Chocolate Cake with Raspberry Frosting

Slice of fudgy chocolate cake with pink raspberry frosting

5 from 2 votes

Chocolate Cake with Raspberry Frosting

This chocolate cake with raspberry frosting is perfect for Valentine's Day. The chocolate cake is soft, moist & super fudgy with a deep chocolate flavor. Then the frosting is made with fresh raspberries for the prettiest pink color.

Prep Time45

Cook Time30

Total Time3

Course: Dessert

Cuisine: American

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

For the Chocolate Cake

2 cups all-purpose flour (250 grams)
¾ cup cocoa powder (60 grams) Dutch process preferred
1 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil (120 ml)
2 cup granulated sugar (400 grams)
2 large eggs
2 teaspoons vanilla extract
¾ cup buttermilk (180 ml) room temperature
1 cup very hot coffee (240 ml) or boiling water

For the Raspberry Buttercream

2 cups raspberries
1 cup unsalted butter (226 grams) softened to room temperature
3½ to 4½ cups powdered sugar (385 - 495 grams)
¼ teaspoon salt
1-2 tablespoons whipping cream (15-30 ml) if needed

Instructions

Chocolate Cake

Preheat the oven to 350℉ (180℃) degrees. Grease and lightly dust with cocoa powder a 9x13 inch (23x33 cm) baking pan and set aside.
In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Be sure to sift the cocoa first if its lumpy.
In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed boiling coffee. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
Add the wet ingredients into the dry ingredients, and mix together until combined and there are no lumps. Be sure to scape down the bottom and sides of the bowl to remove all lumps. The batter will be thin.
Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.

Raspberry Frosting

Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. When you're done, you should have about when you have about 1/4 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting. You can speed this up by popping it in the fridge.
To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree and salt. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree. If the frosting seems too thick, beat in the cream 1 tablespoon at a time. If you'd like a sweeter, thicker frosting, beat in the rest of the powdered sugar about 1/2 cup at a time.
Frost the cooled cake with a flat edge knife or the back of a spoon, making swirls as you go.

Notes

Buttermilk: If you do not have buttermilk, add 2 teaspoons of vinegar or freshly squeezed lemon juice to a liquid measuring cup. Pour in 2% or whole milk to the 1 cup line. Give it a whisk and let sit for 5 minutes before using.
Cocoa: I highly recommend Dutch process for a better flavor.
Raspberries: Frozen will work, but it will definitely take longer to boil them down as frozen berries have much more liquid. You can also use 1/3 cup raspberry preserves instead of berries. Skip steps 1 & 2 of the frosting and add in the raspberry preserves in Step 3.
Make Ahead Tips: Make the cake the day before you plan to serve. Let it cool, cover and store at room temperature or in the fridge overnight. For the frosting, make the puree and boil it down (Steps 1 & 2). Cool, and store in an airtight container in the fridge overnight. Finish making the frosting (Step 3) and frost the cake the day you plan to serve.
Storage: Store in an airtight container at room temperature for up to 8 hours or in the fridge for up to 4 days.

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