Description
Chocolate raspberry cake is an indulgent dessert that perfectly balances rich chocolate with the tartness of fresh raspberries. This moist, layered cake is not only visually stunning but also incredibly delicious, making it an ideal treat for birthdays, anniversaries, or any special occasion. With its heavenly aroma wafting through your kitchen, it’s sure to become a favorite among friends and family.
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
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- Optional: Chocolate ganache for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Carefully fold in fresh raspberries without smashing them.
- Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before removing from pans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg