.
- Decorate the top of the cake with the reserved fresh raspberries.
- Refrigerate for 30 minutes to set before slicing and serving.

Notes

For extra raspberry flavor, you can drizzle more raspberry jam over the top of the cake before serving.
If you prefer a sweeter cake, feel free to add a little more sugar to the raspberry filling or frosting.
The cake layers can be made ahead of time and stored at room temperature for up to 2 days or refrigerated for longer freshness.

Prep Time: 45 minutes
Cook Time: 30-35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Chocolate Cake, Raspberry Cake, Chocolate Raspberry Cake, Cream Cheese Filling, Buttercream Frosting, Fresh Raspberry Cake